Spicy Top Ramen Noodle Salad

Spicy Top Ramen Salad offers a bold, southwestern twist on a classic noodle salad thanks to the addition of jalapenos, chipotle chile pepper, and pepitas. 

Ramen noodle salad is one of those quirky salads that’s oddly satisfying - thanks to the maximized crunch factor. Classic versions are made with shredded coleslaw, uncooked ramen noodles, sliced green onion, and slivered almonds dressed with a simple vinaigrette.

But this variation trades slivered almonds for pepitas and brings a 'lil heat with the addition of jalapenos and chipotle chile pepper.

Who was this person who thought to add uncooked ramen noodles to a salad? It’s a seemingly random addition, but it works beautifully. Rather than feeling like chomping on raw spaghetti, the ramen noodles soften as they absorb the dressing but avoid becoming unpleasantly mushy. The result is a lovely and perfectly crunchy ramen coleslaw salad.

If you like salads, give this chipotle chicken salad a try next!

Why You Will Love This Recipe

• Easy to Make. This salad takes just a few minutes to prepare. It will have you in and out of the kitchen in no time!
• Great for Summer. This recipe makes a great side dish for cookouts and picnics. Serve it up with spicy tuna salad sandwiches or burgers!
• Budget-Friendly. Ramen noodles are inexpensive and you don't need much else to make this salad - overall, a great salad to feed a crowd that doesn't break the bank.
• Not Your Ordinary Top Ramen Salad. Many Top Ramen Salad recipes call for a simple homemade dressing of oil, vinegar, and sugar, and oftentimes soy sauce. Like in my jalapeno lime dressing, I decided to take this salad a zestier direction. I stayed true to the basic ingredients but spiced it up with fresh jalapeno and chipotle chile pepper.

Ingredients

For this Spicy Top Ramen Salad recipe you will need the following ingredients.  

• Shredded cabbage: I like to push the easy button and purchase the pre-shredded coleslaw mix that includes shredded carrots. But if you'd prefer, you can buy a head of green cabbage and shred your own.
• Ramen noodles: Top Ramen for the win! You don't need the salt bomb packets (seasoning) that come with the ramen in this recipe, but you could add one to the dressing if you'd like. I sometimes add one ramen seasoning packet if I'm craving extra salt.
• Nuts or seeds: I use pepitas in this recipe for a southwestern twist, but slivered almonds or sunflower seeds would also be great additions to this crunchy ramen salad. If you have the time, toast the pepitas before adding.
• Jalapeno Pepper: While the vinaigrette calls for fresh jalapenos, you could also add thinly sliced jalapenos to the salad instead (or in addition to). Or you could add thai chili peppers, poblano peppers, or whatever pepper you'd like!
• Simple zesty jalapeno dressing base: Canola oil, white vinegar, granulated sugar, and chipotle chile pepper make up the base of this dressing.

A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!

Ramen Noodle Salad Variations

This is one of those fun salads that you can easily tweak with fantastic results; try adding protein!

• Top Ramen chicken salad is a popular variation of this recipe. Add grilled chicken breast or shredded Rotisserie chicken if you'd like to bulk this recipe up. Other proteins you could add are grilled chicken thighs, grilled shrimp with homemade adobo seasoning, canned crab meat, or firm tofu.

How to Make Top Ramen Salad - Directions

1. Prep the noodles. Put both packages of ramen noodles into a gallon-size bag and remove as much air as you can. Use a rolling pin to crush the noodles into smaller pieces.
2. Make the dressing. Add the diced jalapenos, canola oil, white vinegar, granulated sugar, and chipotle chile pepper to a food processor and process for 30 - 40 seconds.
3. Make the salad. Dump the crushed ramen, coleslaw mix, pepitas, and sliced green onion into a large bowl.
4. Add the dressing and chill. Pour all of the dressing over the coleslaw mix and stir until combined. Refrigerate for 2-3 hours before serving. This allows enough time for the ramen noodles to soften but still retain that crunch.
5. Season and serve. Add a few dashes of salt and pepper right before serving, to taste. This salad is best eaten within 24 hours.

Recipe FAQs

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