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Published: Oct 20, 2020 · Modified: Mar 21, 2022 by Tino Marie · This post may contain affiliate links · Leave a Comment

Spicy Top Ramen Noodle Salad

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

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Top Ramen Salad is one of those quirky salads that’s oddly satisfying. Shredded coleslaw, uncooked ramen noodles, sliced green onion and slivered almonds dressed with a simple vinaigrette makes one delicious - albeit quirky - salad with top ramen.

Spicy Top Ramen Salad

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 vinaigrette but avoid becoming unpleasantly mushy. The result is a really lovely and perfectly crunchy ramen coleslaw salad.

Typical versions of Top Ramen Noodle Salad are fantastic, but if you want to spice up top ramen, you gotta bring the heat. And that's exactly what my recipe for Spicy Top Ramen Noodle Salad does - by introducing fresh jalapeno and chipotle chili pepper.

Jump to:
  • Ingredients - How to Make Ramen Noodle Salad
  • Instructions - Recipe for Top Ramen Salad 
  • Suggested Additions to Spicy Ramen Noodle Salad
  • Q&A
  • Pairing Suggestions
  • Spicy Top Ramen Noodle Salad
  • Recent Recipes

Ingredients - How to Make Ramen Noodle Salad

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

  • 1 package pre-shredded coleslaw mix
  • 2 packages ramen noodles
  • 1 cup pepitas (toasted or untoasted)
  • 1 bunch green onion, thinly sliced

This cold ramen noodle salad recipe also features a fantastic and zesty homemade jalapeno vinaigrette, which you can make with the following ingredients:

Zesty Jalapeno Vinaigrette Recipe

  • 2-3 jalapenos, diced, seeds removed
  • ½ cup canola oil
  • ⅓ cup white vinegar
  • 2 tablespoons granulated sugar
  • ½ teaspoon chipotle chile pepper
  • Salt and pepper (to taste)
Spicy Top Ramen Salad

Instructions - Recipe for Top Ramen Salad 

Add 2-3 diced jalapenos, ½ cup canola oil, ⅓ cup white vinegar, 2 tablespoons granulated sugar, and ½ teaspoon chipotle chile pepper to a food processor and process for 30 - 40 seconds.

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.

Dump the crushed ramen, coleslaw mix, pepitas, and sliced green onion into a large bowl.

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 some crunch.

Add a few dashes of salt and pepper right before serving, to taste. This salad is best eaten within 24 hours.

Note: Many Top Ramen Salad recipes call for a simple homemade dressing of oil, vinegar, and sugar, and oftentimes soy sauce. I decided to take a few liberties and take it a zestier route. I stayed true to the basic ingredients but spiced it up with fresh jalapeno and chipotle chile pepper to make a zesty homemade jalapeno vinaigrette.

top ramen salad with cabbage

While slivered almonds are typically the nut of choice in salads with top ramen, I swapped them out for pepitas. With just a couple of tweaks, you too can have your own unique spin with this Spicy Top Ramen Salad recipe. 

top ramen salad with cabbage

Suggested Additions to Spicy Ramen Noodle Salad

This is one of those fun salads that you can easily tweak and it will still turn out fantastic. Here are a couple of things you might consider adding.

  • Peppers - While the vinaigrette calls for fresh jalapenos, you could also add thinly sliced jalapenos to the salad as well. Or you could add sweet mini peppers, poblano peppers, or whatever pepper you'd like!
  • 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.
  • Protein - Top Ramen Chicken Salad is a popular variation of this recipe; go ahead and add grilled or shredded Rotisserie chicken if you'd like to bulk this recipe up. Other proteins you could add are grilled shrimp, canned crab meat, or firm tofu.
  • Coleslaw - I typically 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.

Q&A

How long does Ramen Noodle Salad last in the fridge?

The freshness countdown begins once you add the dressing to the top ramen salad. The crunchy ramen and crisp coleslaw can stand up to the vinaigrette stoically for many hours, but ideally, you'll want to eat within 24 hours for optimal crunch. I think the sweet spot for this salad is between 4-24 hours.

Can you prepare Top Ramen Salad ahead of time?

The answer is yes, but you shouldn't prepare Cabbage and Top Ramen Salad too far ahead of time. You should prepare AT LEAST 3 hours in advance of serving to hit the sweet spot for eating. I would recommend preparing this ramen noodle salad no further ahead than 12 hours.

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If you like this cold ramen noodle salad recipe, you’ll most definitely like these other fantastic cold salads: 

  • Corn and Quinoa Salad
  • Dill Pickle Pasta Salad
  • Kohlrabi Coleslaw
  • Tex-Mex Pasta Salad
top ramen salad

Spicy Top Ramen Noodle Salad

Spicy Top Ramen Noodle Salad offers a southern twist on the classic salad with jalapenos, chipotle chile pepper, and pepitas and a zesty homemade Jalapeno Vinaigrette.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Salad, Side Dish

Ingredients
  

  • 1 package pre-shredded coleslaw mix
  • 2 packages ramen noodles*
  • 1 cup pepitas **toasted or untoasted
  • 1 bunch green onion, thinly sliced

Zesty Jalapeno Vinaigrette

  • 2-3 jalapenos, diced, seeds removed
  • ½ cup canola oil
  • ⅓ cup white vinegar
  • 2 tablespoons granulated sugar
  • ½ teaspoon chipotle chile pepper
  • Salt and pepper (to taste)

Instructions
 

  • Add 2-3 diced jalapenos, ½ cup canola oil, ⅓ cup white vinegar, 2 tablespoons granulated sugar and ½ teaspoon chipotle chile pepper to a food processor and process for 30 - 40 seconds.
    2-3 jalapenos, diced, seeds removed, ½ cup canola oil, ⅓ cup white vinegar, 2 tablespoons granulated sugar, ½ teaspoon chipotle chile pepper
  • 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 packages ramen noodles*
  • Dump the crushed ramen, coleslaw mix, pepitas, and sliced green onion into a large bowl.
    1 package pre-shredded coleslaw mix, 1 cup pepitas, 1 bunch green onion, thinly sliced, 2 packages ramen noodles*
  • 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 some crunch.
  • Add a few dashes of salt and pepper right before serving, to taste. This salad is best eaten within 24 hours.
    Salt and pepper

Notes

*The flavor of the Ramen doesn’t matter, as this recipe doesn’t call for the use of the seasoning packets. If you’d like you can certainly add a seasoning packet to the dressing. I’ve made it with just one packet and without and both versions were good. 
**Add pepitas to a pan over medium heat for 2 minutes, stirring occasionally. You just want to gently heat them. Let cool before adding to the Spicy Top Ramen Salad. 
Keyword ramen coleslaw, top ramen salad
Tried this recipe?Let us know how it was!

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Christina from Midwexican

About Christina

I'm a Minnesota native who can't get enough of south-of-the-border flavors. My recipes combine comforting Midwestern eats with bold Mexican and Tex-Mex flavors. If you love comforting food, bold flavors, and - most importantly - tacos! then you'll love what I'm cooking!

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