There’s a reason that the ramen noodle salad is so ubiquitous at potlucks and gatherings and that’s because it’s so dang yummy. But frankly, the traditional recipe isn’t very healthy. So, I created this sugar-free ramen noodle salad recipe, cleaning it up by:
- replacing the vegetable oil with avocado oil
- using monkfruit sweetener instead of sugar
- packing it with extra veggies
And, there are no mandarin oranges because – I just can’t. But if you’re a mandarin orange fan, feel free to add them in. Or better yet, add fresh orange sections. chopped.
I’m a big fan of this Lakanto Monkfruit Sweetener. It is non-GMO with zero calories, zero carbs, zero glycemic load and it measures one-for-one with sugar. Better yet, it tastes great and has no aftertaste. I’ve included the Amazon link, but you may be able to find it at your local grocery store.
Similar to the 5-Ingredient No-Mayo Potato Salad, and the Roasted Cauliflower, Spinach and Couscous Salad, this is another versatile side dish that keeps well at room temperature and won’t spoil in the heat. It’s so delicious, I doubt if you’ll have leftovers. However if you do, it keeps well in the refrigerator for several days.
Speaking of the refrigerator, you can refrigerate this salad for a few hours before serving, which will soften the ramen noodles slightly. However, I prefer to eat it immediately when the ramen noodles are still crunchy.
Try this sugar-free ramen noodle salad recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts. And, tell me your favorite potluck salad in the comments. I’d love to hear from you.
This cleaner version of the popular ramen noodle salad recipe is much healthier and still crispy and delicious. It’s sugar-free and jam packed with veggies & healthy fats.
- 3 (3-ounce) packages chicken flavored ramen noodles
- 1 (12 ounce) package broccoli slaw
- 1/2 cup chopped red onion
- 10 ounces fresh or frozen corn (I used a mixture of both.)
- 1 cup frozen peas
- 1/2 cup monkfruit sweetener
- 1/2 cup avocado oil
- 1/2 cup apple cider vinegar
- 1 cup sunflower seeds (optional)
- Crush ramen noodles in a bowl. Set the ramen seasoning packets aside.
- Add slaw, onion, peas, and corn. Toss to combine.
- In a microwave safe measuring cup, mix monkfruit, oil, vinegar and ramen seasoning packets. Microwave on high for 1 minute.
- Pour hot dressing over slaw mixture and toss. Refrigerate for 1-2 hours before serving.
- Garnish with sunflower seeds and/or green onion tops before serving.
You can refrigerate for a few hours before serving, which will soften the ramen noodles slightly. However, I like to eat it immediately when the ramen noodles are still crunchy.
I usually keep this vegetarian when I serve it as a side dish. But when I eat the leftovers for lunch, I add either shredded rotisserie chicken, or tuna, or cooked shrimp. So good!
Leftovers will keep in your refrigerator for several days.
- Category: recipe
- Method: salad
- Cuisine: American
Keywords: ramen salad, ramen noodles, ramen noodle salad, asian salad