The Ramen Salad My Mom Makes Every Thanksgiving

It’s oh-so-crunchy.

My family’s Thanksgiving was always a crowded, raucous affair with a menu that resembled a community potluck more than a sit-down dinner. Two long tables overloaded with a motley assortment of dishes filled my great-grandmother’s kitchen—turkey, yes, and all the usual trimmings, but also fried chicken, ham, stewed pinto beans, cornbread, collard greens, Jell-O salads, spinach dip, cheese balls …

My great aunt Barbara would be in the process of finishing her famous Parker House rolls on the crowded kitchen counter as a dozen kids whizzed by. It wasn’t unusual for upwards of 75 people to come to Thanksgiving; I have a big family that welcomed anyone with no place to go to join us for the feast.

With that much food to choose from, I learned to be strategic about what I put on my plate. I rarely went for the turkey simply because there were too many other good things on the table. However, I always left room for my mom’s crunchy ramen salad.

The Magic of Ramen Salad

My mom makes her ramen salad for every family gathering. Almost like a slaw, it consists of coleslaw mix, nuggets of toasted, uncooked ramen noodles, sesame seeds, and almonds, all in a savory-sweet dressing. Thanksgiving is a holiday of soft foods, and the exuberant crunch of this salad makes it stand out on my plate, a pleasing counterpoint to those mashed potatoes and gravy.

Because we had to drive for an hour to get to the family homestead, my mom would prep all the ingredients for the salad but wait to mix them until the last second to make sure everything stayed fresh and crisp. That said, this salad is sturdy enough to withstand hours on a buffet table as relatives mill around grazing on holiday seconds and thirds.

Maybe the best thing about my mom’s ramen salad, though, is the yearly reminder that Thanksgiving doesn’t have to look like it came out of a magazine to be memorable or delicious.

How To Make My Mom’s Crunchy Ramen Salad

For 6 to 8 servings, you’ll need:

• 2/3 cup plus 3 tablespoons neutral oil, such as avocado or canola, divided
• 2 (3-ounce) packages chicken-flavored ramen noodles, seasoning packets reserved
• 1/2 cup slivered or sliced almonds
• 2 tablespoons sesame seeds
• 3 tablespoons sugar
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon ground black pepper
• 1 (16-ounce) package coleslaw mix or shredded cabbage

In a large skillet, heat 3 tablespoons of the oil over medium heat. Roughly crush the ramen noodles with your hands and add them to the skillet. Stir, then add the almonds and sesame seeds. Cook, stirring occasionally, until lightly toasted, about 5 minutes. Let cool.

While the noodles cool, whisk together the remaining 2/3 cup oil, sugar, vinegar, soy sauce, black pepper, and the reserved ramen seasoning packets. Taste and season with more soy sauce or vinegar if desired.

In a large bowl, toss the cabbage and the toasted noodles and seeds with the dressing to taste.