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  • Writer's pictureAbby

Chili Lime Ramen Salad

Updated: Sep 24, 2021

chili lime ramen salad

Cabbage and Ramen noodle salad has always been one of my favorites. This is a fun spin on the original recipe by using chili seasoning and adding fresh lime juice and zest, topping it off with chili lime toasted Ramen noodles and crushed tortilla chips.

Typically ramen salad is made with chicken flavored Ramen noodle seasoning, but this time you will be using chili flavor.

You have the option of using the crushed Ramen as is, or you can toast it in the oven with added chili lime seasoning (I used Trader Joe's).

Next zest then juice your lime and make the dressing. Add all your dressing ingredients, except zest, to a small sauce pan and bring to a boil.

When the dressing and Ramen noodles are cool, you can add them to the cabbage and mix well. Also add your lime zest at this time and make sure it gets mixed in well so it is not all in one spot.

Garnish with green onion and crushed tortilla chips.



1 package coleslaw cabbage

1 package chili flavored Ramen noodles (seasoning and noodles)

1/4 cup oil of your choice (I like to use avocado oil)

1 Tbsp apple cider vinegar

2 Tbsp honey or sugar

Zest from one medium lime

Juice from half a medium lime or 2 Tbsp concentrate


Spray oil

Chili lime seasoning to taste (I use the Trader Joe's seasoning)

2 green onions chopped (tops only)

1/4 cup crushed tortilla chips


  1. The first step is optional, you can just use the Ramen crushed up plain if you would like. First, preheat the oven to 375. Then while the oven heats, crush up the Ramen into small pieces. On a baking sheet covered with parchment paper, lay out the crushed Ramen in an even layer across the pan. Then spray the Ramen with the spray oil and sprinkle on the chili lime seasoning lightly. Bake for 10 minutes or until it begins to turn golden, stirring halfway at 5 minutes.

  2. Now zest your lime and set the zest aside. Then cut your lime in half and juice one half. Save the other half for another recipe.

  3. Now using a small sauce pan, add the lime juice, vinegar, honey, and oil and place on the stove at high heat. Heat the ingredients until they begin to boil, stir while you wait to make sure it does not burn the sugar, this part will go pretty fast. Once it come to a boil and the sugar is dissolved, take it off the heat and add the chili Ramen seasoning packet and stir it in. Then, let it cool for about 10 minutes.

  4. While the dressing cools, add the coleslaw mix to a large bowl.

  5. If you plan to add green onion, now is the time to chop up the tops into thin slivers and add these to the coleslaw and mix.

  6. Crush up your tortilla chips at this time as well but wait to add them.

  7. When the Ramen noodles and dressing is cool, add these along with the zest to the coleslaw mix and stir everything well.

  8. Right before serving add the crushed tortilla chips and garnish with more green onion.

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