There’s something about ramen noodle salad that instantly takes me back to those warm summer BBQs and casual family gatherings. The crunch of the noodles, the zesty tang from the dressing, and the colorful mix of fresh veggies all mingling together—it’s like a chilled party in your mouth. I remember the first time I made this recipe; I was hesitant, thinking, “Ramen? In a salad?” But trust me, once you try it, you’ll be hooked. It’s one of those “easy to whip up but feels special” dishes that’s a total crowd-pleaser. Unlike your traditional leafy green salads, ramen noodle salad offers a satisfying texture and flavor combo that’s both surprising and comforting. If you love a good Asian-inspired side or want something bright for your next potluck, this ramen noodle salad will quickly become your go-to.
What is Ramen Noodle Salad?
So, what exactly is ramen noodle salad? Think of it as a fresh, crunchy spin on that instant ramen you probably ate as a kid—just without the soup and with lots more veggies, nuts, and a tangy dressing. It’s essentially a cold salad made from uncooked or lightly toasted crunchy ramen noodles, combined with shredded cabbage, carrots, green onions, maybe a handful of almonds or sesame seeds, all tossed in a sweet, sour, and slightly savory dressing. The name comes from the ramen noodles themselves, but this dish is far from a simple noodle bowl. It’s more of a vibrant salad that plays on textures and flavors, blending the familiar snack noodles with fresh ingredients and a bright dressing. Honestly, it’s a wonderful, no-fuss way to turn pantry staples into something fresh and exciting that anyone can pull off at home.
Why you’ll love this recipe?
What I love most about this ramen noodle salad is its joyful crunch and that zingy dressing that’s just the right balance of sweet and tangy. Every time I make it, the smell of toasted sesame in the dressing fills my kitchen, and my family starts asking for it before the noodles even hit the bowl! And the best part? It’s ridiculously simple. You don’t even have to cook the noodles, which makes it a lifesaver for busy weeknights or last-minute gatherings.
Let me brag about the cost-efficiency for a sec too. Most ingredients are pantry or produce staples—cabbage, carrots, soy sauce, sugar, and of course, the ramen noodles themselves, which are really affordable. I often double the batch because it’s so versatile; add grilled chicken or tofu for a light meal, or serve it alongside your favorite Asian-inspired mains.
Plus, this salad is endlessly adaptable. Want it spicy? Toss in some crushed red pepper flakes or sriracha. Prefer it nut-free? Swap almonds for toasted pumpkin seeds. Need to keep it veggie-packed? Toss in bell peppers, snap peas, or shredded kale. It’s hands-down one of the easiest, most flexible salads you can have in your cooking arsenal. And if you love recipes like Asian chicken salad or cold sesame noodles, this ramen noodle salad fits right in with those fresh, vibrant flavors.
How do I make ramen noodles?
Quick Overview
Here’s the scoop: making ramen noodle salad is super straightforward. You start by toasting the noodles just a bit to amp up the crunch, then mix up a simple dressing that combines soy sauce, vinegar, a touch of sugar, and toasted sesame oil. After chopping or shredding your veggies, you toss everything together with the crunchy noodles and nuts. No boiling, no fancy tools—just fresh, tasty, and fast. The magic is really in balancing the textures and letting that dressing infuse all the flavors with a quick toss right before serving.
Ingredients
For the Salad Base:
- 2 (3-ounce) packages of ramen noodles (discard seasoning packets, or save for another use)
- 3 cups shredded green cabbage (fresh and crisp make all the difference here)
- 1 large carrot, peeled and grated for a touch of sweetness and color
- 3 green onions, thinly sliced (white and green parts)
- ½ cup sliced almonds (toasted for extra nuttiness)
- Optional: 2 tablespoons sesame seeds, toasted
- Optional veggies: red bell pepper, snap peas, or shredded kale for extra crunch
For the Dressing:
- ½ cup vegetable oil (neutral oils work best for balancing flavor)
- ¼ cup white vinegar (rice vinegar works beautifully too, but white vinegar gives more punch)
- ⅓ cup sugar (you can dial it down if you prefer it less sweet)
- 2 tablespoons soy sauce (adds umami and saltiness)
- 1 tablespoon toasted sesame oil (the star for that classic, nutty aroma)
- Optional: pinch of crushed red pepper flakes for some heat
Step-by-Step Instructions
Step 1: Toast the Ramen Noodles
Before anything else, grab a dry skillet and toss in the broken ramen noodles (I like to break them into bite-sized pieces before toasting). Over medium heat, toast them until they turn a light golden brown and smell toasty—this step is key to ensure that satisfying crunch and deeper flavor. Keep an eye on them because they burn quickly. Once done, transfer them to a large mixing bowl to cool.
Step 2: Prep the Veggies
While the noodles cool, shred your cabbage finely. I like using a mandoline or a sharp knife for even slices. Peel and grate your carrot fresh—it really brightens the dish and adds both color and a touch of sweetness. Slice the green onions thin so they disperse their flavor throughout. Toast the almonds in the same skillet you used for the noodles (just a few minutes till fragrant) then let them cool.
Step 3: Mix the Dressing
In a small bowl or jar, whisk together the vegetable oil, white vinegar, sugar, soy sauce, and toasted sesame oil until the sugar dissolves completely. The dressing should taste balanced with a hint of sweetness and a mild tang. If you want a little kick, add crushed red pepper flakes now. I always taste and tweak the balance here—if it feels too sharp, a touch more sugar helps mellow it out.
Step 4: Combine Everything
Pour the dressing over your cooled toasted noodles. Add the shredded cabbage, grated carrots, green onions, and toasted almonds (and sesame seeds if you’re using). Toss gently but thoroughly until everything is coated without breaking up the noodles. It’s important not to overdress early because the noodles absorb the sauce quickly and you want to maintain that crunch.
Step 5: Chill and Serve
I let mine chill in the fridge for about 20-30 minutes so the flavors meld and the noodles retain their crunch. Too long and the noodles soften, so this salad is best served fresh or within a few hours. When you’re ready to serve, give it a quick toss again, maybe sprinkle a few sprigs of fresh cilantro for a fresh herbal note, and enjoy!
What to Serve It With
For Breakfast: I know it sounds unconventional, but this ramen noodle salad is surprisingly good alongside a simple fried egg and a cup of black coffee. The brightness and crunch wake up your palate early in the morning.
For Brunch: Serve this vibrant noodle salad in a pretty bowl paired with light cucumber sandwiches and some jasmine tea or sparkling citrus water for an elegant spread that’s both refreshing and unexpected.
As Dessert: It’s not a dessert salad, but if you’re craving a fresh palate cleanser after a heavy meal, it does the trick beautifully before fruit or something sweet.
For Cozy Snacks: This one’s my go-to side for casual dinners, BBQs, or just a snack in between meals. My family loves having it alongside grilled teriyaki chicken or crispy tofu—it’s a crunchy, colorful counterpoint that livens up the table every time.
I’ve even brought this to potlucks, and without fail, it vanishes in minutes. There’s something about the mixture of textures and the sweet-tart dressing that feels familiar yet exciting, which makes it a real winner at any gathering.
Top Tips for Perfecting Your Ramen Noodle Salad
Ramen Noodle Toasting: Don’t skip this step! Toasting brings out a nutty flavor and keeps those noodles crispy. Use medium heat and stir often – I burned mine once by walking away too soon.
Veggie Prep: Finely shredding your cabbage is key for balance—too big and it overwhelms the delicate noodles. For carrots, freshly grated is best; pre-shredded bags tend to lose their crunch and moistness.
Dressing Balance: Always taste your dressing before tossing. If it’s too vinegary, a touch more sugar or oil softens it. I’ve mixed mine with a splash of orange juice once, and it added a lovely fruity depth.
Toss Gently: Be gentle when mixing everything to avoid breaking the ramen noodles. Overmixing turns your salad into crunchy “noodle mush” — and where’s the fun in that?
Customize the Extras: Want it nuttier? More almonds or toasted cashews work wonders. For something seedy, I add toasted sesame and even a few sunflower seeds. Swap almonds for pepitas for a new crunch profile.
Serve Fresh: This salad loves being fresh. If you want to make it ahead, keep the noodles and dressing separate until serving. The noodles absorb moisture fast, and soaking results in disappointment!
Over time, I’ve learned to avoid the seasoning packet from the ramen—it’s way too salty and artificial for this salad’s fresh vibe. Sticking to basic noodles and adding my own seasoning tastes way better and keeps that homemade charm.
Storing and Reheating Tips
Room Temperature: Serve within 1-2 hours if left out; covered bowls keep it nice and fresh during a casual cookout or picnic but not much longer.
Refrigerator Storage: Store leftovers covered in an airtight container for up to 2 days. The noodles soften a bit but still tasting great if you like softer textures. I find chilling the salad before serving again helps flavors meld nicely.
Freezer Instructions: This salad doesn’t freeze well because the veggies and noodles lose their texture, so best to enjoy it fresh or refrigerated. If you do want to freeze something similar, try freezing just the dressing or components separately.
When to Add Dressing: If you plan to store leftovers, keep the dressing separate and toss just before serving to keep noodles crunchy and veggies vibrant. If you add the dressing too early, the noodles become soggy and less appetizing.
Frequently Asked Questions
Final Thoughts
I can’t tell you how many times this ramen noodle salad has saved me when I needed something quick, fresh, and loved by all. It’s the kind of recipe that makes people smile as soon as they take a bite—crunchy, tangy, a little sweet, and totally addictive. If you’ve enjoyed cold noodle salads or Asian slaws before, I promise this one brings a little extra magic and simplicity to the table. Give it a whirl, mess with the veggies and nuts you love, and don’t forget to toast those noodles—you’ll thank me later! When you try it, share your thoughts or how you customized it—I’m all ears and love hearing about your kitchen adventures. Happy tossing!
ramen noodle salad
Ingredients
Main Ingredients
- 2 tablespoons butter
- 3 ounce ramen noodles seasoning packet removed
- 0.5 cup slivered almonds
- 3 tablespoons sesame seeds
- 1.5 pounds Napa cabbage about 8-10 cups shredded
- 1 bunch green onions sliced thin, about 0.5 cup
- 0.5 cup light flavored olive oil
- 0.25 cup plain white vinegar
- 0.5 cup white sugar
- 2 tablespoons low-sodium soy sauce
Instructions
Preparation Steps
- To make the dressing, combine the olive oil, white vinegar, sugar, and soy sauce in a jar and shake well until the sugar has dissolved.
- Melt butter in a large skillet over medium heat. While melting, crush the ramen noodles inside the package and discard the seasoning packet.
- Add crushed noodles, slivered almonds, and sesame seeds to the melted butter. Sauté frequently stirring until golden brown, then remove from heat and let cool.
- Shred the Napa cabbage and combine it with sliced green onions in a large bowl. Add the toasted noodle mixture and pour the dressing over the salad. Toss to combine well and serve immediately.
