There's nothing quite like the crisp, refreshing crunch of Ramen Noodle Salad on a warm day. This colorful, flavor-packed dish brings together crispy noodles, vibrant veggies, and a tangy, sweet dressing for a side dish that's always the star of the table.
I first discovered this salad at a summer potluck, and it was love at first bite. It's the kind of recipe that impresses every time, yet is incredibly easy to whip up with pantry staples and fresh produce. Let’s dive into what makes this salad so irresistible.
Why You'll Love This Ramen Noodle Salad
Get ready to meet your new favorite salad. This Ramen Noodle Salad is quick, affordable, and endlessly versatile – perfect for any occasion.
First, it’s all about the crunch. The combination of toasted ramen noodles, shredded cabbage, and fresh veggies gives this salad a texture that’s nothing short of addictive. Each bite is a delightful mix of crispy and fresh.
Second, it’s a time-saver. With just 15 minutes of prep time, you can toss this salad together while multitasking or preparing a more elaborate main course. It's ideal for busy weeknights or last-minute gatherings.
Third, the flavor is unforgettable. The sweet-and-tangy dressing, made from scratch, balances the salad's crunch with a zesty punch. It’s a crowd-pleaser that complements everything from grilled meats to casual sandwiches.
Finally, it’s adaptable. Whether you want to keep it vegetarian or add your favorite protein like chicken or shrimp, this recipe welcomes your creativity.
Ingredients Notes

The magic of this Ramen Noodle Salad lies in its simple, accessible ingredients that come together to create a complex, satisfying flavor.
- Ramen noodles: Choose your favorite instant ramen noodles and crush them into small pieces. Toasting them brings out a nutty flavor that elevates the entire salad.
- Cabbage: Shredded green or Napa cabbage works best, but feel free to mix in red cabbage for a pop of color and extra crunch.
- Carrots: Julienne or shred fresh carrots for a sweet, earthy contrast to the tangy dressing.
- Green onions: These add a mild oniony kick that ties the flavors together.
- Almonds: Toasted slivered almonds add another layer of crunch and a hint of richness.
- Sesame seeds: A sprinkle of toasted sesame seeds gives the salad a subtle, nutty undertone.
For the dressing, you’ll need:
- Soy sauce: For a savory base.
- Rice vinegar: This provides a tangy acidity.
- Sugar: Balances the tanginess with a touch of sweetness.
- Sesame oil: Adds depth and a toasted flavor.
- Olive oil: To round out the dressing with a smooth, mild taste.
How To Make This Ramen Noodle Salad

Creating this irresistible salad is simple and satisfying. Follow these steps for the perfect dish every time.
Start by toasting the ramen noodles and almonds. In a dry skillet over medium heat, stir the crushed noodles and slivered almonds until golden brown and fragrant. Keep an eye on them to prevent burning, as they can brown quickly.
Next, prepare your veggies. Thinly shred the cabbage and julienne the carrots, aiming for uniform pieces to ensure every bite is balanced. Chop the green onions into fine slices for a fresh, mild flavor boost.
Mix the dressing. In a small bowl or jar, whisk together soy sauce, rice vinegar, sugar, sesame oil, and olive oil until the sugar dissolves and the dressing is well combined. Taste and adjust for sweetness or tanginess as needed.
Combine the salad components. In a large bowl, toss together the cabbage, carrots, green onions, toasted ramen noodles, and almonds. Drizzle the dressing over the top and toss everything to coat evenly.
Let it rest. For the best flavor, let the salad sit for 15-20 minutes before serving. This allows the dressing to soak into the noodles and veggies, melding the flavors beautifully.
Storage Options
This salad is best enjoyed fresh, but you can easily prepare parts of it ahead of time.
Store the toasted ramen noodles and almonds in an airtight container for up to 3 days at room temperature. Keep the shredded cabbage and carrots in a separate container in the fridge. The dressing can also be made ahead and stored in a jar in the fridge for up to a week.
When ready to serve, combine everything and toss with the dressing. Leftovers can be stored in the fridge for up to 2 days, though the noodles may lose their crunch.
Variations and Substitutions
This recipe is wonderfully versatile and can be tailored to suit your tastes.
- Swap the cabbage for a coleslaw mix to save time.
- Add cooked chicken, shrimp, or tofu for a protein-packed meal.
- Experiment with nuts by using cashews or walnuts instead of almonds.
- For a spicy twist, add a drizzle of sriracha or a sprinkle of red chili flakes to the dressing.
- Use honey instead of sugar for a natural sweetener.
With this Ramen Noodle Salad recipe in your repertoire, you’ll always have a quick, delicious dish to share. Try it out and make it your own!
PrintRamen Noodle Salad Recipe
Enjoy this easy Ramen Noodle Salad recipe featuring crunchy ramen noodles, fresh veggies, and a sweet-savory dressing. Perfect for any occasion!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Ingredients
- 2 packs ramen noodles (no seasoning packets)
- 2 cups shredded cabbage (red or green)
- 1 cup shredded carrots
- ½ cup sliced green onions
- ½ cup slivered almonds (toasted)
- ¼ cup sunflower seeds
- ⅓ cup vegetable oil
- ¼ cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tsp sesame oil
Instructions
- Crush the ramen noodles into small pieces and toast in a dry skillet until golden brown. Set aside.
- In a large bowl, combine shredded cabbage, carrots, green onions, almonds, and sunflower seeds.
- In a small bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, and sesame oil to make the dressing.
- Pour the dressing over the salad and toss until evenly coated.
- Add the toasted ramen noodles just before serving to maintain their crunch.
Notes
- For extra flavor, add a sprinkle of sesame seeds or chili flakes.
- Use pre-shredded veggies for quicker prep.
- Customize with your favorite protein, such as grilled chicken or tofu.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
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