This Ramen Noodle Salad Recipe is crisp, crunchy, and utterly irresistible. Toasted ramen and almonds add a satisfying crunch to shredded cabbage, carrots, and green onions, all tossed in a sweet-savory sesame dressing.
author’s notes
My Love for Ramen Runs Deep
If you’ve followed me for a while, you know I really love ramen noodles — the inexpensive, shelf-stable packs. They’re nostalgic and delicious, and I enjoy using them in heartier meals like beef and broccoli ramen or chicken ramen. My kids especially love the pork ramen stir fry.
I realized I’d never shared a ramen noodle salad, even though it’s a potluck classic I grew up eating. It’s always been a crowd-pleaser, piled high on my plate.
Here’s my version: a simple, crunchy salad with toasted ramen and almonds, crisp cabbage, and a bright sesame dressing. It’s one the whole family goes back for. I hope you try it soon!
Ingredients In This Ramen Noodle Salad Recipe
| Ingredient | Notes |
|---|---|
| Ramen noodles & almonds | Break the noodles and toast with almonds for the best crunch. |
| Green cabbage & red cabbage | Slice very thin for the best texture. Make sure cabbage is dry before dressing. |
| Carrots & green onions | Freshly grated carrots give the best flavor; thinly slice the green onions. |
| Vinegar, soy sauce & sugar | Adjust amounts to taste for sweetness and acidity. |
| Oils (olive oil & sesame oil) | Use extra-virgin olive oil and toasted sesame oil for more flavor. |
How To Make My Ramen Noodle Salad Recipe
- Toast: Break the noodles into small pieces, bake them until golden, then add almonds and continue toasting until lightly browned. Let cool completely.
- Make the dressing: Combine sesame oil, soy sauce, vinegar, sugar, and olive oil in a jar and shake until the sugar dissolves.
- Prep the vegetables: Thinly slice green and red cabbage, avoiding the thick core. Add shredded carrots and thinly sliced green onions to a large bowl.
- Toss: Pour the dressing over the vegetables and toss to coat evenly.
- Finish: Add the cooled toasted noodles and almonds just before serving so they stay crisp. Gently toss and serve immediately.
Variations
Make This Salad Your Own!
This salad is very adaptable. A few ways to customize it:
- Swap the nuts: Use cashews, peanuts, or sunflower seeds instead of almonds.
- Add more crunch: Stir in snap peas, bell peppers, or cucumber slices.
- Go sweeter: Add mandarin orange segments or a handful of dried cranberries.
- Fresh herbs: Toss in cilantro or mint for brightness.
- Extras: Sprinkle sesame seeds on top for added texture and flavor.
Chelsea’s Notes
Add Some Protein!
To make this a full meal, top with grilled or baked chicken, steak, shrimp, edamame, or tofu right before serving.
Storage
Best enjoyed immediately after assembling. For storage, keep the toasted noodles and almonds separate from the dressed salad. Combine just before serving so the crunch stays fresh.
Mains That Pair Nicely
This salad complements many mains. With its Asian-inspired flavors it’s great at summer cookouts and pairs well with burgers, grilled steak, seafood, or your favorite Asian dishes.
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Ramen Noodle Salad Recipe
Equipment
-
Large bowl
Ingredients
- 2 (3-ounce) packets ramen noodles
- 1/2 cup slivered almonds
- 5 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1-1/2 cups shredded carrots
- 1/2 cup thinly sliced green onions
- 1 tablespoon toasted sesame oil
- 2 tablespoons soy sauce
- 1/4 cup white vinegar
- 2 tablespoons granulated sugar
- 1/4 cup + 1 tablespoon olive oil
Instructions
-
Preheat oven to 350°F. Break ramen into small pieces and spread on a sheet pan. Bake 10 minutes, stir, then add almonds and bake another 5–7 minutes until lightly toasted. Remove and let cool.
-
Dressing: Combine sesame oil, soy sauce, vinegar, sugar, and olive oil in a jar. Shake well until the sugar dissolves.
-
Thinly slice both cabbages, avoiding the thick core. Add cabbage to a large bowl with shredded carrots and green onions.
-
Pour dressing over the salad and toss to coat evenly.
-
Add cooled toasted noodles and almonds just before serving. Toss gently and serve immediately so they stay crisp.
Recipe Notes
Storage: Keep toasted noodles and almonds separate from the dressed salad. Combine just before eating to preserve crunch.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.