Name: Ramen Noodle Salad
Yield: 8

This Ramen Noodle Salad Recipe is crisp, crunchy, and completely irresistible with toasted ramen, fresh cabbage, almonds, and a satisfying sesame dressing.

author’s notes

My Love for Ramen Runs Deep

If you’ve followed me for long, you know I love ramen noodles. Yes, the cheap, shelf-stable packs from the grocery store. I ate them all the time growing up, so they’re definitely nostalgic, but I still think they’re just straight-up satisfying.

It is satisfying to adding them to more protein- and veggie-packed meals like my beef and broccoli ramen (a reader favorite) or this straightforward chicken ramen. My kids are especially obsessed with the pork ramen stir fry.

So when I was brainstorming some fun salad ideas the other day, I was shocked to realize I’d never shared a ramen noodle salad. This is one I grew up eating at potlucks and parties, and it was always piled high on my plate.

I can’t believe it took me this long to share my version, but here it is, my reliable ramen noodle salad recipe. And wow, it is seriously good. The kind of salad I keep going back for and one all my kids will happily eat, which is saying a lot.

I hope you get a chance to try it soon!

All the ingredients in this recipe prepped out for straightforward assembly including the almonds, carrots, cabbage, green onions, and ramen.

Ingredients In This Ramen Noodle Salad Recipe

Ingredient	Let’s Chat About It
Ramen noodles & almonds	Break noodles small and toast with almonds for the best crunch in every bite.
Green cabbage & red cabbage	Slice as thin as possible for the best texture. Make sure the cabbage is fully dry before adding to the salad.
Carrots & green onions	You can grate my own carrots for the best flavor, but pre-shredded carrots save time. Slice onions thin for even flavor.
Vinegar, soy sauce & sugar	Adjust to taste based on your preference.
Oils (olive oil & sesame oil)	Use extra-virgin olive oil and toasted sesame oil for the best flavor.

The sauce ingredients in this roman noodle salad recipe prepped out.

How To Make My Ramen Noodle Salad Recipe

Toast: Break noodles, bake with almonds until the edges turn golden, and cool.
Shake dressing: Add everything to a jar and shake until smooth.
Prep veggies: Thinly slice cabbage and add to a bowl with carrots and green onions.
Toss: Pour dressing over and toss to coat.
Finish: Add noodles and almonds just before serving; toss and serve.

The sauce in a jar and the almonds and ramen and it all being toasted on a tray.

Variations

Make This Salad Your Own!

This ramen noodle salad recipe is very adaptable. Here are some ideas to make it your own:

Swap the nuts: Use cashews, peanuts, or sunflower seeds instead of almonds
Add crunch: Mix in snap peas, bell peppers, or cucumbers for extra texture
Go sweeter: Add mandarin oranges or a handful of dried cranberries
Add herbs: Toss in cilantro or mint for extra freshness
Add sesame seeds: Sprinkle on top for extra crunch and flavor

All the ingredients in this ramen noodle salad recipe added to a bowl and tossed with the dressing.

the cook’s Notes

Add Some Protein!

Turn it into a full meal by topping with grilled chicken, baked chicken, steak, shrimp, edamame, or tofu right before serving.

Storage

Best enjoyed right after assembling and dressing. To store, keep the noodles, salad, and dressing separate, then combine just before eating.

Mains That Pair Nicely

This salad goes with just about anything. It has Asian-inspired flavors, but I serve it with everything from burgers to grilled steak. It’s reliable for summer cookouts and BBQs, and just as good alongside your favorite Asian dishes.