Ramen Noodle Saladrn

Bowl of ramen noodle salad with carrots, red cabbage, almonds, and green onions served with wooden spoons

Crunchy, loaded with fresh ingredients and smothered in a tangy dressing, this ramen noodle salad is the perfect side dish.

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Prep Time15

Total Time15

Servings

For those of us who crave something with a lot of crunch, let us introduce you to this fantastic ramen noodle salad. Packed full of fresh vegetables and a delightful array of flavors and textures, this dish is truly one-of-a-kind.

Ramen Noodle Salad Ingredients

Overhead view of labeled ingredients for ramen noodle salad including cabbage, ramen noodles, soy sauce, vinegar, and almonds

Crunchy ramen noodle salad is the perfect dish for a hot summer day. Savory, crunchy, and undeniably delicious, the combination of flavors makes it an absolute must-try.

The crunchy noodles provide a pleasingly chewy texture, while the fresh veggies bring a vibrant pop of color. As well as being visually stunning, they add a level of freshness and taste to each bite.

Topped with a flavorful vinaigrette dressing, each mouthful bursts with flavor.

You’ll need:

Dressing

¼ cup low sodium soy sauce
½ cup seasoned rice vinegar
¾ cup mild olive oil
3 tablespoons honey
1 ½ teaspoons grated ginger
1 ½ teaspoons grated garlic
1 teaspoon sesame oil

Salad

2 (3-ounce) packages ramen noodles, crushed and season packet discarded
¾ cup sliced almonds (reserve 1-2 tablespoons for garnish after toasting, if desired)
5 cups thinly sliced green cabbage (about ⅔ of a large head)
1 ½ cups thinly sliced red cabbage (about ⅓ of a small head)
1 cup matchstick carrots
½ cup sliced green onions (plus additional for garnish, if desired)

Substitutions And Additions

MIX-INS: You can add shredded or cubed cooked chicken or leftover rotisserie chicken, nuts, and wonton salad topping.

SPICE: If you prefer a spicy bite, you can add ¼ teaspoon of red pepper flakes to the tangy dressing for your ramen Asian noodle salad.

FRUIT & VEGGIES: You can add dried fruits, such as craisins, to the ramen noodle coleslaw salad. You can also add mandarin oranges and edamame.

How To Make This Ramen Noodle Salad Recipe

To make the dressing, add to a large lidded jar the low sodium soy sauce, seasoned rice vinegar, mild olive oil, honey, grated ginger, grated garlic, and sesame oil. Attach the lid and shake vigorously for 30-45 seconds or until all the ingredients are fully combined. Alternatively, whisk the ingredients in a medium bowl until emulsified then set aside.

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Spread the crushed ramen noodles on half the prepared baking sheet and the sliced almonds to the other half being sure that the ramen noodles and sliced almonds are in an even layer.

Sheet pan with toasted ramen noodles and sliced almonds spread evenly for baking

Place the baking sheet in the oven to toast the ramen noodles and sliced almonds. This should take 5-7 minutes or just until the almonds are lightly golden and fragrant. Check the almonds at the 5-minute mark to ensure they are not burning. Remove the baking sheet from the oven and set aside to cool completely while preparing the remaining salad ingredients. Reserve 1-2 tablespoons of the toasted sliced almonds to use as a garnish if desired.

To a large bowl add the green cabbage, red cabbage, matchstick carrots and green onions, cooled ramen noodles and sliced almonds.

Pour the prepared dressing over all the salad ingredients then toss to evenly combine all the salad ingredients and evenly coat the vegetables with the dressing.

Step-by-step prep shots of ramen noodle salad showing chopped vegetables and dressing being added

Transfer the ramen noodle salad to a serving bowl and garnish with the reserved toasted sliced almonds and additional sliced green onions if desired before serving.

How To Serve

This crunchy salad is a delicious dish, especially when complemented with some equally delightful accompaniments.

To really bring out the flavors of this Asian-style salad, why not serve it as a great side dish alongside perfectly cooked apple pork tenderloin? Or grilled chicken breast marinated in sweet beer and barbecue sauce would also be delicious.

This isn’t the only tasty salad that we think you will enjoy. Try our Chinese chicken salad and broccoli apple salad for two solid choices.

MORE SALAD RECIPES

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Simple Caesar Salad Recipe

Beef Dinner Ideas

Layered Taco Salad

Storage

IN THE FRIDGE/FREEZER: The cold ramen noodle salad does not keep well. The noodles get soggy and lose all of their crunch. It is meant to be eaten while the noodles are crunchy. If you would like to shorten the prep time, you could prepare all of the components and store each of them in a separate airtight container until you are ready to serve the salad.

Spoonful of ramen noodle salad showing crunchy vegetables and toasted noodles held above serving bowl

Salad lovers are going to love the crisp texture and delicious, tangy flavors of this easy Asian ramen noodle salad. Perfect as a summer side dish or even as a lunch idea when you add a little bit of protein, this salad is definitely one not to be missed.

Frequently Asked Questions

Can I keep leftovers of this cold salad with ramen noodles?

This tangy salad does not keep well, as the noodles will become soggy.

Can I make this Asian ramen salad recipe ahead of time?

This Asian salad with ramen noodles is best made right when you are ready to serve it; otherwise, the noodles will get soggy. You can prepare all the ingredients and dressing in separate containers and just mix everything together right before serving.

Can I use any type of ramen noodles in this easy recipe?

This tangy salad works fine with any ramen noodles you have on hand.

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