This Ramen Noodle Salad Recipe is crisp, crunchy, and utterly irresistible. Toasted ramen and almonds combine with fresh green and red cabbage, shredded carrots, and a bright sesame-soy dressing for a flavorful side or light main.
author’s notes
My Love for Ramen Runs Deep
I’ve always loved ramen noodles—the inexpensive, shelf-stable packs many of us grew up on. They’re nostalgic and delicious, and I enjoy using them beyond the soup bowl. Ramen adds texture and heartiness to dishes like skillet beef and broccoli ramen or simple chicken ramen, and my kids adore a pork ramen stir fry.
I realized I’d never shared a classic ramen noodle salad—one I remember from potlucks and family gatherings. It’s crunchy, bright, and endlessly satisfying. Here’s my version: simple to make, kid-approved, and perfect for summer meals or as a make-ahead side.
Ingredients In This Ramen Noodle Salad Recipe
| Ingredient | Notes |
|---|---|
| Ramen noodles & almonds | Break the noodles into small pieces and toast with the almonds for a crunchy finish. |
| Green cabbage & red cabbage | Slice as thinly as possible and make sure the cabbage is dry so the salad stays crisp. |
| Carrots & green onions | Freshly grated carrots and thinly sliced green onions give the best texture; pre-shredded works in a pinch. |
| Vinegar, soy sauce & sugar | Adjust quantities to taste for acidity and sweetness. |
| Oils (olive oil & sesame oil) | Use extra-virgin olive oil and toasted sesame oil for the best flavor. |
How To Make My Ramen Noodle Salad Recipe
- Toast: Break the ramen into small pieces, spread on a baking sheet, and bake at 350°F until golden. Stir, add almonds, and toast a few more minutes. Let cool completely.
- Shake the dressing: Combine sesame oil, soy sauce, vinegar, sugar, and olive oil in a jar. Shake until the sugar dissolves and the dressing is smooth.
- Prep the vegetables: Thinly slice both cabbages (avoid the thick core), add shredded carrots and sliced green onions to a large bowl.
- Toss: Pour the dressing over the vegetables and toss to coat evenly.
- Finish: Fold the cooled toasted noodles and almonds into the salad right before serving to keep them crisp.
Variations
Make This Salad Your Own!
This ramen noodle salad is flexible—try these options to customize it:
- Swap the nuts: Use cashews, peanuts, or sunflower seeds instead of almonds.
- Add extra crunch: Mix in snap peas, bell pepper, or cucumber.
- Go sweeter: Add mandarin orange segments or a handful of dried cranberries.
- Fresh herbs: Stir in cilantro or mint for brightness.
- Sesame seeds: Sprinkle toasted sesame seeds on top for added texture and flavor.
Chelsea’s Notes
Add Some Protein!
To make this salad a complete meal, top it with grilled or baked chicken, steak, shrimp, edamame, or tofu just before serving. The flavors pair well with many proteins and turn the salad into a satisfying main.
Storage
Best eaten immediately after assembling to keep the toasted noodles crunchy. For storage, keep the toasted noodles and almonds separate from the dressed salad, and combine them just before serving.
Mains That Pair Nicely
This salad complements a wide variety of mains. Its Asian-inspired flavors work well with grilled steak, burgers, shrimp, tacos, or anything from a summer BBQ. Serve it alongside your favorite mains for a crunchy, refreshing contrast.
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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 the oven to 350°F. Break ramen noodles into small pieces and spread them on a sheet pan. Bake for 10 minutes, stir, then add almonds and bake another 5–7 minutes until lightly toasted. Remove and let cool.
-
Make the dressing by combining 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. Place cabbage, carrots, and green onions in a large bowl.
-
Pour the dressing over the vegetables and toss to coat evenly.
-
Just before serving, add the cooled toasted noodles and almonds. Toss gently and serve immediately so the crunchy elements remain crisp.
Recipe Notes
To make this a full meal, top the salad with grilled chicken, baked chicken thighs, steak, shrimp, edamame, or tofu just before serving.
Storage: Best enjoyed right after assembling. If storing, keep the toasted noodles and almonds separate from the dressed salad and combine them before serving.
Nutrition
Nutrition information is an approximation and should be used as a guideline only.