The first time I brought a ramen noodle salad to a neighborhood potluck I watched people circle the bowl like it was a little work of food art, the crunchy noodles and bright ribbons of cabbage and carrot catching the light, and it felt like sharing a secret that brightened a busy weeknight or a sunny picnic.
Why You’ll Love It
This ramen noodle salad is that relaxed, picture-perfect side that travels well and pleases picky eaters and adventurous diners alike, it’s quick to toss together when you want something fresh and textural, and the balance of crunchy ramen, crisp slaw, and a tangy sesame dressing makes it a dependable dish for potlucks, weeknight dinners, or a light lunch.
Serves 4
Prep Time: 15 minutes |
Cook Time: 10 minutes |
Total Time: 25 minutes
Ingredients
- 6 oz (about 170 g) dry ramen noodles, broken into bite-size pieces (discard seasoning packets)
- 4 cups shredded green cabbage (about half a small head)
- 1 cup julienned carrots (about 2 medium carrots)
- 3 scallions, thinly sliced (white and green parts)
- 1/2 cup sliced toasted almonds or chopped peanuts
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon vegetable oil (for toasting noodles)
- 1 teaspoon toasted sesame seeds
- Salt and freshly ground black pepper to taste
Instructions
- Toast the broken ramen pieces in a dry skillet over medium heat until golden and fragrant, about 5 minutes, stirring constantly so they don’t burn, then transfer to a bowl to cool.
- While the noodles cool, prepare the vegetables: shred the cabbage, julienne the carrots, and thinly slice the scallions, then place them in a large mixing bowl.
- Whisk the dressing in a small bowl by combining rice vinegar, soy sauce, sesame oil, honey, and a pinch of black pepper until smooth.
- Add the toasted almonds and half the toasted ramen pieces to the vegetables, pour the dressing over the salad, and toss gently to combine.
- Taste and adjust seasoning with salt or a splash more soy sauce if needed, then sprinkle the remaining toasted ramen pieces and sesame seeds on top for crunch just before serving so they stay crisp.
Recipe Variations
- Spicy Sesame Ramen Salad: Add 1 teaspoon chili garlic sauce to the dressing and finish with a few thin slices of red chili for heat.
- Vegan Crunch Salad: Use maple syrup instead of honey and swap sliced almonds for toasted sesame seeds and roasted sunflower seeds.
- Protein Boost: Stir in shredded rotisserie chicken, cooked shrimp, or cubed tofu to make it a more substantial main.
- Citrus Pop: Replace half the rice vinegar with fresh orange juice and add a tablespoon of orange zest for a brighter, fruit-forward dressing.
Make Ahead: You can toast the ramen noodles and chop the vegetables up to 24 hours ahead; store the toasted noodles in an airtight container at room temperature and the vegetables in the fridge in a sealed container. Mix the dressing and keep it chilled, then assemble and add the reserved toasted noodles within an hour of serving for best crunch.
Frequently Asked Questions
Can I use instant ramen seasoning packets in the dressing
I recommend discarding the seasoning packets because they are very salty and contain additives, making it hard to control the flavor; use soy sauce and rice vinegar to build balanced seasoning instead
How do I keep the ramen noodles crunchy if I’m making this ahead
Store the toasted ramen separately at room temperature and only add them to the salad right before serving to preserve the crunch
Can I substitute the almonds for another nut or seed
Yes toasted peanuts, cashews, or roasted sunflower seeds work well and provide similar crunch and flavor
Ramen Noodle Salad
This ramen noodle salad is that relaxed, picture-perfect side that travels well and pleases picky eaters and adventurous diners alike, it’s quick to toss together when you want something fresh and textural, and the balance of crunchy ramen, crisp slaw, and a tangy sesame dressing makes it a dependable dish for potlucks, weeknight dinners, or a light lunch.
Ingredients
- 6 oz (about 170 g) dry ramen noodles, broken into bite-size pieces (discard seasoning packets)
- 4 cups shredded green cabbage (about half a small head)
- 1 cup julienned carrots (about 2 medium carrots)
- 3 scallions, thinly sliced (white and green parts)
- 1/2 cup sliced toasted almonds or chopped peanuts
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon vegetable oil (for toasting noodles)
- 1 teaspoon toasted sesame seeds
- Salt and freshly ground black pepper to taste
Instructions
- Toast the broken ramen pieces in a dry skillet over medium heat until golden and fragrant, about 5 minutes, stirring constantly so they don’t burn, then transfer to a bowl to cool.
- While the noodles cool, prepare the vegetables: shred the cabbage, julienne the carrots, and thinly slice the scallions, then place them in a large mixing bowl.
- Whisk the dressing in a small bowl by combining rice vinegar, soy sauce, sesame oil, honey, and a pinch of black pepper until smooth.
- Add the toasted almonds and half the toasted ramen pieces to the vegetables, pour the dressing over the salad, and toss gently to combine.
- Taste and adjust seasoning with salt or a splash more soy sauce if needed, then sprinkle the remaining toasted ramen pieces and sesame seeds on top for crunch just before serving so they stay crisp.
Conclusion
This ramen noodle salad is one of those reliably beautiful and forgiving recipes that looks like effort but comes together quickly, offering bright textures and a flattering balance of sweet, salty, and nutty flavors; trust the simple steps, keep the crunch separate until serving, and feel free to tailor the dressing or add proteins to make it yours, you can bring it to a gathering or enjoy it as a satisfying weeknight side with confidence.
