The first time I had Ramen Noodle Salad was at a family gathering where my Aunt Judy brought her big wooden salad bowl filled to the brim. I thought it would be like the usual crunchy ramen salads I’d seen before—but I was wrong. I ended up going back for seconds… and then thirds. It wasn’t just the cabbage or the noodles; it was that buttery crunch from the toasted ramen, almonds, and sesame seeds, paired with the tangy-sweet dressing. Ever since, it’s been my go-to side dish for potlucks and summer cookouts.
The best part? It takes just 15 minutes to throw together, which makes it one of those “keeper” recipes you can pull out any time without fuss.
Why This Version Works So Well
Lots of ramen salads use the seasoning packet, but this one skips it and goes with a simple homemade dressing—oil, vinegar, sugar, and soy sauce. It’s fresh, balanced, and you know exactly what’s going into it.
The other game-changer is toasting the ramen noodles in butter with almonds and sesame seeds. Those few minutes in the skillet bring out a nutty, toasty flavor that makes the whole salad shine. Once you’ve tried it this way, you won’t go back to tossing raw noodles into the bowl.
Ingredients with My Notes
-
Ramen noodles: Any brand will do, just toss the seasoning packet—you don’t need it here.
-
Butter: Toasting the noodles in butter is what gives them that deep flavor. If you’re cooking dairy-free, you can use olive oil, but butter gives the best result.
-
Almonds & sesame seeds: Add crunch and nuttiness. Slivered almonds toast up beautifully in just a few minutes.
-
Cabbage: Napa cabbage is traditional, but I’ve also used green cabbage when that’s what I had. Both work great.
-
Green onions: Add a pop of freshness and color.
-
Dressing: Just oil, vinegar, soy sauce, and sugar. I like using rice vinegar for a softer tang, but apple cider vinegar works in a pinch.
Step-by-Step with Tips
-
Make the dressing: Shake oil, vinegar, sugar, and soy sauce in a jar until the sugar dissolves. No need to cook it.
-
Toast the noodles: Crush the ramen noodles while they’re still in the package, discard the seasoning, and toast the noodles with almonds and sesame seeds in melted butter until golden brown. Keep stirring so nothing burns—it goes fast.
-
Mix it up: Combine shredded cabbage and green onions in a big bowl, then toss in the noodle mixture. Pour the dressing over and give it a good toss.
-
Serve right away: This salad is best fresh when the noodles are still crisp.
Tip: If you want to prep ahead, keep the dressing and toasted noodle mixture separate, then toss everything together just before serving.
My Best Tricks
-
Let the toasted noodle mix cool before tossing it into the salad—it keeps things extra crisp.
-
Add some shredded carrots or thinly sliced bell peppers if you want more color and crunch.
-
If you prefer it less sweet, cut the sugar in the dressing slightly or swap with honey for a softer sweetness.
-
Double the recipe for a potluck—it disappears fast!
Serving Suggestions
This salad is versatile enough to pair with just about anything. I’ve served it next to glazed ham at Easter, grilled chicken at summer barbecues, and even with salmon fillets for dinner. It’s hearty enough to stand out on its own but light enough to balance richer dishes.
It also makes a great picnic dish since it holds up well for a couple of hours at room temperature. Just keep it out of direct sun and give it a toss before serving.
Storage and Make Ahead
Ramen Noodle Salad is at its best right after mixing because the noodles are still crunchy. If you have leftovers, store them in the fridge for up to 2 days, but expect the noodles to soften.
For make-ahead prep, I usually shred the cabbage and mix the dressing earlier in the day. Toast the ramen and almonds, then keep everything separate until just before serving. That way, you still get all the crunch and freshness.
FAQs
Can I use coleslaw mix instead of cabbage?
Yes, bagged coleslaw mix is a great shortcut and makes prep even faster.
Can I make this salad ahead of time?
Yes—prep the ingredients and dressing separately. Toss everything together right before serving.
What kind of vinegar works best?
Rice vinegar is my favorite, but apple cider vinegar or even white vinegar will work.
Can I add protein to make it a full meal?
Definitely. Grilled chicken, shrimp, or even edamame beans go really well with this salad.
How do I keep the noodles crunchy in leftovers?
You really can’t once they’re mixed with the dressing, but keeping the components separate until ready to eat is the best solution.
Ramen Noodle Salad
This classic Ramen Noodle Salad is the perfect mix of sweet, tangy, and crunchy.
Ingredients
Salad
- 1 ½ pounds Napa cabbage (8–10 cups shredded)
- 1 bunch green onions, thinly sliced (about ½ cup)
- 3 ounces ramen noodles (seasoning packet discarded)
- 2 tablespoons butter
- ½ cup slivered almonds
- 3 tablespoons sesame seeds
Dressing
- ½ cup light olive oil
- ¼ cup white vinegar
- ½ cup sugar
- 2 tablespoons low-sodium soy sauce
Instructions
- In a jar with a tight lid, combine olive oil, vinegar, sugar, and soy sauce. Shake until the sugar is dissolved, then set aside.
- Melt butter in a large skillet over medium heat. While the butter melts, crush the ramen noodles inside the package, then discard the seasoning packet. Add noodles, almonds, and sesame seeds to the skillet and cook, stirring often, until golden and toasted. Transfer to a plate to cool.
- In a large bowl, toss shredded cabbage and green onions. Add the cooled noodle mixture, then pour the dressing over the salad. Toss everything well to combine and serve right away for the best crunch.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 268Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 16gCholesterol 8mgSodium 195mgCarbohydrates 18gFiber 1gSugar 13gProtein 3g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Ramen Noodle Salad is one of those recipes that earns a permanent spot in your recipe box. It’s quick, colorful, and packed with crunch, making it a guaranteed crowd-pleaser at any gathering.
Every time I bring it to a potluck, someone asks for the recipe—proof that sometimes the simplest dishes are the ones people remember most.
