Ramen Noodle Salad is a refreshing, crunchy, and flavorful dish that combines crisp cabbage, toasted ramen noodles, and a tangy-sweet dressing. It’s a crowd-pleasing side dish perfect for potlucks, picnics, or as a quick weeknight addition to any meal. With minimal prep and simple ingredients, this salad comes together quickly and offers bold flavors and addictive texture in every bite.

Why You’ll Love This Recipe

Easy and fast to make with pantry staples
Perfect balance of savory, tangy, and sweet flavors
Great for make-ahead meals and potlucks
Customizable with your favorite proteins or veggies
A fun twist on traditional salad recipes
Crunchy texture from toasted ramen and almonds
No cooking required beyond a light toast
Stores well in the fridge
A nostalgic throwback with a fresh twist
Suitable for a variety of dietary preferences with simple tweaks

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ramen noodles (instant, uncooked, crushed)
Shredded green cabbage
Shredded red cabbage (optional for color)
Carrots, shredded or julienned
Green onions, sliced
Slivered almonds
Sunflower seeds (optional)
Soy sauce
Rice vinegar
Sugar or honey
Sesame oil
Olive oil
Ramen seasoning packet (optional)

directions

Preheat the oven to 350°F (175°C).
Spread the crushed ramen noodles and slivered almonds on a baking sheet. Toast in the oven for 5–7 minutes, stirring once, until golden brown. Let cool.
In a large bowl, combine shredded cabbage, carrots, and green onions.
In a separate small bowl or jar, whisk together soy sauce, rice vinegar, sugar (or honey), sesame oil, and olive oil to create the dressing. Add the ramen seasoning packet if using.
Pour the dressing over the cabbage mixture and toss to coat evenly.
Just before serving, stir in the cooled ramen and almond mixture for maximum crunch.
Serve immediately or chill for 30 minutes to let the flavors meld.

Servings and timing

This recipe makes approximately 6–8 servings.
Prep time: 15 minutes
Cook/toast time: 7 minutes
Total time: 20–25 minutes

Variations

Add grilled chicken, shrimp, or tofu for a protein-packed meal
Swap cabbage for coleslaw mix to save time
Mix in edamame, mandarin oranges, or snap peas for a fruity or fresh twist
Use apple cider vinegar instead of rice vinegar for a different tang
Try roasted peanuts instead of almonds for a different nutty flavor
Add a dash of sriracha or chili flakes for heat
Use maple syrup instead of sugar or honey for a vegan version
Substitute avocado oil or canola oil for olive oil if desired

storage/reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, keep the crunchy ramen topping separate and mix it in just before serving. This will help retain its crisp texture. This dish is best enjoyed cold and does not require reheating.

FAQs

What type of ramen noodles should I use?

Use dry instant ramen noodles without cooking them. You’ll crush and toast them for crunch.

Can I make this salad ahead of time?

Yes, but store the crunchy topping separately and mix it in right before serving to keep it crispy.

Is this salad served hot or cold?

Ramen Noodle Salad is best served cold or at room temperature.

Can I use pre-packaged coleslaw mix instead of cabbage?

Absolutely, it’s a great shortcut and works well in this recipe.

Do I have to use the seasoning packet from the ramen?

No, it’s optional. The homemade dressing adds plenty of flavor, but some like the extra savory boost.

Can I make this salad vegan?

Yes, just skip the ramen seasoning packet (some contain animal products) and use maple syrup instead of honey.

What can I substitute for sesame oil?

You can use olive oil or avocado oil, but sesame oil adds a unique nutty flavor that’s hard to beat.

How long will this salad last in the fridge?

It lasts about 2–3 days, but the noodles lose crunch over time. For best texture, eat it the same day.

Can I add meat to this salad?

Yes, grilled chicken, shrimp, or sliced steak work wonderfully for a more filling option.

Is this gluten-free?

Not by default. Use gluten-free ramen and tamari instead of soy sauce to make it gluten-free.

Conclusion

Ramen Noodle Salad is a fun, flavorful, and fast dish that’s guaranteed to be a hit. Whether you’re bringing it to a summer barbecue or just want something crunchy and satisfying, this recipe delivers. With easy prep and customizable ingredients, it’s one of those salads you’ll find yourself craving again and again.

Ramen Noodle Salad