Ramen Noodle Salad

Looking for a crunchy, refreshing salad with a flavorful twist? This Ramen Noodle Salad is a delicious combination of crisp cabbage, toasted ramen noodles, crunchy almonds, and a sweet and tangy sesame dressing. It’s perfect for potlucks, picnics, or a quick side dish that pairs beautifully with grilled meats or Asian-inspired meals.

This salad is known for its irresistible texture and bold flavors. The uncooked ramen noodles add the perfect amount of crunch, while the homemade dressing balances sweetness, tang, and a hint of nuttiness. Best of all, it’s easy to make ahead and even better the next day as the flavors meld together!

Kitchen Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Small skillet (for toasting)
• Whisk or jar with a lid
• Cutting board and knife

Ingredients Overview

• Ramen Noodles: The crunchy star of this salad.
• Cabbage & Carrots: Add fresh, crisp texture.
• Sesame Dressing: A perfect balance of sweet, tangy, and nutty flavors.

Ingredients

For the Salad

• 1 package ramen noodles (discard seasoning packet)
• 4 cups shredded cabbage (green or a mix of green and purple)
• 1 cup shredded carrots
• 1/2 cup sliced almonds (or sunflower seeds)
• 3 green onions, thinly sliced
• 1/4 cup sesame seeds (optional)

For the Dressing

• 1/4 cup olive oil or sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey (or maple syrup for vegan)
• 1 teaspoon sesame seeds
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger

Directions

Step 1: Toast the Ramen & Almonds

1. Break the uncooked ramen noodles into small bite-sized pieces.
2. In a dry skillet over medium heat, toast the ramen pieces and sliced almonds for 3-4 minutes, stirring frequently until lightly golden.
3. Remove from heat and let cool.

Step 2: Prepare the Salad

1. In a large bowl, combine shredded cabbage, carrots, green onions, sesame seeds (if using), and the toasted ramen-almond mixture.

Step 3: Make the Dressing

1. In a small bowl or jar, whisk together olive oil, rice vinegar, soy sauce, honey, sesame seeds, garlic powder, and ginger.
2. Taste and adjust seasonings as needed.

Step 4: Toss & Serve

1. Pour the dressing over the salad and toss well to coat everything evenly.
2. Let sit for at least 10-15 minutes before serving to allow the flavors to meld.

Prep Time

15 minutes

Total Time

15 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~210
• Fat: ~14g
• Carbohydrates: ~18g
• Protein: ~5g

Expert Tips

• For Extra Flavor: Add shredded chicken, edamame, or mandarin oranges.
• Make It Spicy: Add a dash of sriracha or red pepper flakes to the dressing.
• For a Softer Texture: Let the salad sit for 30 minutes before serving to allow the noodles to absorb some dressing.

FAQs

Can I make this ahead of time?
Yes! Prepare the salad and dressing separately, then toss together just before serving for maximum crunch.

How long does this salad last?
It stays fresh for 2-3 days in the fridge, though the noodles will soften over time.

Can I use coleslaw mix instead of shredding cabbage?
Absolutely! It’s a great shortcut that makes this even easier.

Storing & Freezing

• Storing: Keep in an airtight container in the fridge for up to 3 days.
• Freezing: Not recommended, as the cabbage and noodles will lose texture.

Substitutions & Variations

• Gluten-Free: Use gluten-free ramen or substitute with crispy rice noodles.
• Nut-Free: Skip the almonds and use sunflower seeds.
• Extra Crunch: Add crispy wonton strips or water chestnuts.

Ramen Noodle Salad

Looking for a **crunchy, refreshing salad** with a flavorful twist? This **Ramen Noodle Salad** is a delicious combination of **crisp cabbage, toasted ramen noodles, crunchy almonds, and a sweet and tangy sesame dressing**.

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Equipment

• - Large mixing bowl
• Measuring cups and spoons
• - Small skillet (for toasting)
• - Whisk or jar with a lid
• - Cutting board and knife

Ingredients

  

• #### **For the Salad**
• - 1 package ramen noodles discard seasoning packet
• - 4 cups shredded cabbage green or a mix of green and purple
• - 1 cup shredded carrots
• - 1/2 cup sliced almonds or sunflower seeds
• - 3 green onions thinly sliced
• - 1/4 cup sesame seeds optional
• #### **For the Dressing**
• - 1/4 cup olive oil or sesame oil
• - 2 tablespoons rice vinegar
• - 1 tablespoon soy sauce
• - 1 tablespoon honey or maple syrup for vegan
• - 1 teaspoon sesame seeds
• - 1/2 teaspoon garlic powder
• - 1/2 teaspoon ground ginger

Instructions

 

• #### **Step 1: Toast the Ramen & Almonds**
• Break the **uncooked ramen noodles** into small bite-sized pieces.
• In a dry skillet over **medium heat**, toast the ramen pieces and sliced almonds for **3-4 minutes**, stirring frequently until lightly golden.
• Remove from heat and let cool.
• #### **Step 2: Prepare the Salad**
• In a large bowl, combine shredded cabbage, carrots, green onions, sesame seeds (if using), and the toasted ramen-almond mixture.
• #### **Step 3: Make the Dressing**
• In a small bowl or jar, whisk together **olive oil, rice vinegar, soy sauce, honey, sesame seeds, garlic powder, and ginger**.
• Taste and adjust seasonings as needed.
• #### **Step 4: Toss & Serve**
• Pour the dressing over the salad and toss well to coat everything evenly.
• Let sit for at least **10-15 minutes** before serving to allow the flavors to meld.