• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Dinner Ebook! Get your copy!
  • About
  • Videos
  • Learn to Cook
  • Visit my other site: Fun Cookie Recipes

Little Sunny Kitchen

Delicious Recipes for Real Life

  • All Recipes
  • Course
    • Appetizers
    • Breakfast
    • Sides
    • Dinner
    • Casseroles
    • Salads
    • Sandwiches
    • Pasta
    • Soups & Chilis
    • Desserts
    • Snacks
    • Sauces & Dressings
    • Beverages
  • Holiday
    • Easter
    • Summer
    • Fall
    • Halloween
    • Thanksgiving
    • Christmas
    • Valentine’s
    • Game Day
    • Ramadan
  • Method
    • Instant Pot
    • Air Fryer
    • Slow Cooker
    • Oven
    • Casseroles
    • Stovetop
    • Grill
    • Bread Machine
  • Easy Meals
  • Slow Cooker
  • Air Fryer
  • Breakfast
  • Snacks
  • Copycat Recipes
  • Beef
  • Low Carb
  • Chicken
Home Recipes By Type Salads Pasta Salads

Ramen Noodle Salad

Easy Ramen Noodle Salad with crunchy cabbage, carrots, and toasted ramen noodles! Perfect for potlucks and picnics.
4.8
/5 –
Rate Recipe 8 Comments
Jump to Recipe
  • Share
By: Diana Last updated on July 12, 2023

This post may contain affiliate links. Please read my disclosure policy.

Ramen Noodle Salad pinnable image

You’ll love making this easy recipe for Ramen Noodle Salad that combines many flavors and textures coming from crunchy carrots, cabbage, and toasted ramen noodles. This tasty salad is tossed in a homemade sesame honey dressing that’s sweet and savory for a dish that’s ready for the table in 30 minutes or less! 

Ramen Noodle Salad in a large gray bowl with wooden serving spoons


Ramen noodle salad is a MUST at every BBQ! It’s a great summer salad that I always make as it keeps well at room temperature or when chilled. This also makes it a great option to bring along to a picnic or an office potluck!

To me, the best salads are ones that have many textures and bold flavors. I love having notes of sweet flavors along with salty, savory, and lots of crunch. This ramen noodle salad delivers all of this in a colorful salad that’s filling and satisfying.

What is Ramen Noodle Salad?

Did you know that the ramen noodle salad is an adaptation of a traditional Asian dish, and has been popular in the American Midwest since the 1980s? This salad is a quirky and delicious twist on the classic ramen noodles that we all know and love. Ramen noodles are originally from Japan and are loved for their elasticity and slightly chewy texture. In our ramen noodle salad, we utilize this quality to give the dish a distinctive crunch and ‘bite’ that separates it from other salads.

All you’ll need is some packaged ramen noodles without the seasoning packet, shredded vegetables, and crunchy sliced almonds. This gets tossed with a simple dressing made with honey, ginger, and Asian-inspired flavors that pair well with the veggies and noodles for a salad that’s perfect to make in a pinch or for a quick weeknight dinner that’s packed with flavor.

My other BBQ favorite salads are this crunchy and creamy coleslaw, and this red potato salad. They’re all so easy to make, and each takes about 10-20 minutes to prep! And if you’re looking for a delicious side to take to a potluck, check out this great recipe for baked beans.

For an Asian-Inspired chicken salad, check out my Asian chicken salad made with Teriyaki chicken!

Overhead shot of ramen noodle salad before mixing and adding dressing

Why You’ll Love This Recipe

  1. This salad comes together from start to finish in 30 minutes or less, making it an easy veggie-packed meal when you need something quick.
  2. The various flavors and textures throughout the salad make it a perfect combination of crunchy, sweet, salty, and savory.
  3. Ramen noodle salad can be served as a side dish or served as the main dish.
  4. All of the ingredients can be found in your local grocery store making it simple and easy.
  5. Ramen packets are inexpensive making this salad budget-friendly.

Ingredients You’ll Need

Ingredients needed to make the salad including ramen noodles, cabbage, red onion, carrots, almonds, garlic, ginger, and dressing ingredients.
  • Red & Green Cabbage – Give a crunchy texture and a pop of green and purple color.
  • Carrots – Julienned carrots add a crunch and natural sweetness.
  • Green Onions – Adds a mild green onion flavor and fresh green color.
  • Dry Ramen Noodles – Plain ramen noodles that are crumbled are needed to make bite-sized noodles for this salad. Toss the seasoning packet as this salad has plenty of flavor!
  • Sliced Almonds – Gives the salad some crunch and flavor.
  • Sesame Seeds – Adds a toasted sesame flavor and a bit of texture to the garnish.

For the Honey Sesame Dressing:

  • Olive Oil & Rice Vinegar – This duo helps emulsify the dressing and carry all the flavors. 
  • Toasted Sesame Oil – Gives the dressing classic toasted sesame flavor. 
  • Honey – Adds a touch of natural sweetness to the dressing that pairs well with the salad ingredients. 
  • Minced Garlic & Ginger – These aromatics infuse a garlic ginger flavor into the dressing which makes it SO good!
  • Salt & Pepper – Balances and enhances all the flavors in the dressing. 

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Ramen Noodle Salad

Overhead shot of broken ramen noodles and almonds on a sheet pan before baking
  1. Prepare the noodles, sesame seeds, and almonds. Preheat the oven to 400°F (200°C). Spread the crumbled ramen noodles, sesame seeds, and sliced almonds on a rimmed baking sheet, and toast for 5-6 minutes flipping halfway through or until they’re slightly toasted and golden. Remove from the oven, and allow to cool completely.
Shredding cabbage on a mandolin
  1. Prep the veggies. To shred the cabbage, you can either use a mandoline, a sharp knife, or a vegetable peeler. Grate or julienne the carrot, and slice the green onions.
  2. Make the honey sesame salad dressing. Make the salad dressing by combining all of the dressing ingredients in a bowl and whisk well, or combine in a jar and shake it until well combined. PS. I LOVE this salad dressing shaker, you can see it in the picture below!
  3. Assemble & Garnish the salad. Assemble the salad in a large mixing bowl, dress with the salad dressing and toss well until everything is well coated. Add the crunchy noodles and almonds and toss right before serving.
Dressing the salad

Top Tips

  • Toasting the ramen noodles beforehand is a completely optional step, however, it does give a great layer of flavor to the salad that makes it taste even better.
  • If you prefer not to use an oven, you can toast the noodles in a skillet.
  • The dressing can be made 2-3 days ahead of time if it’s stored in an airtight container or jar with a lid and properly sealed. Shake or whisk up before using.
  • Do not make the mistake of using the ramen noodle seasoning packet or it will throw off the natural flavors in this salad.
  • Although leftovers will last about 24 hours, this salad is best consumed immediately for the best flavor and texture.
  • If making ahead, store the dressing and the toasted noodles separately from the salad. Combine everything right before serving. This way everything will stay nice and crunchy!
  • Pairing: This ramen noodle salad pairs well with a variety of dishes. Try it with grilled chicken kabobs or seafood like my garlic grilled shrimp for a satisfying meal. On the drink side, a glass of chilled white wine or a refreshing strawberry iced tea would make for a perfect accompaniment.
Tossing the salad with 2 wooden spoons

Variations

  • Make this salad gluten-free by using a packet of rice ramen or your favorite gluten-free noodles.
  • Add a kick of spice by using a pinch of cayenne pepper, sriracha, or red pepper flakes right in the dressing. You can also use some finely diced jalapeno to toss into the salad.
  • Short on time? Take a shortcut by using a bag of coleslaw mix and pre-shredded carrots to toss into the salad.
  • Sweeten up this salad by adding fresh chunks of mango, mandarin oranges, or pineapple for a great summer flavor.
  • Add some protein to this salad by tossing in some chickpeas, white beans, or marinated tofu.
  • Customize this salad by tossing in edamame, diced avocado, fresh cilantro, thinly sliced bell pepper, or your favorite fresh vegetables.

Storing Tips

Fridge: Store any leftover salad in the fridge for 1-2 days in an airtight container. It’s best to keep the salad separate from the dressing if possible to avoid the crunchy vegetables from wilting.

Freezer: Due to the high water content in the vegetables, freezing is not recommended as it will change the texture of the salad and you’ll end up with soggy vegetables when thawed.

A portion of salad served in a side plate, and a fork.

Recipe FAQs

Are ramen noodles healthy?

This highly depends on someone’s personal healthy lifestyle. This recipe is made without the seasoning packet that can often contain high amounts of preservatives which would make it a more healthy way to use ramen noodles.

Can I cook the noodles before tossing them in the salad instead?

If you’d like to cook the noodles before using them in the salad, make sure you cook them in plain water that is unseasoned. Let the noodles cool completely before tossing them with the vegetables and dressing.

What can I substitute rice wine vinegar for?

If you don’t have any rice wine vinegar, you can substitute it for another mild-flavored vinegar such as white wine or apple cider vinegar.

More Salad Recipes You’ll Love

Caprese Pasta Salad

Greek Orzo Salad

Shrimp Cobb Salad

Mediterranean Chickpea Salad

All Salads →

I know you will love this Ramen Noodle Salad recipe! After trying this recipe, please take a moment to rate and review it – your feedback means a lot to me. Thanks for your support and happy cooking!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
4.78 from 9 votes
(Click stars to rate!)

Ramen Noodle Salad

Prep Time: 15 minutes mins
Cook Time: 5 minutes mins
Total Time: 20 minutes mins
Author: Diana
Print Rate Recipe
Easy Ramen Noodle Salad with crunchy cabbage, carrots, and toasted ramen noodles! Perfect for potlucks and picnics.
6 servings
Easy Ramen Noodle Salad with crunchy cabbage, carrots, and toasted ramen noodles! Perfect for potlucks and picnics.

Recipe Video

Equipment

  • Rimmed baking sheet
  • Mixing Bowl

Ingredients 

  • 4 cups green cabbage thinly sliced
  • 1 cup red cabbage thinly sliced
  • 1 cup carrots julienned
  • ¼ cup green onions chopped

Toast

  • 2 3-oz packages dry ramen noodles broken into small pieces, seasoning packet discarded
  • ¾ cup sliced almonds
  • 2 tablespoons sesame seeds

Dressing

  • ¼ cup olive oil
  • ¼ cup rice vinegar
  • ½ teaspoon toasted sesame oil
  • 2 tablespoons honey
  • 1 teaspoon garlic minced
  • 2 teaspoons ginger minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions 

  • Preheat the oven to 400°F/200°C. Spread the broken ramen noodles, sesame seeds, and sliced almonds on a rimmed baking sheet, and toast for 6 minutes flipping halfway through. Remove from the oven, and allow to cool completely.
  • Make the salad dressing by combining all of the dressing ingredients in a bowl and whisk well, or combine in a jar and shake it until well combined.
  • Assemble the salad in a large mixing bowl, dress with the salad dressing and toss well until everything is well coated. Add the crunchy noodles and almonds and toss right before serving.

Notes:

  • Toasting the ramen noodles beforehand is a completely optional step, however, it does give a great layer of flavor to the salad that makes it taste even better.
  • If you prefer not to use an oven, you can toast the noodles in a skillet.
  • The dressing can be made 2-3 days ahead of time if it’s stored in an airtight container or jar with a lid and properly sealed. Shake or whisk up before using.
  • Do not make the mistake of using the ramen noodle seasoning packet or it will throw off the natural flavors in this salad.
  • Although leftovers will last about 24 hours, this salad is best consumed immediately for the best flavor and texture.
  • Store any leftover salad in the fridge for 1-2 days in an airtight container. It’s best to keep the salad separate from the dressing if possible to avoid the crunchy vegetables from wilting.
  • If making ahead, store the dressing and the toasted noodles separate from the salad. Combine everything right before serving. This way everything will stay nice and crunchy!

Nutrition Information

Calories: 442kcal, Carbohydrates: 37g, Protein: 11g, Fat: 30g, Saturated Fat: 5g, Sodium: 800mg, Potassium: 467mg, Fiber: 7g, Sugar: 11g, Vitamin A: 3817IU, Vitamin C: 28mg, Calcium: 148mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

Did You Make This?I love to see what you made! Tag me @LittleSunnyKitchen and hashtag #LittleSunnyKitchen
Pin Recipe Tag on Insta Leave Review

You may also like...

  • Caesar Pasta Salad
  • Asian Chicken Salad
  • Caesar Salad
  • Asian Salad Dressing
Previous Post
Instant Pot Carnitas
Overhead shot of carnitas on a tray with fresh cilantro
Next Post
Slow Cooker Carnitas

Reader Interactions

Leave a Review! Cancel reply

Have a question or just want to say how much you loved the recipe? Leave a rating below, save for later on Pinterest, and share on Facebook. Your email address will not be published. Required fields are marked *

Rate this recipe!




  1. Sue says

    Posted on 12/27/24 at 21:33

    5 stars
    Omg this should be illegal. It’s even better the second day. Next time I make it I’m going to add a little more garlic and ginger.

    Reply
    • Diana says

      Posted on 12/28/24 at 21:44

      Sue, thank you for sharing your excitement! It’s great to hear that the leftovers are even better the next day.

      Reply
Older Comments 1 2

Primary Sidebar

Diana, author of Little Sunny Kitchen.
Welcome

Meet Diana

Welcome to Little Sunny Kitchen! I'm Diana and I’m here to teach you how to make easy meals that are quick, family-friendly, and delicious!

Read More
Follow on Pinterest for more ideas!
Free ebook!

Download My Free Dinner eBook!


Get my copy!

Free eBook

Download My Free Dinner eBook!

Popular Recipes

Marry Me Chicken

Creamy Garlic Shrimp Pasta

Garlic Butter Chicken Tenders

Air Fryer Chicken Breast

Rasta Pasta Recipe

Shredded Chicken Tacos

Reader Favorites

a light green plate of spaghetti and meat sauce with hidden vegetables.

Meat Sauce with Hidden Vegetables

top down view of cheesy beef enchiladas in a casserole pan.

Ground Beef Enchiladas

Oven Baked Chicken and Rice

three mahi mahi tacos on a wooden board.

Mahi Mahi Fish Tacos

Cheesy Chicken Fajita Casserole

two white bowls of lasagna soup with a dollop of ricotta cheese and other cheeses, garnished with fresh herbs.

Lasagna Soup

Instant Pot Air Fryer Crockpot Easy Dinners Salads Grilling
Opens in a new window Opens an external site Opens an external site in a new window

As Featured On:

Dinner tonight
Free ebook!

Get My Free Dinner eBook!

Join us and receive new recipes every week! Receive our FREE eBook with quick and easy dinner recipes that are family-friendly and delicious.

Back to Top

explore

Recipe Index

Videos

Cooking Guides

Follow Along on Social:

Join My Free Cookie Facebook Group
Back to Top

About

Contact

Privacy Policy

Accessibility

© 2025 Little Sunny Kitchen
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required