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 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!
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.
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.
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.
For an Asian-Inspired chicken salad, check out my Asian chicken salad made with Teriyaki chicken!
Why You’ll Love This Recipe
- 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.
- The various flavors and textures throughout the salad make it a perfect combination of crunchy, sweet, salty, and savory.
- Ramen noodle salad can be served as a side dish or served as the main dish.
- All of the ingredients can be found in your local grocery store making it simple and easy.
- Ramen packets are inexpensive making this salad budget-friendly.
Ingredients You’ll Need
- 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.
Complete list of ingredients and amounts can be found in the recipe card below.
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.
How To Make Ramen Noodle Salad
- 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.
- 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.
- 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!
- 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.
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 separate from the salad. Combine everything right before serving. This way everything will stay nice and crunchy!
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.
Common Questions
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.
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.
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
If you enjoyed making this salad, check out these easy salad recipes!
- Homemade Caesar Salad
- Mediterranean Chickpea Salad
- Caprese Salad
- Greek Orzo Salad
- Watermelon Salad with Feta
- Caesar Pasta Salad
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Ramen Noodle Salad
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!
Video
Nutrition Information
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
Raydine says
Love this salad