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5 from 3 votes

Ramen Noodle Salad

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

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.

Video

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

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