There’s something about the crunch of ramen noodles tossed with crisp veggies and a tangy dressing that takes me right back to summer barbecues hosted by my best friend’s family. This ramen noodle salad isn’t fancy, but it’s got this magical way of disappearing from the bowl too fast—my kids legit ask me to make it weekly now. It reminds me a bit of a cole slaw but with this addictive Asian-inspired twist that’s perfect for those warmer days when you don’t want to turn on the oven—or, honestly, when you just want a big bowl of something crunchy and satisfying without a ton of fuss. I love that it’s flexible enough for last-minute gatherings and can be dressed up or down depending on what you have on hand. If you’ve never tried ramen noodle salad before, get ready to have a new easy staple in your recipe rotation.
What is Ramen Noodle Salad?
Think of ramen noodle salad as a cool, crunchy, lightly dressed salad that starts with those instant ramen noodles—but without breaking the bank or dedicating hours in the kitchen. It’s essentially a medley of crushed crispy ramen noodles, fresh shredded veggies, and a sweet-savory dressing that binds everything together in the most delightful way. The “ramen” here is usually the uncooked, crunchy noodles you break up and toss raw, giving the salad an irresistible crunch, unlike a hot soup or stir-fry version of ramen you might be used to. Origins are a bit fuzzy, but it’s long been a picnic and potluck favorite in many American households, adding a little crunch and umami punch to an otherwise typical shredded salad. Honestly, it’s the kind of dish you might hesitate to try at first because ramen is supposed to be hot soup, right? But once you taste it, the cold, tangy mix will have you hooked.
Why you’ll love this recipe?
What I love most about this ramen noodle salad is how it hits all the right notes without any fuss. The flavor is this gorgeous blend of salty, sweet, tangy, and crunchy—thanks to the dressing and those crispy noodles. You get this wonderful contrast between the fresh veggies (I always go for cabbage and carrots) and the rich dressing that lightly coats everything. Plus, it’s so dang easy! Even on my busiest days, it comes together in 15 minutes or less. Sometimes, I’ll prep the veggies the night before, and when I get home from work, I toss it all together in a snap.
Another great thing? It’s budget-friendly. You probably already have the ramen noodles in your pantry (or can get them for under a dollar!), and the rest are simple veggies and pantry staples. It’s a smart way to make a big batch without spending a bunch of money. Plus, it’s versatile — sometimes, I toss in cooked chicken or chicken salad for a heartier meal, or swap the cabbage for kale or even add some edamame for extra protein.
If you’re familiar with Asian slaws or even coleslaw, this recipe feels like a fun, playful cousin of those. My family loves this served cold as a side, and on occasion, I’ve even sprinkled crunchy toasted almonds or sunflower seeds on top for a nutty twist. The best part? It’s one of those recipes that’s hard to mess up, but when you nail it—boom—you’ve got a guaranteed crowd-pleaser.
How do I make ramen noodles?
Quick Overview
The whole deal is super straightforward: crush up the crunchy ramen noodles, shred your veggies (I’m all about cabbage and carrots), whisk your dressing together with soy sauce, vinegar, and a bit of sugar, then toss it all up just before serving. The key to the magic is tossing the salad at the very last minute so noodles stay nice and crunchy. It’s a quick, no-cook assembly gig that’s perfect for busy weeknights or last-minute parties. You won’t find anything complicated here—just good food that fills the kitchen with those fresh, tangy aromas.
Ingredients
For the Salad:
- 2 packets of uncooked crunchy ramen noodles (discard the seasoning packets or save for another recipe) (discard the seasoning
- 4 cups finely shredded green cabbage (fresh is best for crunch)
- 2 cups shredded carrots (I prefer fresh, but frozen works if thawed and drained)
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped red bell pepper (optional, for color and a sweet pop)
- 1/4 cup sliced almonds or sunflower seeds (toasted, for extra crunch)
For the Dressing:
- 1/4 cup soy sauce (I always use low sodium)
- 1/4 cup rice vinegar (adds that lovely tang)
- 2 tablespoons vegetable oil (or sesame oil for nuttier flavor)
- 2 tablespoons honey or brown sugar (balances the tang nicely)
- 1 teaspoon grated fresh ginger (optional, but so worth it)
- 1 small clove garlic, minced (for flavor depth)
- Pinch of red pepper flakes (for a subtle kick)
Step-by-Step Instructions
Step 1: Prep The Veggies
Start by finely shredding the cabbage and carrots. I usually use a big bowl and my hands to mix them up so everything is evenly combined. Thinly slice those green onions and chop your bell pepper if you’re using it. Freshness matters here — the crisper the veggies, the better the texture balance with the noodles.
Step 2: Crush The Ramen Noodles
Next up, take those dry ramen noodles and really crush ’em! I like to keep them in the original packet or a ziplock bag and just whack ‘em gently with my hands or a rolling pin. You want bite-size pieces that’ll give a nice crunch but aren’t too big. Don’t bother cooking the noodles — this salad shines when they’re raw and crunchy.
Step 3: Whisk The Dressing
In a small bowl, whisk together soy sauce, rice vinegar, oil, honey (or brown sugar), ginger, garlic, and red pepper flakes until fully combined. Taste it — should be sweet and tangy with a touch of spice. Adjust if you like it sweeter or more vinegary. I always tweak mine depending on the day.
Step 4: Toss The Salad Just Before Serving
This is the golden rule I learned: toss your salad right before eating to keep the ramen noodles from getting soggy. Add the shredded veggies and green onions to a large bowl, pour in the dressing, then gently toss until everything is coated. Last but not least, stir in the crushed ramen noodles and toasted almonds or seeds. Give it a light toss to evenly distribute crunchy bits, but don’t overmix or the noodles won’t stay crispy.
Step 5: Serve and Watch It Disappear
Transfer your ramen noodle salad to a pretty serving dish. The colors alone are enough to make mouths water — those orange carrots, pale green cabbage, and golden crunch of the noodles make it look as good as it tastes. You’ll hear all the crunching immediately and those aroma notes—zingy, fresh, and a little sweet. Be warned — it won’t last long at your table!
What to Serve It With
For Breakfast: I know it sounds wild, but if you’re into savory breakfasts, pair a small bowl of ramen noodle salad with a fried egg and some miso soup on the side. A hot cup of green tea rounds things out really well, too.
For Brunch: This salad shines with grilled chicken skewers or light shrimp dishes. I love setting it out alongside a big platter of fresh fruit and some sparkling lemonade or a light crisp white wine. The brightness of the salad contrasts so nicely with creamy avocado toast or a soft cheese board.
As Dessert: While noodle salad isn’t sweet, it works beautifully to cleanse the palate after a rich meal. Serve it alongside chilled melon or pineapple bowls for a refreshing finish, especially in summer evenings.
For Cozy Snacks: Whenever I crave a snack that’s crunchy but fresh, this ramen noodle salad is my go-to. I grab a handful between bites of roasted edamame or a few slices of crunchy cucumber. It’s filling without feeling heavy, which is just what I want when winding down.
My family’s favorite tradition is to bring this salad to holiday potlucks — it’s always the first side dish to vanish. I even remember once bringing it to a summer picnic, and a fellow guest insisted it should be a holiday staple too. It’s just that kind of dish that makes everyone smile without much effort from you.
Top Tips for Perfecting Your Ramen Noodle Salad
Veggie Prep: When shredding cabbage or carrots, give them a quick rinse in cold water and spin dry well to maximize crunch. I learned the hard way that soggy cabbage can kill the texture instantly. Also, don’t over-shred; a little chunkiness adds to the rustic charm.
Mixing Advice: Toss gently, please! The crushed ramen noodles are fragile. Stir too hard, and the noodles will crumble into tiny bits that get lost in the salad. Also, only add the noodles at the very last moment to keep every bite satisfyingly crispy.
Swirl Customization: If you love color, try tossing in slivered red cabbage or thin strips of bell pepper. Using toasted sesame seeds adds a nice flavor contrast, and drizzling a bit of toasted sesame oil on top just before serving amps up that deep nuttiness. Besides, pretty food just tastes better, right?
Ingredient Swaps: Can’t find rice vinegar? Apple cider vinegar or even white wine vinegar works fine — just dial back the quantity if the vinegar is strong. For oil, toasted sesame oil is amazing but keep it light so it doesn’t overpower the delicate flavors. Instead of almonds, chopped peanuts or cashews make a fantastic alternative.
Baking Tips: Just kidding—this salad is no bake! But if you want to add cooked proteins like grilled chicken or shrimp, toss them in warm so they don’t cool off the salad too much.
Glaze Variations: While this salad really shines with the classic tangy dressing, you can whisk in a teaspoon of creamy peanut butter for a richer coating, or add a splash of chili garlic sauce if you crave heat. I’ve played around with a citrus soy dressing once, which gave the salad a zesty spring feel.
I once tried making this a day ahead, and while the flavors marinated nicely, the noodles got soggy by the next day despite attempts to keep them separate. From that, I swear by making it fresh or keeping components in individual containers until serving.
Storing and Reheating Tips
Room Temperature: This salad is best eaten fresh, but if left out, cover it lightly with plastic wrap and keep it away from heat—ideally no more than 2 hours. The noodles might soften slightly, but it’ll still be delicious.
Refrigerator Storage: Store leftovers in an airtight container in the fridge, but be warned—the noodles will lose their crunch after a day or two. If you want to save some crunch, keep the noodles separate and add just before serving next time. Use within 2 days for the best taste and texture.
Freezer Instructions: Freezing this salad isn’t a great idea because the fresh veggies and crunchy noodles don’t thaw well. Instead, freeze any prepped shredded veggies or cooked proteins separately for quicker assembly later.
Glaze Timing Advice: Always toss the salad with dressing right before serving for that fresh, bright flavor. If you add dressing early, the cabbage will soften, and the noodles will start losing their crisp snap. If you need to prep early, store the dressing and noodles separately and combine just before eating.
Frequently Asked Questions
Final Thoughts
Honestly, this ramen noodle salad has been one of those recipes that’s both a lifesaver and a beloved classic in my kitchen. It shows up when I want something quick, crunchy, and really flavorful without overcomplicating things. The best part is how it brings everyone around the table—even my pickiest eaters dive right in. I’d say don’t be shy about customizing this recipe to your family’s tastes. Maybe double the dressing, add a handful of herbs, or toss in leftover grilled chicken. I’d love to hear how your version turns out, so please drop a comment or share your tweaks! Happy cooking, and cheers to crunchy, tangy, noodle-filled goodness!
ramen noodle salad
Ingredients
Main Ingredients
- 2 tablespoons butter
- 3 ounces ramen noodles seasoning packet removed
- 0.5 cup slivered almonds
- 3 tablespoons sesame seeds
- 1.5 pounds Napa cabbage shredded (about 8-10 cups)
- 1 bunch green onions sliced thin, about 0.5 cup
- 0.5 cup light flavored olive oil
- 0.25 cup plain white vinegar
- 0.5 cup white sugar
- 2 tablespoons low-sodium soy sauce
Instructions
Preparation Steps
- Combine the olive oil, white vinegar, sugar, and soy sauce in a jar. Shake well until the sugar dissolves to make the dressing.
- Melt the butter in a large skillet over medium heat. While the butter melts, crush the ramen noodles inside the package and discard the seasoning packet. Add noodles, almonds, and sesame seeds to the melted butter in the skillet.
- Sauté the mixture while stirring frequently until the noodle mixture is golden brown. Remove from heat and let cool.
- Shred the Napa cabbage and combine it with the sliced green onions in a large bowl. Add the cooled noodle mixture and pour the dressing over everything. Toss well to combine, sprinkle extra green onions on top, and serve immediately.
