Name: Ramen Noodle Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1/2 cup light flavored olive oil; 1/4 cup plain white vinegar; 1/2 cup white sugar; 2 tablespoons low-sodium soy sauce; 2 tablespoons butter; 3-ounce package ramen noodles, seasoning packet removed; 1/2 cup slivered almonds; 3 tablespoons sesame seeds; 1 1/2 lbs Napa cabbage, about 8-10 cups shredded; 1 bunch green onions, sliced thin, about 1/2 cup

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If you’re looking for a show-stopping dish that’s as easy to make as it is irresistibly crunchy and bright, Ramen Noodle Salad is here to charm your table. Brimming with crisp Napa cabbage, toasted almonds, and golden noodles, all tossed in a sweet and tangy dressing, this salad has a texture-party vibe that delights with every forkful. Whether you’re craving an effortless lunch, a sunny potluck favorite, or a fresh twist on weeknight veggies, Ramen Noodle Salad fits the occasion—and it’s always the first bowl to disappear.

Ramen Noodle Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of Ramen Noodle Salad comes from its handful of familiar ingredients, each directly adding to personality—whether it’s crunch from the noodles, nuttiness from the almonds, or zesty brightness from the homemade dressing. Here’s what brings this salad together:

Butter: Melting butter sets the scene for the toasted noodles and almonds, drawing out a rich, savory aroma that’s key to every bite.
Ramen noodles (seasoning packet removed): The heart of the crunch! When sautéed, these noodles become toasty and golden, giving the salad its signature texture.
Slivered almonds: These add an extra layer of crunch and subtle nutty flavor that pairs perfectly with the delicate cabbage.
Sesame seeds: A small addition with huge impact, sesame seeds lend a gentle toasted flavor and visual appeal.
Napa cabbage: Its tender, slightly sweet leaves are perfect for soaking up all that vibrant dressing and balancing the crunch of the toppings.
Green onions: They bring a fresh, mild bite and a burst of color, both inside the salad and sprinkled on top as a garnish.
Light olive oil: The oil forms the base of your dressing, allowing all the other flavors to blend smoothly together.
White vinegar: Essential for tangy lift, this ingredient keeps the dressing light and refreshing.
White sugar: Sweetness not only tames the vinegar but also balances the savoriness from the soy sauce and noodles.
Low-sodium soy sauce: A splash of umami pulls the entire salad together and adds depth to the dressing without overwhelming the crisp veggies.

How to Make Ramen Noodle Salad

Step 1: Mix Up the Dressing

First up, let’s get the dressing ready so it can mingle while you prep everything else. Combine the olive oil, vinegar, sugar, and soy sauce in a jar with a tight-fitting lid. Give it a good shake—like you mean it—until the sugar has completely dissolved, and set aside. This blend is what gives your Ramen Noodle Salad its irresistible sweet-tangy bite.

Step 2: Toast the Ramen Mixture

Melt the butter in a large skillet over medium heat. While that’s happening, get a little hands-on: crush the ramen noodles right in their package until you have a mix of bite-sized pieces. Discard the seasoning packet (or save it for another use). Add those noodles, along with the slivered almonds and sesame seeds, to the skillet. Stir constantly until everything turns golden and fragrant—this usually takes just a few minutes. Watch closely—once those noodles start to brown, they go fast!

Step 3: Prep the Cabbage and Onions

Now for the veggies. Shred your Napa cabbage into thin strips so every bite picks up dressing and toppings. Thinly slice the green onions as well—these will be mixed in and also saved for a sprinkling on top. Gather all your veggies in a large mixing bowl, ready to embrace the rest of the salad.

Step 4: Assemble the Ramen Noodle Salad

Add the cooled noodle-almond mixture to your bowl of cabbage and onions. Pour the dressing over the top, and toss it all together until the veggies glisten and everything is evenly mixed. Top with a few reserved green onions for added freshness and color. That’s it—you’re ready to serve!

How to Serve Ramen Noodle Salad

Garnishes

For that final flourish, sprinkle some additional sliced green onions, toasted sesame seeds, or even a scattering of chopped fresh cilantro on top of your Ramen Noodle Salad. These garnishes brighten the bowl and make each bite pop with flavor and color.

Side Dishes

This salad is endlessly versatile—serve it next to grilled chicken, shrimp, or tofu for dinner, or bring it potluck-style along with barbecue favorites, Asian-inspired dishes, or a tray of fresh fruit. It’s light enough to complement heavier mains, yet filling all on its own.

Creative Ways to Present

Take your Ramen Noodle Salad up a notch by piling it high in a wide, shallow serving bowl for a showy centerpiece, or serve it in individual mason jars for a playful picnic vibe. For a fun twist, try serving it in lettuce cups for handheld party bites!

Make Ahead and Storage

Storing Leftovers

If you have extra Ramen Noodle Salad, pop it into an airtight container and refrigerate. It’s best enjoyed within a day, as the noodles will gradually soften the longer they sit, but that’s not always a bad thing—it’s just a different texture experience!

Freezing

Freezing isn’t recommended for this salad. The Napa cabbage and noodle mixture just doesn’t thaw well, turning soft and watery. If you want to work ahead, you can prep the veggie and noodle components separately, but save assembly for just before serving.

Reheating

There’s actually no need to reheat Ramen Noodle Salad, as it’s meant to be enjoyed cold or at room temperature. If the salad sits in the fridge, simply give it a quick toss before serving to revive its texture and mix in any dressing that’s settled.

FAQs

Can I use a different type of cabbage?

Absolutely! While Napa cabbage is especially tender, you can substitute regular green cabbage or even a mix of red and green for extra color and crunch. Just slice it thin so it softens a bit with the dressing.

Is Ramen Noodle Salad gluten-free?

Traditional ramen noodles contain wheat, so this salad isn’t naturally gluten-free. However, you can easily swap in gluten-free ramen or even crunchy rice noodles to make it suitable for everyone at your table.

Can I add protein to make it a full meal?

Definitely! Grilled chicken, shrimp, or tofu make perfect additions. Toss them right into the salad just before serving to turn this crunchy side into a truly satisfying main course.

What can I use instead of almonds?

If you’re avoiding nuts, try toasted sunflower seeds, pumpkin seeds, or even extra sesame seeds. You’ll still get terrific crunch and a delicious nutty flavor.

How far ahead can I make Ramen Noodle Salad?

You can toast the noodle mixture and make the dressing a day in advance. For best results, toss everything together right before serving so the noodles stay crunchy and the cabbage stays crisp.

Final Thoughts

If you haven’t yet made Ramen Noodle Salad part of your salad lineup, now’s your moment! It’s quick, fun, and endlessly customizable, perfect for brightening up any meal or gathering. I can’t wait for you to share this delicious crunch with your own friends and family—it just might be your new go-to, too!

Ramen Noodle Salad Recipe

★★★★★

5.2 from 17 reviews

Author: Ella
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Ramen Noodle Salad is a delightful combination of crunchy ramen noodles, almonds, sesame seeds, and Napa cabbage, tossed in a sweet and tangy dressing. It’s a perfect side dish for any gathering or a light meal on its own.

Instructions

Dressing: Combine olive oil, vinegar, sugar, and soy sauce in a jar and shake until sugar dissolves.
Noodle Mixture: Melt butter in a skillet. Crush ramen noodles, discard seasoning, and add noodles, almonds, and sesame seeds. Saute until golden brown, then cool on a plate.
Salad: Shred cabbage, mix with onions, add noodle mixture. Pour dressing, toss, and serve topped with green onions.