Ramen Noodle Salad
This post may contain affiliate links. Please read my disclosure policy.
This Ramen Noodle Salad is one of those classic potluck dishes that never seems to disappear. Crunchy cabbage, crushed ramen noodles, toasted nuts, and a sweet tangy dressing come together in a salad that somehow makes everyone go back for seconds. It’s simple, addictive, and always the first bowl to empty.
Easy Ramen Noodle Salad
The first time I had ramen noodle salad was at a potluck when I was working at a bank in Michigan about twenty or so years ago. Someone brought this big bowl of crunchy cabbage salad with crushed ramen noodles and toasted almonds and I remember thinking… wait, why is this so good? It looked simple enough, but one bite in and I understood why everyone kept circling back to the bowl like it was the main event.
What makes this salad so addictive is the contrast. You’ve got crisp cabbage, crunchy ramen noodles, toasted nuts, and that sweet tangy dressing that somehow ties everything together perfectly. It’s fresh, colorful, a little lighter than most potluck sides, and ridiculously easy to throw together. The kind of salad that disappears long before the burgers are gone.
Why You’ll Love My Ramen Noodle Salad
- The crunch is everything: Between the cabbage, crushed ramen noodles, toasted almonds, and sunflower seeds, every bite has that irresistible crunchy texture.
- Perfect for potlucks and BBQs: This is the kind of salad that disappears fast at gatherings. It travels well, feeds a crowd, and everyone always asks for the recipe.
- Quick and easy to make: Just chop a few veggies, whisk the dressing, toss everything together, and let the fridge do the rest.
- Great balance of flavors: The dressing hits that perfect mix of sweet, tangy, savory, and nutty, so the salad never tastes flat.
- Make ahead friendly: It actually tastes better after chilling for a bit, which makes it perfect when you want to prep something ahead of time.
- Easy to customize: You can add more veggies, swap the nuts, or throw in some grilled chicken to turn it into a full meal.
Key Ingredients & Tips
- Ramen noodles: The star of the crunch. Break the dry noodles into small pieces right in the bag before adding them to the salad. They soften slightly as the salad chills but still keep that satisfying bite.
- Coleslaw mix: A bag of shredded cabbage and carrots keeps this recipe fast and easy. If you prefer, you can shred green cabbage and carrots yourself for a fresher texture.
- Edamame: Adds a little protein and a nice pop of color. Make sure they are cooked and cooled before adding them to the salad.
- Red bell pepper: Brings sweetness and bright color. Slice it thin so it blends nicely with the cabbage and other ingredients.
- Green onions: These give the salad a mild onion flavor without overpowering the dressing. Slice them thin so they distribute evenly.
- Toasted almonds: Toasting the almonds for a few minutes in a dry pan deepens their flavor and makes the salad even crunchier.
- Sunflower seeds: These add another layer of nutty crunch. They also help make the salad feel a bit heartier.
- Sesame oil: A small amount goes a long way but it’s essential for that warm sesame flavor that ties the dressing together.
- Soy sauce and vinegar: This combo gives the dressing its savory tang. The balance of salty, sweet, and acidic flavors is what makes the salad so addictive.
- Chill the salad: Letting the salad rest in the fridge for about an hour helps the dressing soak into the noodles and cabbage, bringing all the flavors together.
Substitutions and Variations
- Make it gluten free: Use gluten free ramen noodles and swap the soy sauce for tamari or coconut aminos.
- Add protein to make it a meal: Grilled chicken, shredded rotisserie chicken, or even crispy tofu turn this salad into a full dinner instead of just a side.
- Use different nuts: Almonds are classic, but chopped peanuts or cashews work beautifully and give the salad a slightly different flavor.
- Swap the edamame: Green peas or chickpeas work well here if edamame isn’t your thing.
- Add more vegetables: Thinly sliced cucumber, snap peas, or shredded purple cabbage add even more crunch and color.
- Make it a little spicy: A drizzle of chili oil or a pinch of red pepper flakes in the dressing gives the salad a nice little kick.
In a small bowl, whisk together the vegetable oil, apple cider vinegar, soy sauce, sugar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
Break the ramen noodles into small pieces while they’re still in the bag. In a large bowl, combine the crushed noodles, coleslaw mix, edamame, sliced bell pepper, carrot, green onions, toasted almonds, sunflower seeds, and sesame seeds.
Pour the dressing over the salad and toss everything together until well coated. Refrigerate for about 1 hour so the flavors meld and the noodles soften slightly.
Give the salad one last toss before serving and adjust seasoning if needed. Serve chilled and watch it disappear.
Common Mistakes To Avoid
- Adding the ramen too early: If the noodles sit in the dressing too long they can turn soft instead of pleasantly crunchy. If you love that extra crunch, toss them in closer to serving time.
- Skipping the chill time: This salad really benefits from about an hour in the fridge. It gives the dressing time to soak into the cabbage and noodles so the flavor actually develops instead of tasting flat.
- Not toasting the almonds: Raw almonds work, but toasted almonds take the flavor up a notch. A few minutes in a dry skillet makes them nuttier and much more flavorful.
- Overdressing the salad: Start by adding most of the dressing, toss well, then add the rest if needed. The cabbage releases a little moisture as it sits, so too much dressing can make it soggy.
- Cutting vegetables too large: Thin slices work best here. Large chunks of pepper or carrot make the salad harder to toss and eat.
- Forgetting to toss before serving: The dressing settles a bit while the salad chills. Give it one good toss before serving so everything is evenly coated again.
How To Serve
This Ramen Noodle Salad pairs perfectly with a variety of dishes, making it a versatile addition to any meal. Here are some great ideas to serve with this salad:
Garlic Parmesan Chicken Skewers
Oven Baked BBQ Ribs
Pulled Pork
Crockpot Asian Meatballs
Frequently Asked Questions
Do you cook the ramen noodles for ramen noodle salad?
No. The ramen noodles go in dry and uncooked. They soften slightly as the salad chills in the dressing while still keeping that signature crunch.
Do the ramen noodles stay crunchy in the salad?
At first they do. After the salad chills, they soften slightly while still keeping some bite, which is what gives the salad its signature texture.
Can I use a different cabbage instead of coleslaw mix?
Yes. Shredded green cabbage works perfectly, or you can use a mix of green and purple cabbage for extra color and crunch.
Can I make ramen noodle salad without sugar?
You can reduce the sugar or replace it with honey or maple syrup. The dressing does need a little sweetness to balance the soy sauce and vinegar.
What main dishes go best with ramen noodle salad?
It pairs really well with grilled chicken, BBQ ribs, pulled pork, burgers, or anything coming off the grill.
Make Ahead and Storage
- Make ahead: This salad is perfect for making ahead. You can prepare it up to a day in advance and keep it covered in the refrigerator. The flavors actually get better as they sit.
- For extra crunch: If you want the ramen noodles to stay very crunchy, add them right before serving instead of during the chilling step.
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a good toss before serving again.
- Freezing: I don’t recommend freezing this salad. The fresh vegetables and noodles lose their texture and become soggy once thawed.
More Delicious Salads
- Carrot Raisin Salad
- Tzatziki Chicken Salad
- Detox Salad
- Fattoush Salad
- Panzanella Salad
- Chinese Chicken Salad
- California Spaghetti Salad
- Seafood Salad
- Crispy Rice Salad
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ramen Noodle Salad
Ingredients
- 2 packets ramen noodles (discard seasoning packet or save for another use)
- 16 ounces coleslaw mix (1 bag)
- 1 cup edamame (shelled, cooked and cooled)
- 1 medium red bell pepper (thinly sliced)
- 1 medium carrot (julienned)
- 3 green onions (sliced)
- ½ cup sliced almonds (toasted)
- ½ cup sunflower seeds
- ¼ cup sesame seeds
For the Dressing:
- ⅓ cup vegetable oil
- ¼ cup apple cider vinegar
- ¼ cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon sesame oil
- 1 garlic clove (minced)
- 1 teaspoon ginger (grated )
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl, whisk together vegetable oil, apple cider vinegar, soy sauce, sugar, sesame oil, minced garlic, and grated ginger until well combined.
- Break the ramen noodles into small pieces while still in the bag. Open the bags and set aside the noodles.
- In a large bowl, combine the crushed ramen noodles, coleslaw mix, cooked edamame, sliced red bell pepper, julienned carrot, sliced green onions, toasted almonds, sunflower seeds, and sesame seeds.
- Pour the dressing over the salad and toss everything together to coat evenly.
- Refrigerate the salad for at least 1 hour to allow the flavors to meld and the noodles to soften slightly.
- Toss the salad again before serving. Adjust seasoning if necessary and serve chilled.
Notes
- Break the ramen noodles before opening the bag. This keeps the pieces small and evenly distributed throughout the salad.
- Toast the almonds for extra flavor. A few minutes in a dry skillet brings out their natural nuttiness and adds extra crunch.
- Let the salad chill before serving. About 1 hour in the refrigerator allows the dressing to soak into the cabbage and noodles so the flavors come together.
- Taste the dressing before adding it. You can easily adjust the balance by adding a little more vinegar for tang or sugar for sweetness.
- Add the ramen last for extra crunch. If you prefer the noodles very crisp, toss them in just before serving instead of during the chilling step.
- Toss again before serving. The dressing settles slightly while the salad chills, so a quick toss brings everything back together.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
