Print

Ramen Noodle Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Ramen Noodle Salad recipe is a perfect mix of crunchy textures and tangy flavors. Made with simple ingredients like cabbage, carrots, green onions, and toasted ramen noodles, it's a quick, flavorful side dish for any occasion. The easy dressing ties everything together beautifully. Ideal for potlucks, barbecues, or weeknight dinners, this salad is a must-try for anyone seeking a light yet satisfying dish.

Ingredients

Scale
  • 2 packets of instant ramen noodles (without seasoning packets)
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 1/4 cup sliced almonds
  • 2 tbsp sesame seeds

For the Dressing:

  • 1/3 cup vegetable oil
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp honey (or sugar for sweetness)
  • 1 tsp sesame oil

Instructions

  • Preheat a skillet over medium heat and toast the crushed ramen noodles, almonds, and sesame seeds until golden brown. Set aside to cool.
  • In a large bowl, combine the shredded cabbage, carrots, and green onions.
  • In a small bowl, whisk together vegetable oil, rice vinegar, soy sauce, honey, and sesame oil to make the dressing.
  • Add the toasted ramen mixture to the cabbage mix. Drizzle with dressing and toss well to combine.
  • Serve immediately for a crunchy texture, or refrigerate for 15-20 minutes to let the flavors meld.

Notes

  • For added protein, toss in grilled chicken or shrimp.
  • Make ahead by keeping the toasted ramen separate and combining just before serving to maintain crunch.

Nutrition