With toasted almonds, sesame seeds, and ramen noodles, this green salad has the perfect crunch to it. Top it all off with a simple homemade dressing, and this Ramen Noodle Salad will win everyone over!
A favorite side salad
Don’t know how it happened, but all of us kids on the Luna side end up with the same assignments for family gatherings. I’m always desserts. My little sister always brings cookies. My oldest sister always does a side… Does your family do this?
Well, my sister who always brings a side often gets asked to bring today’s recipe for Ramen Noodle Salad. This salad is a family favorite and is one we’ve made for years. We tried to track down where we got the recipe, but we’ve been making it for so long, we can’t remember, but we are so glad we have it. It’s DELICIOUS!
I would have never guessed that Ramen in a salad would be so amazing, but it adds the perfect crunch! The homemade dressing is just as good—and overall the salad is SO simple to throw together.
Ready in 15 minutes!
This ramen salad requires minimal ingredients, and minimal effort! It doesn’t take longer than 15-20 minutes from start to finish, which is perfect when you need a quick and easy side.
TOAST. Lay almonds, noodles and sesame seeds onto a flat cookie sheet. Toast in the oven for 8-10 minutes at 375°F.
GREENS. Cut up napa cabbage and mix with noodle mixture.
DRESSING. Mix two packs of ramen noodle seasoning, vegetable oil, sugar and vinegar to make dressing. Mix well. Add dressing to cabbage just before serving.
What else can I add to the salad? Our recipe is pretty basic and pairs well with a variety of main dishes. However, you can change it up with many delicious choices such as:
- grilled chicken
- green onions
- shredded carrots
- water chestnuts
- mix of purple and green cabbage
- thinly sliced snow peas
- broccoli florets
- bell peppers
- sunflower seeds
- dried cranberries
- mandarin oranges
- canned baby corn
Making ahead and storing
Can I make this ahead of time? You can definitely make this salad ahead of time. Since we like our noodles to be on the crunchier side, I often mix the salad ingredients together in the morning and store covered in the fridge. I toast the noodles and mix up the dressing and store both in separate containers. I add the noodles and dressing to the salad just before serving.
How to store leftover salad: Cover the leftover salad and store in the fridge for up to 3 days. The noodles will absorb the dressing and loose some of their crunchiness, but the salad still tastes great!
I honestly think I could eat this salad all day long! My only suggestion is that it gets eaten quick. After it’s been sitting out for a few hours the noodles get soft and it’s not as good as when the noodles have a little crunch to them. 🙂
For even more salad recipes, check out:
Ramen Noodle Salad Recipe
- 2 bags ramen noodles (broken up)
- ¼ cup slivered almonds
- ½ cup sesame seeds
- 1 head napa cabbage
- 2 packs ramen noodle seasoning chicken flavored
- 1 cup vegetable oil
- ¼ cup sugar
- 6 tsp vinegar
- Lay almonds, noodles and sesame seeds onto a flat cookie sheet. Cook for 8-10 minutes on 375.
- Cut up napa cabbage and mix with noodle mixture.
- Mix two packs of ramen noodle seasoning, vegetable oil, sugar and vinegar to make dressing. Mix well.
- Add dressing to cabbage just before serving.