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!
Sometimes we like a little Asian twist on our salad recipes. Just like asian coleslaw, or asian noodle salad, this Ramen Salad has a bit of an oriental flavor that everyone loves!
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
- shrimp
- green onions
- shredded carrots
- water chestnuts
- mix of purple and green cabbage
- thinly sliced snow peas
- broccoli florets
- bell peppers
- mushrooms
- 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
Ingredients
- 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
Instructions
- 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.
I love Ramen, this looks delish!
I make this ALL the time! It makes SO much salad and is even great as leftovers. 🙂
I wish the recipe was there when the picture was there….fro example, I was looking at the tortellini picture & recipe and the picture beneath was the ramen noodle salad, and I had to go look through your site for the recipe,…other then that, it’s very nice…good luck!
There should be a link to the Ramen Noodle Salad right underneath the picture of the Ramen Noodle Salad that takes you to the recipe. Sorry about that.
Another easy and nice recipe. Thank you Kristyn.
What flavor of ramen do you use?
Good question! I always use the Chicken. 🙂
Fantastic yummmmmmmmy!
WOW. This recipe is creative and sounds delicious!
Made this for Easter and it was gone in a flash! So good and easy, I’ve already bought the ingredients to make again!
YAY!! I love to hear that. It’s definitely a family favorite of ours too and is ALWAYS gone in minutes!
Is Nappa lettuce the same as Nappa cabbage? Does it have to be Nappa lettuce?
This looks good but I have a question. Do you break up the ramen noodles on the baking sheet before baking or do you break them up when you are mixing them with the vegetables? I bet this would also taste good with grilled chicken on top.
Joe
We break up the noodles before baking. And you’re right – grilled chicken would be great on top!!
Thanks Kristyn for the nice salad recipes.
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Thank you, I’ll take a look 🙂 Thanks for stopping by!!
amazing, i love ramen
it’s very nice…good luck!
Then you’ll love this! Hope you’ll give it a try!
I’m not sure what you do with the noodles, you break them up and then bake them?then put them in the salad, Aren’t they hard?
Yes, you break them and then bake them 🙂 They give the salad crunch. As it sits in the dressing, they do get softer. Enjoy!
this is a great salad my moms been making this since I was little in now 50 and she’s still making it when ever we go to get to gathers or party’s its always a huge hit and the best part is its fast easy and cheap to make and so good u could eat it daily as a meal just add some chicken its fantastic
Love that!! It’s the best!! Thank you for sharing 🙂