This post may contain affiliate links. Please read our disclosure policy.
Sweet + savory Ramen Noodle Salad is topped with a simple homemade dressing. It’s easy, delicious, and whips up in only 15 minutes!
Sometimes we like a little Asian twist to our salad recipes. Just like Asian Coleslaw or Asian Noodle Salad, this Ramen Noodle Salad has an oriental flavor that everyone loves!
A favorite side salad
Not sure how it happens, 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 dish.
Does your family do this?
My sister who always brings a side often gets asked to bring this family-favorite Asian Ramen Salad Recipe. This salad is one we’ve made for years. It’s perfect for potlucks!
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. Overall, the Ramen Noodle Salad is SO simple to throw together.
The crunchy ramen noodles, seeds & almonds can be baked and used to top any type of salad. In fact, it would be a fantastic addition to Broccoli Slaw.
Ready in 15 minutes!
Ramen Noodle 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 baking sheet. Toast in the oven for 8-10 minutes at 375°F.
GREENS. Cut up napa cabbage and mix it with ramen noodle mixture in a large bowl.
DRESSING. Mix the two ramen noodle seasoning packets, vegetable oil, sugar, and vinegar to make the dressing. Whisk well. Pour the dressing over the cabbage just before serving.
variations
Our recipe is pretty basic, and pairs well with a variety of main dishes from Salmon to Orange Chicken. I love how this simple recipe tastes. However, you can change it up in so many delicious ways:
- Protein: Add grilled chicken, steak, or shrimp.
- Add extra flavor with green onions or red bell peppers.
- Add more veggies: shredded carrots, edamame, broccoli florets, thinly sliced snow peas, canned baby corn, chestnuts, mushrooms.
- Add seeds or fruit: Mandarin oranges, sunflower seeds, dried cranberries.
- Greens: Use a mix of red cabbage and green cabbage, or a bag of coleslaw mix.
- Season with sea salt, garlic salt, ginger.
- Use rice vinegar.
- Substitute the vegetable oil with sesame oil.
storing info
Make ahead of time. Prepare the ingredients ahead of time, but don’t toss it together until you’re ready to serve.
- Store the cut cabbage in a covered container in the fridge.
- Refrigerate the dressing in a jar with a lid.
- Place the cooled, toasted ramen mixture in a container and keep on the counter.
STORE. Cover the leftover salad and store in the fridge for up to 3 days. The noodles will absorb the dressing and lose some of their crunchiness, but the salad still tastes great!
I honestly think I could eat Ramen Noodle Salad all day long! My only suggestion is that it gets eaten quickly.
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 Asian salad recipes, try:
Ramen Noodle Salad Recipe
Ingredients
- 2 bags ramen noodles, (broken up)
- 1/4 cup slivered almonds
- 2 tbsp sesame seeds
- 1 head napa cabbage, large
Dressing
- 2 packs ramen noodle seasoning, chicken flavored
- 1/3 cup vegetable oil
- 2 tbsp sugar
- 2 tbsp 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.
- Make dressing by combining two packs of ramen noodle seasoning, vegetable oil, sugar and vinegar. Mix well and refrigerate until ready to add to salad.
- Add dressing to cabbage just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks Kristyn for the nice salad recipes.
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!!
Is Nappa lettuce the same as Nappa cabbage? Does it have to be Nappa lettuce?
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!
WOW. This recipe is creative and sounds delicious!
What flavor of ramen do you use?
Good question! I always use the Chicken. 🙂
Fantastic yummmmmmmmy!
Another easy and nice recipe. Thank you Kristyn.
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.
I make this ALL the time! It makes SO much salad and is even great as leftovers. 🙂
I love Ramen, this looks delish!