Ramen Noodle Salad
I make this Ramen Noodle Salad whenever I want a quick, crunchy side that feels like a treat. It’s one of those recipes that plays well at potlucks, weeknight dinners, and lazy weekend lunches. The texture contrast — tender cabbage, crisp toasted ramen bits and almonds — keeps every bite interesting.
It’s simple to pull together and forgiving. Toast the ramen and almonds, whisk a tangy-sweet dressing, and toss everything just before serving so the crunchy bits stay crisp. No single technique is fussy, but a little attention during toasting and dressing makes a big difference.
I love how this salad scales, and how adaptable it is. Below you’ll find everything I learned while testing it, equipment notes, common fixes, and practical serving ideas so you can make it confidently every time.
What You’ll Gather
- 4 cups green cabbage, thinly sliced — the main crunchy base; slice thin for a tender bite.
- 1 cup red cabbage, thinly sliced — adds color and a slightly peppery snap.
- 1 cup carrots, julienned — sweetness and color; julienne for even texture.
- ¼ cup green onion, chopped — sharp, fresh onion flavor to lift the salad.
- 2 3-oz packages dry ramen noodles, broken into small pieces, seasoning packet discarded — the irresistible crispy element when toasted.
- ¾ cup sliced almonds — toasty nuttiness and extra crunch.
- 2 tablespoons sesame seeds — delicate toasted flavor and visual interest.
- ¼ cup olive oil — base for the dressing and a neutral mouthfeel.
- ¼ cup rice vinegar — bright acidity; balances the oil and honey.
- ½ teaspoon toasted sesame oil — concentrated sesame flavor; a little goes a long way.
- 2 tablespoons honey — sweetens and rounds the dressing.
- 1 teaspoon garlic, minced — savory depth; use freshly minced for best flavor.
- 2 teaspoons ginger, minced — spicy, warm note; grate or mince finely.
- ½ teaspoon salt — seasons the dressing to taste.
- ¼ teaspoon ground black pepper — a whisper of heat and brightness.
Mastering Ramen Noodle Salad: How-To
- Preheat the oven to 400°F (200°C).
- Open the two 3-oz ramen packages, discard the seasoning packets, and break the noodles into small pieces.
- On a rimmed baking sheet, spread the broken ramen noodles, 3/4 cup sliced almonds, and 2 tablespoons sesame seeds in an even layer. Toast in the preheated oven for 6 minutes, stirring or flipping once about halfway through (around 3 minutes). Watch closely during the last minute to prevent burning. Remove from oven and let the mixture cool completely on the baking sheet.
- In a large mixing bowl, combine 4 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1 cup julienned carrots, and 1/4 cup chopped green onion. Toss to mix.
- In a small bowl (or a jar with a lid), whisk (or shake) together 1/4 cup olive oil, 1/4 cup rice vinegar, 1/2 teaspoon toasted sesame oil, 2 tablespoons honey, 1 teaspoon minced garlic, 2 teaspoons minced ginger, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper until well combined.
- Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- When the toasted ramen/almond/sesame mixture is completely cool, add it to the salad and toss gently just before serving so the crunchy pieces stay crisp. Serve immediately.
What You’ll Love About This Recipe
This salad is crunchy, bright, and fast. It balances texture and flavor: crunchy base, toasty nuts and noodles, sweet-tangy dressing with a hint of sesame, and a bit of bite from green onion. It feels special without taking much time.
It’s also flexible. The recipe scales easily. Make a double batch for a crowd or halve it for two people. The toasted ramen and almonds keep the salad lively; adding them at the end preserves that crunch.
International Equivalents
This dish borrows elements found across cuisines. The toasted noodle crunch resembles Asian-style crispy garnishes. The dressing, with rice vinegar, sesame oil, ginger and garlic, is essentially an East-Asian vinaigrette — think simplified goma-ae or choy sum dressings. If you wanted to lean Japanese, add a splash of soy sauce to the dressing. For a more Southeast Asian profile, swap some honey for palm sugar and add lime instead of rice vinegar.
Equipment Breakdown
Must-haves
- Rimmed baking sheet — for even toasting and to catch crumbs.
- Large mixing bowl — gives you room to toss the salad without spills.
- Small bowl or jar with lid — for whisking or shaking the dressing.
- Sharp knife and cutting board — good, even slicing makes texture consistent.
Nice-to-have
- Box grater or mandoline — speeds up thin slicing of cabbage and julienning carrots.
- Silicone spatula — gentle when folding in the toasted mixture.
Missteps & Fixes
Toast goes from golden to burnt fast. Fix: watch closely during the last minute and remove early if pieces darken. Stirring once at the halfway mark prevents hotspots.
If the toasted mixture loses its crunch because it’s mixed too early, fix: add the toasted ramen/almonds just before serving. If you already mixed it and it softened, you can refresh texture by adding a handful of fresh toasted almonds or crisp onions.
If the dressing tastes flat, fix: check the acid/sweet balance. Add a teaspoon more rice vinegar or a little extra honey, tasting as you go. A pinch more salt will also bring flavors forward.
Make It Fit Your Plan
Want this vegan? Use maple syrup instead of honey. Avoiding nuts? Toast extra sesame seeds or sunflower seeds in place of almonds.
Need lower oil? Reduce the olive oil to 3 tablespoons and increase rice vinegar slightly to maintain dressing volume. Want more protein? Toss in shredded rotisserie chicken, cooked edamame, or thinly sliced tofu just before serving.
What I Learned Testing
First, never skip the cooling step for the toasted mixture. When still warm, the ramen/almond mix wilts the cabbage and ruins the texture. Cooling on the baking sheet prevents that.
Second, thin slicing matters. When cabbage is thin, it becomes tender with a pleasant chew. Thick ribbons feel clumsy against the delicate toasted bits. I tested thicker and thinner cuts; thin, uniform slices performed best.
Third, the toasted sesame oil is a flavor amplifier. Use the 1/2 teaspoon — it’s small but important. Fresh garlic and ginger also make a measurable difference versus powders.
Storing, Freezing & Reheating
This salad is best eaten the day it’s made. If you need to prep ahead, keep components separate: make the dressing and refrigerate, prepare and refrigerate the cabbage/carrot mix, and store the toasted ramen/almond/sesame mixture at room temperature in an airtight container. Combine and toss just before serving.
Do not freeze the salad. Freezing collapses crisp textures and separates the dressing. Leftovers: store dressed salad up to 2 days in the fridge, but expect the crunchy ramen bits to lose some crispness. Keep leftover toasted mixture separate and add at serving for maximum crunch.
Reader Q&A
Q: Can I add protein?
A: Yes. Add shredded chicken, cooked shrimp, or pan-seared tofu just before serving. If using warm protein, rest it so it won’t steam the salad.
Q: Can I make this gluten-free?
A: The recipe uses standard ramen noodles which contain wheat. For gluten-free, substitute with a gluten-free crunchy alternative like broken rice noodles made from rice flour (check package ingredients) or crisped gluten-free crackers. Toast nuts and seeds as instructed.
Q: How long does the toasted mix last?
A: Stored airtight at room temperature, the toasted ramen/almond/sesame mixture will stay crisp for several days—up to about a week if kept dry and cool.
Serve & Enjoy
Serve this Ramen Noodle Salad chilled or at room temperature. Plate it as a bright side with grilled meats, roast chicken or alongside skewers. For a casual meal, toss it with a bowl of warm brown rice and a protein and call it dinner.
When I serve it, I always keep an extra bowl of the toasted ramen/almond mix on the side so guests can add more crunch if they like. Simple little choices like that make a big difference at the table.
Make it once, and you’ll have a go-to salad that’s fast, satisfying, and offers great texture and flavor. Enjoy.
Ramen Noodle Salad
Ingredients
Ingredients
- ?4 cupsgreen cabbagethinly sliced
- ?1 cupred cabbagethinly sliced
- ?1 cupcarrotsjulienned
- ?1/4 cupgreen onionschopped
- ?23-oz packagesdry ramen noodlesbroken into small pieces seasoning packet discarded
- ?3/4 cupsliced almonds
- ?2 tablespoonssesame seeds
- ?1/4 cupolive oil
- ?1/4 cuprice vinegar
- ?1/2 teaspoontoasted sesame oil
- ?2 tablespoonshoney
- ?1 teaspoongarlicminced
- ?2 teaspoonsgingerminced
- ?1/2 teaspoonsalt
- ?1/4 teaspoonground black pepper
Instructions
Instructions
- Preheat the oven to 400°F (200°C).
- Open the two 3-oz ramen packages, discard the seasoning packets, and break the noodles into small pieces.
- On a rimmed baking sheet, spread the broken ramen noodles, 3/4 cup sliced almonds, and 2 tablespoons sesame seeds in an even layer. Toast in the preheated oven for 6 minutes, stirring or flipping once about halfway through (around 3 minutes). Watch closely during the last minute to prevent burning. Remove from oven and let the mixture cool completely on the baking sheet.
- In a large mixing bowl, combine 4 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1 cup julienned carrots, and 1/4 cup chopped green onion. Toss to mix.
- In a small bowl (or a jar with a lid), whisk (or shake) together 1/4 cup olive oil, 1/4 cup rice vinegar, 1/2 teaspoon toasted sesame oil, 2 tablespoons honey, 1 teaspoon minced garlic, 2 teaspoons minced ginger, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper until well combined.
- Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- When the toasted ramen/almond/sesame mixture is completely cool, add it to the salad and toss gently just before serving so the crunchy pieces stay crisp. Serve immediately.
Equipment
- Rimmed Baking Sheet
- Mixing Bowl
Notes
If you prefer not to use an oven, you can toast the noodles in a skillet.
The dressing can be made 2-3 days ahead of time if it’s stored in an airtight container or jar with a lid and properly sealed. Shake or whisk up before using.
Do not make the mistake of using the ramen noodle seasoning packet or it will throw off the natural flavors in this salad.
Although leftovers will last about 24 hours, this salad is best consumed immediately for the best flavor and texture.
Store any leftover salad in the fridge for 1-2 days in an airtight container. It’s best to keep the salad separate from the dressing if possible to avoid the crunchy vegetables from wilting.
If making ahead, store the dressing and the toasted noodles separate from the salad. Combine everything right before serving. This way everything will stay nice and crunchy!
