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This easy ramen noodle salad recipe is super easy & quick! Using 7 ingredients in just 5 minutes, you can make a healthy ramen noodle salad!
In this recipe, I’ll show you how to use instant ramen noodles, salad of your choice and a homemade salad dressing to make a easy ramen noodle salad in just a few minutes using easily accessible ingredients! This recipe is great for picnics, a roadtrip, quick lunch and especially great for students in a dorm room without a kitchen, as a quick meal or to whip up in a quickie!
Ramen Noodle Salad
VEGAN & DAIRY-FREE
This recipe is made easy and uses affordable store-bought ingredients like instant ramen noodles and pre-mixed salad. Trust me, you’ll love the crunchy texture the noodles add to the salad. This recipe is easy to customize with your favourite salad!
I used instant noodles and pre-made salad as they’re easily accessible at the store to grab for a quick meal and perfect for those who don’t have access to hot water! For this cooked ramen noodle salad, you can use noodles of your choice if you don’t want to use instant noodles.
Related Recipe: Easy Macaroni Salad
ABOUT THE AUTHOR
Also known as Asian coleslaw or Asian cabbage salad, this tasty dish made with ramen noodles and a savory dressing can be served as a side or, with protein added, as a main meal. The noodles aren’t cooked, giving an extra crunchiness to the salad and making it very easy to make.
Ramen Noodle Salad
To mix up a ramen noodle salad, you’ll need to start with a few basic ingredients. A head of Chinese cabbage, 2 packages of Oriental ramen noodles, about 1/8 cup of sesame seeds, 1/2 a cup of sliced or slivered almonds and green onions will make up the salad. For the dressing you’ll want 1 part rice wine vinegar, 2 parts oil — vegetable, olive or sesame oil will work — to a 1/2 part soy sauce and 1 of the ramen noodle seasoning packets. If you like a touch of sweetness, add a 1/2 part honey to the mixture.
If you’re not a sesame seeds fan, replace them with roasted sunflower seeds.
When you’re ready to make the salad, chop the cabbage and green onions into small pieces. Then crumble the ramen noodles in with the cabbage, onions, almonds and sesame seeds together in a bowl. You’ll whisk the dressing ingredients together and then toss with the salad ingredients. While you can eat ramen noodle salad immediately, chilling it for an hour or 2 in the refrigerator allows the dressing to soak into the salad and will kick up the flavor.
You can add a slight toasty flavor to the salad by sauteing broken-up ramen noodles with the nuts in olive oil over medium-low heat. Saute them just for a few minutes, then toss with the rest of the ingredients.
Try leaving out the ramen noodle seasoning packet when making up the dressing. It will give the salad a subtler flavor. This version is a good option if you’re adding seasoned chicken or shrimp, as the protein brings its own flavor to the dish.
For an even quicker version of an Oriental ramen noodle salad, use a pre-made coleslaw mix and toss with the dressing, nuts, and ramen noodles. You can also try adding chopped broccoli to the mix for a delicious variation.
Ramen Noodle Salad: easy oriental salad recipe with ramen noodles, crunchy cabbage slaw, healthy veggies and seeds tossed in a top notch asian dressing. A potluck must! Delish! Nut free easily gluten free. Vegan.
You’ll love my asian ramen salad (called it Japanese ichiban salad growing up) it’s based on an old original recipe I made for years. It’s the perfect potluck salad and takes minutes to throw together!
It gets devoured pretty quickly and for good reason it’s so flipping good and super easy to make. a win win in my books! Bring it to your next bbq or any get together!
Relatively healthy too I discard the seasoning packets (used to use chicken flavoured) and make my salad dressing from scratch and cook the instant ramen noodles instead of leaving them raw.
The ramen salad ingredients are simple: ramen noodles, cabbage, carrots, fresh mushrooms, red onions, toasted sunflower seeds, and the dressing which consists of Tamari, sesame oil, vinegar, sugar, and spices (no flavour packet!)
It’s essentially a Ramen noodle coleslaw that isn’t creamy, because my dressing is vinegar and oil based.
It’s a sweet sour salty savoury umami salad that appeals to everyone!
That’s it and it couldn’t be tastier, not kidding! My family loves this crunchy asian salad. It’s a favourite with my grand-kids too! They love the noodles. Pretty addicting all around! Read on for recipe😊⬇️
Is ramen noodle salad healthy?
Depends on what you put in the salad, I use lots of veggies and discard the seasoning packets and use very little oil which makes it a healthier choice.
Can you make ramen noodle salad ahead of time?
Absolutley! I’ve made mine hours ahead before, even a day ahead is fine. Just toss in dressing and sunflower seeds just before serving and your good to go!
Is this freezer friendly?
I have not tried freezing this salad. I think it’s best just to eat it within a couple of days and enjoy!
How to make Ramen Noodle Salad:
Whisk the salad dressing ingredients in a small bowl or add to a mason jar, seal and shake. Set aside
Prep all the veggies and add them to a salad bowl along with the sunflower seeds.
For the ramen noodles: whack the package with the palm of your hand a couple of times to break up the noodles slightly. Discard the seasoning packet and add noodles to a small bowl. Cover with boiling water from the kettle, set a small plate on top and let sit for 3 minutes, no longer (they’ll be al dente). Drain and rinse under cold water until noodles are chilled. Toss with a drizzle of oil and add to the the salad bowl.
Whisk or shake the dressing again and pour over the salad. Give it a good mix. Serve and Enjoy! Makes approxmately 8 or more side salad servings for a potluck.
This Ramen Noodle Cabbage Salad is:
Down right Yummy!
Enjoy you guys! Happy Day? Please feel free to comment below. Your feedback is greatly appreciated!
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Tossed with an insanely delicious Tahini Miso dressing, this fresh, crunchy, and colorful Ramen Noodle Salad is what Springtime Salad dreams are made of! It’s quick, healthy, and so satisfying!
I’m turning my love for ramen noodles into a new Springtime staple with this Ramen Noodle Salad, ya’ll. Honestly, I can’t think of a better way to enjoy noods during these warm, sunny days. My Ramen Noodle salad is light and fresh, yet incredibly satisfying! Enjoy it as a side dish, or add some tofu or tempeh to the party and eat it for a healthy and refreshing lunch or dinner!
Grab a drink and let’s get to making the easiest and best Ramen Noodle Salad!
My Ramen Noodle Salad comes together in less than 20 minutes, making for the easiest and most delicious dish! Here’s how to make it:
- Cook your ramen noodles about 1-2 minutes less than the package directions state. Drain, rinse with cold water, and set aside.
- Prepare your dressing by tossing all the ingredients in the blender. Pulse until smooth.
- Chop your veggies and add them to a large bowl with ramen noodles.
- Toss with dressing, garnish, and ENJOY!
It’s literally THAT easy. And the best part? It’s even better the next day after the noodles have soaked up all that delicious dressing … although I doubt you’ll have leftovers.
Whether you serve my Ramen Noodle Salad as a side dish, or make it the star of the show, I wanna know about it! Snap a photo or video and show me your noods by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Until next time, friends!
This ramen noodle salad with a Asian inspired sweet, spicy, and tangy dressing is the best side dish or a quick lunch to make any day of the week. If you are in a salad rut and looking to change things up, this salad does not disappoint!
The base of the salad starts with ramen noodles ( noodle brand listed in the recipe card) and topped with any of your favorite veggies. I used carrots, cucumbers, pickled ginger, and cabbage. If you want some protein, add shrimp, pre-cooked chicken, or baked crispy tofu chicken. For some crunch, add some chopped walnuts or peanuts.
Now, let’s talk about the DELICIOUS dressing. One ingredient that you may not have is Kimchi Gochujang Fermented Chile Paste Concentrate. You can find this at many grocery stores. If you can’t find this, you can also use a mild chili paste. Other ingredients that you will need: sesame oil, soy sauce or coconut aminos, ginger, garlic, rice vinegar, and honey. The recipe below yields 1 serving. You can also use this dressing for stir fry or a chicken marinate. I hope you give this salad a try, ENJOY!
Tuesday | May / 31 / 2016 | Comments 20
This Ramen Noodle Salad is so simple to make, full of flavor, and always a crowd pleaser. You’re certain to love this easy and delicious pasta salad recipe!
Ramen Noodle Salad:
I realize that based on the deliciousness of this salad recipe, it should have a better or more descriptive name. However, around here it’s referred to as Ramen Noodle Salad, so I decided to stick with that.
This is another one of those recipes I can’t believe I haven’t shared with you before now. It’s something my family has been eating for years. It usually pops up a half a dozen times in the summer months.
Not only is this Ramen Noodle Salad super simple to make, it’s really tasty. Plus, the ingredients are basic (in a good way) so it tends to please most people (with the exception of my brother who doesn’t like almonds.)
If you’re in a rut and tired of the same ol’ pasta or macaroni salad, you need to give this recipe a try. I’m confident you and you’re guests are going to like it. Also, it holds up well in the refrigerator, so it will last you a couple days, should there be any leftovers.
How to Make Ramen Noodle Salad:
The process to make this Ramen Noodle Salad is simple.
You start by cooking the noodles. However, instead of boiling them, you just pour hot water over them and allow them to soak while you prepare the other ingredients. This results in the perfect noodle.
Into the noodles go fresh broccoli, celery, and red onion. You can vary the amounts based on what you have, but I think these proportions work well.
The dressing is also easy to make.
You just whisk together vegetable oil, apple cider vinegar, sugar, and the flavor packets that come with the ramen noodles. It will seem like a lot of flavor packets, but there are a lot of noodles so the amounts balance out.
With the noodles ready, veggies cut, and the dressing whisked, throw in some sliced almonds and mix it all together.
Now, before you get frustrated trying to mix this, let me recommend that you use a chef’s best tool: your hands. Give them a good wash and get in there and mix it all up so the dressing coats everything.
I recommend popping the salad in the refrigerator for about an hour before serving just to let those noodles soak up some of that flavor. Before carrying it to the table, give the salad one final stir and you’re good to go.
Delicious! You can grab the full recipe for this Ramen Noodle Salad below.
Want more pasta salad recipes? Check out my favorites below:
- The BEST Pasta Salad
- BLT Macaroni Salad
- Really Good Macaroni Salad
- Roasted Vegetable Pasta Salad
- Avocado Panzanella
- Fall Harvest Pasta Salad
I should also mention that this salad is fairly inexpensive. Did you know that those ramen noodle packs only cost 25 cents a piece? I hadn’t bought them in years (My mom is the one who usually make this recipe.), so I was shocked when I saw the price tag.
So, if you’re looking for a new and delicious summer pasta salad, this Ramen Noodle Salad just might be it. Enjoy!
Originally published in September 2008. Updated with new photos and recipe.
Easy & Delicious Ramen Recipe
When I was a poor international student in the Midwest, ramen was pretty much my daily diet.
On days when I was tired of instant ramen in MSG-laden soup, I made ramen noodle salad, just like the ones shown on the pictures here.
Ramen noodle salad is one of the easiest salads to make and it’s quite delicious.
Imagine al dente ramen noodles with shredded cabbage, carrots, in a tangy, sweet, and mildly spicy dressing of Japanese ponzu, sesame oil, honey, and Thai sweet chili sauce.
It’s got flavors, vegetables, carb and tastes just like those expensive salads at fancy Asian-fusion restaurants.
Other Recipes You Might Like
- Zucchini Noodle Salad
- Thai Noodle Salad with Shrimp
- Asian Cucumber Salad
How To Make Ramen Noodle Salad
What’s more, there is absolutely no cooking involved other than cooking the ramen. Slice the cabbages, carrot, stir and mix, and that’s pretty much a salad dinner. Now that I am no longer a poor student, I still make this ramen noodle salad once in a while, thinking of the old days.
With Spring just around the corner, I am sure you are looking forward to refreshing and colorful salads. This is the perfect spring recipe, try it!
How Many Calories Per Serving?
This recipe is only 263 calories per serving.
What Dishes To Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Pork Larb Lettuce Wrap
Honey Lime Chicken
Roasted Bok Choy
Asian BBQ Wings
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Ramen Noodle Salad – Asian salad made with ramen noodles, cabbage and carrots in a tangy and appetizing dressing. So healthy and delicious.
One of my favorite things about attending a potluck is that there is a chance that Cold Ramen Noodle Salad will be one of the items brought to the table.
I first had this delicious Asian inspired salad at one of our work potluck events.
Each member of my department was asked to bring a different type of salad to the party.
So when I was trying to decide what type of salad that I was going to bring I went to the sign up sheet to see what was already taken.
Garden salad, caprese salad, pasta salad and macaroni salad were already on the list.
So I quickly signed up to bring Amish Potato Salad. I knew that it would be super easy to make and I could make it the day before the potluck.
However, there was one salad that I had never heard of that was on the list, Ramen Noodle salad.
Therefore, curious as to what this was, I went straight to the person who volunteered to bring it.
Cold Ramen Noodle Salad
To be honest, I was confused by the name of the salad. You see, I have had Ramen noodles before, but always right after they had been cooked.
You know the kind that I am talking about. Those inexpensive, individual packets of compressed noodles that have a flavored seasoning packet inside.
Yes, the kind that I lived on in college. And the same kind that now I wouldn’t even consider making into a meal.
And just the thought of eating cold, cooked, ramen noodles sounded absolutely disgusting to me.
So I asked my coworker what this Cold Ramen Noodle Salad was all about.
She laughed and told me that I would just have to try it. And she guaranteed me that I would love it.
So on the day of the potluck, she reminded me that I needed to try her salad.
She took me to a glass bowl filled with what looked like coleslaw tossed in an Asian dressing.
However, this was not the type of salad that I was expecting based on the name alone.
It actually looked delicious. So I decided to give it a try.
The Element of Surprise
I really enjoyed the taste of the cold coleslaw coated in the tangy dressing.
But what I wasn’t expecting was the crunch of the tiny bits of ramen noodles that was tossed within the salad.
They weren’t cooked at all! The noodles were crushed and put in the salad straight out the package.
And they couldn’t have given this Cold Ramen Noodle Salad a better balance of flavors and textures!
Plus, there was one more bonus. The salad also contained slivered almonds which provided an additional layer of flavor that I wasn’t expecting.
I truly was amazed. So much, in fact, that I went back for a second helping.
My coworker laughed and handed me an index card with the recipe. She said that every single person that has tried it, has asked her for the recipe.
Now I could make it any time I wanted!
Two Keys To Making Cold Ramen Noodle Salad
But there are two important steps to not forget when making this Cold Ramen Noodle Salad.
First, be sure to toast the noodles, almonds and sesame seeds.
Of course you could just add them into the salad without sauteing them. But you are going to be amazed at how much flavor it adds when you do toast them.
Believe me, the extra few minutes that it takes is well worth it in the end!
And second, do NOT assemble the salad until you are ready to serve it.
This is not one of the salads that gets better with time. You want to make sure that the noodles and almonds don’t have too much time to sit in the dressing and become soggy.
Remember, it is the crunch that helps balance everything out. Just toss everything together and serve.
Check out the printable recipe below and let me know what you think!
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Cold Ramen Noodle Salad
Sweet and tangy, Asian inspired salad with a little crunch that is perfect for parties, potlucks, backyard barbecues.
- 1/2 cup extra virgin olive oil
- 1/4 cup distilled white vinegar
- 1/2 cup granulated sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons butter
- 3 ounce package ramen noodles
- 1/2 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 12 ounce bag of coleslaw mix
- 1 bunch green onions, sliced thin, about 1/2 cup
Prepare the Dressing
- In a small bowl add the oil, vinegar, sugar, and soy sauce and whisk until the sugar has dissolved. Set aside.
Prepare The Salad
- In a large skillet over medium heat melt the butter.
- Crush the ramen noodles inside the package. Open and discard the seasoning packet. Add the noodles, almonds, and sesame seeds to the skillet.
- Stirring frequently, sauté until the mixture is golden brown. Transfer to a plate and let cool.
- In a large mixing bowl add the coleslaw mixture and onions. Add the cooled noodle mixture.
- Right before serving, pour the dressing over the salad and toss well to combine.
- Serve immediately.
It is important to not add the dressing until you are ready to serve the salad to prevent the noodle mixture from becoming too soggy. Recipe provided by Make Your Meals