This Asian-inspired Ramen Noodle Salad has so much sweet and tangy flavor. The bright, bold colors also make it a true show-stopper!
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Pin RecipeEasy Ramen Noodle Salad Recipe
The first time I heard of Ramen noodle salad I was unsure if I would like it. How can those salty, freeze-dried noodles turn into something that is actually tasty? The answer is simple—get rid of that seasoning packet!
Once you do that, you have perfect, crunchy noodles that will absorb all the great flavors of the dressing. It is actually pretty amazing what you can make with a simple pack of Ramen noodles!
My original Asian Ramen salad recipe combines crunchy cashews, nutty sesame seeds, and beautiful shredded cabbage. I love using purple cabbage because the color is so vibrant. Especially when paired with the orange shredded carrots. The combination of crispy textures and sweet and tangy flavors leave you coming back for bite after bite!
Ramen noodle salad is perfect for summer barbecues, baby shower brunches, or to make as a meal prep lunch. It is just a classic, amazing, everyday salad that you are sure to adore.
(Looking for more easy salad ideas? Try my Summer Vegetable Pasta Salad, Broccoli Salad, or Fruit Salad!)
Recipe Ingredients
To print: see recipe card below
Salad
- 2 tablespoons unsalted
- 1 (3 ounce) Ramen noodle packet – Any brand of crunchy Ramen noodles will work. However, I usually use Nissin Top Ramen which you can find in most grocery stores.
- 1/2 cup chopped cashews
- 3 tablespoons sesame seeds
- 4 cups shredded purple cabbage – Look for pre-shredded cabbage to help save on prep time.
- 4 cups shredded Napa cabbage – Napa cabbage is actually lower in sodium than regular cabbage and has twice the amount of vitamin C! The subtle flavor is also great in this Ramen noodle salad recipe.
- 1 cup grated carrots – One large carrot will give you about 1 cup of grated carrots.
- 1/2 cup sliced green onions
Dressing
- 1/2 cup olive oil
- 1/4 cup rice wine vinegar – You can find rice wine vinegar can be found in the Asian section of the grocery store.
- 3 tablespoons honey
- 2 tablespoons soy sauce – I like to use low-sodium soy sauce, which has the same flavor as classic soy sauce but with a lot less salt.
- 1/4 teaspoon salt
Variations
- Use any kind of pre-shredded cabbage mix you can find in the grocery store. Bagged cabbage mixes or coleslaw mixes will work well to make this cabbage salad in a hurry.
- Replace the honey with maple syrup for a rich, earthy flavor. You can use the same amount of syrup as honey.
- Cashews are my favorite nut for this recipe but pecans, salted peanuts, or slivered almonds are also great.
- Add mandarin oranges for extra texture and a sweet flavor.
- Make a crunch Ramen noodle chicken salad by including cooked shredded chicken.
- Add a kick of heat to the dressing with a dash of red pepper flakes.
Directions for How to Make Ramen Noodle Salad
- Toss the noodles in butter: Melt the butter in a large skillet over medium-high heat. Then, crush the Ramen noodles, and add them to the skillet, discarding the seasoning packet. Toss to combine and coat them in the butter.
- Sauté: Add the chopped cashews and sesame seeds to the skillet. Toss again to coat, and sauté for 3 minutes or until the noodles are golden brown. Then, remove the skillet from the heat, and set it aside.
- Combine the salad ingredients: Add the shredded cabbage, carrots, and green onions to a large bowl. Place the crispy noodles on top.
- Prepare the dressing: In a small bowl, whisk the olive oil, rice vinegar, honey, soy sauce, and salt until smooth.
- Toss: Pour the dressing over the salad, and toss to combine. Then, divide the salad between plates, and enjoy immediately!
Serving Suggestions
You can easily serve this salad on its own as a light meal. Or, enjoy it as a side dish or appetizer with protein sources like:
How to Store
Store leftovers in an airtight container in the fridge for 2-3 days. The noodles may become a little soft as they absorb the dressing, but they’ll still be tasty!
Quick Tip
Prepare your salad even faster by skipping the toasting steps. Instead, just combine the ingredients, and toss to coat. You can have a meal on the table in minutes!
FAQs
Ramen noodle salad originated in China, but it quickly became popular in Japan, too. Both countries serve versions of this salad made both hot and cold. Some versions feature cooked noodles, and others use crispy noodles like we do in this recipe!
Ramen noodles originated in China around the 1800s. It wasn’t until the early 20th century that hot Ramen noodle bowls made it to Japan. Ramen started to become popular in the US in the early 2000s and has stuck around ever since!
Ramen Noodle Salad
Equipment
- 1 large skillet
- 1 Large mixing bowl
- 1 Small mixing bowl
Ingredients
Salad
- 2 Tablespoons unsalted butter
- 1 (3 ounce packet) Ramen noodles (any flavor, flavor packet removed)
- ½ cup chopped cashews
- 3 Tablespoons sesame seeds
- 4 cups shredded purple cabbage
- 4 cups shredded napa cabbage
- 1 cup grated carrots
- ½ cup sliced green onions
Dressing
- ½ cup olive oil
- ¼ cup rice wine vinegar
- 3 Tablespoons honey
- 2 Tablespoons soy sauce
- ¼ teaspoon salt
Instructions
- Add the butter to a large skillet and melt over medium high heat.2 Tablespoons unsalted butter
- Crush the ramen noodles in the package, breaking them apart into smaller pieces. Open the pack and remove the seasoning packet. Discard the seasoning or save it for another recipe.1 (3 ounce packet) Ramen noodles (any flavor, flavor packet removed)
- Add the dry noodles to the melted butter and toss.
- Add the chopped cashews and sesame seeds to the skillet and toss again, coating everything in the butter. Saute until the noodles are golden brown, about 3 minutes. Remove the pan from the heat and set aside to cool.½ cup chopped cashews, 3 Tablespoons sesame seeds
- Add the shredded cabbages, shredded carrots and green onions to a large bowl and top with the crispy noodles.4 cups shredded purple cabbage, 4 cups shredded napa cabbage, 1 cup grated carrots, ½ cup sliced green onions
- In a small bowl, whisk together the olive oil, rice vinegar, honey, soy sauce, and salt. Pour the dressing over the salad.½ cup olive oil, ¼ cup rice wine vinegar, 3 Tablespoons honey, 2 Tablespoons soy sauce, ¼ teaspoon salt
- Toss the salad in the dressing and then divide it between plates and enjoy!
Notes
- Make the dressing a little spicy by adding ½ tsp red pepper flakes
- Give the salad a fruity twist by adding 1 cup of mandarin orange slices.
Nutrition
Did you make this Ramen Noodle Salad recipe? Be sure to let us know how it turned out and leave a rating and comment.
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