Ramen Noodle Salad Recipe

5 from 1 vote

This Asian-inspired ramen noodle salad is sweet and tangy, but the best part is the fantastic crunchy texture. Perfect for a potluck!

Prep Time10

Cook Time3

Total Time13

Course: Main Course

Cuisine: Chinese

Keyword: ramen noodle salad

Servings: servings

Calories: 263kcal

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!