Ramen Noodle Salad

This Ramen Noodle Salad is a crunchy, tangy dream come true—think toasted ramen noodles, slivered almonds, sesame seeds, crisp Napa cabbage, and green onions all tossed in a sweet, tangy soy dressing. It’s fast, fresh, and a total potluck superstar.

this Recipe

You ever have one of those food moments that kinda sticks with you forever? Like, you try something random at a party, not expecting much, and then boom—your whole salad worldview shifts.

That’s exactly what happened the first time I met Ramen Noodle Salad. Picture this: a backyard barbecue, the smell of burgers grilling, kids running around with juice boxes, and me? I’m doing the classic awkward shuffle around the food table. You know the one—hovering but trying not to look too eager.

And there it was. This mysterious salad—crunchy bits on top, some shredded cabbage underneath. Honestly, I thought it was one of those “healthy” salads I’d politely take a spoonful of before moving on to the mac and cheese.

But then—whoa. The crunch hit first, perfectly toasty with a nutty bite from the almonds and sesame seeds. Then came the sweet, tangy dressing that tied it all together. I went back for seconds. And thirds. Someone even caught me scraping the bottom of the bowl with a tortilla chip. Zero shame.

And that, my friends, was the day I realized that salads? They don’t have to be boring. In fact, they can be downright addictive.

Why You’ll Love This Ramen Noodle Salad Recipe?

Let’s cut to the chase—this salad is ridiculously good. Here’s why:

• The Crunch is Unmatched. Between the toasted ramen, slivered almonds, and sesame seeds, you’ve got layers of texture in every bite.
• A Flavor Bomb. The dressing is that perfect balance of sweet, tangy, and umami, thanks to the soy sauce.
• Super Quick & Easy. We’re talking pantry staples and a 15-minute total time. Win-win.
• Perfect for Potlucks. Trust me—this is the one everyone asks about.
• Customizable AF. Want protein? Throw in chicken. Craving a fruity twist? Toss in mandarin oranges. The possibilities are endless.

Basically, this salad is proof that simple ingredients can still pack a serious punch.

Ingredient Notes:

Simple ingredients, BIG results. Here’s what makes this Ramen Noodle Salad magic:

For the Salad:

• 2 tbsp butter – For toasting those ramen noodles until they’re golden and crispy.
• 3 oz package ramen noodles (seasoning packet removed) – Yep, the cheap kind. We’re in it for the crunch, not the sodium bomb.
• ½ cup slivered almonds – Adds a nutty flavor and extra crunch.
• 3 tbsp sesame seeds – Because texture is everything.
• 1½ pounds Napa cabbage (about 8-10 cups shredded) – It’s light, crisp, and holds up like a champ.
• ½ cup green onions, thinly sliced – For that pop of color and a subtle oniony bite.

For the Dressing:

• ½ cup light olive oil – Neutral, so the other flavors can shine
• ¼ cup plain white vinegar – Brings the tang that keeps you going back for more.
• ½ cup white sugar – Yes, sugar. It balances the tang and brings everything together.
• 2 tbsp low-sodium soy sauce – Adds depth and a little salty kick.

Pro Tip: If you’re feeling fancy, swap out plain white vinegar for rice vinegar. It’s a little sweeter and gives a subtle twist.

How To Make Ramen Noodle Salad?

If there’s one thing I love, it’s a recipe that looks fancy but is secretly a breeze to make. This is one of those.

Step 1. Make the Dressing First

Grab a mason jar (or honestly, anything with a lid). Add the olive oil, vinegar, sugar, and soy sauce. Pop the lid on and shake it like you’re in a cocktail competition. The goal? Dissolve the sugar completely. Set it aside for now.

Step 2. Toast the Ramen Noodles

This part? Weirdly fun.

Open your ramen noodle package, remove the seasoning packet (you don’t need it), and—here’s the fun bit—smash the noodles right in the bag. It’s like stress relief and cooking all in one.

Melt 2 tablespoons of butter in a skillet over medium heat. Toss in the crushed ramen, slivered almonds, and sesame seeds. Stir constantly—this stuff goes from golden to burnt faster than you’d think. After about 5 minutes, you’ll have a gorgeous, toasty mix.

Transfer it to a plate to cool. Don’t skip this part—the crunch depends on it.

Step 3. Assemble the Salad

In a big ol’ mixing bowl, combine the shredded Napa cabbage and green onions. Once the noodle mix has cooled, add it to the bowl.

Pour the dressing over everything and give it a good toss until everything’s coated and glistening.

Step 4. Serve It Up

This salad is at its peak when served right after tossing—when the noodles are still crispy and the cabbage is fresh.

But hey, if you’re making this for a potluck or BBQ, here’s the move: store the noodle mix and dressing separately, then toss everything together right before serving. That way, you get all the crunch and none of the sog.

Storage Options:

• Fridge: If already tossed, the salad will keep for about 1 day before the noodles go soft.
• Separate Is Better: To keep that crunch intact, store the dressing and toasted noodles separately. Toss right before serving.
• Meal Prep Win: You can prep the toasted noodle mix up to a week in advance. Store it in an airtight container and it’s ready when you are.

Variations and Substitutions:

This salad’s a chameleon—it adapts to whatever vibe you’re going for.

• Add Protein: Grilled chicken, shrimp, or tofu turn it into a full meal.
• Go Fruity: Toss in mandarin oranges, diced mango, or even apple slices. Trust me on this.
• Switch the Nuts: Cashews or peanuts? Also delish.
• Spice It Up: Red pepper flakes, sriracha drizzle, or even a sprinkle of chili oil bring the heat.
• Use Different Greens: No Napa cabbage? Green cabbage or even a bag of coleslaw mix works.

What to Serve with Ramen Noodle Salad?

This salad is a side dish superstar but can totally hold its own. Here’s what it loves hanging out with:

• BBQ Ribs or Pulled Pork: The sweet-savory combo is everything.
• Grilled Chicken or Salmon: Light proteins balance the salad’s bold flavors.
• Teriyaki Skewers: Because Asian-inspired flavors = perfect match.
• Burgers or Hot Dogs: The ultimate cookout companion.
• Or, Eat It Solo: Pile it high in a bowl and call it lunch.

Frequently Asked Questions:

Can I make Ramen Noodle Salad ahead of time?
Totally! Just keep the noodle mix and dressing separate until the last minute. That way, you keep all the crunch.

Can I swap out the cabbage?
Absolutely. Green cabbage works just fine. Even a coleslaw mix is a solid shortcut if you’re in a rush.

My noodles got soggy—what did I do wrong?
Two things might’ve happened: either the noodles weren’t cooled before tossing, or the salad sat too long after dressing. Next time, cool the noodles completely and only add the dressing right before serving.

And there it is—Ramen Noodle Salad in all its crunchy, tangy, flavor-packed glory. It’s the kind of dish that sneaks up on you—you start with a polite scoop and next thing you know, you’re guarding the bowl at the party.

Give it a whirl and let me know—did you go classic, or put your own spin on it? I’m always here for new twists and crunchy inspo.

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Ramen Noodle Salad

Prep Time 15 minutes mins

Total Time 15 minutes mins

Picture the crunch of crushed ramen noodles perfectly toasted with slivered almonds and sesame seeds, which beautifully contrasts with the tender shredded Napa cabbage and thinly sliced onions. This salad goes beyond its elements; it offers a harmonious balance of sweet and tangy flavors thanks, to a carefully crafted dressing made with light olive oil plain white vinegar, a touch of white sugar and a splash of low sodium soy sauce. It's a celebration of freshness and taste that can be prepared quickly and is bound to steal the spotlight at your dinner table or potluck gatherings.

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8 Servings

Ingredients

1x2x3x

• 2 tbsp butter
• 3 oz package ramen noodles seasoning packet removed
• ½ c slivered almonds
• 3 tbsp sesame seeds
• 1 1/2 pounds Napa cabbage about 8-10 c shredded
• 1 bunch green onions sliced thin, about ½ c

Dressing Ingredients:

• 1/2 c light flavored olive oil
• 1/4 c plain white vinegar
• 1/2 c white sugar
• 2 tbsp low-sodium soy sauce

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Instructions

 

Dressing:

1. Start by combining 1/2 cup of olive oil with a light flavor, 1/4 cup of plain white vinegar, 1/2 cup of white sugar and 2 tablespoons of low-sodium soy sauce, in a jar.
2. Make sure to seal the jar and shake it vigorously until the sugar is completely dissolved. Set it aside for now.

Salad:

1. Take a skillet. Melt 2 tablespoons of butter over medium heat.
2. While the butter is melting, crush the contents of a 3 oz package of ramen noodles inside the package. You can discard the seasoning packet. Save it for later use.
3. Add the noodles along with ½ cup of slivered almonds and 3 tablespoons of seeds to the melted butter in the skillet.
4. Stir frequently and sauté until this mixture turns a brown color. It should take 5 minutes.
5. Nicely browned transfer this noodle mixture to a plate. Allow it to cool down.
6. In a mixing bowl combine 8 to 10 cups (roughly equivalent to 1½ pounds) of shredded Napa cabbage with half a cup thinly sliced green onions.
7. Add the cooled noodle mixture into this bowl with cabbage and onions.
8. Pour your dressing, over everything in the bowl. Give it all a good toss until everything is nicely coated and mixed together.
9. Serve immediately so you can enjoy your crispy yet flavorful Ramen Noodle Salad!

Notes

Transforming this Ramen Noodle Salad into a gluten-free delight is effortlessly simple. Opt for gluten-free ramen noodles available in specialty stores or the gluten-free aisle of your supermarket. Ensure every ingredient, including the soy sauce, is gluten-free (tamari is a great gluten-free alternative). Now, you're ready to enjoy this crunchy, flavorful salad without a worry, proving that gluten-free can be just as delicious and satisfying.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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