Basic packets of ramen noodles are repurposed into a crunchy Asian-inspired salad with ingredients like cabbage, carrots, and almonds, in this Ramen Noodle Salad recipe. Ready in 20 minutes!
Cheap packets of ramen noodles repurposed into a filling and EASY salad? Yes, please!
Like my ramen chicken noodle soup, this ramen noodle salad recipe takes those ridiculously cheap packets of noodles and turns them into an irresistible dish. This is one recipe you’ll want to keep on hand for any upcoming BBQs or potlucks!
Why You’ll Love This Ramen Noodle Salad Recipe
This recipe has become one of my favorites for summer. Here are a few reasons why.
- Less than 5 minutes of cooking. The only step that requires the stovetop in this recipe is browning the noodles, which adds so much flavor – and takes less than 5 minutes!
- Easy to customize. This salad can easily be customized to include your favorite veggies or you can add some protein to turn it into a meal.
- CHEAP! The base of this salad is ramen noodles and cabbage, both of which are inexpensive. If you need something cheap to feed a crowd at a potluck, this is it.
- Great for summer. Crunchy & refreshing, this ramen noodle salad makes a great side to summer BBQ dishes, or add some chicken and enjoy it for lunch.
What You’ll Need
This ramen noodle salad is made with a few veggies plus a handful of other ingredients to make the dressing. Scroll down to the recipe card below for measurements.
- Ramen noodles – Yes, the super cheap ones! Any flavor is fine, as you will be discarding the seasoning packet anyway.
- Butter – For toasting the noodles.
- Sesame oil – Combined with the butter to toast the noodles and add a nutty flavor.
- Veggies – Shredded napa cabbage, carrots, and green onions add the “salad” to this recipe, along with lots of refreshing flavor.
- Sesame seeds & toasted almonds – Add-ins that add crunch and texture to the salad.
- Soy sauce – The base of the Asian-inspired dressing.
- Canola oil – Any neutral-tasting oil will work.
- Rice vinegar – Adds a tang to the dressing.
- Honey – Sweetens and thickens the dressing.
- Ginger paste – I prefer ginger paste over fresh ginger in this recipe, as it distributes more evenly in the dressing.
- Garlic – For some earthy flavor.
- Black pepper
How To Make Ramen Noodle Salad
This cabbage ramen noodle salad comes together in just 20 minutes. You can find a printable version of the instructions in the recipe card below.
- Brown the noodles. Break the noodles into bite-sized pieces in the packaging. Heat the butter and sesame oil in the pan then add the noodles, stirring frequently, until they are golden brown. Allow to cool slightly.
- Make the salad. In a large bowl, combine the noodles, veggies, sesame seeds, and almonds.
- Add the dressing. Whisk together the dressing ingredients until combined. Pour over the salad and toss to coat.
- Enjoy. Garnish with additional green onion, sesame seeds, and almonds if desired then enjoy.
Tips & Variations
Here are a few ways to customize this ramen noodle salad, as well as a few things to keep in mind as you prepare it.
- Discard the seasoning packet. After you crush the noodles and before you add them to the butter, be sure to grab the seasoning packet and toss it (or save it for later). You don’t want to add it to this recipe.
- Add some protein. Some great additions would be grilled chicken breast, pan-seared tofu, or cooked shrimp.
- Add more veggies. Feel free to add more vegetables to the salad such as bell peppers, sugar snap peas, or thinly sliced radishes. I like to customize this salad based on what I have on hand/what’s currently in season.
Serving Suggestions
If you add some protein as suggested above, this cabbage ramen noodle salad can easily stand as a meal on its own.
Most of the time, though, I serve it as a side dish. This has been a hit at the last several BBQs and potlucks I’ve attended and since it’s so easy to make, it’s great for those weeknights you don’t want to spend much time in the kitchen. It pairs just as well with burgers and hot dogs as it does with grilled chicken skewers, steak, and salmon.
Proper Storage
This ramen noodle salad with cabbage is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the ramen noodles will soften over time.
More Easy Salad Recipes
Ramen Noodle Salad
Ingredients
- 2 packs ramen noodles seasoning packet discarded
- 2 tablespoons butter
- 2 teaspoons sesame oil divided
- 1 1/2 cups shredded napa cabbage
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1/4 cup toasted sesame seeds
- 1/4 cup sliced toasted almonds
For the dressing:
- 1/4 cup soy sauce
- 2 tablespoons canola oil or any neutral-tasting oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon ginger paste
- 1 clove garlic finely minced
- 1/4 teaspoon freshly ground black pepper
Instructions
- Begin by breaking the ramen noodles into small, bite-sized pieces while still in its packaging. Discard or save for another use the seasoning packets that come with the noodles.
- Heat a skillet over medium heat. Add the 2 tablespoons of butter and 1 teaspoon of sesame oil to the pan. Once the butter has melted, add the broken ramen noodles to the skillet. Toast the noodles, stirring frequently, for about 5 minutes or until they are golden brown. Remove from heat and allow them to cool slightly.
- In a large salad bowl, combine the toasted ramen noodles, shredded napa cabbage, shredded carrots, sliced green onions, toasted sesame seeds, and sliced toasted almonds. Toss gently to mix.
- In a small bowl, whisk together the soy sauce, canola oil, the remaining 1 teaspoon of sesame oil, rice vinegar, honey, ginger paste, finely minced garlic, and freshly ground black pepper until well combined.
- Pour the dressing over the salad ingredients in the bowl. Toss the salad until everything is evenly coated with the dressing.
- Garnish the salad with additional sliced green onion, sesame seeds, and sliced almonds if desired. Serve and enjoy!
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4 comments on “Ramen Noodle Salad”
So good!!
Thanks Sarah!
We really loved the flavors and the crunch of this salad!
A great side in the summer ! I imagine you could use regular cabbage as well.
I haven’t tasted this version – but the one I make, the sauce is made with the soup seasoning mix. I have to make this with 6 packages of ramen and a bag of shredded coleslaw for my family. It’s a summer staple!!!