Ramen salad offers the perfect blend of textures and flavors—crunchy noodles, fresh veggies, nutty seeds, and a sweet and savory dressing. It’s simple to prep, great for feeding a crowd, and holds up well without getting soggy. You can easily customize it with your favorite vegetables or proteins, making it as light or hearty as you like.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a large bowl, combine shredded cabbage, carrots, and green onions.
Crumble the dry ramen noodles into small pieces and add them to the bowl.
Add sliced almonds or sunflower seeds and sesame seeds.
In a small bowl or jar, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, salt, and pepper.
Pour the dressing over the salad and toss well to combine.
Let the salad sit for 10–15 minutes before serving to soften the noodles slightly while keeping the crunch.
Serve chilled or at room temperature.
Servings and timing
This recipe serves 6–8 people. Prep time: 15 minutes Total time: 15 minutes
Variations
Add shredded rotisserie chicken for extra protein.
Mix in edamame, red bell pepper, or mandarin oranges for a flavor twist.
Use napa cabbage or broccoli slaw instead of green cabbage.
Add a dash of sriracha or chili flakes to the dressing for heat.
Use maple syrup or agave for a vegan-friendly sweetener.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. The noodles will soften over time but still maintain some crunch on day two. If prepping ahead, keep the noodles and dressing separate until ready to serve. This salad is best served cold or at room temperature—no reheating needed.
FAQs
Can I make ramen salad ahead of time?
Yes, but for the best texture, store the noodles and dressing separately and toss right before serving.
Do I cook the ramen noodles?
No, the noodles are used uncooked for crunch. They soften slightly once mixed with dressing.
Can I use any ramen brand?
Yes, just discard the seasoning packet and use the noodles only.
What kind of cabbage works best?
Green cabbage, napa cabbage, or coleslaw mix all work well.
Is this salad vegan?
Yes, if you use a plant-based sweetener and ensure the noodles contain no animal products.
Can I add protein?
Absolutely—try grilled chicken, tofu, shrimp, or edamame.
How do I keep the noodles crunchy?
Add the noodles just before serving and don’t let the salad sit too long with dressing.
Can I use pre-shredded slaw mix?
Yes, it saves time and works perfectly in this salad.
How do I make it gluten-free?
Use gluten-free ramen noodles and tamari instead of soy sauce.
Is the dressing sweet or savory?
It’s both—a perfect balance of sweet, tangy, and savory with a hint of sesame flavor.
Conclusion
Ramen salad is a quick, crunchy, and flavorful dish that adds excitement to any meal or gathering. With simple ingredients and bold taste, it’s easy to whip up and endlessly adaptable to your preferences. Whether as a side dish, light lunch, or potluck favorite, this salad delivers on flavor and texture every time.
Ramen salad is a crunchy, colorful dish made with uncooked ramen noodles, crisp veggies, seeds, and a sweet-savory sesame dressing. It’s perfect for potlucks, picnics, or as a side to Asian-inspired meals.
In a large bowl, combine shredded cabbage, carrots, and green onions.
Crumble the uncooked ramen noodles into small pieces and add to the bowl.
Add sliced almonds or sunflower seeds and sesame seeds.
In a small bowl or jar, whisk together olive oil, rice vinegar, soy sauce, honey (or sugar), sesame oil, salt, and pepper.
Pour the dressing over the salad and toss to combine thoroughly.
Let sit for 10–15 minutes to slightly soften the noodles while keeping the crunch.
Serve chilled or at room temperature.
Notes
Add shredded rotisserie chicken, tofu, or edamame for protein.Store dressing and noodles separately if making ahead to maintain crunch.Use napa cabbage, broccoli slaw, or pre-shredded coleslaw for variety.Add mandarin oranges or red bell pepper for extra color and sweetness.Spice it up with sriracha or chili flakes in the dressing.
