With toasted ramen noodles, crunchy nuts, two kinds of cabbage, and a sweet and savory dressing, this Ramen Noodle Salad recipe is easy to make, pairs well with anything you can grill up, and is perfect for potlucks!
I was a teenager the first time my mom made some version of this salad. One of her friends introduced it to her, and it was one of those love-at-first-bite moments for her.
She talked it up to us, but no one believed her that it was as good as she claimed. (I mean, it’s cabbage after all, lol.) Until she made it and it was love-at-first-bite for the whole family!
This slaw salad starts with a couple kinds of cabbage, carrot, and scallion. It has a super flavorful dressing (no ramen seasoning packet needed!). But the nutty crunch from buttery toasted ramen, almonds, and sesame seeds is what really takes it over the top.
Ramen Noodle Salad is a great dish to make for a summer potluck. It pairs well with anything you can grill up, from burgers and hot dogs, to steak and chicken.
For the best texture and most crunch factor, wait to mix everything up until right before you serve it.
Why You’ll Love This Recipe
- It’s super crunchy and packed with flavor. And nope, we don’t use the ramen seasoning packet!
- If you have picky eaters you’re trying to convince to eat cabbage, this recipe has a track record of success.
- It’s affordable! Right now when grocery prices are skyrocketing, it’s nice to have economical options. It’ doesn’t get much more affordable than ramen noodles and cabbage!
The Best Ramen Noodle Salad Recipe
Ingredients
Crunchy Ramen:
- Ramen packs, seasoning packets discarded
- Sliced almonds
- Sesame seeds
- Unsalted butter
- Salt
Dressing:
- Rice vinegar
- Avocado oil or vegetable oil
- Granulated sugar
- Soy sauce
- Ginger
- Garlic
- Salt
- White pepper
Slaw:
- Napa cabbage
- Red cabbage
- Carrot
- Scallion
Step-by-Step Instructions
Step 1: Make the Crunchy Ramen:
Preheat the oven to 350F.
Use your hands to coarsely break up the ramen noodles into smaller chunks.
Add the broken ramen, almonds, sesame seeds, melted butter, and salt to a large bowl. Toss to combine.
Bake until the nuts are golden and aromatic, about 8 to 12 minutes, tossing once halfway through.
Cool.
Step 2: Make the Dressing:
Whisk together all ingredients in a large bowl.
Step 3: Make the Slaw:
Right before serving, add all of the slaw ingredients (except ¼ cup sliced scallion for topping) to the bowl with the dressing. Add about ⅔ of the crunchy ramen, reserving ⅓ for topping. Toss gently to combine.
Step 4: Finishing Touches:
Transfer to a serving bowl. Sprinkle the remaining crunchy ramen and reserved ¼ cup of sliced scallions on top.
Serve immediately.
Storage
Once this salad is combined with the dressing, I like to serve it within 4 hours because the cabbage has the tendency to wilt.
However, you can make all the components ahead of time and store them separately for up to 5 days before combining and serving.
Ramen Noodle Salad FAQs
Is it Ok to Eat Raw Ramen Noodles?
Yes. Ramen noodles come pre-cooked and dried, so they’re not really raw when you buy them.
Are Ramen Noodles Already Cooked?
Yes! Ramen noodles are instant noodles that are pre-cooked and dried. Typically, ramen is reconstituted briefly in boiling water. However, for this recipe we toast ramen in the oven.
Is Ramen Healthy Without the Packet?
Ramen seasoning packets are known to be high in sodium and preservatives. Additionally, they commonly contain MSG, a flavor enhancer that has been linked with obesity and metabolic disorders. You can read more in EXCLI Journal’s article “Extensive Use of Monosodium Glutamate: A Threat to Public Health?” on National Library of Medicine.
You might be wondering how healthy ramen is if you just don’t use the flavor packet. If you skip the seasoning packet, you will definitely eliminate quite a bit of sodium and preservatives. However, this doesn’t mean that ramen is healthy without the packet.
Even without the flavor packet, ramen noodles are high in sodium and typically contain preservatives and oil. They are also high in carbohydrates.
This means it’s best to enjoy ramen occasionally and in moderation. The healthy part of this Ramen Noodle Salad comes from the variety of fresh vegetables in it!
More Salad Recipes to Make for a Potluck
- Salad Olivier (Russian Potato Salad) – the perfect way to elevate potato salad
- Mexican Corn Salad – fresh sweet corn is the star of the show
- Watermelon Salad Recipe with Feta – deliciously sweet and salty
- Broccoli Salad – creamy dressing with a crunch from bacon
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Ramen Noodle Salad
Ingredients
Crunchy Ramen:
- 6 ounces ramen two 3-ounce packs, seasoning packets discarded
- 1 cup sliced almonds
- 3 tablespoons sesame seeds
- ¼ cup unsalted butter melted
- ½ teaspoon salt
Dressing:
- ¼ cup rice vinegar
- ¼ cup avocado oil or vegetable oil
- ¼ cup granulated sugar
- 2 tablespoons soy sauce
- 2 teaspoons fresh-grated ginger
- 1 clove garlic crushed
- 1 teaspoon salt
- ¼ teaspoon white pepper
Slaw:
- 6 cups Napa cabbage thinly sliced
- 1 cup thinly sliced red cabbage
- 1 cup shredded carrot
- 6 scallions green and white parts, thinly sliced, divided
Instructions
For the Crunchy Ramen:
- Preheat the oven to 350F.
- Use your hands to coarsely break up the ramen noodles into smaller chunks.
- Add the broken ramen, almonds, sesame seeds, melted butter, and salt to a large bowl. Toss to combine.
- Bake until the nuts are golden and aromatic, about 8 to 12 minutes, tossing once halfway through.
- Cool.
For the Dressing:
- Whisk together all ingredients in a large bowl.
For the Slaw:
- Right before serving, add all of the slaw ingredients (except ¼ cup sliced scallion for topping) to the bowl with the dressing. Add about ⅔ of the crunchy ramen, reserving ⅓ for topping. Toss gently to combine.
To Serve:
- Transfer to a serving bowl. Sprinkle the remaining crunchy ramen and reserved ¼ cup of sliced scallions on top.
- Serve immediately.
Video
Faith's Tips
- Instead of the Napa Cabbage, Red Cabbage, and Carrot: You can substitute with 1 (16-ounce) pack of tri-color coleslaw (with green cabbage, red cabbage, and carrot). Or you can use a broccoli slaw mix!
- Storage: Once this salad is combined with the dressing, I like to serve it within 4 hours because the cabbage has the tendency to wilt. However, you can make all the components ahead of time and store them separately for up to 5 days before combining and serving.
Nutrition
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