Name: Asian-Style Ramen Noodle Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: ½ cup light flavored olive oil; ¼ cup rice wine vinegar; ¼ cup maple syrup (or granulated sugar); 2 tablespoons low-sodium soy sauce; 1 tablespoon toasted sesame oil; 2 cloves garlic (minced); 6 ounces instant ramen noodles (broken into small pieces); ½ cup sliced almonds; 1 pound green cabbage (thinly slice); ½ pound purple cabbage (thinly sliced); 1 bunch green onions (thinly sliced. Reserve a few for topping); ½ cup carrot (sliced into thin pieces or matchsticks)

In the scorching summer heat, the last thing we need is a hot meal. I'm always looking for "cold" recipes, and obviously, salads are at the top of the list. The thing is, though, I don't really like a lot of salads. This one is an exception. There’s something so nostalgic ramen noodle salad. It was a classic picnic/BBQ side while I was growing up. Amazing flavor, amazing texture, and only 20 minutes of work! What more could you ask for in a summer salad?

Other salads that are an exception? One-Pot Mediterranean Quinoa Salad, Avocado Cilantro Lime Shrimp Salad, or Cobb Pasta Salad.

Never Heard of Ramen Noodle Salad?

Think of it as coleslaw’s cool, older cousin. At its core, ramen noodle salad is a cabbage-based slaw tossed with a sweet and savory Asian-style dressing, crunchy toasted ramen noodles, and often a handful of extras like almonds, green onions, and sometimes even mandarin oranges or shredded chicken.

This version, made with a homemade sesame-soy vinaigrette, brings in bright, Asian-inspired flavors without being overly complicated. It’s easy to prep ahead, easy to customize, and completely addictive.

Why You’ll Love This Ramen Noodle Salad

There are so many reasons to fall in love with this crunchy salad—here are just a few:

Quick and easy: 20 minutes start to finish.
Make-ahead friendly: Toast the noodles and prep the veggies in advance, then toss it all together right before serving.
Crunchy texture: Toasted ramen noodles and almonds bring the perfect bite.
Versatile and customizable: Add protein, fruit, seeds, or whatever you love.
Vibrant and fresh: With purple and green cabbage, carrots, and green onion, it's as pretty as it is tasty.
Potluck-approved: Holds up well at room temperature.

Pantry Staple: Ramen Noodles

Yes, we’re talking about those iconic, budget-friendly packs of instant ramen. You won’t be using the seasoning packet here—just the noodles. When crushed and toasted, they become beautifully golden and ultra-crunchy, adding that signature texture to the salad.

Pro tip: Don’t skip the toasting step. It transforms the noodles from soft and bland to nutty and irresistible.

Watch The How-To Video

How to Serve Ramen Noodle Salad

This salad is perfect as a side dish, but it also holds its own as a light lunch or meatless main. Here are some ways to enjoy it:

At a picnic or BBQ – No mayo means it can sit out longer without issue.
Alongside grilled meats – Great with chicken, pork, or even burgers.
Tucked into a lunchbox – Just keep the dressing separate until ready to eat.
As a light dinner – Add protein (adding chicken or shrimp is my personal choice) and call it a meal.

Make-Ahead Tips for Busy Days

This salad is fantastic for meal prep or make-ahead entertaining. Here’s how to keep everything fresh and crunchy:

Toast the noodles and almonds a day ahead and store in an airtight container.
Slice all the veggies and store them in the fridge in a covered bowl or bag.
Whisk the dressing and keep it in a sealed jar until ready to use.
Toss everything together just before serving for maximum crunch.

Add-In Ideas:

One of the best parts about this ramen noodle salad recipe is how easy it is to customize. Here are some delicious ways to change things up:

For Extra Flavor and Texture:

Sesame seeds (white or black)
Sunflower seeds
Crispy wonton strips
Mandarin orange segments (drained if canned)

For Protein:

Shredded rotisserie chicken
Crispy tofu cubes
Edamame
Grilled shrimp or salmon

For a Kick:

Sriracha or chili flakes
Fresh grated ginger in the dressing

Frequently Asked Questions

Can I use coleslaw mix instead of slicing cabbage?

Absolutely! A bag of classic coleslaw mix works great and saves time. You can still add purple cabbage or shredded carrots to boost color and texture.

Will the noodles stay crunchy after dressing the salad?

Not for long. Once tossed with dressing, the noodles will start to soften over time. That’s why it’s best to dress the salad just before serving.

Can I make this gluten-free?

Yes! Use gluten-free ramen noodles and a gluten-free tamari or soy sauce substitute.

Can I use other oils in the dressing?

Yes—avocado oil or grapeseed oil are both light and neutral options that work well.

Storage Tips

If you happen to have leftovers (which is rare!), here’s how to store them:

Dressed salad: Store in an airtight container and eat within 1-2 days. The noodles will soften but still taste great.

Undressed salad: Store the veggies and toasted noodles/almonds in separate containers for up to 3 days. Keep the dressing in a jar in the fridge.

Why This Ramen Noodle Salad Works

This salad nails the flavor trifecta: sweet, tangy, and savory. The texture? Crunchy. And visually? A stunner. But what really sets it apart is the simplicity. You’re working with inexpensive ingredients and minimal cooking.

How to Make Ramen Noodle Salad: Step-by-Step

This salad comes together in a few easy steps:

1. Toast the Noodles and Almonds

Break up the ramen noodles and toss them on a baking sheet with the sliced almonds. Pop them in the oven at 375°F for about 5-7 minutes, stirring once or twice. They should be golden and fragrant. Keep an eye on them; they can go from toasted to burnt quickly!

2. Whisk Up the Dressing

In a bowl or jar, whisk together all the dressing ingredients. Taste and adjust. Want it tangier? Add a splash more vinegar. Prefer it sweeter? A drizzle of extra maple syrup will do.

3. Chop the Veggies

Thinly slice the cabbage, julienne the carrots (or grab a bag of pre-cut), and slice the green onions.

4. Assemble

Toss everything into a big mixing bowl: cabbage, carrots, onions, toasted noodles and almonds.

5. Dress and Serve

Just before serving, pour the dressing over the salad and toss to coat. Garnish with a few extra green onions for color and freshness.

The Secret Is in the Dressing

If you take away one tip from this post, let it be this: taste your dressing before you toss it.

Everyone’s sweet/tangy/salty balance is different, and this dressing is forgiving. Want more tang? Add a splash more vinegar. Need it sweeter? A extra drizzle of maple syrup or sugar goes a long way.

Homemade dressing also gives you control over the ingredients: no preservatives, no mystery oils, and you can tailor it exactly to your preference.

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