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Sweet, tangy, crunchy Asian Ramen Noodle Salad is a great side dish for summer potlucks, barbecues, or to serve with your dinner any day of the week.
Ramen Noodle Salad
If you’ve been hanging out here with me for long, you’ve probably noticed that there aren’t very many recipes that I claim might be the best you’ll ever taste. I tend to save the word “best” for the things that are beyond any shadow of a doubt the best I’ve ever had or hope to have again.
This Ramen Noodle Salad? It IS the best. Keep reading, and I will tell you why!
What makes this salad special?
First, there’s no seasoning packet of spices used in this recipe. The dressing is made quite simply with oil, vinegar, sugar, and soy sauce. It is perfect that way.
Second, the noodles are not broken raw directly into the salad. They’re browned in butter along with slivered almonds and sesame seeds. Those hot buttery moments in the skillet make all the difference!
Asian Salad with Ramen Noodles
My Aunt Judy served this salad one afternoon when we were visiting, and I could not stop eating it. (I think I had three servings!) I had Ramen Noodle Salad plenty of times in the past. But let me stop and tell you now that those salads are nothing like this one.
We weren’t even up from the dinner table when I asked Aunt Judy for the recipe for this Napa Cabbage Salad. I couldn’t even believe how fantastic it was. The recipe was given to her by a friend who got it from a friend – you know how it goes – and I’m thrilled to be the next in line to pass this recipe on to all of you. As you know, there aren’t many things I like more than trying and sharing a great recipe.
There aren’t many things that can beat a recipe from my Aunt Judy. Without fail, her recipes are instant favorites with everyone. (If you haven’t yet tried her Almond Bars, you are missing out!) And everyone’s favorite Creamy Pasta Salad was also inspired by a memorable meal at her table.
Ramen Cabbage Salad
This is a sweet and tangy Asian dressing over fresh cabbage and green onions, with all the crunch you could want from buttery crisp almonds, noodles, and sesame seeds. And I am willing to bet that you will love this salad every single bit as much as I do.
I served this salad to my own family this past Easter along with Balsamic Dijon Glazed Ham, Rosemary Potatoes, and Garlic Butter Carrots. The whole meal was a huge hit.
Dressing for Ramen Noodle Salad
The original directions for this salad involved boiling the dressing to melt the sugar. I’ve found that simply shaking the dressing ingredients in a jar accomplishes the same thing in less time and with no waiting time to allow the dressing to cool later.
I will happily eat any leftovers, but the noodles will be softer, and for what it’s worth, it isn’t quite as lovely as when freshly made. (See the directions below for tips when making this in advance!)
Ramen Noodle Salad Recipe
The steps here are pretty simple. Shake together the dressing. Toast the noodles, almonds, and sesame seeds. Combine the cabbage and onions in a large bowl and then top with the toasted ingredients from the skillet.
Pour the dressing over the salad and toss well to combine. Sprinkle with green onions and serve immediately. If you know you won’t be consuming the entire salad in one meal, it works beautifully to keep the toasted nuts and noodles separate from the salad and simply toss them together when ready to eat the salad.
Asian Salad Recipe
This Asian Pasta Salad has TEN different vegetables in it and it’s one of those dishes that I eat multiple times a day until it’s gone whenever we have it in the house. Lunch and dinner, this salad is all mine.
Remember the Oriental Chicken Salad from Applebees? This copycat Asian Chicken Salad is every bit as good and the fact you can make it at home makes it even better. This Asian Marinated Cucumber Salad by The Food Charlatan and this Asian Tuna Salad by Foolproof Living are both on my need-to-try-it-soon list.
Ramen Noodle Salad
Ingredients
- 2 tablespoons butter
- 3 ounce package ramen noodles, seasoning packet removed
- 1/2 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 1/2 lbs Napa cabbage, about 8-10 cups shredded
- 1 bunch green onions, sliced thin, about 1/2 cup
Dressing Ingredients
- 1/2 cup light flavored olive oil
- 1/4 cup plain white vinegar
- 1/2 cup white sugar
- 2 tablespoons low-sodium soy sauce
Instructions
- To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
- Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
- Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
- Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Sprinkle with green onions and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/22/19 – recipe notes and photos updated 6/24/21}
Cook the noodles and almonds a few minutes before adding the sesame seeds otherwise the sesame seeds get too brown if you add them at the start
Thank you soooo much for sharing this recipe! You are absolutely right – the noodles, almonds, & sesame seed sauteed in butter takes this simple yet tasty salad to an entirely new level of deliciousness. Will definitely be making it again. And again…
I’m so happy to hear that you enjoyed the salad!
so I never comment but this recipe was a hit everyone came for a second helping. I did toast the noodles, sesame seed and almonds in butter game changer. 👍💞
I’m so glad you like it!
this is so delicious I now have to double the recipe. it goes fast 💞
I’m thrilled to hear it!
My favorite salad! Browning the noodles, almonds and sesame seeds in butter makes it so delicious! I didn’t have slivered almonds, so I used sliced almonds, which was just fine. I also subbed half rice vinegar and half toasted sesame oil for a little more flavor. I am diabetic, so I used a sugar substitute, which worked fine for me. I think next time I might add some mandarin oranges as I like that addition on my Asian salads.
I’m so glad you like it!
Can you Share which sugar substitute you used please? Thank you!
Hi Mary – I read the comment about adding mandarin oranges to this delicious salad; would they be tossed with the salad just before serving?
That’s the way I would do it, Suzan.
Love this recipe! A friend brought for pot lock and my husband just loved it and so I got the recipe and made it. Since I cant eat soy I substituted the soy sauce with coconut aminos. Also, instead of white sugar used brown sugar, instead of white vinegar used rice vinegar and finally, added a tsp of sesame seed oil to dressing. it was delicious!! Thank you!
I’m thrilled you like it!
Try the Roasted Peanut Oil by 365 brand. You won’t be disappointed 👍
Thanks for the tip!
This is a great tasting salad and easy to
Make!
I’m glad you’re enjoying it!
Very, VERY good. Isn’t quite the flavor I was remembering, but a very good option!
I’m glad you like it!
I did make this. I toasted pecans with the noodles as that’s what I had on hand. I also used head cabbage, peeled and chopped carrots and sliced celery. I have always loved this cabbage ramen noodle salad but even more yummy with the pecans toasted along with the noodles. The dressing is perfect. I’ll be happily eating this salad for days. Thank you!
I bet it was great with the pecans too. I’m a big fan of using what I have on hand.
My recipe has sweet red pepper strips, mandarins oranges and nappa cabbage with the same dressing as in this recipe. the ramen noodles browned in butter are,added before its served. Love eating it over white rice as,A lunch entree.
I bet that’s delicious too!
easy and delicious. Thank you so much. Love your recipes.
Thank you so much for saying so! I’m glad you liked it.
Our family loves this recipe!! Added sunflower seeds to noodle mixture when sautéing.
I’m so glad you like the salad!
my family loves this recipe. we make it almost every holiday. I put the dressing on the buffet so they add it when they get their salad. also the crunchy bits are in a side bowl for them to add. We love the left overs and all the crunchy bits are still crunchy and the cabbage is not wilted!
I’m so glad you like it!
I make this using packaged broccoli-slaw in place of the Napa Cabbage. It is always a hit!
I’m so glad you like it!
Love this salad. I make it all the time. Makes a great quick meal all on its own.
I’m thrilled to hear it!
Is the nutritional value per cup?
It might be slightly more than a cup amount per serving. The entire recipe is about 8 servings.