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.
I served this salad with Balsamic Dijon Glazed Ham, Rosemary Potatoes, and Glazed Carrots for Easter dinner this year and it was a huge hit.
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 – and I will tell you why!
Ramen Noodle Salad
My aunt Judy served this salad last time we visited and I could not stop eating it. (I think I had three servings!)
I’ve 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.
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!
Third, well, there’s just nothing like 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!)
Asian Ramen Salad
We weren’t even up from the dinner table when I asked her 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.
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.
I am willing to bet that you will love this salad every single bit as much as I do.
Asian Salad Recipes
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.
How To Make 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.
Ramen Noodle Salad Recipe
- 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. Serve immediately.
Ramen Noodle Salad
Ingredients
- 2 tablespoons butter
- 3 ounce package ramen noodles, seasoning packet removed
- ½ 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 ½ 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. Serve immediately.
Notes
Nutrition
{originally published 4/22/19 – recipe notes and photos updated 6/24/21}
Debra says
I used broccoli slaw, toasted the almonds, sesame seeds, ramen, and added sunflower seeds. I will reduce the ramen to 2 packages next time.
Margaret Coleman says
Sounds delicious, Debra.
Lori says
I think its only ONE three ounce package… not three packages
Mary Younkin says
Yes, just one.
Rehoboth says
Wonderful work!
Mary Younkin says
Thank you so much.
Shari says
It was awesome. It went perfectly my my soy/honey marinated flank steak. I made a small salad and we ate it all!!
Mary Younkin says
That sounds like an excellent meal, Shari!
Sharon says
I have made this salad for years, I modified it over the years. I toasted the seeds in a frying pan.
Used cider vinegar, brown sugar, soy sauce and balsamic vinegar. Bring it to a boil and turn it down to simmer til it reduces to your desired thickness.
Sometimes I add 1 tsp of chili garlic sauce.
It’s super delicious. Best salad ever!
Mary Younkin says
Your version sounds delicious as well, Sharon. Thank you for sharing!
Teresa says
I used a bit of sesame oil and just a little rice vinegar. I also shredded a carrot for color. It was a hit at the get together I took it to. The only thing I think I’d do next time is to put the dressing on about an hour before adding the noodle/nut mixture for serving. Great recipe!
Mary Younkin says
Sounds delicious, Teresa. Gauging how much dressing the noodles will absorb is a bit of a guessing game sometimes. I am delighted to hear your crowd enjoyed it!
Lori says
I made this tonight it’s ok the dressing is a little flat. Way to much sugar. A littke Sesame seed oil makes it better. Not bad.
Mary Younkin says
Thank you for those suggestions, Lori.
Janet Smith says
I have not made this yet, but I’m really excited about trying it. A coworker several years ago made this type of salad. I didn’t get the recipe from her but I’m pretty sure it’s very similar. Really looking forward to trying your recipe. So happy I stumbled upon it.
Mary Younkin says
Let us know how you like it, Janet.
Lrm says
Good, fast and simple. I haven’t fried the ramen noodles in butter before and it made this nice and toasty tasting which made me think to add sesame oil. So I added a little more flavor so added some garlic and sesame oil to the dressing.
Mary Younkin says
I’m so glad you like the recipe!
Tricia says
Pretty yummy. I also added lettuce to mine since it needed to be used.
Mary Younkin says
Sounds perfect, Tricia.
Jodi says
Absolutely phenomenal!!!!! Thank you for sharing.!!!! I made it two days in a row for different people, but I got to enjoy it both days!!!!
Mary Younkin says
Love that, Jodi!
robinsong says
Have been making this for years and modifying as I go. I like to add mandarin oranges in the can or fresh surpremed. It’s a keeper.
Mary Younkin says
Enjoy!
Rachel says
So delicious, my husband and 7 year old daughter love this salad. It’s super easy, inexpensive and is so flavorful and crunchy. I love to make it with grilled meats in the summer and I also make in the winter with oven bbq ribs and it tastes like a summer cookout. Love this recipe!!! (Made it EXACTLY per the recipe).
Mary Younkin says
That is awesome, Rachel.
Brook says
About how many cups does this recipe make?
Mary Younkin says
I have never specifically measured that Brook. But I am going to guess 8-10.
Jill says
In the recipe, it calls for plain white sugar and white sugar. Are those 2 different types of sugar? Sorry, it seems confusing to me.
Mary Younkin says
It is the same thing, Jill.
Dave D'Arezzo says
Trying this salad for a big group. I sized the recipe for 30 servings. When I was assembling, I noticed “3.75 bunch green onions, sliced thin, about 1/2 cup”. As I was slicing the green onions, I thought, “1.2 a cup?” Then I went back to this site and looked, and as you size it, the 1/2 a cup never changes. Same issue with the Napa cabbage, “…about 8-10 cups”
Thanks for the service. Thought you might be able to correct.
Mary Younkin says
That’s the downside to the recipe calculations. My “notes” next to the amounts can’t be adjusted the same way. I’m glad you figured it out though!
Page says
Love this salad! My grandmother used to make just this recipe when I was a kid. Try adding some clementine wedges for a sweet zip it’s great!
Mary Younkin says
Thank you, I will try that some time, Page.