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
- 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. Serve immediately.
Notes
Nutrition
{originally published 4/22/19 – recipe notes and photos updated 6/24/21}
Candace Baker says
I make this all the time! Red wine vinegar makes the dressing taste SO much better than white. Also, do NOT put the sesame seeds in the pan until the noodles are almost browned or you’ll have burned ones.
Elle says
I have this recipe, but not sure where I got it. I love it. Browning the ramen and almonds in butter gives it a velvety richness. I have made this about once a month for YEARS. It is my go-to salad. I recently decided to change it up by using shelf stable lo mein noodles instead of dried ramen. It was excellent. Now I can have it as a whole meal instead of a side.
Mary Younkin says
Elle – That sounds like a delicious option.
Jenn T says
This is SO good as is but I wanted to make it heartier, more of a main dish.
I sautéed some thinly sliced carrots and red, yellow and orange bell peppers.
Added some sesame ginger Korean chicken thighs (diced)
Persian cucumber, sliced and deseeded.
Added about 1/4c fresh cilantro.
I used sliced almonds instead of slivered since that is what I had on hand.
For the dressing I substituted about half of the white vinegar for rice wine vinegar and added a little Thai paste (ginger, garlic, lemongrass, cilantro, chili pepper).
I would love to show you a picture, but there isn’t any left! 😋
Thank you for the recipe!
Jenn T says
Oh! I also added about 1-2Tsp of sesame oil to the dressing.
Mary Younkin says
Jenn – No leftovers is definitely a sign of a good dish! Your version sounds delicious.
julie cloudt says
I think you just made a great salad better! Thank you…….
Mary Younkin says
Agreed, It really is delicious. I hope you try it Julie.
Michel Bartolone says
We typically skip the soy sauce, and instead, we add the ramen packets to the sauce.
Mary Younkin says
Michel – That will add some quick flavor as well.
Julie Cloudt says
This is a great, great salad. I would like to offer…add a tsp of sesame oil to the dressing and use Rice vinegar instead of regular. Also, I brown, separately, the seeds, ramen, and almonds without the butter. Sometimes I add only a few tablespoons of sugar and the rest ‘fake’ sugar. Not quite as good, but with all the other flavors, we hardly noticed.
Mary Younkin says
Julie – Your suggestions sound delicious. thank you for sharing.