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}
Linda says
Too sweet
Mary Younkin says
Sorry to hear that the taste wasn’t to your liking, Linda. Everyone has different tastes.
Debbie says
I loved this salad! I didn’t have any green onions, so I substituted sweet onion and it was very good!
Mary Younkin says
I’m so glad you like it, Debbie!
Chelsea Boltz says
1/2 cup sugar? Is that right?
Mary Younkin says
Yes, Chelsea, it’s 1/2 cup of sugar per batch. I hope you love the salad!
Lora Barnes says
I made this salad recipe awhile back and my family loved it. Making it again for a church dinner tomorrow. This is one of my favorite salads!
Mary Younkin says
I hope everyone at your church loves the salad, Lora. Enjoy!
Lisa Everhardt says
I have always loved this salad. I take it to almost every summer gathering. there is sadly (for me) any leftovers. It is not only very tasty but appreciate that I don’t have to worry about food safety in the heat.
Mary Younkin says
I’m glad the salad’s been a hit for a while, Lisa!
Arielle says
This salad was really good! I tweaked it a little to taste. I cut the sugar to 1/4 cup and added a little honey. Extra ramen mix toppings and nearly doubled the green onion. Thank you for sharing your recipe!
Mary Younkin says
Happy to hear that the salad was a hit, Arielle. Enjoy, and happy cooking.
Sonya Yager says
Absolutely delicious; halved the sugar in the dressing and also added leftover turkey meat. Everyone loved it.
Mary Younkin says
I’m glad to hear that the salad was a hit, Sonya! Enjoy, and happy cooking.
June Lea Ward says
This salad was served at a church potluck several years ago. My husband raved about it and finally got the recipe from lady who brought it. Sure enough the very same recipe and my go to recipe for any potluck or large home gathering dinners. I have given the recipe to many others. Over the years the only major change I have made is honey instead of sugar. I often will add 2 bunches of green onions and 2 packages of noodles, but really not necessary. Glad to see this wonderful recipe printed.
Mary Younkin says
I’m glad to hear that the salad has been a favorite for a while, June! Honey works well as a substitute for sugar; I’ve been known to do the same thing every once in a while. Enjoy, and happy cooking!
Natalie says
We made this salad for the first time a few days ago and loved it. It was delicious as is, but we tweaked a few things to our taste. We substituted Splenda for the sugar to lower the calories and doubled the lite soy sauce. We like Edamame so will add it next time. We too added shredded chicken to make it a complete dinner. This is a very light and crisp salad and I added it to our “Favorite Recipe” file. Thank you for sharing it Mary.
Mary Younkin says
I’m glad to hear that the salad is one of your favorites now, Natalie. Edamame and shredded chicken sound like great additions to the recipe. Enjoy!
Denise says
This recipe is delicious. I have made it previously but added the seasoning packet from the Ramen when sautéing the Ramen, almonds and sesame seeds. It adds so much flavor to the crunches added to the salad.
Mary Younkin says
Sometimes adding more seasonings is the right call, Denise. I’m glad it worked out well for you. Enjoy the salad!