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.
Ramen Noodle Salad Recipe
To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a medium saucepan. Stir and bring to a boil. Remove from the heat after boiling. Let the dressing cool completely before pouring it over the salad.
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.
Kitchen Tip: This is not a make-ahead salad. I like to make the dressing in advance and then add the noodles and dressing to the cabbage right before serving.
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
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 medium saucepan. Stir and bring to a boil. Remove from the heat after boiling. Let the dressing cool completely before pouring it over the salad.
- 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
Kathy D says
Love the dressing in this salad! I did add 1 TBL of sesame oil to give it a bit of a more authentic flair & add chicken to make a complete meal. Heaven!!!
Mary Younkin says
That sounds delicious, Kathy! I love this with chicken too.
Carol says
We love this salad. My son is having a cook out this weekend and requested for me to make this. My only change to lighten it up I toast noodles and almonds in oven at 350 for 10 minutes or fragrant. I spray with Butter Pam. Watch as it will go from toasted to burnt in a matter of seconds. (The flavor packets are full of sodium and preservatives so I do not use. ) thank you!!
Mary Younkin says
I’m glad you like the salad so much, Carol!
Grandma Chrissy says
Love this salad! I never make it without the addition of cilantro. A bit of sesame oil & a tablespoon of peanut butter make the dressing out of this world!
Mary Younkin says
I’m thrilled that you are enjoying the salad, Chrissy!
DaHe says
This is really good! And really easy! I’ve brought it to several picnics this summer and there is NEVER any leftovers – just lots of compliments. Strong recommend.
Mary Younkin says
I am so happy to hear that you’re enjoying the salad, DaHe!
Kimberly says
I do make this in advance. We eat it as leftovers for a couple of days, and it’s awesome. I use 1/2 broccoli slaw, add English cucumbers, red bell pepper, edamame, apple, sunflower seeds, and cashews. You can do so much with this. You can even serve it as a main dish. It’s great as a veggie main dish and delightful with chicken or sauteed shrimp. I use a bit more vinegar, less sugar, add chili garlic paste and sesame paste, and use the ramen packets to season it. It’ so versatile. You can play around with it until you get it just like you like it. I love using coleslaw mix and celery in it too.
Mary Younkin says
I love all these variations, Kimberly!
Sherry Hasty says
I am going to try this salad as soon as I get to the store.
Mary Younkin says
I hope you love it, Sherry!
Linda S Parsley says
I have had this salad many of times but never made it. I decided to make this for a fall party and it was a hit. There was not one bite let. I will be making this again. So quick and easy.
Mary Younkin says
I’m so glad that you enjoyed the salad, Linda.
Julianna says
I followed the recipe as written, I can absolutely say this IS the BEST Asian Ramen noodle salad I have ever made and eaten. My favorite salad has always been Asian salad. I never thought to put Ramen noodles with it. The toasted sesame seeds, almonds, and Ramen noodles in butter was an amazing flavor. I wasn’t sure about the dressing because I have only ever used one dressing for my Asian salad, but now, that is the only dressing I will eat with it. I did add grilled chicken because I needed a protein, and it was a main dish for us. It was a huge hit with my family. I will definitely be making this over and over again. Thank you so much for this recipe.
Mary Younkin says
I’m so happy to hear that you love the salad, Julianna!
Dian says
Can I make without the almonds?
Mary Younkin says
Sure, Dian. Just leave them out.
Donna says
The dressing is NOT sweet and tangy!
Very BLAND!
Mary Younkin says
Did you by any chance substitute an ingredient, Donna? I’ve never heard anyone call this dressing bland before.
Courtney says
Favorite salad ! Thank you
Mary Younkin says
I’m glad that you love it too, Courtney!
Cathy Jadoski says
I’ve been making this exact recipe for years. Can’t even remember where I got it. Always being requested for our family parties. They always rave about it. I don’t cook the dressing, I just shake it really well and pour on just before serving.
Mary Younkin says
It’s such a great salad, isn’t it, Cathy?
Tammie says
Could you tell me what Napa Cabbage is versus regular cabbage, please?
Mary Younkin says
Napa Cabbage’s flavor is a little sweeter than green cabbage, and the leaves are more tender, so it’s a great choice if you’re looking for something more mild. That said, either one will work for this recipe.