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
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To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
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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.
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Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
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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.
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
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
Sherry says
Made this for my family the other day and it was a huge hit! Loved how straightforward the recipe was, yet it was so tasty! I’ll definitely be making this one again. Thank you for sharing the recipe!
Mary Younkin says
I’m so happy that your family loves the salad, Sherry!
Carol says
Yum, yum, yum. This is so good and so easy to make. My family loved it ! I will be making this frequently.
Mary Younkin says
I’m so glad you like the salad, Carol!
BJ Dent says
Love this salad. Will try your recommendation for browning noodles, seeds and nuts. I’ve made it with peanuts in a pinch! My only recommendation would be if you make this salad often, purchase rice vinegar and sesame oil. Seems to add a wee bit more flavor.
Mary Younkin says
I’m so glad that you’re enjoying the salad! Thanks for the suggestions.
Ginger says
Would you use Seasoned Rice Vinegar? The kind with some sugar in the ingredients?
Mary Younkin says
That should work fine, Ginger.
Marty says
I made this for my husband’s birthday and he loved it. I could not find the Napa cabbage so just used precut slaw and it was delicious. I served it to my twin sister and she complimented me on it over and over and asked for the recipe!!! This is a winner.
Mary Younkin says
That’s awesome, Marty! I’m so glad that everyone enjoyed the salad.
Terri Still says
I make this salad and dressing all the time – it is so good! I went to make it again tonight and wondered if I used a dressing from something else, because the recipe did not look right. Thanks for adding a comment about the original dressing. I’m wondering if the original dressing had more soy sauce too?
Mary Younkin says
I’m so glad that you like the salad, Terri!
Mary Sullivan says
Very good!
Mary Younkin says
I’m glad you like the salad, Mary!
Debi says
My family loved it!… thanks, nice to have something different💃
I added grilled lemon pepper chicken .. SHAZAM 👍
Mary Younkin says
I’m thrilled that you enjoyed the salad. I bet it was delicious with the chicken too.
Stacey says
I haven’t tried this one, but years ago I found a recipe using Nissans Chili flavored ramen. The dressing was the same concept using oil, sugar and vinegar with the seasoning. I know you also added black beans, corn and possibly peppers? I cannot find it anywhere! Have you ever tried something similar? I remember it being slightly addictive!
Mary Younkin says
I haven’t tried that, but it sounds great, Stacey!
Teresa says
I make this salad for all of my potlucks at work and it is always a hit!! I also add mandarin oranges 😀
Mary Younkin says
I bet it’s delicious with the oranges too, Teresa.
Mitzi says
Love love love this recipe. Everyone tweaks things, I modified the dressing for ingredients I had on hand. Maple syrup, sweet chili sauce, apple cider vinegar, hoisen sauce and a little Sriracha sauce.
Mary Younkin says
I’m so glad that you’re enjoying the salad, Mitzi!
Kristofer Audell says
My wife found this recipe and we made a double batch for a bunch of soldiers today and I had none to take home! Simple, easy, cheap, and last but defiantly not last, absolutely delicious!
Mary Younkin says
I’m so glad it was a hit!
Kimberly says
This recipe is super yummy! I love how the ramen & almonds taste after being toasted with butter. I’m a huge fan of ginger so I like to use my zester and grate about 1 1/2 teaspoons of fresh ginger to the dressing and it really adds to the flavor. Thank you for sharing.
Mary Younkin says
mmmm, I bet the fresh ginger is awesome too, Kimberly.
Yvonne Emmerson says
Will be making this again, will try some chicken in it next time, thanks so much (yummy)
Mary Younkin says
I’m glad you’re enjoying the salad, Yvonne!
Ashlie Hood says
Quite plain in my opinion. Only 2 veggies? I would suggest to add some carrot or maybe halve the amount of green cabbage and use red cabbage as well.
I found that toasting the almonds and noodle together, the noodle was barely cooking while the almonds were starting to burn.
For the sauce, I tried it both ways, shaking it together and cooking it over heat. Cooking it helps the sugar dissolve better into the sauce. It’s also thicker and sticks to the veggies better.
Still very bland in my opinion, but I get that not everyone has the same palate.
Mary Younkin says
Hey Ashlie, feel free to add more vegetables. This is a classic recipe as written. Luckily, we can all tweak things to our tastes, right?
Charlie Pitts says
I love this salad, but I use mixed greens lettuce instead and add pecans to my noodles. Awesome this was as well. I just think it is coleslaw because of being served with the cabbage.
Mary Younkin says
I’m so glad that you love it as well, Charlie!
Gloria says
I really like this salad too. I make with savoy cabbage.
Mary Younkin says
I’m glad you are enjoying the salad, Gloria.
Cheri Squires says
Do you think it would still be great If I chopped and prepped everything in advance and then just combined it all at serving time? Not sure how the noodles will hold up once they’ve been sauteed in butter and cooled.
Mary Younkin says
The noodles are great made in advance. I’ve done that before. I just store them in a ziploc on the counter until I’m ready to combine the salad.