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}
Annette Kovar says
I’ve made this recipe before and it is so very yummy and refreshing! Along with the Napa cabbage, I’ve added baby bok choy, purple cabbage, Chinese cabbage, water chestnuts and snow peas. Anything with crunch! This is one of my favorite salads. Thank You for this recipe!
Mary Younkin says
I’m so glad you like it, Annette!
Sara says
Great recipe. I did change a few things as others recommended. Canola oil for the olive oil, seasoned rice wine for white vinegar and less sugar. Brought it to bunco and they loved it. Making it for book club this week. Thanks
Mary Younkin says
I’m so glad you like it!
Sunny says
I suggest if you want to brown the ramen, delay putting in the almonds and sesame seeds because they can burn if left in too long.
Mary Younkin says
Yes, you’ll want to watch it closely to ensure it doesn’t burn.
Sylvia Hartless says
My niece’s husband brought this salad to a dinner last evening and I was blown away by how delicious and fresh it was. Best salad I’ve eaten in a very long time. Here’s a twist on the recipe: I was holding my 18 month old grand daughter in my lap. She was eating steamed, salted edamame beans, and accidently dropped a handfull of thee edamame into my salad plate. WOW, to my surprise, it was a wonderful addition, although I was thoroughly enjoying the salad without them. This salad was perfect with Asian shrimp spring rolls, served with rice and a light, fruity white wine. This is the salad I will take to our next family picnic meal.
Mary Younkin says
I’m thrilled that you like the salad so much, Sylvia!
Sylvia Hartless says
I copy and pasted the list of ingredients directly from your published website.
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
Why are there two white sugar amounts? Is is 1/4, 1/2, or 3/4 cup of sugar?
Mary Younkin says
Hi Sylvia, I’m not sure which website you are referring to. This recipe calls for 1/2 cup white sugar and 1/4 cup white vinegar.
M says
Holy ads! There are 12 ads on one recipe… That’s a little overboard. It was hard to tell if I was looking at a recipe or scrolling through a news letter
Mary Younkin says
Hi there, I’m glad that you are enjoying browsing the recipes. It would be lovely if I could operate this site without advertising, but those pesky ads make all of this free content possible.
Olga Whitehead says
I got this same recipe from a friend who got it from a potluck supper at her church. Won’t use any other receipt, they are not as good as this one. So glad that you’ve share it with your readers.
Mary Younkin says
I’m so glad that you love the salad too, Olga!
Laurie Tranten says
Had this salad last weekend…ate two bowls and it was SOOO good, I went yesterday and picked up a Nappa Cabbage to make MORE!! I think what makes this different is sautéing the ramen and slivered almonds. For summer get togethers, you have to try this as you and your guests will love it and all you will have to bring home is the empty bowl!
Mary Younkin says
I’m thrilled that you love it so much, Laurie
AnnieGirl67 says
Could the bagged, cole slaw mix be substituted for the cabbage in this? (It would probably take 2 bags TL) but would it taste similar? I’m going to try this- it sounds yummy!!!
Mary Younkin says
It won’t be exactly the same, but it should work fine, Annie.
Nancy Stephanos says
I love this salad. We put a seasoning packet into the butter and then toss noodles to coat. Yummy!
To make this a meal we add skillet browned chicken.
Thanks you for posting this…I had lost my recipe!
—Nancy Stephanos
Mary Younkin says
I’m happy to hear that you love the salad too, Nancy.
Cary says
I’ve been making this recipe for about 30 years. It was from pampered chef and just simply called cabbage salad. The only difference is that instead of white vinegar it calls for apple cider vinegar. It’s absolutely delicious and every time I make it I get rave reviews. The only difference as well is throughout the years I have just done my ramen noodles, almonds and sesame seeds in the oven in a pan sprayed with pam. Just to cut down the fat. And honestly you don’t notice a difference in taste. Thanks for posting this.
Mary Younkin says
I’m so glad you love it too, Cary.
Cris says
Hi, was going to make for a baby shower Sunday. It is now four days later. The dressing has been on my counter in a Mason Jat. Is it still good?
Mary Younkin says
There’s nothing in the dressing that would have gone bad in four days. If it were on my counter, I would still use it.
Clare Ellen says
I looked all over for this recipe. They were all different than the one I had used years ago. Kinda got out of cooking fresh but since husband had several heart attacks and I had to attack “his” diet, went looking. This is a great recipe. I exchange sunflower kernels out with sesame seeds since he has dentures. Still the same great taste. Thank you!!! I also bookmarked several other of your salad recipes since they are running lower in sodium or I know how to totally cut out any sodium. People do not realize how much sodium we eat everyday in our diets without thinking or knowing about it. And folks, sodium, sugar and all the perservative in lunchmeats, frozen foods, YOUR DIET POP, kills us faster than anything else. Your grocery store!!! We found this out the hard way. For years I cooked what I thought was ” all natural “. Go back and read labels. I spent an entire day in our local grocer reading labels. I was pretty much out of choices unless I went back to cooking from fresh. Yeah, it takes alot more time. And he gets really mad about what he has to eat now but like his Cardiologist said, you spent years eating whatever you wanted without thought and look where it got you now. Funny how the spouse tries so hard to fix the others diet and in most cases I have found, we are the bad guys. Guess we learn and become healthier. Thank you Mary. Gave me great ideas!!!
Mary Younkin says
I’m glad you love it, Clare!
Shannon says
Is it possible to use olive oil ilo butter to make this vegan-friendly? Or another plant based fat?
Mary Younkin says
You bet. That will work fine.
mavee125 says
This recipe is so good! I used Coconut Aminos Soy-Free Seasoning Sauce, in alternate to low-sodium soy sauce. It’s perfect!
Mary Younkin says
I’m glad you liked it!
GingerLee says
Would there be any ddifference in using the Lotus Rice Ramen noodles (Costco carries these, and I have TWO pkgs in my pantry)? I thought I might give them a quick dip in boiling water first….just a few seconds. Then go from there.
Mary Younkin says
Honestly, I have no idea. I’ve never tried them for this salad. It’s worth a try though.
michelle h says
I agree! You need a “jump to recipe” on this one. It took me 15 pages of scrolling just to get to this recipe!
Mary Younkin says
There’s a jump to recipe button at the top of every page on the website, Michelle.