The BEST Ramen Noodle Salad

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

1. To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
2. Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package.
3. 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.
4. Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
5. 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. Sprinkle with green onions and serve immediately.

Ramen Noodle Salad

4.82 from 180 votes

Sweet, tangy, crunchy ramen noodle and cabbage salad is a great side dish for potlucks or a weeknight dinner any day of the week.

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Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Servings: 8 servings

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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. Sprinkle with green onions and serve immediately.

Notes

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.

The original directions for the dressing were as follows: 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.

Nutrition

Calories: 312kcal · Carbohydrates: 24g · Protein: 4g · Fat: 23g · Saturated Fat: 4g · Cholesterol: 7mg · Sodium: 383mg · Potassium: 290mg · Fiber: 2g · Sugar: 14g · Vitamin A: 375IU · Vitamin C: 23.3mg · Calcium: 116mg · Iron: 1.5mg

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{originally published 4/22/19 – recipe notes and photos updated 6/24/21}