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}
Tammie Hodges says
I have searched for this recipe for a long time. The only time I eat this was at a family reunion but I didn’t get the recipe. No other could even compare, until now. Thank you Mary, this will go into my personal favorites.
Mary Younkin says
I am so happy that you like the recipe, Tammie!
Alene says
I used to make a version of this for years, and it always disappeared! I buried the recipe somewhere because now I have to be gluten free. However, low and behold, I found gluten free ramen noodles!! I was so excited to find them but I couldn’t find my recipe. So now, you have come to my rescue, and I can’t wait to make yours! Many thanks!!
Mary Younkin says
I’m so happy you like the recipe, Alene!
Karen says
Could I add rotisserie chicken to this salad ?
Mary Younkin says
Absolutely! That sounds delicious, Karen.
nobody says
I grew calling this Napa Cabbage Salad, but use rice vinegar instead of white.
Mary Younkin says
Yes! My aunt calls this Napa Cabbage Salad too. I’ll have to try it with rice vinegar to taste the difference now too. Thanks!
Pamela says
This salad is as wonderful as you say. I have been eating this salad for years. If you would like to make it to have around the house, just store everything separately then just get out ingredients pre made and make your salad whenever you want to.
Thank You so much for posting this recipe now I want to make one first thing tomorrow.
Mary Younkin says
I’m so happy you love this recipe as much as we do!
Jeannie says
This salad sounds wonderful. I like the idea of trying rice vinegar. I was wondering if anyone has tried a combination of oils rather than lite olive oil? Maybe Avacado & Toasted Sesame?
Mary Younkin says
I think it would be great with a tiny bit of sesame oil, but definitely not a 1:1 substitution.
Jeannie says
I agree! Maybe 1/4 Toasted Sesame & 3/4 Avacado?
Cheryl Hepler says
IBS says no to cabbage. Can I use a lettuce head?
Mary Younkin says
This will work nicely with a crunchy lettuce, Cheryl. I’d make the full recipe of dressing, but only add half of it initially. (Lettuce will be much “soggier” with too much dressing, compared to cabbage.) Then add more dressing only as needed. The extra dressing will keep in the fridge without any problems.
Annette says
I like to toast the almonds & nood on a cookie sheet in the oven. After they cool, I place them in a ziplock. Then shred my cabbage, slice my onions & keep the topping 😊😊 separate. Everyone adds their own dressing & noodle mixture to their salad. No more soggy noodles and every serving tastes as good as the first!
Mary Younkin says
I’m so glad you like the salad. I like the tip for the oven, Annette.
Connie says
I have made this recipe for years and really love it. I make it with broccoli slaw instead of cabbage and it is great.
Mary Younkin says
I bet that’s delicious too, Connie!
Cindy says
This is excellent! I’ve tried several similar and this one is the best! I’ve made it twice over last several days.
Mary Younkin says
I’m so very happy that you are loving the salad as much as we do, Cindy!!
sue says
I always keep half of the salad and dressing back as well as the crunchy noodles. That way if I don’t need it all, the remainder will be as fresh as the day made and the noodles crunchy still.
Mary Younkin says
I often make it this way myself, Sue. It’s so nice to have it fresh the next day!
Terri Robertson says
For the ramen noodle salad – when you say to dress at the last minute – how long do you think it will sit and still be good? I want to serve this at a baby shower so it may sit for awhile. Thank you
Terri
Mary Younkin says
I usually dress it right before serving, so if you pour the dressing on top and toss right as people are ready to fill their plates, it will be perfect. It’s fine to sit at room temp for an hour or so after that. (And honestly, I eat the leftovers the next day without complaint, it just isn’t quite as crunchy.)
Molly says
The Ramen noodle salad looks so appetizing. I can’t wait to try it.
I have tried something like this salad before in a pot luck lunch.She used chopped romaine lettuce and it tasted good and crunchy as well. But she never let go of her recipes . So thank you so much for sharing this with us.
Mary Younkin says
I’m all about recipe sharing, so I hope you love this recipe just as much or more, Molly!
Connie Mcgirk says
Perfect! I wouldn’t change a thing.
Mary Younkin says
I’m so glad you like it, Connie!
Kristi Steffen says
I’ve made this recipe countless times, but I’ve never boiled the dressing. Just shake in a jar and pour over the salad. I wonder if I would notice a difference boiling it. I may try just to see, but it’s that much easier not having to do that step. It’s always been a big hit at every party!
Mary Younkin says
and maybe I should try the shake method? I’ll keep you posted! That said, it only take a few moments to simmer it enough to dissolve the sugar crystals. Let me know what you think, Kristi!
Lindsey says
I like to add the dressing to my serving at the time, and not to the entire dish. It makes leftovers less soggy.
Mary Younkin says
That works beautifully, Lindsey. I’m glad you like the salad!
Darina says
I love this recipe Mary – thank you! Pinning 🙂
Mary Younkin says
I’m so glad you like it, Darina!
Krista S says
I was wondering if I can make the dressing ahead of the salad & store it in the refrigerator overnight or will it not settle properly?
Mary Younkin says
Yes, you can make the dressing ahead of time.
Andrea says
Can you use regular green cabbage or does it have to be Napa cabbage to get the right flavor?
Mary Younkin says
Either cabbage will work for this salad.
Tirra says
You think it would taste ok without the almonds? I have some family that cannot have any nuts.
Mary Younkin says
Yes, this will work without the almonds, Tirra.
Kathleen says
This is almost like the version I got from my mother- in -law who lived in TX all her life. The big difference is that I don’t cook down the dressing, I merely shake it before tossing the salad. Do you think it disuousolves better your way? I am willing to learn something new. Goes great with BBQ.
Kathleen says
That should be dissolves…ugh, sorry
Mary Younkin says
Yes, it does dissolve completely when you bring it to a simmer on the stove. But it also works nicely without doing that. I’m so glad you like the salad as much as we do!
L.Silvaggio says
I am excited to try this salad…looks delicious. I am wondering about the amount of white sugar, though. Could it be replace with anything else? If not, I will try halving it! Thanks so much!
Mary Younkin says
I haven’t tried it any other ways. If you do and you like it, please let us know how it turns out!
Laurie Krawczyk says
if I may make a suggestion, I use seasoned rice vingear it is not as sharp in taste so you don’t need all that sugar. I only use a tablespoon of sugar in my dressing. Can’t wait to try Mary’s trick with toasting the ramen.
Emily says
Good idea!! I am making it for a party this weekend and will likely adopt the the rice wine vinegar as well as some sesame oil
Mary Younkin says
I hope you love it!
Janet says
We have made this recipe a couple of times and when the oil cools the oil floats to the top and forms like fat . Any suggestions as we love this salad.
Mary Younkin says
It should combine again when you whisk the dressing or shake it in a jar. It’s normal for it to separate a bit like salad dressings tend to do.
Robyn says
I am going out of town. Making all the stuff separate till ready to serve. Can’t wait to try it
Mary Younkin says
I hope you love it, Robyn.
Sherry E Hocutt says
I was looking for the Ramen Noodle Salad recipe. I am glad I found it. I am going to try it at our next senior adult pot luck church meeting. Thank you.
Mary Younkin says
I hope you love the salad as much as we do, Sherry!
S. Fowler says
I sautéed another packet of noodles the next day and added to the leftovers and it brought the salad back to life again. Delicious. Thanks for sharing!
Mary Younkin says
What a great tip! Thanks for sharing that. I’m glad you liked the salad.
Joanne says
Delicious! I have made this many times for my family and each time it’s a hit. I take the leftovers to work for lunch the next day. I did cut back on the sugar a bit as we found it a little too sweet for our liking.
Mary Younkin says
I am so happy that you’re enjoying the salad, Joanne!
SusanS says
Made it with leftover chicken breasts.. It’s a meal in and of itself💕
Mary Younkin says
I’m thrilled that you love the salad, Susan!
Jeannalee says
This is a fantastic salad! Toasting the noodles, almonds and sesame seeds takes this to the next level! My family are not fans of raw onion so I decided to toss it in with the noodles….gave it a great flavor! Will certainly be making this again!!!
Mary Younkin says
I’m so glad that you like the salad, Jeannalee!
Greg says
a half cup of sugar is way too sweet for me. A light rice vinegar , if used, would require far less sugar.
Mary Younkin says
Luckily, this is a very adaptable recipe and works well that way too. Me? I like it sweet and tangy.
Maria says
I’d like to make this for meal prep. Could I make the salad in advance and portion the dressing separately in small containers? Would the noodles get too soggy sitting in the cabbage? TIA – this sounds wonderful.
Mary Younkin says
I think you’ll be fine if you save the dressing separately, Maria.
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!
Laura says
Yum. I’m going to try these additions.
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.
Jenni says
I’m making this today. I added about 1 tablespoon of toasted sesame oil to the dressing and am adding edamame for some protein. Dressing is awesome! Can’t wait to serve this yo friends at dinner tonight.
Mary Younkin says
I’m so happy to hear that you love it, Jenni.
Terri says
Wow! What a hit. My daughter has me making it every week just to snack on, which I do too.
Mary Younkin says
I’m so glad that you love the salad so much, Terri!
Kelli Smith says
We will be serving this as a side to 100 people. We need 50 cups of this salad. Any guess on about how many cups this recipe will make?
Mary Younkin says
It makes a good-sized salad, Kelli. I’m guessing at least 8-10 cups in the full recipe. If you’re planning on making it for an event that size, I’d recommend making a single batch beforehand, just to double-check the amounts. I’d hate for you to have any surprises on the day of the event!
Deborah says
As I prepared the individual parts (dressing, buttered noodles, nuts and seeds and vegetables) I was near droll at the anticipated taste of the completed salad. I brought this to a fish fry and it was gone in 5 minutes; faster than the fish could fry! Delicious! Thank you for sharing, I will make it again and remember to set some aside just for me.
Mary Younkin says
That’s awesome, Deborah!
BJ says
Loved the salad and it was easy to mix together. I did make change in the last batch I made using stevia instead of sugar and using Kikkoman Ponzu instead of soy sauce. They were both great.
Mary Younkin says
I’m so glad that you love the salad, BJ!
Trisha says
I am wondering, have you ever tried adding chicken to this salad?
Mary Younkin says
Yes! It’s delicious with chicken added.
Linda Coole says
I make this same salad but use bok Choy . I am sure either one works. I agree it is delicious and my daughter and I eat it as if it were ice cream. Just can’t stop. Even eat it for breakfast.we keep the dressing and noodles separate from the bok choy mix and serve in separate bowls. That way the leftovers stay fresh for eating the next day.
Mary Younkin says
That’s awesome you love it as much as we do, Linda!
Kristine says
I also use sunflower seeds! Has been a family favorite for years!!
Mary Younkin says
So glad you like it, Kristine!
Robyn says
I’m clearly in the minority here, but my husband and I really didn’t enjoy this. It wasn’t terrible, but raw ramen will never be on our menu again. Did use a health food store brand of ramen, maybe this is a case for the cheap over-processed stuff.
I actually had a hard time eating this because of the crunchy ramen stuck in my molars. I also think it’s greasy and weak on asian flavors. Could have used some garlic and ginger, at the very least. I did add fresh cilantro as an afterthought, which helped.
Mary Younkin says
I guess it isn’t for everyone, Robyn. Personally, I’m not a fan of the raw ramen that is typically in these salads, but I LOVE this one with toasted noodles. Better luck with another salad next time.
Leslie says
Made this but added shredded chicken and it was delicious. My family lives it. I will definitely make this again.
Mary Younkin says
I’m so glad that you like the salad, Leslie!
Lisa says
We really recommend this salad!
Mary Younkin says
I’m so glad that you’re enjoying it, Lisa!
Kaos says
I am just about to start making this, but wanted to quickly ask if, instead of olive oil, since all I have is the extra virgin strong flavored type, can I substitute toasted sesame oil?
Mary Younkin says
I’d go with the extra virgin olive oil or an alternative lightly flavored oil, Kaos. I think that would be way too much sesame oil flavor.
Fay says
This is the best ramen noodle salad ever! Thank you
Mary Younkin says
I’m thrilled that you think so too, Fay!
Tracy says
Added rotisserie chicken to this and it was delicious!
Mary Younkin says
I’m thrilled that you love the salad, Tracy!
Chris Catton says
I’ve been making this salad for years. Differences: add the seasoning packet to the dressing, it’s amazing! Also, just toast the ramen and almonds in the oven instead of all the added calories of the butter. Also, add cilantro and shredded chicken and it’s a meal!
Mary Younkin says
I’m so glad that you like the salad too, Chris!
Jan Patterson says
This salad is So Very Good! I have to admit, I did make a couple of [fortuitous!] mistakes!! I hadn’t really allowed enough time for comfortably making this dish, so I was in a rush! I forgot to add the noodles to the pan of nuts & seeds for browning, so the noodles went in the salad w/o browning! It was just fine!! Then, when making the salad dressing, I added the seasoning packet to to the oil, vinegar, etc.! I can’t imagine the salad Without it, It was so good!! And I didn’t even cook the liqiids At All!! I threw it all in a jar & shook it up til it was disolved! The salad was Delicious! And everyone Loved it! I just Couldn’t have screwed it up More if I tried, but it was a huge hit at my party!! Thanx so much! Next time I Will Follow the Correct instructions, but it seems even I don’t, it Works Anyway!! Yummy… God Bless….
Mary Younkin says
I’m so glad you like it, Jan! And YES I’ve also just shaken it in a jar and it was perfect.
Marlene says
I have always put the dressing on and let it sit in the frig for a few hrs. It softens the cabbage a bit and the flavors really marry. MY all time favorite. I also add frozen peas..
Mary Younkin says
I’m so glad you like it too, Marlene. I bet it’s great with peas.
Hunt says
Can I substitute the napa cabbage for just green cabbage? I can’t wait to try this recipe.
Mary Younkin says
Yes, you can, Hunt.
Kesha says
I usually use the top Ramen packet for my dressing, but couldn’t find it in the stores. Found this recipe and it tastes pretty close to the one I usually make. Will definitely be using your recipe instead!
Mary Younkin says
I’m so glad you love it, Kesha!
La Queta Worley-Bell says
Really good 🥗
I am very glad I ran into this !!! So nutritious 2
Mother’s day 2020 I won’t ever forget !!!
Thanks
Mary Younkin says
I’m glad you are enjoying the salad!
Gracemarie says
The dressing is great! After I removed the Ramen Noodles and Sesame seeds from the frying pan, I
warmed grilled chicken breast and added it to the salad to make this dish the entree. Excellent!!
Mary Younkin says
I’m so glad that you like the salad, Gracemarie.
Leslie says
I’ve made this with torn romaine lettuce and added mandarin oranges. Family loved it.
Mary Younkin says
I’m so glad you love the salad too, Leslie!
Dianne says
I’ve made this before and love it! I also add leftover chopped cooked chicken or a bought rotisserie chicken from grocery store.
Mary Younkin says
I’m so glad that you like it as well as we do, Dianne.
WK says
Is there a substitute for the green onions? My kids hate them…
Mary Younkin says
You can simply skip them in this recipe without any issues.
Sandy Sxott says
Had this salad years ago, but it was made with the coleslaw mix. Think this one would be better. The salad is habit -forming!
Mary Younkin says
I’m glad you like it, Sandy!
Laura says
This is exactly how I started making this salad … 25 years ago. Except, I used Bok Choy but I will try it with the Napa cabbage.
Mary Younkin says
That’s so cool, Laura. I love that there are a lot of people with great memories of this recipe.
Kathy McGlothlin says
I have been making this salad for about 12 years. You do need to use the seasoning packets that come with the romain noodles. Add them to the skillet to bring out the flavors.
Mary Younkin says
I’ve heard that it’s tasty that way too, Kathy.
Karen says
Hi. Can I substitute another vinegar, like red wine or apple cider?
Mary Younkin says
Sure, Karen. I’d use red or white wine vinegar.
Jan says
I have a recipe very similar to this that I am often asked to make for gatherings. Mine uses red wine vinegar in the dressing, 2 packages of noodles, and sunflower seeds instead of sesame seeds.
Mary Younkin says
That sounds great too, Jan!
Karen says
I’ve been making this salad for years. It’s called crunchy Cole slaw. I use 2 pigs pre made coleslaw mix. Easier. The packets from the noodles I mix into the dressing. I dont boil the dressing not necessary. I add dressing to coleslaw and marinate for several hours in a zip lock bag. Just before serving add noodles.
Mary Younkin says
Glad to hear you love it, Karen.
Jeanna says
Can I make the dressing the night before?
Mary Younkin says
Yes! I just store it in a jar and toss it together when I’m ready to serve.
Gordon says
Yes you can make this ahead I really like my cole slaw and potato salad better the next day ! Same with this make your dressing and mix everything except the Ramen noodles, almonds and sesame or sunflower until you serve it !
Mary Younkin says
I’m so glad you like it too, Gordon.
Diana says
I followed the recipe exactly and it truly is the best Ramen Noodle Salad, ever!! I even made a gluten free, dairy free version for my daughter. I substituted the butter with Earth Balance spread(dairy free) and I used gluten free ramen noodles instead of the regular noodles. I also used gluten free soy sauce. OMG
Mary Younkin says
I’m glad it worked for you, Diana.
Jane says
Why are there 2 different sugar measurements I didn’t see anyhing anbout adding the sugar at different times.
Mary Younkin says
There is only one measure of sugar, 1/2 a cup in the dressing, Jane.
Sheila says
Fantastic! Even my friend who doesn’t usually eat this type of vegetable loved this and ate what was left at the end of the potluck!
Mary Younkin says
So glad to hear it, Sheila.
Mary. Giecek says
I am going to try this. It is my fav salad. Can’t wait to send hubs to the store
Mary Younkin says
Enjoy!
H. Wallace says
I’m sorry I did not care for this recipe. There wasn’t much taste to it. Actually there was only the taste of cabbage I wouldn’t make it again👎
Mary Younkin says
This is a pretty flavorful recipe most of the time. Did you by any chance substitute some ingredients?
Laura says
So good!
Mary Younkin says
I’m glad that you like the salad, Laura.
Jana says
Omg. This IS the best ramen noodle salad. Hands down! Something about those toasted sesame seeds. And that sauce?? On pointe!!
Mary Younkin says
So happy to hear that you like it, Jana!
Kay says
🙌🏻 I had this recipe in the 1990’s, received from a friend who got it from her sister who used to live in Bel Air, CA who said she got it straight from Wolfgang Puck himself as he served it at a dinner party she was at. I served this at countless bridal showers, baby showers, get togethers, brought it as a potluck item and was every time accosted for the recipe. I lost this recipe when an old computer I’d stored it on blew up and was unrecoverable and everyone I’d given it to id lost track of. I feel like I hit the jackpot finding this, only mine was with chicken breasts and had the dressing made with rice wine vinegar, soy sauce, sugar, oil and a teaspoon of Sesame oil. It’s the ratio of sugar to vinegar that does it and I could never quite replicate it as I had forgotten just how much sugar this calls for. You can’t really do it with less. It won’t make the syrupy dressing that is the key to this amazing salad. It doesn’t stay syrupy, once you mix it with the salad ingredients it just … dissolves into an absolute dream of a dressing. I’m so happy to have found this! Thank you, and I can’t wait to make this again!
Mary Younkin says
I am thrilled that you love it so much, Kay!
mtskeeter says
Carrots!
Mary Younkin says
Are you saying that you add carrots? That could be interesting too.
Kathy says
We love this salad in my house & love that you call for Napa cabbage. It gives it a more authentic flavor than bagged slaw mix that other recipes call for. I used rice wine vinegar only because we cook a lot of Asian dishes in our home & it’s just a preference. Adding shredded chicken & making a meal of this salad is a go to for warmer days! Thank you for this great recipe!
Mary Younkin says
I’m glad you love it too, Kathy!
Joan says
Opening this account took more time than my bank’s or the Dmv’s. I already forgot my password.
The recipe for ramen salad sounds good though.
Do you really take off your shoes to cook?
Mary Younkin says
I hope you enjoy the salad, Joan.
Heather Swank says
Haven’t tried it yet, but it sounds absolutely delicious! Can’t wait to make it!
Mary Younkin says
Let me know how it goes, Heather.
Gabrielle says
This salad has become my guilty pleasure. I make it just for myself sometimes, especially now that birthday parties and gatherings are so infrequent . And I double the ramen, almonds, and sesame seeds because why not? It doesn’t need more dressing should you choose to make it my way. 😉
Such a slam dunk, thank you!!!
Mary Younkin says
You are welcome, Gabrielle. Thanks for the tip.
mary anna cook says
This is by far the best of any salad. I have been making it just like this for the past 25 years. Everyone loves it.
Mary Younkin says
I’m so happy to hear that, Mary!
Annette Kitagawa says
Haven’t made it yet as I am recovering my surgery and was just browsing when I spied this. I haven’t had Ramen Noodle Salad since I left Hawaii in 1993 and often thought about it. Can’t wait to make it and try to “butter” the noodles. Thank you for sharing!
Mary Younkin says
I hope that you will love it as much as we do, Annette.
Marjie Warner says
I have eaten a different version of Asian salad, and I must say this is the best one I have ever eaten.
Mary Younkin says
I’m so glad that you like the salad, Marje.
Tina Fiske says
I just made this recipe for a family BBQ and everyone loved it and wanted the recipe. There were no leftovers. Thanks for the delicious recipe.
Mary Younkin says
I’m so glad that you like the salad, Tina.
Margi Story says
Delicious, easy to prepare recipe!
Mary Younkin says
I’m so glad that you like it, Margi.
Kathy Mozingo says
This looks amazing! I would like to make it for a camping trip. Could I brown the noodles, almonds and sesame seeds a day or two ahead of time and mix it up when I am ready to serve?
Mary Younkin says
You bet, Kathy. It will work great that way.
Mary B says
Ty lovely ramen noodle salad
Mary Younkin says
I’m glad you like the salad, Mary.
Lora Pedicini says
I am making the salad for the first time. What is the best way to clean and shred the Napa Cabbage? I cut off the bottom and I am now regretting that. My leaves are flying all over the place. LOL. I am so excited to try this recipe. I will post the final rating at the end.
Mary Younkin says
It sounds like you already stumbled on the best advice, Lora. Next time you will want to slice from the tip to the root, so that the whole cabbage doesn’t fall apart.
Cynthia says
I’ve been making a version of this salad since college in the seventies, if you want a real wow factor to this dish, do not use olive oil but any light vegetable oil , safflower, peanut, etc. For the real spark, add 1-2 teaspoons of sesame oil to your dressing. I also like to replace have half of the vinegar with orange juice and a teaspoon or so of orange zest. Just my personal taste. Enjoy !
Mary Younkin says
I’m glad you like the salad too, Cynthia!
susan says
I just started to make this. But my dressing is cooling and the oil is sitting on top of sauce…is that normal or do I need to boil it longer?
Mary Younkin says
It’s perfectly normal. Just shake it in a jar or whisk it together. It will still coat the salad nicely, Susan.
Charlotte says
This is a great recipe. I had to use green cabbage because the store wasn’t carrying Napa, but no big deal. I will add chopped red pepper next time but it was really delicious. Easy too. Made it with pork tenderloin… great pairing.
Mary Younkin says
I’m so happy to hear that you like it, Charlotte!
Mel says
It’s delicious! I noticed that at one time you had the dressing on the stove – what’s the difference in the dressing when you make on the stove vs shaking it?
Mary Younkin says
I couldn’t tell a difference in the final result and I definitely appreciated the ease of just shaking it together. That’s my go-to method now, Mel.
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.
Lisa says
I LOVE this salad, thank you SO much for sharing it!!!
I put a couple of tablespoons of brown sugar in the dressing and also added the beef packet that came with the ramen noodles to the dressing.
❤️💕♥️❤️💕♥️❤️💕♥️❤️💕♥️❤️💕♥️♥️❤️💕♥️❤️💕♥️❤️💕❤️💕♥️♥️💕❤️
Mary Younkin says
I’m thrilled you love the salad too, Lisa!
summer thompson says
could I use a tri color colw slaw mix?
Mary Younkin says
That will work fine, Summer.
Pat says
We just loved this. The second time I made it I added some Mandarin oranges and because I was lazy and I had a bottle of Asian salad dressing in the refrigerator, I used that instead of making my own. It was wonderful. Thank you for the recipe.
Mary Younkin says
I’m so happy that it was a hit, Pat! I need to try it with oranges now. That sounds great!
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!