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
- 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. Serve immediately.
Notes
Nutrition
{originally published 4/22/19 – recipe notes and photos updated 6/24/21}
Melanie says
This was outstanding! I used soy sauce flavor Ramen and sprinkled dry seasoning over browned noodles. I mixed about half and half olive oil with sesame oil (brings it to NEXT LEVEL) for dressing. Used a bit less sugar. I just used the bagged slaw mix. On the new rotation! Thanks
Mary Younkin says
You’re welcome, Melanie. I’m glad the salad has been such a hit, and that you were able to adjust the recipe to make it your own.
Mike Brennan says
fantastically DELICIOUS. Love the toasted sesame oil
Mary Younkin says
I’m glad you love it, Mike!
Deborah says
Lovely we grow savoy cabbage so used that, for dressing decreased oil to 1/2 cup, increased vinegar to half cup, added ramen flavor packet to dressing and 1-2 Tablespoons of Sesame seed oil. Just wonderful. Thank you!
Mary Younkin says
I’m glad you like it, Deborah!
Sue says
This recipe sounds SO yummy! I have an question tho…….I don’t like cabbage…….will lettuce work or will it not be sturdy enough to hold up with the ramen?
Mary Younkin says
Lettuce will work, but I wouldn’t toss everything together until immediately before you plan to serve it.
Sadie says
Love the dressing recipe without the mix! I’ve been making this for years but I love to use broccoli slaw for extra crunch and I really enjoy it ahead of time with the dressing soaked into everything.
Mary Younkin says
That sounds like a great addition, Sadie!
Karen says
I used 1/8 toasted sesame oil and 1/8 olive oil. I used white rice vinegar. Absolutely delicious!!!!!
Mary Younkin says
I’m so glad you like it, Karen!
Karen says
I did respond earlier. I used rice wine vinegar, not just white rice. Plus, I did not boil the dressing. It turned out to be delicious
Karen says
A correction. I USED 1/4 cup of olive oil and 1/4 cup of toasted sesame oil. I made half the first time. Sorry for the different amounts.
Donna Rumohr says
Whatever happened to ORIENTAL flavored Ramen Noddle package? I used to make an excellant salad with that. I can no longer find it.
Mary Younkin says
I haven’t seen that flavor in a long time, Donna.
C says
It’s now called Soy Sauce flavor. Same flavor with a new name.
Mary Younkin says
That’s interesting. I had no idea!
Kay says
Put roast chicken it and makes a great meal!
Mary Younkin says
That sounds great, Kay!
Joanne says
This sounds like an interesting version of this recipe I’d like to make. One of my guests can’t have seeds due to ulcerative colitis. If I omit sesame seeds, would you recommend I add a bit of sesame oil to get a little sesame flavor?
Mary Younkin says
Yes, that should work nicely.