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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.
Ramen Noodle Salad
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. Keep reading, and I will tell you why!
What makes this salad special?
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!
Asian Salad with Ramen Noodles
My Aunt Judy served this salad one afternoon when we were visiting, and I could not stop eating it. (I think I had three servings!) I 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.
We weren’t even up from the dinner table when I asked Aunt Judy 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.
There aren’t many things that can beat 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!) And everyone’s favorite Creamy Pasta Salad was also inspired by a memorable meal at her table.
Ramen Cabbage Salad
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. And I am willing to bet that you will love this salad every single bit as much as I do.
I served this salad to my own family this past Easter along with Balsamic Dijon Glazed Ham, Rosemary Potatoes, and Garlic Butter Carrots. The whole meal was a huge hit.
Dressing for 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. (See the directions below for tips when making this in advance!)
Ramen Noodle Salad Recipe
The steps here are pretty simple. Shake together the dressing. Toast the noodles, almonds, and sesame seeds. Combine the cabbage and onions in a large bowl and then top with the toasted ingredients from the skillet.
Pour the dressing over the salad and toss well to combine. Sprinkle with green onions and serve immediately. If you know you won’t be consuming the entire salad in one meal, it works beautifully to keep the toasted nuts and noodles separate from the salad and simply toss them together when ready to eat the salad.
Asian Salad Recipe
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
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. Sprinkle with green onions and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/22/19 – recipe notes and photos updated 6/24/21}
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.
I am so happy that you like the recipe, Tammie!
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!!
I’m so happy you like the recipe, Alene!
Could I add rotisserie chicken to this salad ?
Absolutely! That sounds delicious, Karen.
I grew calling this Napa Cabbage Salad, but use rice vinegar instead of white.
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!
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.
I’m so happy you love this recipe as much as we do!
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?
I think it would be great with a tiny bit of sesame oil, but definitely not a 1:1 substitution.
I agree! Maybe 1/4 Toasted Sesame & 3/4 Avacado?
IBS says no to cabbage. Can I use a lettuce head?
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.
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!
I’m so glad you like the salad. I like the tip for the oven, Annette.
I have made this recipe for years and really love it. I make it with broccoli slaw instead of cabbage and it is great.
I bet that’s delicious too, Connie!
This is excellent! I’ve tried several similar and this one is the best! I’ve made it twice over last several days.
I’m so very happy that you are loving the salad as much as we do, Cindy!!
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.
I often make it this way myself, Sue. It’s so nice to have it fresh the next day!
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
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.)
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.
I’m all about recipe sharing, so I hope you love this recipe just as much or more, Molly!
Perfect! I wouldn’t change a thing.
I’m so glad you like it, Connie!
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!
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!
I like to add the dressing to my serving at the time, and not to the entire dish. It makes leftovers less soggy.
That works beautifully, Lindsey. I’m glad you like the salad!
I love this recipe Mary – thank you! Pinning 🙂
I’m so glad you like it, Darina!
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?
Yes, you can make the dressing ahead of time.
Can you use regular green cabbage or does it have to be Napa cabbage to get the right flavor?
Either cabbage will work for this salad.
You think it would taste ok without the almonds? I have some family that cannot have any nuts.
Yes, this will work without the almonds, Tirra.
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.
That should be dissolves…ugh, sorry
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!