The BEST Ramen Noodle Salad

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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.

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.

Ramen Noodle Salad is a side dish that everyone cheers for! get the recipe at barefeetinthekitchen.com

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.

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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.

Ramen Noodle Salad with a sweet and tangy Asian dressing! get the recipe at barefeetinthekitchen.com

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!

This Ramen Noodle Salad is nothing like you've ever tasted before!

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.

The BEST Ramen Noodle Salad isn't like anything you've ever tasted before! get the recipe at barefeetinthekitchen.com

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.

The BEST Ramen Noodle Salad is unforgettable! get the recipe at barefeetinthekitchen.com

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.

This isn't the Ramen Noodle Salad you've tried in the past! get the recipe at barefeetinthekitchen.com

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. Serve immediately.

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This isn't the Ramen Noodle Salad you've tried in the past! get the recipe at barefeetinthekitchen.com

Ramen Noodle Salad

4.84 from 166 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.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings

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

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
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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

The BEST Ramen Noodle Salad you've ever tasted! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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.5 stars

    • 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!!

  2. 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.5 stars

  3. 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

      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.

  4. 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!5 stars

  5. 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.5 stars

  6. 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.5 stars

  7. 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.5 stars

  8. 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.)

  9. 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.5 stars

  10. 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!

  11. 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.

  12. 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?

  13. 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.5 stars