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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}
Too sweet
Sorry to hear that the taste wasn’t to your liking, Linda. Everyone has different tastes.
I loved this salad! I didn’t have any green onions, so I substituted sweet onion and it was very good!
I’m so glad you like it, Debbie!
1/2 cup sugar? Is that right?
Yes, Chelsea, it’s 1/2 cup of sugar per batch. I hope you love the salad!
I made this salad recipe awhile back and my family loved it. Making it again for a church dinner tomorrow. This is one of my favorite salads!
I hope everyone at your church loves the salad, Lora. Enjoy!
I have always loved this salad. I take it to almost every summer gathering. there is sadly (for me) any leftovers. It is not only very tasty but appreciate that I don’t have to worry about food safety in the heat.
I’m glad the salad’s been a hit for a while, Lisa!
This salad was really good! I tweaked it a little to taste. I cut the sugar to 1/4 cup and added a little honey. Extra ramen mix toppings and nearly doubled the green onion. Thank you for sharing your recipe!
Happy to hear that the salad was a hit, Arielle. Enjoy, and happy cooking.
Good idea. Better than all that sugar, perhaps?! Don’t know.
Absolutely delicious; halved the sugar in the dressing and also added leftover turkey meat. Everyone loved it.
I’m glad to hear that the salad was a hit, Sonya! Enjoy, and happy cooking.
This salad was served at a church potluck several years ago. My husband raved about it and finally got the recipe from lady who brought it. Sure enough the very same recipe and my go to recipe for any potluck or large home gathering dinners. I have given the recipe to many others. Over the years the only major change I have made is honey instead of sugar. I often will add 2 bunches of green onions and 2 packages of noodles, but really not necessary. Glad to see this wonderful recipe printed.
I’m glad to hear that the salad has been a favorite for a while, June! Honey works well as a substitute for sugar; I’ve been known to do the same thing every once in a while. Enjoy, and happy cooking!
We made this salad for the first time a few days ago and loved it. It was delicious as is, but we tweaked a few things to our taste. We substituted Splenda for the sugar to lower the calories and doubled the lite soy sauce. We like Edamame so will add it next time. We too added shredded chicken to make it a complete dinner. This is a very light and crisp salad and I added it to our “Favorite Recipe” file. Thank you for sharing it Mary.
I’m glad to hear that the salad is one of your favorites now, Natalie. Edamame and shredded chicken sound like great additions to the recipe. Enjoy!
This recipe is delicious. I have made it previously but added the seasoning packet from the Ramen when sautéing the Ramen, almonds and sesame seeds. It adds so much flavor to the crunches added to the salad.
Sometimes adding more seasonings is the right call, Denise. I’m glad it worked out well for you. Enjoy the salad!
Best Ever Ramen Noodle Salad is the perfect name for this. Every time I serve this, my guests go crazy over it and sorry to say – no leftovers. I have learned to separate out the sauté stuff from the dressing since I usually make things the night before a morning brunch. It works out great. Right before I serve it, put it all together and Waa LA! I’m so thankful I found this recipe. 🙂
I’m happy to hear that the salad has been a success with your guests, Polly. Keeping some of the ingredients separate until before you’re ready to serve can be a good way to keep your salads fresh. Enjoy!
Way too sweet. Would decrease sugar to 1 to 2 Tbsps. And only one Tbsp soy sauce, increase to 2 Tbsp per taste.
Sorry the salad wasn’t for you, Memi. Some people just have different tastes. Hopefully your next recipe will turn out more to your liking!
Good suggestion, will try. As I’m a diabetic.
The salad is certainly always a hit. I added mandarin oranges and it took it over the top.
Glad to hear that you’re loving the salad, Mary!
Great recipie that i’ve made a few times. This time, I subbed sesame oil for the olive oil, used regular green cabage, boston lettuce, added the juice from one orange, a tablespoon of fresh chopped ginger, and about a 1/2 cup of chopped sugar snap peas. Optional: top with mandrin oranges.
oooh! I’m loving all those additions. Sounds great, Katherine. I’m thrilled you’re enjoying the recipe.
I am addicted to this salad. I can eat it for lunch and then again at dinner. I had some extra carrots on hand, so I shredded them up and threw them in as well. Such a simple and delicious salad, and it’s reasonably healthy! Thank you for sharing.
I’m so happy to hear that it’s a hit, Becky!
Good idea. Ty.
This salad is amazing! I use spring mix. sometimes in the dressing I use half EVOO and half Avocado to lighten the EVOO taste. When I brown the noodle mixture I use half butter hand sesame oil.
Now I’m craving the salad all over again, Jolene! I’m glad you’re enjoying it.
I lost my recipe for ramen cabbage salad so I tried this. It is delicious! Toasting the noodles, almonds and sesame seeds makes a big difference. I used red and green cabbage for Christmas dinner.
I’m so glad you liked it! (Loving the red and green combination too.)
This is the recipe that I have been using for 20-25+ years! An oldie, but goodie! I use 2 pkg of ramen noodles [my recipe called for 4 T of butter, but I just use 2 T]. I sometimes add sunflower seeds as well as the almonds and sesame seeds. The dressing ingredients are the same, I use sesame oil but I only use 1/4 cup. I do boil it for 1 minute, it doesn’t take long and definitely thickens it, so it’s more of a glaze and coats the veggies better, I would not skip this step!
If I’m making it for a small group, where I know there will be leftovers, I just serve the crispy ramen noodles/nuts/seed mixture separately, and let everybody add how much they want.
This recipe is so good and I love the idea of adding chicken, pea pods, and mandarin oranges!
I’m glad you love it too, Nancy!
My mom used to make a salad similar but not exactly the same as this. Since I have all of her old, hand written recipe books, I decided to check it out.
The differences between the 2 are that she toasted the ramen, almonds and sunflower seeds in the oven and, she also added a splash of sesame oil to the dressing.
These days when I make it, I use bagged Cole Slaw mix rather than shredding a head of cabbage.
I’m glad the salad brought back memories, Mike.
Done this and I so loved it 😍😍. Tweak some of the ingredients though.. less sugar , and substituted half with honey. Sesame oil is a game changer for this recipe 😍🤗.
I’m thrilled it’s a hit, Desiree!