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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}
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
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.
So easy to make with the bagged coleslaw mix. Glad you shared this shortcut.
fantastically DELICIOUS. Love the toasted sesame oil
I’m glad you love it, Mike!
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!
I’m glad you like it, Deborah!
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?
Lettuce will work, but I wouldn’t toss everything together until immediately before you plan to serve it.
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.
That sounds like a great addition, Sadie!
I used 1/8 toasted sesame oil and 1/8 olive oil. I used white rice vinegar. Absolutely delicious!!!!!
I’m so glad you like it, Karen!
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
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.
Whatever happened to ORIENTAL flavored Ramen Noddle package? I used to make an excellant salad with that. I can no longer find it.
I haven’t seen that flavor in a long time, Donna.
It’s now called Soy Sauce flavor. Same flavor with a new name.
That’s interesting. I had no idea!
I also used Oriental seasoning for years, closest taste now is labeled “Soy Sauce”. Not the same flavor, disappointing but use the “Soy Sauce” seasoning.L
Put roast chicken it and makes a great meal!
That sounds great, Kay!
always use Costco Rotisserie chicken, can’t go wrong with this meal.
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?
Yes, that should work nicely.
I used 1/4cup of olive oil and 1/4 cup toasted sesame seed oil. I used rice wine vinegar instead of white. And 1/2 cup of sugar. It was delicious.
I’m glad you enjoyed it!
Wow! Browning the noodles, almonds and sesame seeds put this over the top. The dressing was delicious. My whole family loved it! Thanks for making my Sunday dinner the talk of the family!!!
You’re welcome, Susan. Glad to hear that the salad was a hit with everybody. Enjoy!
I used this recipe for the salad dressing, but I think 1/2 cup sugar was way too much. The dressing was overly sweet. I used rice vinegar instead of white, and I needed to add more low sodium soy sauce. I also added a tsp of Spice World ginger. Then it was edible.
This is supposed to be a sweet and tangy salad, Mary. It’s a classic recipe, but the beauty of making things at home is being able to adjust the amounts for our own tastes. I’m glad you were able to make it work for you!
I agree, 1/2 cup sugar is way too much. And whoever said 1/4 cup of sesame oil – that’s way too much as well. My two cents. Trust your taste buds!
How to convert measurements to teaspoon and cups
This recipe is already written with US measurements in teaspoons and cups.
When do you use the green onions? Just sprinkle on top at the end for added crunch?
You are correct, Terri. Just sprinkle them over the salad before serving. Enjoy!
Can you use regular cabbage instead of Napa? If yes, would you need to cut the pieces smaller?
Yes, and yes, you’ll want to shred it finely.
Can you use brown rice ramen for this?
That will work fine, Bunnie.
Yum! Just Yum. I cheated and used slaw mix because Napa was 5x the price. This is so easy, and perfect when it’s 110 degrees and you can’t turn on the oven. Poach a chicken breast, shred and toss in if you have to have meat.
Thank you for taking the time to rate the recipe and let us know that you love it, Lisa! And you’re so right. This is a great hot weather recipe!
When I make this, I use three packages of Mr Noodle, along with the seasoning. They are sautéed along wih the almonds.