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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}
First of all, I love love this salad !
An off the wall question………..
There is a comment in the beginning of this recipe about an Aunt Judy………and someone eating 3 servings.😋Do you have an Aunt Judy? Because it was my Aunt Judy that introduced this recipe to me too !!
Awe! I love that. Yes, my aunt’s name is Judy and this is the recipe she gave me. I’m glad that you love it too and how lucky are you to have an aunt Judy too!
I have made a salad very similar to this one and I have given to many family and friends … I am also an Aunt Judy😊
Awe, I love that.
About how many people do you think this would serve? I’m raking it to a cookout with about 40 people and wasn’t sure if I should double up on the recipe or not? Thanks!
Hi, Amber. I would say this salad serves about eight to ten people.
40 people???, 4 x minimum. 6 would be better.
Do you use or not use the chemical/ flavouring package?
I don’t typically use the flavouring package for this recipe, Elyse.
This is definitely a five-star, super easy salad. I’ve made myself a half batch and made a whole meal of it. I do add a bit from the seasoning packet, but it’s just as good with out. No regrets on this one.
I’m glad you’re enjoying it, Joyce!
Is it possible to substitute regular green cabbage if unable to find Napa style?
Sure thing. The texture will be a little different, but it will work fine.
This salad is amazing! My mother in law makes this but adds an egg yolk to the dressing (she’s old school)!
I love that you love it too!
I seem to be missing something. In the written recipe instructions, the dressing is made by shaking all the ingredients in a jar. (Very much like recipes that I am familiar with.) However the accompanying video demonstrates the ingredients being brought to a boil. Thank you for clarification.
I’ve made it both ways. I used to boil it everytime, but I’ve since learned I can just shake the dressing together until everything combines.
I make this very regularly and it’s delicious! So easy! I do add half a packet of the chicken Ramen seasoning packet to the dressing. It gives it a little more zip.
I’m glad you like the salad, Joanne.
I was given this recipe ver20 years ago by a dear friend. I have not made it in years, but your post reminded me of how delicious it was. I’m going to the store later to buy the cabbage and green onions. Tonight’s dinner will be this great salad and your oven country style ribs. Ribs are in the oven now. Thank you for the reminder of this salad. Connie
I’m glad the salad brought back happy memories for you, Connie!
This is definitely the best salad!!!
,All of my friends thank me over and over again. We call it Korean salad since my daughter is a Korean adoptee and named called the salad Korean salad. We have been eating it for over 35 years! We just put
the dressing ingredients in a jar and shake to mix the ingredients. No heat.
Thanks for sharing!
Sharon
San Jose, CA
Glad to hear it’s a winner for your family too!
Can I use something else instead of white sugar on the dressing
I make this exactly as written, Debbie. However, if there is an alternative sweetener that you prefer, it will likely work in the dressing.
You might try Agave Nectar as a sweetener or maybe coconut sugar, but neither of these get you away from “sugar.”
I am completely confused as to how you can say “This Asian Pasta Salad has TEN different vegetables in it” when I can only count the cabbage and green onion. Did I miss other vegetables in the recipe somewhere. I plan to make it for book club and add rotisserie chicken to it, but I don’t know what you’re talking about with the vegetables.
The Asian Pasta Salad mentioned above is linked to this recipe: https://barefeetinthekitchen.com/asian-pasta-salad-recipe/ (That one has ten vegetables in it.)
What is considered light flavored olive oil?
Any olive oil that isn’t specifically labeled as “extra virgin” is a light olive oil. Extra virgin oils are much darker in color and significantly stronger in flavor.
Love this; its so easy and flavorful and I add other things to it if I have them on hand.
I’m glad it was a win for you!
Can you cook the noodles, almonds, and sesame seeds the night before and add them and dressing the next day prior to serving? I know you said you make the dressing the day before, but I didn’t know if it was OK to cook the Ramen almonds and sesame seeds the night before also.
Absolutely, yes! I’m all about prepping as much as possible in advance. Just stash the toasted ramen and nuts in an airtight container.
This is definitely a five-star, super easy salad! I made a half batch for myself and turned it into a full meal. I do add a little from the seasoning packet, but it’s just as delicious without it. No regrets with this one!
I’m glad you like it so much!
Seems like I tried this, for the first time, more than 30 years ago. I have always loved the flavors together, and I don’t really know what else to do with a Napa cabbage. Maybe it was something that a young, single guy could make and bring to a church social. I always used the seasoning packet from an Oriental Flavored Ramen Noodles package. I could also use the seasoning packet to make a good chip dip with some cream cheese. Now, for the spoiler, at least for me… I was diagnosed as a Type 2 Diabetic over ten years ago, so it is important for me to watch what I eat regarding sugars, and starches that turn to sugar quickly. So, the little crumbled noodles wreak havoc with my Blood Sugar levels, and I don’t even pay attention to the Sodium overload (lots of salt).
While you can certainly make this without the noodles, and just up the almonds, the dressing would likely mess with your blood sugar levels. It might be worth trying it with a sugar substitute though. I’m glad you have such fond memories of the salad, Bill.
I use Splenda in everything that calls for sugar. My husband was a diabetic, in order for him to have sweets, Splenda was the answer. Measure it just like sugar.
The dressing is much better with the seasoning packed added!
I’m glad you like the salad, Susan. I’ve made it both ways and prefer this way, but they’re both really tasty!
I’ve made this salad for years, but never used ramen noodles. They give it a little extra crunch that’s nice. My family has always added mandarin oranges too. I could eat the whole bowl myself!
oooh! I love the mandarin oranges too.
This salad is an absolute WINNER! We can’t ever get enough of it! I’m making it for dinner tonight! We do add some ground pork to it, and we double the dressing amount, but this salad is friggin PHENOMENAL! It’s on repeat all through summer and I’ve shared it with everyone I know! Please give it a try. This dressing is so good, I could literally drink it right out of the bottle! Lol
I’m thrilled that you love it!