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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 am excited to try this salad…looks delicious. I am wondering about the amount of white sugar, though. Could it be replace with anything else? If not, I will try halving it! Thanks so much!
I haven’t tried it any other ways. If you do and you like it, please let us know how it turns out!
if I may make a suggestion, I use seasoned rice vingear it is not as sharp in taste so you don’t need all that sugar. I only use a tablespoon of sugar in my dressing. Can’t wait to try Mary’s trick with toasting the ramen.
Good idea!! I am making it for a party this weekend and will likely adopt the the rice wine vinegar as well as some sesame oil
I hope you love it!
We have made this recipe a couple of times and when the oil cools the oil floats to the top and forms like fat . Any suggestions as we love this salad.
It should combine again when you whisk the dressing or shake it in a jar. It’s normal for it to separate a bit like salad dressings tend to do.
I am going out of town. Making all the stuff separate till ready to serve. Can’t wait to try it
I hope you love it, Robyn.
I was looking for the Ramen Noodle Salad recipe. I am glad I found it. I am going to try it at our next senior adult pot luck church meeting. Thank you.
I hope you love the salad as much as we do, Sherry!
I sautéed another packet of noodles the next day and added to the leftovers and it brought the salad back to life again. Delicious. Thanks for sharing!
What a great tip! Thanks for sharing that. I’m glad you liked the salad.
Delicious! I have made this many times for my family and each time it’s a hit. I take the leftovers to work for lunch the next day. I did cut back on the sugar a bit as we found it a little too sweet for our liking.
I am so happy that you’re enjoying the salad, Joanne!
Made it with leftover chicken breasts.. It’s a meal in and of itself💕
I’m thrilled that you love the salad, Susan!
This is a fantastic salad! Toasting the noodles, almonds and sesame seeds takes this to the next level! My family are not fans of raw onion so I decided to toss it in with the noodles….gave it a great flavor! Will certainly be making this again!!!
I’m so glad that you like the salad, Jeannalee!
a half cup of sugar is way too sweet for me. A light rice vinegar , if used, would require far less sugar.
Luckily, this is a very adaptable recipe and works well that way too. Me? I like it sweet and tangy.
I’d like to make this for meal prep. Could I make the salad in advance and portion the dressing separately in small containers? Would the noodles get too soggy sitting in the cabbage? TIA – this sounds wonderful.
I think you’ll be fine if you save the dressing separately, Maria.
Love the dressing in this salad! I did add 1 TBL of sesame oil to give it a bit of a more authentic flair & add chicken to make a complete meal. Heaven!!!
That sounds delicious, Kathy! I love this with chicken too.
We love this salad. My son is having a cook out this weekend and requested for me to make this. My only change to lighten it up I toast noodles and almonds in oven at 350 for 10 minutes or fragrant. I spray with Butter Pam. Watch as it will go from toasted to burnt in a matter of seconds. (The flavor packets are full of sodium and preservatives so I do not use. ) thank you!!
I’m glad you like the salad so much, Carol!
Love this salad! I never make it without the addition of cilantro. A bit of sesame oil & a tablespoon of peanut butter make the dressing out of this world!
I’m thrilled that you are enjoying the salad, Chrissy!
Yum. I’m going to try these additions.
This is really good! And really easy! I’ve brought it to several picnics this summer and there is NEVER any leftovers – just lots of compliments. Strong recommend.
I am so happy to hear that you’re enjoying the salad, DaHe!
I do make this in advance. We eat it as leftovers for a couple of days, and it’s awesome. I use 1/2 broccoli slaw, add English cucumbers, red bell pepper, edamame, apple, sunflower seeds, and cashews. You can do so much with this. You can even serve it as a main dish. It’s great as a veggie main dish and delightful with chicken or sauteed shrimp. I use a bit more vinegar, less sugar, add chili garlic paste and sesame paste, and use the ramen packets to season it. It’ so versatile. You can play around with it until you get it just like you like it. I love using coleslaw mix and celery in it too.
I love all these variations, Kimberly!
I am going to try this salad as soon as I get to the store.
I hope you love it, Sherry!
I have had this salad many of times but never made it. I decided to make this for a fall party and it was a hit. There was not one bite let. I will be making this again. So quick and easy.
I’m so glad that you enjoyed the salad, Linda.
I followed the recipe as written, I can absolutely say this IS the BEST Asian Ramen noodle salad I have ever made and eaten. My favorite salad has always been Asian salad. I never thought to put Ramen noodles with it. The toasted sesame seeds, almonds, and Ramen noodles in butter was an amazing flavor. I wasn’t sure about the dressing because I have only ever used one dressing for my Asian salad, but now, that is the only dressing I will eat with it. I did add grilled chicken because I needed a protein, and it was a main dish for us. It was a huge hit with my family. I will definitely be making this over and over again. Thank you so much for this recipe.
I’m so happy to hear that you love the salad, Julianna!
Can I make without the almonds?
Sure, Dian. Just leave them out.
The dressing is NOT sweet and tangy!
Very BLAND!
Did you by any chance substitute an ingredient, Donna? I’ve never heard anyone call this dressing bland before.