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.
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 – 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.
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!
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.
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.
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.
Ramen Noodle Salad Recipe
- 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.
Ramen Noodle Salad
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
Nutrition
{originally published 4/22/19 – recipe notes and photos updated 6/24/21}
Courtney says
Favorite salad ! Thank you
Mary Younkin says
I’m glad that you love it too, Courtney!
Cathy Jadoski says
I’ve been making this exact recipe for years. Can’t even remember where I got it. Always being requested for our family parties. They always rave about it. I don’t cook the dressing, I just shake it really well and pour on just before serving.
Mary Younkin says
It’s such a great salad, isn’t it, Cathy?
Tammie says
Could you tell me what Napa Cabbage is versus regular cabbage, please?
Mary Younkin says
Napa Cabbage’s flavor is a little sweeter than green cabbage, and the leaves are more tender, so it’s a great choice if you’re looking for something more mild. That said, either one will work for this recipe.
Jenni says
I’m making this today. I added about 1 tablespoon of toasted sesame oil to the dressing and am adding edamame for some protein. Dressing is awesome! Can’t wait to serve this yo friends at dinner tonight.
Mary Younkin says
I’m so happy to hear that you love it, Jenni.
Terri says
Wow! What a hit. My daughter has me making it every week just to snack on, which I do too.
Mary Younkin says
I’m so glad that you love the salad so much, Terri!
Kelli Smith says
We will be serving this as a side to 100 people. We need 50 cups of this salad. Any guess on about how many cups this recipe will make?
Mary Younkin says
It makes a good-sized salad, Kelli. I’m guessing at least 8-10 cups in the full recipe. If you’re planning on making it for an event that size, I’d recommend making a single batch beforehand, just to double-check the amounts. I’d hate for you to have any surprises on the day of the event!
Deborah says
As I prepared the individual parts (dressing, buttered noodles, nuts and seeds and vegetables) I was near droll at the anticipated taste of the completed salad. I brought this to a fish fry and it was gone in 5 minutes; faster than the fish could fry! Delicious! Thank you for sharing, I will make it again and remember to set some aside just for me.
Mary Younkin says
That’s awesome, Deborah!
BJ says
Loved the salad and it was easy to mix together. I did make change in the last batch I made using stevia instead of sugar and using Kikkoman Ponzu instead of soy sauce. They were both great.
Mary Younkin says
I’m so glad that you love the salad, BJ!
Trisha says
I am wondering, have you ever tried adding chicken to this salad?
Mary Younkin says
Yes! It’s delicious with chicken added.
Linda Coole says
I make this same salad but use bok Choy . I am sure either one works. I agree it is delicious and my daughter and I eat it as if it were ice cream. Just can’t stop. Even eat it for breakfast.we keep the dressing and noodles separate from the bok choy mix and serve in separate bowls. That way the leftovers stay fresh for eating the next day.
Mary Younkin says
That’s awesome you love it as much as we do, Linda!
Kristine says
I also use sunflower seeds! Has been a family favorite for years!!
Mary Younkin says
So glad you like it, Kristine!
Robyn says
I’m clearly in the minority here, but my husband and I really didn’t enjoy this. It wasn’t terrible, but raw ramen will never be on our menu again. Did use a health food store brand of ramen, maybe this is a case for the cheap over-processed stuff.
I actually had a hard time eating this because of the crunchy ramen stuck in my molars. I also think it’s greasy and weak on asian flavors. Could have used some garlic and ginger, at the very least. I did add fresh cilantro as an afterthought, which helped.
Mary Younkin says
I guess it isn’t for everyone, Robyn. Personally, I’m not a fan of the raw ramen that is typically in these salads, but I LOVE this one with toasted noodles. Better luck with another salad next time.
Leslie says
Made this but added shredded chicken and it was delicious. My family lives it. I will definitely make this again.
Mary Younkin says
I’m so glad that you like the salad, Leslie!
Lisa says
We really recommend this salad!
Mary Younkin says
I’m so glad that you’re enjoying it, Lisa!
Kaos says
I am just about to start making this, but wanted to quickly ask if, instead of olive oil, since all I have is the extra virgin strong flavored type, can I substitute toasted sesame oil?
Mary Younkin says
I’d go with the extra virgin olive oil or an alternative lightly flavored oil, Kaos. I think that would be way too much sesame oil flavor.
Fay says
This is the best ramen noodle salad ever! Thank you
Mary Younkin says
I’m thrilled that you think so too, Fay!
Tracy says
Added rotisserie chicken to this and it was delicious!
Mary Younkin says
I’m thrilled that you love the salad, Tracy!
Chris Catton says
I’ve been making this salad for years. Differences: add the seasoning packet to the dressing, it’s amazing! Also, just toast the ramen and almonds in the oven instead of all the added calories of the butter. Also, add cilantro and shredded chicken and it’s a meal!
Mary Younkin says
I’m so glad that you like the salad too, Chris!
Jan Patterson says
This salad is So Very Good! I have to admit, I did make a couple of [fortuitous!] mistakes!! I hadn’t really allowed enough time for comfortably making this dish, so I was in a rush! I forgot to add the noodles to the pan of nuts & seeds for browning, so the noodles went in the salad w/o browning! It was just fine!! Then, when making the salad dressing, I added the seasoning packet to to the oil, vinegar, etc.! I can’t imagine the salad Without it, It was so good!! And I didn’t even cook the liqiids At All!! I threw it all in a jar & shook it up til it was disolved! The salad was Delicious! And everyone Loved it! I just Couldn’t have screwed it up More if I tried, but it was a huge hit at my party!! Thanx so much! Next time I Will Follow the Correct instructions, but it seems even I don’t, it Works Anyway!! Yummy… God Bless….
Mary Younkin says
I’m so glad you like it, Jan! And YES I’ve also just shaken it in a jar and it was perfect.
Marlene says
I have always put the dressing on and let it sit in the frig for a few hrs. It softens the cabbage a bit and the flavors really marry. MY all time favorite. I also add frozen peas..
Mary Younkin says
I’m so glad you like it too, Marlene. I bet it’s great with peas.