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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}
Can I substitute the napa cabbage for just green cabbage? I can’t wait to try this recipe.
Yes, you can, Hunt.
I usually use the top Ramen packet for my dressing, but couldn’t find it in the stores. Found this recipe and it tastes pretty close to the one I usually make. Will definitely be using your recipe instead!
I’m so glad you love it, Kesha!
Really good 🥗
I am very glad I ran into this !!! So nutritious 2
Mother’s day 2020 I won’t ever forget !!!
Thanks
I’m glad you are enjoying the salad!
The dressing is great! After I removed the Ramen Noodles and Sesame seeds from the frying pan, I
warmed grilled chicken breast and added it to the salad to make this dish the entree. Excellent!!
I’m so glad that you like the salad, Gracemarie.
I’ve made this with torn romaine lettuce and added mandarin oranges. Family loved it.
I’m so glad you love the salad too, Leslie!
I’ve made this before and love it! I also add leftover chopped cooked chicken or a bought rotisserie chicken from grocery store.
I’m so glad that you like it as well as we do, Dianne.
Is there a substitute for the green onions? My kids hate them…
You can simply skip them in this recipe without any issues.
Had this salad years ago, but it was made with the coleslaw mix. Think this one would be better. The salad is habit -forming!
I’m glad you like it, Sandy!
This is exactly how I started making this salad … 25 years ago. Except, I used Bok Choy but I will try it with the Napa cabbage.
That’s so cool, Laura. I love that there are a lot of people with great memories of this recipe.
I have been making this salad for about 12 years. You do need to use the seasoning packets that come with the romain noodles. Add them to the skillet to bring out the flavors.
I’ve heard that it’s tasty that way too, Kathy.
Hi. Can I substitute another vinegar, like red wine or apple cider?
Sure, Karen. I’d use red or white wine vinegar.
I have a recipe very similar to this that I am often asked to make for gatherings. Mine uses red wine vinegar in the dressing, 2 packages of noodles, and sunflower seeds instead of sesame seeds.
That sounds great too, Jan!
I’ve been making this salad for years. It’s called crunchy Cole slaw. I use 2 pigs pre made coleslaw mix. Easier. The packets from the noodles I mix into the dressing. I dont boil the dressing not necessary. I add dressing to coleslaw and marinate for several hours in a zip lock bag. Just before serving add noodles.
Glad to hear you love it, Karen.
Can I make the dressing the night before?
Yes! I just store it in a jar and toss it together when I’m ready to serve.
Yes you can make this ahead I really like my cole slaw and potato salad better the next day ! Same with this make your dressing and mix everything except the Ramen noodles, almonds and sesame or sunflower until you serve it !
I’m so glad you like it too, Gordon.
I followed the recipe exactly and it truly is the best Ramen Noodle Salad, ever!! I even made a gluten free, dairy free version for my daughter. I substituted the butter with Earth Balance spread(dairy free) and I used gluten free ramen noodles instead of the regular noodles. I also used gluten free soy sauce. OMG
I’m glad it worked for you, Diana.
Why are there 2 different sugar measurements I didn’t see anyhing anbout adding the sugar at different times.
There is only one measure of sugar, 1/2 a cup in the dressing, Jane.
Fantastic! Even my friend who doesn’t usually eat this type of vegetable loved this and ate what was left at the end of the potluck!
So glad to hear it, Sheila.
I am going to try this. It is my fav salad. Can’t wait to send hubs to the store
Enjoy!
I’m sorry I did not care for this recipe. There wasn’t much taste to it. Actually there was only the taste of cabbage I wouldn’t make it again👎
This is a pretty flavorful recipe most of the time. Did you by any chance substitute some ingredients?