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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 make this all the time! Red wine vinegar makes the dressing taste SO much better than white. Also, do NOT put the sesame seeds in the pan until the noodles are almost browned or you’ll have burned ones.
It doesn’t say white vinegar, it says rice vinegar.
The recipe above list “plain white vinegar”.
I have this recipe, but not sure where I got it. I love it. Browning the ramen and almonds in butter gives it a velvety richness. I have made this about once a month for YEARS. It is my go-to salad. I recently decided to change it up by using shelf stable lo mein noodles instead of dried ramen. It was excellent. Now I can have it as a whole meal instead of a side.
Elle – That sounds like a delicious option.
This is SO good as is but I wanted to make it heartier, more of a main dish.
I sautéed some thinly sliced carrots and red, yellow and orange bell peppers.
Added some sesame ginger Korean chicken thighs (diced)
Persian cucumber, sliced and deseeded.
Added about 1/4c fresh cilantro.
I used sliced almonds instead of slivered since that is what I had on hand.
For the dressing I substituted about half of the white vinegar for rice wine vinegar and added a little Thai paste (ginger, garlic, lemongrass, cilantro, chili pepper).
I would love to show you a picture, but there isn’t any left! 😋
Thank you for the recipe!
Oh! I also added about 1-2Tsp of sesame oil to the dressing.
Jenn – No leftovers is definitely a sign of a good dish! Your version sounds delicious.
I think you just made a great salad better! Thank you…….
Agreed, It really is delicious. I hope you try it Julie.
We typically skip the soy sauce, and instead, we add the ramen packets to the sauce.
Michel – That will add some quick flavor as well.
This is a great, great salad. I would like to offer…add a tsp of sesame oil to the dressing and use Rice vinegar instead of regular. Also, I brown, separately, the seeds, ramen, and almonds without the butter. Sometimes I add only a few tablespoons of sugar and the rest ‘fake’ sugar. Not quite as good, but with all the other flavors, we hardly noticed.
Julie – Your suggestions sound delicious. thank you for sharing.
I make this and do everything in the recipe except I boil the ramen noodles, let cool and add the rest of the ingredients ingredients to it and stir. Either way it’s my families favorite salad. 😊
That works too, Brenda.
Try adding the seasoning package to the dressing it adds great flavor. That’s what I do
I tried it and it was pretty good. I used a 1/4 cup of honey instead of a 1/2 cup sugar and added a pinch of salt. My husband thought it was too crunchy but that it tasted good. I’d give it 4 stars.
Oh good, glad you enjoyed it Jacquelyn.
Has anyone tried it with the ramen noodles cooked?
I would not recommend cooking them. They will soften a bit from the dressing. Cooking them will just turn them to mush.
I was looking for “Fumi Salad” that my aunt would make for every family gathering and look who was the first blogger to pop up. My friend Mary! I am going to make this version for a family gathering today!!!! I love seeing how you are doing by your blogs my friend. I can say I knew her when . . .
Awe, you’re the sweetest, Christine! I hope things are going great for you and those adorable grandkids now!
Flavor package should be added to the dressing
I’ve actually made it that way before and it was tasty, but I like it best as I’ve written the recipe. Feel free to add the flavor packet, if you like that best, Toni.
👍🏻Great recipe! Good way to use up the cabbage. Loved the dressing. I used honey instead of sugar, turned out great. Will make again😀.
Thank you, Debbie.
Have been using this exact recipe for years and it is always a hit. Never any leftovers. Just made it last night for a cookout and everyone wanted the recipe. It is perfect without any changes.
Thank you, Shirley. It is definitely a cookout go-to.
This was a hit!! Made it as is except I added chicken so it could our main dish. I will definitely make this again. Thank you!
Yes! I have been known to do that as well.
Good recipe…made a couple of changes that made it taste just like my mom’s…decrease olive oil by 1Tbsp and replace with sesame oil; use rice vinegar instead of white vinegar; add 1/4 cup sugar then add more to taste; add more soy sauce to taste
I add cooked chicken breasts cut up when I want more of “hearty” salad. This is a favorite for sure. Love reading all the comments. Lots of fun ideas. Thanks for the recipe reminder.
Chris, Yes! I have done that as well and then this becomes the whole meal, not just a side for us. Thank you for adding that thought.
This recipe is almost exact to mine. I prefer to use Savoy cabbage though…I don’t like the large middle part of the leaves of Nappa cabbage.
Savoy works great, Gloria.
Most interesting.
Most interesting, easy and delicious. Loved it and so did my company!
I’m glad you liked it, Brenda!
Fav salad ever! I make it all the time and everyone always asks for the recipe It seems like everyone makes it a little different so I’ll share how I make it 😊 Sounds a little crazy but I always triple the ramen, almonds, sesame seeds, butter and green onions! Then I usually make just a little extra dressing then it says and it turns out DELICIOUS!
Use SESAME OIL, you’ll thank me.
You could use a dash of that as well.