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}
Candace Baker says
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.
Alyssa says
It doesn’t say white vinegar, it says rice vinegar.
Emma C says
The recipe above list “plain white vinegar”.
Elle says
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.
Mary Younkin says
Elle – That sounds like a delicious option.
Jenn T says
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!
Jenn T says
Oh! I also added about 1-2Tsp of sesame oil to the dressing.
Mary Younkin says
Jenn – No leftovers is definitely a sign of a good dish! Your version sounds delicious.
julie cloudt says
I think you just made a great salad better! Thank you…….
Mary Younkin says
Agreed, It really is delicious. I hope you try it Julie.
Michel Bartolone says
We typically skip the soy sauce, and instead, we add the ramen packets to the sauce.
Mary Younkin says
Michel – That will add some quick flavor as well.
Julie Cloudt says
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.
Mary Younkin says
Julie – Your suggestions sound delicious. thank you for sharing.
Brenda Erb says
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. 😊
Mary Younkin says
That works too, Brenda.
Sandy says
Try adding the seasoning package to the dressing it adds great flavor. That’s what I do
Jacquelyn says
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.
Mary Younkin says
Oh good, glad you enjoyed it Jacquelyn.
Judy stefencavage says
Has anyone tried it with the ramen noodles cooked?
Mary Younkin says
I would not recommend cooking them. They will soften a bit from the dressing. Cooking them will just turn them to mush.
Christine Conner says
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 . . .
Mary Younkin says
Awe, you’re the sweetest, Christine! I hope things are going great for you and those adorable grandkids now!
Toni kozlik says
Flavor package should be added to the dressing
Mary Younkin says
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.
Debbie says
👍🏻Great recipe! Good way to use up the cabbage. Loved the dressing. I used honey instead of sugar, turned out great. Will make again😀.
Mary Younkin says
Thank you, Debbie.
Shirley says
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.
Mary Younkin says
Thank you, Shirley. It is definitely a cookout go-to.
Breanne says
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!
Mary Younkin says
Yes! I have been known to do that as well.
Karen says
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
Chris Unwin says
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.
Mary Younkin says
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.
Gloria says
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.
Mary Younkin says
Savoy works great, Gloria.
Brenda Bruno says
Most interesting.
Brenda Bruno says
Most interesting, easy and delicious. Loved it and so did my company!
Mary Younkin says
I’m glad you liked it, Brenda!
Melanie says
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!
Alyssa says
Use SESAME OIL, you’ll thank me.
Mary Younkin says
You could use a dash of that as well.