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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 used broccoli slaw, toasted the almonds, sesame seeds, ramen, and added sunflower seeds. I will reduce the ramen to 2 packages next time.
Sounds delicious, Debra.
I think its only ONE three ounce package… not three packages
Yes, just one.
Wonderful work!
Thank you so much.
It was awesome. It went perfectly my my soy/honey marinated flank steak. I made a small salad and we ate it all!!
That sounds like an excellent meal, Shari!
I have made this salad for years, I modified it over the years. I toasted the seeds in a frying pan.
Used cider vinegar, brown sugar, soy sauce and balsamic vinegar. Bring it to a boil and turn it down to simmer til it reduces to your desired thickness.
Sometimes I add 1 tsp of chili garlic sauce.
It’s super delicious. Best salad ever!
Your version sounds delicious as well, Sharon. Thank you for sharing!
I used a bit of sesame oil and just a little rice vinegar. I also shredded a carrot for color. It was a hit at the get together I took it to. The only thing I think I’d do next time is to put the dressing on about an hour before adding the noodle/nut mixture for serving. Great recipe!
Sounds delicious, Teresa. Gauging how much dressing the noodles will absorb is a bit of a guessing game sometimes. I am delighted to hear your crowd enjoyed it!
I made this tonight it’s ok the dressing is a little flat. Way to much sugar. A littke Sesame seed oil makes it better. Not bad.
Thank you for those suggestions, Lori.
I have not made this yet, but I’m really excited about trying it. A coworker several years ago made this type of salad. I didn’t get the recipe from her but I’m pretty sure it’s very similar. Really looking forward to trying your recipe. So happy I stumbled upon it.
Let us know how you like it, Janet.
Good, fast and simple. I haven’t fried the ramen noodles in butter before and it made this nice and toasty tasting which made me think to add sesame oil. So I added a little more flavor so added some garlic and sesame oil to the dressing.
I’m so glad you like the recipe!
Pretty yummy. I also added lettuce to mine since it needed to be used.
Sounds perfect, Tricia.
Absolutely phenomenal!!!!! Thank you for sharing.!!!! I made it two days in a row for different people, but I got to enjoy it both days!!!!
Love that, Jodi!
Have been making this for years and modifying as I go. I like to add mandarin oranges in the can or fresh surpremed. It’s a keeper.
Enjoy!
So delicious, my husband and 7 year old daughter love this salad. It’s super easy, inexpensive and is so flavorful and crunchy. I love to make it with grilled meats in the summer and I also make in the winter with oven bbq ribs and it tastes like a summer cookout. Love this recipe!!! (Made it EXACTLY per the recipe).
That is awesome, Rachel.
About how many cups does this recipe make?
I have never specifically measured that Brook. But I am going to guess 8-10.
In the recipe, it calls for plain white sugar and white sugar. Are those 2 different types of sugar? Sorry, it seems confusing to me.
It is the same thing, Jill.
Trying this salad for a big group. I sized the recipe for 30 servings. When I was assembling, I noticed “3.75 bunch green onions, sliced thin, about 1/2 cup”. As I was slicing the green onions, I thought, “1.2 a cup?” Then I went back to this site and looked, and as you size it, the 1/2 a cup never changes. Same issue with the Napa cabbage, “…about 8-10 cups”
Thanks for the service. Thought you might be able to correct.
That’s the downside to the recipe calculations. My “notes” next to the amounts can’t be adjusted the same way. I’m glad you figured it out though!
Love this salad! My grandmother used to make just this recipe when I was a kid. Try adding some clementine wedges for a sweet zip it’s great!
Thank you, I will try that some time, Page.
This is a great crowd pleaser salad. I cut the sugar in half, and the dressing was just the right amount of sweet and savory. I also added a few drops of sesame oil like others here did. I bought a cole slaw mix, which saved some prep time. Note: the salad bag mix was 14 oz, so I made a little less dressing than the recipe called for. Thanks for sharing this recipe!
That is perfect. Thank you for sharing your tips, Dana.
Hi Mary. So, is it a total of 3/4 cup of sugar IB the dressing? That seems like a lot. Thinking of making this next weekend when family is in n town. Thank you! Love all your recipes!!
It is 1/2 cup of sugar, Mary.
PS – I am so glad you enjoy my recipes.
I have made this salad many times in the past, but it never tasted this good!!! Toasting the noodles, almonds and sesame seeds in a pan with butter is genius!!! Absolutely delicious and easy to make!!!
It is amazing the flavor that you get from toasting them. I am so glad you agree, Barbara.
I usually add grated carrot or diced red pepper for colour.
Great idea, Bonnie.
Hubby said, “this salad is spectacular!!”
Tell Hubby, “Thank You”. I am so happy he enjoyed it.