There's something wonderfully refreshing about a bowl of Ramen Noodle Salad on a warm day. The combination of crisp vegetables, crunchy ramen noodles, and a tangy-sweet dressing creates a symphony of flavors and textures that’s hard to resist.
I first discovered this recipe at a family picnic, where it stole the spotlight from every other dish on the table. Now, it’s my go-to for potlucks, quick lunches, and even as a light dinner option. Let's dive into why this recipe is about to become your favorite too!
Why You'll Love This Ramen Noodle Salad
Get ready to fall in love with this crunchy, flavor-packed salad that’s as versatile as it is delicious.
First, it’s incredibly quick and easy to make. With minimal chopping and no need for stovetop cooking, this salad comes together in just 20 minutes. Perfect for busy weeknights or last-minute potluck invitations.
The ingredients are simple and budget-friendly. You likely have most of what you need already in your pantry or fridge. Even better, the ramen noodles give the salad a satisfying crunch without breaking the bank.
This salad is also endlessly customizable. Whether you want to add a protein like grilled chicken or keep it vegan-friendly, there’s no wrong way to make it your own.
Finally, it’s a crowd-pleaser. The bright flavors and crunchy textures make this salad a hit with kids and adults alike. You might even find yourself making a double batch because it disappears so quickly!
Now that you’re excited about the dish, let’s explore the simple ingredients that make it shine.
Ingredients Notes

The magic of this Ramen Noodle Salad lies in its vibrant combination of fresh produce and pantry staples. Each ingredient plays a role in delivering the perfect mix of flavor and texture.
Ramen noodles are the star of the show. You’ll use the dry, uncooked noodles to add an irresistible crunch. Just be sure to discard the seasoning packets—they’re not needed for this recipe.
Cabbage is the backbone of the salad, offering a crisp, hearty base. You can use green cabbage, purple cabbage, or a mix of both for added color. Pre-shredded coleslaw mix is a great shortcut!
Carrots bring a touch of sweetness and a pop of orange to the dish. Shred them fresh or use store-bought matchstick carrots to save time.
Green onions add a mild, zesty kick that balances the sweetness of the dressing. Chop them finely to ensure their flavor is evenly distributed.
Almonds and sunflower seeds enhance the crunch factor while adding a nutty depth. Toast them lightly for extra flavor.
Soy sauce, rice vinegar, and honey form the base of the dressing, creating a tangy-sweet glaze that ties the whole salad together. Add a dash of sesame oil for a subtle smokiness if desired.
Optional equipment: A large mixing bowl and a whisk will make preparing the salad and dressing a breeze.
How To Make This Ramen Noodle Salad

Creating this salad is as simple as mixing a few ingredients and tossing them together. Follow these steps to bring it to life:
Start by preparing your vegetables. If you're using a whole cabbage, shred it finely with a sharp knife or mandoline. Shred the carrots as well and chop the green onions. Set everything aside in a large mixing bowl.
Next, break the ramen noodles into small pieces. You can do this by hand or place them in a zip-top bag and crush them lightly with a rolling pin. Add the crushed noodles to the bowl with the vegetables.
Toast the almonds and sunflower seeds in a dry skillet over medium heat. Stir frequently and remove from heat once they’re golden brown and fragrant. Let them cool before adding to the bowl.
Whisk together the dressing ingredients: soy sauce, rice vinegar, honey, and a splash of sesame oil. Adjust the seasoning to taste, adding a pinch of salt or a dash of sriracha for heat if desired.
Pour the dressing over the salad and toss until everything is well coated. Let the salad sit for at least 10 minutes to allow the flavors to meld and the noodles to soften slightly.
Serve immediately, or refrigerate for up to 2 hours before serving. The salad tastes even better as it sits!
Storage Options
If you have leftovers (unlikely, but possible!), this salad stores beautifully.
Transfer the salad to an airtight container and refrigerate for up to 2 days. Keep in mind that the noodles will lose their crunch over time but will absorb more of the dressing, making them flavorful and tender.
To revive the crunch, toss in some freshly crushed ramen noodles or sprinkle additional toasted almonds and sunflower seeds just before serving.
The dressing can also be made ahead of time. Store it in a jar in the refrigerator for up to a week and shake well before using.
Variations and Substitutions
The beauty of this salad lies in its flexibility. Here are some ideas to make it your own:
- Add protein: Toss in shredded rotisserie chicken, grilled shrimp, or crispy tofu for a heartier dish.
- Go vegan: Swap honey for maple syrup or agave in the dressing.
- Boost the crunch: Add chopped bell peppers or snap peas for extra texture.
- Try different nuts: Swap almonds for cashews or peanuts for a fun twist.
- Spice it up: Add a pinch of red pepper flakes or a drizzle of sriracha for some heat.
Don’t be afraid to experiment. This recipe is a blank canvas for your creativity!
Whether you're serving it as a side dish or a main course, this Ramen Noodle Salad is sure to impress. One bite, and you'll see why it's a favorite for any occasion.
PrintRamen Noodle Salad Recipe
This Ramen Noodle Salad recipe is a quick, refreshing dish packed with crunchy vegetables, toasted ramen noodles, and a tangy sesame dressing. Perfect for potlucks or light lunches, this salad is a flavorful twist on a classic, combining savory and sweet flavors with a delightful crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Tossing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 packs instant ramen noodles (discard seasoning packets)
- 2 cups shredded cabbage (green or purple)
- 1 cup shredded carrots
- ½ cup sliced green onions
- ¼ cup slivered almonds, toasted
- ¼ cup sunflower seeds
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey (or sugar)
- ¼ cup vegetable oil
- 1 tbsp sesame seeds (optional)
Instructions
- Crush the ramen noodles into small pieces and toast them in a dry skillet over medium heat until golden brown. Set aside to cool.
- In a large bowl, combine shredded cabbage, carrots, green onions, toasted almonds, and sunflower seeds.
- In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, vegetable oil, and sesame seeds to make the dressing.
- Add the toasted ramen noodles to the salad mix.
- Pour the dressing over the salad and toss well to combine.
- Serve immediately for the crispiest texture or refrigerate for 10-15 minutes to let the flavors meld.
Notes
- For extra flavor, add grilled chicken, shrimp, or tofu.
- Use purple cabbage for a vibrant color twist.
- To make it gluten-free, use gluten-free ramen noodles and tamari instead of soy sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
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