Classic Ramen Noodle Salad
If you’re looking for a salad that’s crisp, colorful, flavorful, and ridiculously easy to make, classic ramen noodle salad is the nostalgic favorite you’ve been craving. This salad has been loved for decades — showing up at potlucks, backyard barbecues, family reunions, and weeknight dinners — because it’s budget-friendly, full of crunch, and impossible to stop eating.
This dish combines shredded cabbage, crushed ramen noodles, almonds, carrots, and green onions, all tossed in a sweet-and-tangy vinaigrette. It strikes the perfect balance of savory, crunchy, refreshing, and satisfying. Even people who “don’t like salad” often go back for seconds.
What makes this recipe stand out is how the raw ramen noodles soften just slightly once mixed with the dressing — not mushy, but perfectly crisp-tender. The almonds add toasted nuttiness, the cabbage holds up beautifully, and the dressing ties everything together with bold flavor.
Below, you’ll find everything you need to make the best ramen noodle salad, including ingredient breakdowns, variations, tips for keeping it crunchy, serving ideas, and full instructions.
Why You’ll Love This Classic Ramen Noodle Salad
✔ Crunchy and refreshing — a texture lover’s dream
✔ Simple and inexpensive — made with pantry staples
✔ Perfect for potlucks — holds up well and feeds a crowd
✔ Customizable — add veggies, protein, nuts, or seeds
✔ No mayo — dressing is light, bright, and flavorful
✔ Make-ahead friendly — gets even better as it rests
This cold salad works any time of year, but it especially shines during spring and summer gatherings.
Ingredients Breakdown & Why They Work
Shredded Cabbage
The base of the salad. Green cabbage is classic, but adding some purple cabbage makes the dish more colorful. Cabbage stays crunchy even after sitting in dressing.
Carrots
Add natural sweetness and color contrast.
Ramen Noodles
The star ingredient. The noodles go in raw—crushed into bite-size pieces. They soften just slightly after absorbing dressing.
Slivered Almonds
Provide toasted nuttiness and extra crunch. Sunflower seeds or cashews are great substitutes.
Green Onions
Add sharp, fresh flavor that balances the sweet dressing.
Sesame Seeds
Optional but add depth and visual appeal.
The Dressing: A Sweet-Savory Vinaigrette
A blend of:
- Oil
- Rice vinegar
- Soy sauce
- Honey or sugar
- Garlic (optional)
- A touch of toasted sesame oil
It’s tangy, slightly sweet, and deeply flavorful — the perfect match for the crunchy salad.
How to Make Classic Ramen Noodle Salad
Step 1: Prep the Cabbage and Vegetables
Shred cabbage thinly. Use bagged coleslaw mix to save time. Julienne carrots if not using pre-shredded.
Step 2: Crush the Ramen
Break the noodles into small clusters. Not too tiny — you want crunch!
Step 3: Toast the Almonds
Lightly toast them in a dry pan for 3–4 minutes until golden. This step elevates the flavor and adds depth.
Step 4: Make the Dressing
Whisk oil, rice vinegar, soy sauce, honey, garlic (optional), and sesame oil until smooth and emulsified.
Step 5: Combine Everything
Add cabbage, carrots, ramen pieces, green onions, almonds, and optional sesame seeds to a bowl. Pour dressing over and toss well.
Step 6: Chill
Let it sit for 10–20 minutes to soften the ramen slightly and blend flavors.
Step 7: Serve
Serve chilled or room temperature.
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage (optional)
- 1 cup shredded carrots
- 2 packs ramen noodles (discard seasoning)
- ½ cup slivered almonds
- 3 green onions, sliced
- 1 tbsp sesame seeds (optional)
Dressing:
- ⅓ cup neutral oil
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1–2 tbsp honey or sugar
- ½ tsp sesame oil (optional but recommended)
- 1 clove garlic, minced (optional)
- Pinch of salt and pepper
Instructions
- Shred cabbage and carrots, or use a pre-made slaw mix.
- Crush ramen noodles into bite-size pieces and set aside.
- Toast almonds in a dry pan for 3–4 minutes until golden.
- Slice green onions.
- In a bowl, whisk oil, rice vinegar, soy sauce, honey, sesame oil, garlic, salt, and pepper.
- Add cabbage, carrots, ramen, almonds, onions, and sesame seeds to a large bowl.
- Pour dressing over and toss until coated.
- Chill 10–20 minutes before serving to slightly soften the ramen.
- Serve fresh and enjoy the crunch!
Classic Ramen Noodle Salad
Ingredients
Equipment
Method
- Shred cabbage and carrots or use pre-shredded coleslaw mix.
- Crush ramen noodles into bite-size pieces.
- Toast almonds in a dry pan for 3–4 minutes until golden.
- Slice green onions.
- Whisk oil, rice vinegar, soy sauce, honey, sesame oil, garlic, salt, and pepper to make dressing.
- Add cabbage, carrots, ramen noodles, almonds, onions, and sesame seeds to a bowl.
- Pour dressing over and toss to coat.
- Chill 10–20 minutes before serving.
Notes
Tips for the Best Ramen Noodle Salad
1. Don’t mix too early
If you want maximum crunch, add ramen just before serving.
2. Toast the ramen
For extra flavor, lightly toast crushed ramen in a skillet.
3. Adjust sweetness
Some people prefer sweeter dressing — taste and add more honey if desired.
4. Add protein for a full meal
Shredded chicken, grilled shrimp, or edamame fit perfectly.
5. Use quality rice vinegar
It makes a big difference in flavor balance.
Variations
Asian-Inspired Ramen Slaw
Add mandarin oranges, cashews, and napa cabbage.
Thai-Inspired Ramen Salad
Include cilantro, lime, and peanuts.
BBQ Side Version
Add corn, bell peppers, and shredded cheddar.
Healthy Version
Use less oil and more vinegar; add fresh veggies like cucumber or snap peas.
Serving Suggestions
Pairs well with:
- Grilled chicken
- Burgers
- Ribs
- Salmon
- BBQ sandwiches
- Summer potlucks
- Picnics
- Bento boxes
- Meal prep lunches
It’s versatile and refreshing for any occasion.
How to Store
- Best eaten within 24 hours for crunch.
- If making ahead, keep ramen separate and add before serving.
- Dressing lasts 5 days refrigerated.
