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ramen noodle salad served

Ramen Noodle Salad Recipe

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Prep Time 15 minutes
Servings: 6 Servings
Course: Main Course, Side Dish
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 2 packs  instant ramen noodle
  • 4 cups  shredded green cabbage
  • 1 cup  shredded purple cabbage
  • 1 cup  shredded carrots
  • ½ cup  sliced green onions
  • ½ cup  sliced almonds
  • 1 tablespoon  sesame seeds

For the dressing:

  • ¼ cup  olive oil or vegetable oil
  • 3 tablespoons  rice vinegar
  • 2 tablespoons  soy sauce
  • 1 tablespoon  honey or sugar
  • 1 teaspoon  sesame oil
  • ½ teaspoon  ground ginger
  • ½ teaspoon  garlic powder

Method
 

  1. Start by breaking the ramen noodles into small bite-sized pieces
  2. Heat a dry skillet over medium heat and add the noodles and sliced almonds. Toast them for 4–5 minutes, stirring often
  3. In a large bowl, combine the shredded cabbage, carrots, and green onions.
  4. In a small jar or bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic powder until smooth and emulsified.
  5. Taste and adjust — if you want it sweeter, add a bit more honey; for more tang, a splash of vinegar.
  6. Add the toasted noodles and almonds to the bowl with the cabbage and carrots. Pour the dressing over the top and toss everything well until it’s evenly coated.
  7. For the best texture, I like to let the salad sit for 15–20 minutes before serving. This allows the flavors to mingle while keeping the noodles crunchy.

Notes

  1. Don’t skip toasting the noodles. It gives them that deep, nutty flavor and keeps them from getting soggy too fast.
  2. Adjust the sweetness. If you like a tangier salad, cut back on honey or add more vinegar.
  3. Make ahead smartly. Store the noodles separately and toss them in right before serving for maximum crunch.
  4. Use what you have. Swap almonds for sunflower seeds, or cabbage for kale — it’s hard to mess this up.
  5. Serve cold or room temp. It tastes great either way, especially on warm days.