There’s something about that first bite of this ramen noodle salad that instantly takes me back to lazy summer afternoons in my backyard, the kind where friends and family gather without fuss but with plenty of laughter. I remember the first time I made this salad — I was skeptical, honestly. Ramen noodles, in a salad? It sounded kinda quirky. But the combination of crunchy noodles, fresh veggies, and that tangy dressing totally won me over. If you love classic potato salads but want something lighter and with a bit of an Asian twist, this ramen noodle salad is your new go-to. It’s bright, crunchy, and easy enough to whip up when you’re juggling the dinner rush or bringing something to a potluck. Plus, it somehow manages to get my kids excited about eating veggies, which is a total win in my book!
What is Ramen Noodle Salad?
Think of ramen noodle salad as a fresh, crunchy spin on your usual picnic fare. It’s essentially a cold salad that mixes crushed uncooked (or lightly toasted) ramen noodles with a vibrant blend of veggies and a zesty dressing. The “ramen” part comes from those little packets of crunchy noodles found in instant ramen packs — but don’t worry, you don’t need to cook them like soup! Instead, they add a satisfying crispiness you won’t find in most salads. This dish has roots in mid-century American cookouts where folks started getting creative with convenience foods, and it’s since become a beloved staple for its unexpected texture and flavor combo. It’s casual, approachable, and a lot of fun to make — plus, it’s one of those dishes that tastes even better the next day once the flavors have melded.
Why you’ll love this recipe?
One thing I adore about this ramen noodle salad is how it hits every texture and flavor note just right. The crunchy ramen noodles provide a delightfully surprising bite, balanced by crisp veggies like cabbage and snap peas, while the dressing brings that perfect tangy-salty punch that keeps you coming back for more. This isn’t your typical salad — it’s a little crunchy, a little tangy, and downright satisfying.
What I love most is how simple it is. Having all those ingredients at the ready saves me when life gets hectic. Seriously, this one’s a lifesaver on busy nights or for throwing together last-minute when friends drop by. Plus, it’s budget-friendly — those little ramen packs cost pennies, and you can use whatever veggies you have in the fridge.
The versatility is something else I appreciate. Sometimes I toss in grilled chicken to turn it into a meal, other times I go vegetarian with extra nuts or edamame. It works beautifully as a side dish for summer barbecues, a picnic staple, or a quick snack on the porch. If you’re familiar with cole slaw or Asian slaw recipes, this gives you that vibe but with an unexpected crispy twist. I honestly can’t get enough of how this salad brightens up any meal or gathering.
How do I make ramen noodles?
Quick Overview
This salad is all about simplicity — crushing up some crunchy noodles, chopping fresh veggies, and whisking together a quick tangy-sweet dressing that ties it all together. The secret to that addictive crunch is using uncooked or lightly toasted ramen noodles, and the vibrant veggies keep it fresh and colorful. The whole process takes less than 30 minutes once everything’s prepped. You’ll love that it’s low fuss but delivers big flavor with every bite.
Ingredients
For the Salad:
- 3 packages uncooked ramen noodles (discard seasoning packets or save for another use)
- 2 cups shredded green cabbage (or a mix of red and green for color)
- 1 cup shredded carrots
- 1 cup thinly sliced green onions
- 1 cup chopped snap peas or sugar snap peas
- ½ cup sliced almonds or chopped peanuts (toasted for extra flavor)
- ¼ cup fresh chopped cilantro (optional but adds freshness)
- ½ cup cooked edamame (optional for protein boost)
For the Dressing:
- ⅓ cup vegetable or canola oil
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons sugar (adjust to taste)
- 1 teaspoon sesame oil (for that nutty depth)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- Pinch of red pepper flakes (optional for a kick)
Step-by-Step Instructions
Step 1: Prep the Veggies
Start by shredding your cabbage and carrots — a box grater really makes this quick. Thinly slice the green onions and chop your snap peas into bite-sized pieces. If you’re using cilantro, chop it just before mixing to keep that fresh zing.
Step 2: Crush the Ramen Noodles
Take your ramen noodle packages out of the wrappers but don’t cook them. I usually toss the bricks into a big bowl and smash them up with my hands, aiming for small bite-sized pieces that still have a nice crunch. If you like, you can toast the crushed noodles in a dry skillet over medium heat for 2-3 minutes — just keep an eye so they don’t burn. It gives a deeper nutty flavor, but it’s totally optional.
Step 3: Toast the Nuts
While your noodles are resting, toast your almonds or peanuts in a dry skillet for 3-5 minutes until fragrant and slightly golden. This simple step adds a lovely aroma that makes your kitchen smell amazing.
Step 4: Mix the Dressing
Whisk together the oil, rice vinegar, soy sauce, sugar, sesame oil, minced garlic, ginger, and red pepper flakes. Taste as you go — you can add more sugar or soy sauce depending on your preference. It should be tangy with a hint of sweetness and a touch of heat if you decide to include the flakes.
Step 5: Toss Everything Together
In a large bowl, combine the crushed noodles, shredded cabbage, carrots, green onions, snap peas, edamame, and toasted nuts. Drizzle with the dressing and toss gently but thoroughly until everything is well coated. Sprinkle the chopped cilantro on top for a fresh pop of green.
Step 6: Chill Before Serving
Pop the salad into the fridge for at least 30 minutes before serving. This gives the noodles time to soak up just enough dressing without losing their crunch, and the flavors meld beautifully.
Step 7: Serve and Enjoy!
Give it a final toss before plating. This salad smells bright and fresh — a vibrant splash of color that always gets compliments. Serve chilled or at room temperature for maximum enjoyment.
What to Serve It With
For Breakfast: While salty ramen noodle salad might not be your first thought at breakfast, I love serving a small bowl alongside a soft-boiled egg and a hot cup of green tea. It’s a refreshing change that wakes you right up.
For Brunch: Present this salad in a pretty bowl with some grilled chicken skewers or tofu bites. Add a crisp white wine or citrusy cocktail for an elegant but casual touch.
As a Side Dish: This salad sings next to grilled burgers, lemonade, or barbecue ribs. It cuts through the richness with its zesty, crunchy nature — my family can’t get enough at cookouts or summer picnics.
For Cozy Snacks: When you want something quick yet satisfying, this salad is a fantastic snack. It pairs wonderfully with crunchy rice crackers or even a handful of edamame on the side. It’s fresh, filling, and keeps energy up without feeling heavy.
My favorite way is just straight from the fridge, in bowls while chatting with my family on summer evenings. I’ve even seen it disappear in minutes at birthday parties — always a crowd pleaser!
Top Tips for Perfecting Your Ramen Noodle Salad
Crunchy Noodles: Always crush the noodles into small but not dust-like pieces. I learned the hard way that if you crush them too finely, they lose their satisfying bite. Toasting isn’t necessary but adds a lovely nutty aroma—try it once and you’ll notice the difference immediately.
Veggie Prep: Shred your cabbage finely and keep the carrots and snap peas crisp. I usually cut the snap peas thin so they blend well without overpowering each bite. If your cabbage looks damp, spread it out on paper towels to dry a bit before mixing—it helps keep the salad from turning soggy.
Dressing Balance: The zesty-sweet mix is key here. Taste your dressing before tossing and tweak sugar or vinegar as you like. If you prefer tangier dressings, add a splash more vinegar or lime juice. For milder flavors, hold back on garlic or chili flakes.
Customization: I’ve experimented with adding pineapple chunks for sweetness or swapping almonds for sliced sunflower seeds when allergies are a concern. Both work beautifully. If you want a protein punch, grilled chicken, shrimp, or tofu cubes turn this side into a full meal.
Serving Tip: Toss gently just before serving to keep the noodles crunchy. If you prep it a day ahead, keep the dressing separate and combine when ready to eat—unless you like it soaked and super soft, which is a valid preference, too.
I can’t emphasize enough how experimenting here is part of the fun. From swapping veggies to adjusting acidity, this salad feels really forgiving but always writes itself into our weekly rotation at home.
Storing and Reheating Tips
Room Temperature: If serving at a picnic, keep the salad covered and out of direct sunlight, and consume within 2 hours to keep crunchiness intact. Leftovers left at room temp might lose their snap but are still tasty.
Refrigerator Storage: Store in an airtight container for up to 3 days. If possible, store crushed noodles separately and add just before eating to maintain crunch. The flavor deepens, making it even more delicious over time.
Freezer Instructions: This salad isn’t freezer-friendly due to the fresh veggies and noodles’ delicate texture. For best results, prepare fresh or freeze components separately (like cooked protein or dressing) if needed.
Glaze Timing Advice: If you opt for drizzling a little extra soy sauce or sesame oil before serving, do it last minute to avoid sogginess. The dressing itself is best tossed in early, but fresh add-ons are lovely when it’s time to eat.
Frequently Asked Questions
Final Thoughts
This ramen noodle salad has become one of those dishes I keep coming back to over and over—partly because of its surprising crunch and partly due to its effortless flavor combo. It’s that kind of recipe that sneaks its way into weeknight dinners, weekend cookouts, and everything in between. What really gets me is watching my kids reach for seconds — not always common with salads! If you enjoy this, don’t hesitate to try some of my other quick and colorful salad spin-offs that bring just as much joy without taking tons of time.
Thanks so much for hanging out in the kitchen with me. I can’t wait to hear how your ramen noodle salad turns out—be sure to come back and share your tweaks or ask questions. Here’s to crunchy, fresh, flavorful bites that make every day a little brighter. Happy cooking!
ramen noodle salad
Ingredients
Main Ingredients
- 2 tablespoons butter
- 3 ounce package ramen noodles seasoning packet removed
- 0.5 cup slivered almonds
- 3 tablespoons sesame seeds
- 1.5 pounds Napa cabbage about 8-10 cups shredded
- 1 bunch green onions sliced thin, about 0.5 cup
- 0.5 cup light flavored olive oil
- 0.25 cup plain white vinegar
- 0.5 cup white sugar
- 2 tablespoons low-sodium soy sauce
Instructions
Preparation Steps
- 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 discard. Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
- Sauté 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 cooled noodle mixture. Pour the dressing over the salad and toss well to combine. Sprinkle with additional green onions and serve immediately.
