I enjoy this recipe because it comes together quickly while delivering incredible crunch and flavor. The homemade dressing combines soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil for a delicious balance of sweet, tangy, and savory notes. I also appreciate how versatile this salad is since it pairs well with grilled meats, sandwiches, and many Asian-inspired dishes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
To make the dressing, I add the soy sauce, seasoned rice vinegar, olive oil, honey, grated ginger, grated garlic, and sesame oil to a large jar with a lid. I shake vigorously until the dressing is fully combined. Alternatively, I whisk the ingredients together in a bowl until emulsified.
I preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
I spread the crushed ramen noodles on one half of the baking sheet and the sliced almonds on the other half in an even layer.
I toast the ramen noodles and almonds in the oven for 5 to 7 minutes, checking carefully to prevent burning. Once lightly golden and fragrant, I remove them from the oven and allow them to cool completely.
I reserve 1 to 2 tablespoons of the toasted almonds for garnish if desired.
In a large bowl, I combine the green cabbage, red cabbage, carrots, green onions, cooled ramen noodles, and toasted almonds.
I pour the prepared dressing over the salad ingredients and toss until everything is evenly coated.
I transfer the salad to a serving bowl and garnish with the reserved almonds and additional green onions if desired before serving.
Servings and Timing
Servings: 8
Prep Time: 8 minutes
Cook Time: 7 minutes
Total Time: 15 minutes
Variations
I sometimes add shredded rotisserie chicken to turn this salad into a complete meal. For additional crunch, I include sunflower seeds or toasted sesame seeds. When I want more color and flavor, I mix in edamame, bell peppers, or snap peas. I can also substitute coleslaw mix for the cabbage to save preparation time.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. Since the ramen noodles gradually soften after being dressed, I find the salad tastes best shortly after preparation. If I plan to make it ahead, I keep the dressing separate and toss everything together just before serving. This salad is served cold, so reheating is not necessary.
FAQs
Can I make Ramen Noodle Salad ahead of time?
Yes, I often prepare the vegetables, dressing, and toasted noodles separately in advance and combine them just before serving for maximum crunch.
Do I use the ramen seasoning packets?
No, I discard the seasoning packets and only use the noodles in this recipe.
Can I use pre-shredded cabbage?
Yes, I frequently use bagged coleslaw mix as a convenient substitute for slicing the cabbage myself.
What proteins pair well with this salad?
I enjoy adding grilled chicken, shrimp, steak, or even tofu to make the salad more filling.
Why do I toast the ramen noodles and almonds?
Toasting enhances their flavor and creates an even crunchier texture that makes the salad more delicious.
Conclusion
I find this Ramen Noodle Salad to be one of the easiest and most satisfying side dishes to prepare. The combination of crisp vegetables, crunchy toasted noodles, almonds, and flavorful dressing creates a refreshing salad that works for nearly any occasion. Whether I serve it at a barbecue, potluck, or weeknight dinner, it always adds a burst of texture and flavor to the table.
This Ramen Noodle Salad is packed with crunchy cabbage, toasted ramen noodles, almonds, and a flavorful Asian-inspired dressing. Perfect for potlucks, BBQs, and quick side dishes.
¾ cup sliced almonds (reserve 1–2 tablespoons for garnish if desired)
5 cups thinly sliced green cabbage (about ⅔ of a large head)
1½ cups thinly sliced red cabbage (about ⅓ of a small head)
1 cup matchstick carrots
½ cup sliced green onions (plus extra for garnish if desired)
Instructions
In a large jar with a tight-fitting lid, combine the soy sauce, rice vinegar, olive oil, honey, grated ginger, grated garlic, and sesame oil.
Shake vigorously for 30–45 seconds until fully combined and emulsified. Alternatively, whisk the ingredients together in a bowl. Set aside.
Preheat the oven to 350°F (175°C).
Line a rimmed baking sheet with parchment paper.
Spread the crushed ramen noodles on one half of the baking sheet and the sliced almonds on the other half in an even layer.
Toast for 5–7 minutes, or until the almonds are lightly golden and fragrant. Check at the 5-minute mark to prevent burning.
Remove from the oven and allow the ramen noodles and almonds to cool completely.
Reserve 1–2 tablespoons of the toasted almonds for garnish, if desired.
In a large serving bowl, combine the green cabbage, red cabbage, carrots, green onions, cooled ramen noodles, and toasted almonds.
Pour the dressing over the salad.
Toss thoroughly until all ingredients are evenly coated.
Transfer to a serving bowl and garnish with reserved almonds and additional green onions if desired.
Serve immediately or chill briefly before serving.
Notes
For maximum crunch, add the toasted ramen noodles just before serving.
This salad can be prepared several hours ahead; keep the dressing separate until ready to serve.
Add shredded chicken, grilled shrimp, or edamame to make it a complete meal.
Substitute sunflower seeds or cashews for the almonds if desired.
Store leftovers in an airtight container in the refrigerator for up to 2 days, though the noodles will soften over time.
