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If your kids refuse salad, let me tell you: they will GLADLY make an exception for this ramen noodle salad! It’s got a sweet and tangy dressing, lots of color, and a crunchy texture that’s completely irresistible. My family loves this one!
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Pin RecipeThe first time I heard of Ramen noodle salad I was unsure if I would like it. How can those salty, freeze-dried noodles turn into something that is actually tasty? The answer is simple—get rid of that seasoning packet!
My Asian ramen salad recipe combines crunchy cashews, nutty sesame seeds, and shredded cabbage. I love using purple cabbage because the color is so vibrant, especially when paired with the orange shredded carrots. The combination of crispy textures and sweet and tangy flavors make it a hit for summer barbecues, baby shower brunches, or even meal prep lunches.
(Looking for more easy salad ideas? Try my Summer Vegetable Pasta Salad, Broccoli Salad, or Fruit Salad!)
Why You’ll Love This Ramen Noodle Salad
- Crispy & Crunchy – This is not a salad full of delicate greens or wilted iceberg. It’s got lots of crunch in every bite thanks to the cabbage and noodles!
- Sweet, Tangy Flavor – Although the ramen noodles take the spotlight, the dressing is a heavy-hitter here, adding so much deliciousness to every bite.
- Great for Parties – Because cabbage stands up well to being prepped in advance without wilting, this is a great salad to make ahead or bring with you to a potluck.
Ingredients You’ll Need
My family loves this ramen noodle salad with the ingredients below, but you can switch things up based on what your family likes!
Salad
- 2 tablespoons unsalted
- 1 (3 ounce) Ramen noodle packet – Any brand of crunchy Ramen noodles will work. However, I usually use Nissin Top Ramen which you can find in most grocery stores.
- 1/2 cup chopped cashews
- 3 tablespoons sesame seeds
- 4 cups shredded purple cabbage
- 4 cups shredded Napa cabbage – The subtle flavor is also great in this Ramen noodle salad recipe.
- 1 cup grated carrots – One large carrot will give you about 1 cup of grated carrots.
- 1/2 cup sliced green onions
Dressing
- 1/2 cup olive oil
- 1/4 cup rice wine vinegar – You can find rice wine vinegar can be found in the Asian section of the grocery store.
- 3 tablespoons honey
- 2 tablespoons soy sauce – I like to use low-sodium soy sauce, which has the same flavor as classic soy sauce but with a lot less salt.
- 1/4 teaspoon salt
Variations
- Use any kind of pre-shredded cabbage mix you can find in the grocery store. Bagged cabbage mixes or coleslaw mixes will work well to make this cabbage salad in a hurry.
- Replace the honey with maple syrup for a rich, earthy flavor. You can use the same amount of syrup as honey.
- Cashews are my favorite nut for this recipe but pecans, salted peanuts, or slivered almonds are also great.
- Add mandarin oranges for extra texture and a sweet flavor.
- Make a crunch Ramen noodle chicken salad by including cooked shredded chicken.
- Add a kick of heat to the dressing with a dash of red pepper flakes.
Step-by-Step Instructions
1. Toss the Noodles in Butter
Melt the butter in a large skillet over medium-high heat. Then, crush the Ramen noodles, and add them to the skillet, discarding the seasoning packet. Toss to combine and coat them in the butter.
2. Sauté
Add the chopped cashews and sesame seeds to the skillet. Toss again to coat, and sauté for 3 minutes or until the noodles are golden brown. Then, remove the skillet from the heat, and set it aside.
3. Combine the Salad Ingredients
Add the shredded cabbage, carrots, and green onions to a large bowl. Place the crispy noodles on top.
4. Prepare the Dressing
In a small bowl, whisk the olive oil, rice vinegar, honey, soy sauce, and salt until smooth.
5. Toss
Pour the dressing over the salad, and toss to combine. Then, divide the salad between plates, and enjoy immediately!
Kasey’s Kitchen Tips
- Prepare your salad even faster by skipping the toasting steps. Instead, just combine the ingredients, and toss to coat. You can have a meal on the table in minutes!
- Look for pre-shredded cabbage to help save on prep time.
- If you’re making this ahead for a party, you can keep the ramen crunchy by adding it just before serving.
How to Store
Store leftovers in an airtight container in the fridge for 2-3 days. The noodles may become a little soft as they absorb the dressing, but they’ll still be tasty!
Make It a Meal
You can easily serve this salad on its own as a light meal. Or, enjoy it as a side dish or appetizer with protein sources like:
From My Family to Yours
This ramen noodle salad is one I make all summer long, from Memorial Day cookouts to Labor Day picnics and everything in between. I know you will love it just as much as my family does!
Did you make this ramen noodle salad? Or do you have another summer salad you love to make for your family? Leave it in the comments—or tag me @kasey_allthingsmamma on Instagram. I’d love to hear from you!
Ramen Noodle Salad Recipe
Equipment
- 1 large skillet
- 1 Large mixing bowl
- 1 Small mixing bowl
Ingredients
Salad
- 2 Tablespoons unsalted butter
- 1 (3 ounce packet) Ramen noodles (any flavor, flavor packet removed)
- ½ cup chopped cashews
- 3 Tablespoons sesame seeds
- 4 cups shredded purple cabbage
- 4 cups shredded napa cabbage
- 1 cup grated carrots
- ½ cup sliced green onions
Dressing
- ½ cup olive oil
- ¼ cup rice wine vinegar
- 3 Tablespoons honey
- 2 Tablespoons soy sauce
- ¼ teaspoon salt
Instructions
- Add the butter to a large skillet and melt over medium high heat.2 Tablespoons unsalted butter
- Crush the ramen noodles in the package, breaking them apart into smaller pieces. Open the pack and remove the seasoning packet. Discard the seasoning or save it for another recipe.1 (3 ounce packet) Ramen noodles (any flavor, flavor packet removed)
- Add the dry noodles to the melted butter and toss.
- Add the chopped cashews and sesame seeds to the skillet and toss again, coating everything in the butter. Saute until the noodles are golden brown, about 3 minutes. Remove the pan from the heat and set aside to cool.½ cup chopped cashews, 3 Tablespoons sesame seeds
- Add the shredded cabbages, shredded carrots and green onions to a large bowl and top with the crispy noodles.4 cups shredded purple cabbage, 4 cups shredded napa cabbage, 1 cup grated carrots, ½ cup sliced green onions
- In a small bowl, whisk together the olive oil, rice vinegar, honey, soy sauce, and salt. Pour the dressing over the salad.½ cup olive oil, ¼ cup rice wine vinegar, 3 Tablespoons honey, 2 Tablespoons soy sauce, ¼ teaspoon salt
- Toss the salad in the dressing and then divide it between plates and enjoy!
Notes
- Make the dressing a little spicy by adding ½ tsp red pepper flakes
- Give the salad a fruity twist by adding 1 cup of mandarin orange slices.
Nutrition
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