Ramen Noodle Salad

5 from 4 votes

This easy Asian ramen noodle salad is bursting with crunch and color, tossed in a quick homemade dressing. Perfect for potlucks, BBQs, or simple weeknight dinners!

Prep Time15

Cook Time0

Total Time15

Course: Salad, Side Dish

Cuisine: American, Asian

Servings: (approximately 1 cup) servings

Calories: 392kcal

Author: Jennifer Fishkind

Ingredients

Dressing

¼ cup low sodium soy sauce
½ cup seasoned rice vinegar
¾ cup mild olive oil
3 tablespoons honey
1½ teaspoons grated ginger
1½ teaspoons grated garlic
1 teaspoon sesame oil

Salad

6 ounce (2 3-ounce) packages ramen noodles crushed and season packet discarded
¾ cup sliced almonds (reserve 1-2 tablespoons for garnish after toasting, 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 additional for garnish, if desired)

Instructions

To make the dressing, add to a large lidded jar the low sodium soy sauce, seasoned rice vinegar, mild olive oil, honey, grated ginger, grated garlic, and sesame oil. Attach the lid and shake vigorously for 30-45 seconds or until all the ingredients are fully combined. Alternatively, whisk the ingredients in a medium bowl until emulsified then set aside.
¼ cup low sodium soy sauce, ½ cup seasoned rice vinegar, ¾ cup mild olive oil, 3 tablespoons honey, 1½ teaspoons grated ginger, 1½ teaspoons grated garlic, 1 teaspoon sesame oil
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Spread the crushed ramen noodles on half the prepared baking sheet and the sliced almonds to the other half being sure that the ramen noodles and sliced almonds are in an even layer.
6 ounce (2 3-ounce) packages ramen noodles, ¾ cup sliced almonds
Place the baking sheet in the oven to toast the ramen noodles and sliced almonds. This should take 5-7 minutes or just until the almonds are lightly golden and fragrant. Check the almonds at the 5-minute mark to ensure they are not burning. Remove the baking sheet from the oven and set aside to cool completely while preparing the remaining salad ingredients. Reserve 1-2 tablespoons of the toasted sliced almonds to use as a garnish if desired.
To a large bowl add the green cabbage, red cabbage, matchstick carrots and green onions, cooled ramen noodles and sliced almonds.
5 cups thinly sliced green cabbage , 1½ cups thinly sliced red cabbage , 1 cup matchstick carrots, ½ cup sliced green onions
Pour the prepared dressing over all the salad ingredients then toss to evenly combine all the salad ingredients and evenly coat the vegetables with the dressing.
Transfer the ramen noodle salad to a serving bowl and garnish with the reserved toasted sliced almonds and additional sliced green onions if desired before serving.

Notes

Storage:

Best enjoyed fresh: The salad has the best texture right after it’s assembled, while the noodles are still crisp.
Prep ahead smartly: Store the dressing and salad ingredients separately in the fridge, then toss together just before serving.
Limit leftovers: Once dressed, the noodles will soften over time; try to enjoy any leftovers within 1 day for the best taste and texture.

Tips:

For the crunchiest texture, wait to add the dressing until just before serving.
Break the ramen noodles in the bag using your hands or a rolling pin, but don’t crush them too small; you want bite-sized pieces for the best crunch.
Add red pepper flakes to the dressing if you like a little heat.
Add protein to bulk up the salad by tossing in grilled chicken, shrimp, steak, or tofu for a more filling meal.

Nutrition