Ramen Noodle Salad Recipe

This best Ramen Noodle Salad recipe is a cold, crunchy salad with a sweet and tasty homemade dressing. Made in just ten minutes!

This Ramen Noodle Salad is an easy recipe that is always the first to go at potlucks or gatherings. It’s also as delicious as it is easy to make. We love this recipe, because it’s both savory and sweet.

Ramen Noodle Salad Recipe

Friends, we recently served this salad at a barbecue we attended, and everyone asked for the recipe. I mean, who doesn’t love a good Asian salad? You may have already tried my Asian Chicken Cranberry Salad with mandarin oranges. So good!

Gather these Ingredients

This salad is great for summer picnics, too. So let’s get started with these easy ingredients:

• Butter
• Ramen noodles (remove the seasoning packet)
• Slivered almonds (we like to toast them first)
• Sesame seeds
• Napa cabbage
• Red cabbage
• Green onions
• Mandarin oranges

Here’s what you need for the ramen salad dressing:

• Olive oil
• Plain white vinegar (or white balsamic)
• White sugar (or honey)
• Soy sauce (or coconut aminos)

This is one of our favorite ramen salads!

How do you make a ramen salad (and keep it from getting soggy?)

1. Make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar, and shake until the sugar has dissolved. Set aside.
2. In a large skillet, melt the butter. Crush the ramen noodles while still inside the package. Remove the seasoning packet and set aside (you do not need it for this recipe). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
3. Saute the mixture until the noodles are golden brown. Remove to a plate and allow to cool.
4. Shred the two kinds of cabbage and combine with the green onions in a large mixing bowl. Add the noodle mixture.
5. Pour the dressing over the salad and toss well to combine right before serving.

Add the drained mandarin oranges on top and serve immediately.

What do you serve with ramen salad?

One Pan Barbecue Sauce Chicken Thighs

Bacon Corn Salad

Avocado Pine Nut Salad

How to make garlic bread with regular bread

Dessert: Best Blueberry Galette

Tips and substitutions:

• You can adjust the flavor by adding in the seasoning packet if you want more spice.
• Green onions can be replaced with cilantro.
• Mix up the nuts: Add toasted pecans, walnuts, or even pistachios.
• Add more veggies like snow peas (chopped), carrots, and bell peppers.
• Add seeds: We LOVE sunflower seeds in this salad.
• Add golden raisins or cranberries for more sweetness.
• Make this salad and bring to a potluck, but do NOT toss it until right before you’re ready to serve. Otherwise the salad will become soggy.
• Make it a main dish: Add chicken!

So many great options.

ENJOY!

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Ramen Noodle Salad Recipe

This Best Ramen Noodle Salad recipe is a cold, crunchy salad with a sweet and tasty homemade dressing. Made in just ten minutes!

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Yield: 8

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Ingredients

 

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Salad:

• 2 Tbsp butter
• 3 ounce package ramen noodles, seasoning packet removed
• ½ cup slivered almonds
• 3 Tbsp sesame seeds
• 1 ½ lbs Napa cabbage, about 8 cups shredded
• ½ pound red cabbage, shredded (about 2 cups)
• 1 bunch green onions, sliced thin, about 1/2 cup
• 1 can mandarin oranges, drained

Dressing:

• ½ cup light flavored olive oil
• ¼ cup plain white vinegar
• ½ cup white sugar
• 2 Tbsp low-sodium soy sauce

Instructions

 

• Make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved. Set aside.
• In a large skillet, melt the butter. Crush the ramen noodles while still inside the package. Remove the seasoning packet and set aside (you do not need it for this recipe). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
• Saute the mixture until the noodles are golden brown. Remove to a plate and allow to cool.
• Shred the two kinds of cabbage and combine with the green onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine.
• Add the drained mandarin oranges on top and serve immediately.

Notes

Make this salad and bring to a potluck, but do NOT toss the salad until right before you’re ready to serve. Otherwise the salad will become soggy.

Cuisine: American

Course: Salad

Author: Sandy / Reluctant Entertainer

Calories: 287kcal, Carbohydrates: 23g, Protein: 4g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 185mg, Potassium: 397mg, Fiber: 3g, Sugar: 18g, Vitamin A: 1098IU, Vitamin C: 50mg, Calcium: 133mg, Iron: 1mg

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