This crunchy Ramen Noodle Salad combines green cabbage, red cabbage, ramen noodles, green onions, carrots, and toasted almonds, all tossed in a honey garlic ginger sesame dressing.
Make a delicious, refreshing ramen noodle salad with a homemade dressing. This easy recipe is perfect for a quick lunch or potluck dish. This tasty side dish is ideal for all your summer grilling and is full of flavor from honey, garlic, and ginger.
This is one of our favorite ramen salad recipes, and we love to take it to potlucks and family reunions. If you like this recipe, try creamy pea salad, strawberry spinach salad, broccoli salad, or Asian noodle salad.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Coleslaw mix: I like to use tri-color slaw. Do not use any dressing that comes with the slaw.
- Ramen noodles: Do not cook and discard the seasoning packet.
- Carrots: Although tri-color slaw has carrots, I like adding matchstick carrots for more color and texture.
- Almonds: Slivered or sliced almonds. Or try sunflower or toasted sesame seeds if you have a nut allergy.
- Rice vinegar: Substitute apple cider vinegar or champagne vinegar.
- Grated ginger: Ginger paste works just as well as fresh ginger, and once opened, it lasts about one month in the fridge.
How to Make Ramen Noodle Salad
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, combine the olive oil, rice vinegar, honey, minced garlic, ginger, and sesame oil in a mason jar with a tight-fitting lid. Shake the dressing well to combine. Season with salt and pepper to taste.
Break up the ramen noodles and add them to a bowl with the coleslaw mix, carrots, green onions, and toasted almonds. Drizzle the salad with the dressing and toss to combine.
Preparation Tips
- Use your hands or the heavy end of a table knife or spoon to break up the noodles in the package.
- For extra crunch and flavor toast the almond slivers or sliced almonds before adding them to the salad. It adds great flavor to the salad.
- You can substitute broccoli slaw for more texture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days, but remember that the noodles will soften.
Frequently Asked Questions
You can prepare this salad up to 24 hours in advance, but if you like the crunchy texture from the ramen noodles and the toasted almonds, hold off adding them until a couple of hours before you serve. Mix the honey garlic dressing up to 48 hours in advance. Store in the refrigerator in a mason jar. Remove from the fridge for 40 minutes before drizzling on the salad. Shake well before combining with the salad.
Add grilled chicken, shrimp, salmon, or steak to make it a main dish.
Try chopped pecans, walnuts, pumpkin seeds, or sunflower seeds. They are all delicious.
More Salad Recipes
Ramen Noodle Salad
Ingredients
Ramen Salad
- 14 ounces coleslaw mix
- 2 (3 ounce) packages dry ramen noodles broken into pieces seasoning packet discarded
- 1 cup matchstick carrots
- ½ cup sliced green onions
- 1 cup slivered almonds toasted
Ramen Salad Dressing
- ½ cup olive oil
- ¼ cup rice vinegar
- 2 tablespoons honey
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- In a mason jar with a tight fitting lid combine the olive oil, rice vinegar, honey, minced garlic, ginger, and sesame oil. Shake the dressing well to combine. Season with salt and pepper to taste.
- Break up the ramen noodles and add them to a bowl with the coleslaw mix, carrots, green onions, and toasted almonds. Discard the ramen seasoning packets. Drizzle the salad with the dressing and toss to combine.
Notes
- Use your hands or the heavy end of a table knife or spoon to break up the noodles in the package.
- For extra crunch and flavor toast the almond slivers or sliced almonds before adding them to the salad. It adds great flavor to the salad.
- You can substitute broccoli slaw for more texture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days, but remember that the noodles will soften.
Nutrition
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Mary Lou
Such a great use of ramen noodles! So much flavor and texture! This is a great salad for grilled chicken or fish. Trust me on that one.
Hannah
This ramen noodle salad was pretty different yet delicious. Thanks for sharing this awesome recipe. My family loved it!
Juliet S
What an interesting twist on ramen noodles! So much flavor and so easy to make. It was a hit with my book club! Thank you for sharing.
Beth Pierce
My pleasure, Juliet!
Michelle
This is absolutely tasty! It is quickly becoming one of my favorite salads. Thanks for turning me on to this!
Beth Pierce
My pleasure, Michelle!