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.
Easy Ramen Noodle Salad
Learn how to 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, and Asian noodle salad.
Ramen Noodle Salad Ingredients
For the salad, you need coleslaw mix, dry ramen noodles, carrots, green onions, and slivered almonds. For the dressing, you need olive oil, rice vinegar, honey, garlic, minced ginger, sesame oil, salt, and black pepper.
Recipe Tips
- Break up the noodles in the package using your hands or the heavy end of a table knife or spoon.
- 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.
- If pushed for time, substitute ready-to-go coleslaw mix or broccoli slaw.
- 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 to try
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 minced 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
- Break up the noodles in the package using your hands or the heavy end of a table knife or spoon.
- 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.
- If pushed for time, substitute ready-to-go coleslaw mix or broccoli slaw.
- 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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Orest Saczyk
Easy and delicious! I used kale slaw instead of cabbage slaw. Fabulous!
Beth Pierce
Thanks! So happy that you liked it!
Sandra K Adkins
what flavor ramen noodles?
Beth Pierce
Sorry about the delay. It does not matter because you are going to discard the seasoning packet.
Cheryl White
I don’t see anywhere where it says how much cabbage to use.
Beth Pierce
14 ounces coleslaw mix Scroll all the way down to the bottom for full ingredients and directions.
Stacey Gordon
Super easy to make. I cheated on the dressing and used organic Thai peanut sauce. Yummmm
Munchkin
Can you make it with a little less oil?
Beth Pierce
Yes you could go a little less with the oil but you might need to increase the vinegar and it might make it a little tangy. To me it would still taste great.
Christina
Would this work with gluten free rice/millet ramen? I’m wondering if they will be too hard?
Beth Pierce
I am not sure as I have not worked with it. Maybe the readers will chime in!
Sandra
I love everything about this salad! Packed full of flavors!
Suja MD
We had this salad recipe for dinner last night and it was amazing! Already can’t wait to make it again!
Liz
So perfect for a picnic! Love the crunch of this salad and it’s so easy to make
Dana
Amazing flavors in this one, holy moly! And I love the crunch. I could eat this every damn day.
Natalie
Beautiful salad. Looks healthy and easy to make. I’ll give this recipe a try tomorrow for lunch. Thanks for sharing.
Beth Pierce
You are most welcome Natalie!
Karen
Is the dressing sweet or savory?
Beth Pierce
A little sweet..just a tad.
Dede
Do the noodles soften up or is that the crunch, this sounds delicious
Beth Pierce
The noodles remain crunchy which makes the salad delicious. Unless of course you have leftover then they begin to soften which is also pretty good.
Jen
My grandma used to make a salad like this when I was growing up. It is delicious!! Thanks for reminding me of a great recipe.
Allyson Zea
This was so delicious and so flavorful! Thanks for the easy recipe!
Pam
Do you cook the ramen noodles first?
Beth Pierce
No you do not. They are a little crunchy in the salad and the texture with the cabbage is so good.
Erin
Thanks for the great recipe. Everyone in my family loved it. Next time I am going to toss a little toasted sesame seeds in right before serving.
Catalina
You just gave me an amazing idea for our weekend bbq party!I am sure everyone will love this salad!