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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Khushboo
This is a great salad and so easy to make. Thanks for sharing the recipe.
Jasmine Martin
I never would have thought about making a ramen salad, but this definitely looks delicious. I may have to make this for my family soon!
Yeah Lifestyle
Such a great salad. This is one I could eat quite frequently. Next time I am going to add a couple cups of cooked chicken.
Tammy
Ramen salads are so fun to make and yours looks so colourful and delicious too! It’s a quick and easy way to get a veg on the table and get the fussy eaters to enjoy their salads too.
Kat
This recipe is an amazing idea for our family dinner this weekend! Looks very simple and delicious to make. Thanks for the share!
Beth Pierce
You are most welcome! Enjoy!
Talya Stone
Love this idea! I do love a ramen but love the idea of using it as inspiration for a salad too.
Everything Enchanting
The salad looks so healthy and delicious ❤️. I love Ramen noodles (cooked one) but I am going to try this salad recipe now. I am sure my family would love this dish😍.
Czhyonne
This kind of recipe is so new to me!! If the taste is as good as it looks, I’m in!!
Pam
Oh Yum! I do love my ramen noodles but never made them into a salad and this looks absolutely delicious as well. I can’t wait to try making this
Marysa
This is a great idea for a salad. And it is so easily customizable depending on everyone’s tastes.
Beth Pierce
So true!
Kevin
This was absolutely delicious! We loved it. We used fresh cherry tomatoes from my garden. It was light and refreshing for these hot summer days.
Tammy
Ramen salads are so much fun and perfect for picnics and cookouts. The family loves them! Yours looks so good and pretty with all the colors!
Risa Lopez
It looks so good and is easy to make! I will save this salad recipe and try the recipe this weekend. Thank you for sharing this!
Jasmine Hewitt
This sounds so interesting! I need to try it myself sometime
Stephanie
I’ve used ramen noodles in another salad before and was surprised at how much I liked that crunch! I can’t wait to try this one, especially the homemade dressing.
Beth Pierce
Thanks Stephanie! Enjoy!!
Cindy
We call this silage in our house. Slight modifications. Nappa cabbage instead of regular cabbage and the Ramen we toast till brown with sunflowerseeds for a super nutty crunch. And add soy sauce to the sauce. So wonderful. And stays crunchy for 3 to 4 days.
Sarah
This so good! We had it as a light meal and added mandarin oranges and was glad I did. I also added some lemon juice to the dressing. We will definitely have this again.
Beth Pierce
Thanks Sarah! So glad that you liked it!