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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Nayna Kanabar
What a delicious and tasty Ramen Noodle salad. It is beautiful to look at with all the colored vegetables and so healthy too,
Beth Pierce
So true! We love it too!
Judy Renteria
Can you substitute something for the sesame oil?
Beth Pierce
Not really, sesame oil has a unique taste. Do you have an allergy?
Kathy
When I make this salad I keep the salad items in separate containers. Noodles, and almonds in one container. Coleslaw in another. Dressing also in a separate container. Since I’m diabetic I also substitute Splenda for the honey. It’s one of my most favorite salads. Thank you for posting it.
Beth Pierce
The pleasure is all mine, Kathy!
Sangeetha S
I love how it combines so many different flavors and textures into one dish. The honey garlic ginger sesame dressing sounds like it would be a perfect complement to the crunchy ramen noodles and veggies. Plus, it’s great to have a side dish that’s easy to transport to potlucks and family gatherings. I can’t wait to try this recipe out at my next BBQ!
Beth Pierce
Thanks! Enjoy!
Justine
This is so good! Light and filling, full of flavor – perfect for lunch or a light dinner!
Beth Pierce
So true!
TAYLER ROSS
This has been my go to salad for awhile now! So easy to throw together and everyone always asks for the recipe! Thanks for sharing it
Beth Pierce
You are most welcome, Tayler!
Kushigalu
The refreshing and delicious combo here. Thanks for sharing.
rebecca
yum! what an easy recipe. I love the dry and cooked package ramen noodles in any way.
Monique O
We couldn’t get enough of this salad. Everyone went for second servings. The fresh ginger, the garlic, all of the ingredients are so perfect together. Thank you for this wonderful recipe!
Beth Pierce
The pleasure is all mine, Monique!
Laurie Gens
how much is a serving size? 4oz, 8 oz?
Tammy
I am not fond of ginger so I made a copycat version of Applebee’s oriental chicken salad dressing, and it worked great, with many of the same ingredients. I also added grilled chicken breast to the top to make a one-bowl meal.
Beth Pierce
Thanks for the tips, Tammy!
Mary
What can you substitute for the honey to make the recipe vegan? Maple syrup?
Beth Pierce
Maple syrup or agave nectar.
dixie
I messed up 🙃 and had my husband cook the ramen noodles as I’d never had them. At least I caught on before we added them that we should NOT have cooked them…
But the salad looks wonderful! Can’t wait to try!
Thank you❣️❣️
Beth Pierce
The pleasure is all mine, Dixie!
Rae
This sounds so good. I never would of thought of using ramen in a salad. But definitely something I would try
Aurora
This is a nice fusion between ramen and salad. We loved it and will make it again. Thanks for the recipe.
Bryan
It was great and easy to make! I especially like the added almonds. It gives it texture, and who doesn’t love almonds?
Beth Pierce
I agree 100%. I love almonds!