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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Lesa
The vibrant colour makes me want to eat then I looked at the recipe. So easy to make with simple ingredients, I can want to try this ramen noodles salad. Want to know if it taste just as good as it looks.
Stephanie
Such a colorful and tasty ramen noodle salad. Our family really enjoyed it. Thank you!
Gerry
This is the first time I’ve encountered such a Ramen dish in salad variety! It was incredibly delicious and very healthy too! The colors really make this salad an enticing one! Loved it!
Luna S
This looks amazing! I would have never thought about adding some of these ingredients to ramen, I need to try this.
Debbie
I made this for an upcoming cookout. The crunchy was a huge hit, Every one loved it so much!
Cinny
That looks easy to make and delicious. I’m sure my household would love to eat it.
Bob
This look so good and I have tried it before. Always love the ramen with salad. Thank you for sharing this with us.
Stephanie
I’ve made other recipes with ramen noodles and kept them crunchy so knew I would love them in a salad, too. This is perfect to make in the evening and have for lunch at work the next day.
Beth Pierce
So true! Have you tried adding pine nuts, slivered almonds, or chopped walnuts?
Chloe Arnold
I ate this at a party and LOVED it! I was so excited to have the recipe and to make it at home! Your version tastes just like the one I loved!
Beth Pierce
Thanks, Chloe! So glad that you liked the ramen noodle salad. For extra crunch and flavor, toast the almond slivers or sliced almonds before adding them to the salad. It really adds great flavor to the salad.
Sienna
I can just imagine the sweetness from the honey, the kick from the garlic, and the warmth from the ginger all coming together to create a tasty side dish that would be perfect for any summer grilling occasion.
Melanie
I stumbled upon this recipe and was instantly transported back to my childhood. The combination of flavors and textures in this Ramen Noodle Salad is simply divine. I appreciate how easy it is to make and how it can be customized to fit any dietary restrictions. Bravo!
Beth Pierce
Thanks, Melanie! I am so glad that you liked it! We love it too!
MELANIE E
This was so yummy!! I do like ramen noodles but don’t really cook with them often. This was a great change from the usual ramen noodle recipes!
Pedja
I love salads and this recipe is a great suggestion for one. I don’t eat gluten so I have to substitute noodles with something. Any suggestions? The first that comes to my mind is rice.
Beth Pierce
Yes, that might work as long as the rice is not overcooked.
Antonia
I forgot to rate this in my last comment! Brilliant recipe and I would say a must-try for all those who don’t want to spend too much time cooking but do want to produce good meals!
Bryan Carey
If there is one thing we have experience eating in my home, it’s ramen! My vegetarian teenager loves it because it can be made the way she likes, free from meat. This recipe was a huge hit in my household.
Stephanie
This was delicious and gorgeous with all the colorful veggies. We enjoy a good ramen dish in my house – and this one is the best! I will make it again and again!