What are the ingredients for ramen noodle salad?

Ramen noodle salad typically includes 8–10 cups of shredded Napa cabbage, a 3-ounce packet of ramen noodles (discard the seasoning), ½ cup slivered almonds, 3 tablespoons sesame seeds, 2 tablespoons butter, and a few sliced green onions. The dressing is made with ½ cup light olive oil, ¼ cup white vinegar, ½ cup sugar, and 2 tablespoons low-sodium soy sauce. Together, these ingredients deliver a crisp, flavorful, and refreshing salad that’s easy to love.

Can ramen noodle salad be made ahead of time?

Yes, but keep each component separate until just before serving. The dressing can be prepared up to a week early and stored in the fridge. Toasted noodles, almonds, and sesame seeds last 3–5 days in an airtight container, while shredded cabbage stays fresh in the refrigerator for 1–2 days. Toss everything together 15–30 minutes before serving for the ideal crunch.

What pairs well with ramen noodle salad?

This salad complements grilled meats such as chicken, beef, or salmon and pairs nicely with Asian-style mains like teriyaki chicken or Korean beef. It’s also great beside sandwiches, wraps, or soups. Its crisp texture and tangy-sweet dressing make it a flexible side for both American and Asian-inspired meals.

Can ramen noodles be used in salad without cooking the noodles?

Yes—using uncooked ramen noodles is what makes this salad unique. The noodles are crushed, then toasted in butter with almonds and sesame seeds until golden and aromatic. They stay crunchy even after mixing with the dressing, adding a satisfying texture contrast to the soft cabbage.

Ramen Noodle Salad Recipe for Perfect & Crunchy Results

Crunchy Ramen Noodle Salad

Print Recipe

A refreshing, crunchy salad featuring toasted ramen noodles, cabbage, and a sweet-tangy dressing that’s perfect for potlucks and summer gatherings.

Author: Chef Rina
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 8 servings 1x
Category: Salad
Cuisine: Asian-American

Ingredients

Scale

2 tablespoons butter
3 ounce package ramen noodles, seasoning packet removed
1/2 cup slivered almonds
3 tablespoons sesame seeds
1 1/2 lbs Napa cabbage, about 8–10 cups shredded
1 bunch green onions, sliced thin, about 1/2 cup
Dressing Ingredients
1/2 cup light flavored olive oil
1/4 cup plain white vinegar
1/2 cup white sugar
2 tablespoons low-sodium soy sauce

Instructions

Melt butter in a large skillet over medium heat. Meanwhile, crush ramen noodles inside their package and discard the seasoning packet.
Add crushed noodles, almonds, and sesame seeds to the melted butter. Sauté, stirring frequently, until golden brown. Transfer to a plate to cool.
Combine oil, vinegar, sugar, and soy sauce in a jar. Shake until sugar dissolves completely.
In a large bowl, combine shredded cabbage and sliced green onions.
Just before serving, add the cooled noodle mixture to the cabbage and pour dressing over everything. Toss well to combine.
Garnish with additional green onions and serve immediately for best texture.

Notes

For maximum crunch, keep the toasted noodle mixture separate from the cabbage and dressing until just before serving.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 8 servings
Calories: 280
Sugar: 13g
Sodium: 190mg
Fat: 19g
Saturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 4g
Cholesterol: 8mg

Keywords: ramen noodle salad, crunchy salad, cabbage salad, Asian salad, potluck salad

Find it online: https://www.joyliciousrecipes.com/ramen-noodle-salad/