This hearty ramen noodle salad is full of cabbage, carrots, crunchy ramen noodles, green onions and almonds, all tossed in an oriental dressing. The perfect make-ahead salad to feed a crowd.
Ramen noodle salad is a classic dish that’s a welcome addition to any party. It’s simple to put together and people always beg me for the recipe!
In my opinion, the best salads have a variety of flavors, colors and textures. This ramen noodle salad, for example, has the perfect mix of textures due to the almonds and ramen noodles. Those crunchy ramen noodles mixing with the fresh and snappy vegetables make for the perfect side dish.
HOW DO YOU MAKE RAMEN NOODLE SALAD?
To make ramen noodle salad, you’ll put fresh carrots, shredded cabbage, green onion, ramen noodles, and almonds in a bowl. I use both purple and green cabbage because it looks so much more appealing with all the bright colors. Next, whisk together a sweet and tangy mixture of vegetable oil, rice vinegar, sugar, and the seasoning packets from your ramen noodles. Pour the dressing over your veggies, toss to mix well, and you’ve got the perfect side dish!
If you don’t want to chop up your own cabbage and carrots, I don’t blame you! Feel free to grab a bag of pre-shredded carrots and a bag of coleslaw mix to make life easier. This saves a ton of time on prep work which is great if you want to toss this salad together in a hurry.
One of the perks of this oriental ramen noodle salad is being able to easily adjust the flavor without changing up the ingredients. I like to use chicken flavored ramen noodles but you can use any flavor you would like. If you don’t have green onions on hand, cilantro is a great substitute. Sometimes I like to add other ingredients to this salad like thinly sliced snow peas or red bell pepper. I’ve even seen ramen noodle salad made with sunflower seeds instead of almonds.
ARE RAMEN NOODLES HEALTHY FOR YOU?
Ramen noodles aren’t the healthiest option when it comes to food. They’re often fried in oil and the seasoning packets can be high in sodium. However, they have a great crunch to them that adds so much flavor and texture to any salad. The ramen noodles straight from the package are pleasantly crunchy, but will soften a bit when tossed with the dressing.
CAN RAMEN NOODLE SALAD BE A MAIN DISH?
Most dishes can be transformed into a full dinner. Salads are the best for this because they’re already full of veggies. To make this ramen noodle cabbage salad a main course, you can add grilled chicken, shrimp, or even cubes of tofu.
There’s nothing more satisfying than a good salad on a hot day. They’re so refreshing and contain all the best nutrients your body needs to keep pushing through the summer. I make this salad often and have no doubt I’ll be making it again soon!
MORE SALAD RECIPES YOU’LL LOVE
- Cucumber Tomato Salad
- Black Bean and Corn Salad
- Chickpea Salad with Avocado
- BBQ Chicken Salad
- Antipasto Salad
Ramen Noodle Salad Video
Ramen Noodle Salad
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 packages ramen noodles noodles broken into chunks, seasoning packets reserved
- 1/2 cup sliced green onions
- 1/2 cup toasted slivered almonds
- 1/2 cup vegetable oil
- 1/3 cup rice vinegar
- 2 tablespoons sugar
Instructions
- Place the cabbages, carrots, ramen noodles, green onions and almonds in a large bowl.
- In a small bowl, whisk together the vegetable oil, rice vinegar, sugar and ramen noodle seasoning packets.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Serve immediately, or cover and store in the fridge for up to 8 hours before serving.
yo-yo says
i got this recipe 30 years ago when my kids were in grade school. it was instantly nominated for the best salad in my recipe box. i no longer use ramen, add sunflower seeds as well as almonds and stuff it into pita halves for a delicious lunch the next day. or the next. without the ramen it lasts longer in the fridge. i also usually use napa and slice it myself, but bags of ready to use cabbage work really well when you’re tired or in a hurry. great salad.
gina says
Can you please tell me what is the serving size for this recipe. I know it says serves 8 but no serving size for the calorie count.
Thank you
Sara says
It’s 1 1/2 cups!
Jo says
Goggled what to do with some Ramen I had and so happy to find this delicious recipe.
Rachael says
I love this salad. We get green cabbage often in our produce box from a local farmer (CSA) and I struggle with how to use it all up. This has become my go to recipe for a delicious side. I use all green cabbage (because this what we have) and usually add bell peppers or other veggies that need to be used up. Saves great for a few days in the fridge!
Jacksgrub says
Can you substitute another vinegar for the rice vinegar? Maybe like apple cider?
Sara says
Apple cider vinegar should work although I haven’t tried it myself!
Catherine says
There is such a unique sweetness to the rice wine vinegar….my aunt uses cider vinegar but not as good.
Laurie says
You can add an additional tablespoon of sugar
gina says
Can you please tell me what is the serving size for this recipe. I know it says serves 8 but no serving size for the calorie count.
Thank you
Marie says
Do you use the seasoning packet for the chicken ranen or just the noodles?
Sara says
The seasoning packets go in the dressing!
Mary says
I added mandarin oranges and dried cranberries to this salad for a winter holiday party. Gone in minutes…
Deb says
Easy and delicious!
Kimberly says
This salad is such a great starting point. I started with this exact recipe. Then, I started playing. I ended up subbing 1/2 broccoli slaw for the coleslaw type ingredients. I also add English cucumbers, red bell peppers, apple, and edamame. I use cashews, sunflower seeds, and sesame seeds instead of almonds. I also add chili garlic paste to the dressing. I make extra dressing too, in case it gets dry. This recipe is really great, and you can be creative and have fun with it. You can add chicken and shrimp and your favorite veggies. Thanks so much for the inspiration!
Jill Hollowell says
Can I sub vegetable oil for avocado or olive oil for a little healthier version?
Sara says
Yes that’s fine!
Jennifer L Glick says
How long can it be refrigerated for? I am planning to use it with lunch all week
Sara says
This is best eaten within 2-3 days as the cabbage will start to wilt after that!
Kimberly says
We eat it for about four days. After that, the noodles get swollen and it’s not great anymore. It is usually gone by then though.
Amy says
When the noodles loose their crunch, I use this as a start for stir fry. I may add other veggies or meat , or not.
Merrillee Taylor says
I had it in the refrigerator for 5 days eating it every day and it was just as good on the 5th day
M says
Do you cook the noodles?
Sara says
No, they soften in the dressing
Lisa Swales says
I was wondering the same thing! Aren’t the noodles hard lol
Sara says
They soften in the dressing!
Louise says
They add a great crunch to the salad!
Alexis Brady says
Just fantastic! I reduce the oil and add red bell pepper, otherwise it’s exact to recipe. Everyone I’ve made it for loves it!!
Tracy says
What flavor of ramen noodles? Thank you
Sara says
I typically use chicken!
Kimberly says
I have tried several kinds, and chicken has been the best. The Oriental gave it a really strong ginger flavor, which I am not a fan of. Beef was not great. Chicken seems to work the best.
julie richman says
I bake the ramen noodles and chopped almonds in 325 oven for 10 or until golden. Makes them nice & crunchy