• Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Dinner at the Zoo

  • All Recipes
  • Dinner
  • Appetizers
  • Dessert
  • One Pot Meals
  • Slow Cooker
  • Asian Food

Home » Salads » Ramen Noodle Salad

June 26, 2018 By Sara 41 Comments

Ramen Noodle Salad

Jump to Recipe Print Recipe

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!

Ramen Noodle Salad Recipe | Oriental Salad | Asian Salad | Ramen Noodle Cabbage Salad #ramennoodles #salad #cabbagesalad #salad #dinneratthezoo Ramen Noodle Salad Recipe | Oriental Salad | Asian Salad | Ramen Noodle Cabbage Salad #ramennoodles #salad #cabbagesalad #salad #dinneratthezoo

A bowl of ramen noodle salad with cabbage, noodles, green onions and almonds.

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!

Shredded cabbage, broken up ramen noodles, shredded carrots, almonds and green onions in a bowl.

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.

Cabbage, ramen noodles, green onions and carrots in a bowl, drizzled with dressing.

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.

Ramen noodle salad with tongs scooping it out.

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.

Ramen noodle salad full of shredded cabbage, sliced almonds, carrots and green onions.

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

A bowl of ramen noodle salad with cabbage, noodles, green onions and almonds.
Print Pin
5 from 17 votes

Ramen Noodle Salad

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.
Course Salad
Cuisine Asian
Keyword oriental salad, ramen noodle cabbage salad, ramen noodle salad
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 8
Calories 284kcal
Author Sara Welch

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.

Nutrition

Calories: 284kcal | Carbohydrates: 23g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Sodium: 456mg | Potassium: 250mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2955IU | Vitamin C: 26.4mg | Calcium: 53mg | Iron: 1.5mg

Filed Under: Asian Food, Salads, Side Dishes Tagged With: Cabbage, Carrots

Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

« Cheeseburger Pasta
Blueberry Smoothie »

Comments

  1. Deb says

    November 2, 2019 at 8:32 pm

    5 stars
    Easy and delicious!

    Reply
  2. Kimberly says

    September 16, 2019 at 4:41 pm

    5 stars
    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!

    Reply
  3. Jill Hollowell says

    August 26, 2019 at 9:40 am

    Can I sub vegetable oil for avocado or olive oil for a little healthier version?

    Reply
    • Sara says

      August 26, 2019 at 8:44 pm

      Yes that’s fine!

      Reply
  4. Jennifer L Glick says

    August 17, 2019 at 3:09 pm

    How long can it be refrigerated for? I am planning to use it with lunch all week

    Reply
    • Sara says

      August 18, 2019 at 7:36 am

      This is best eaten within 2-3 days as the cabbage will start to wilt after that!

      Reply
    • Kimberly says

      September 16, 2019 at 4:42 pm

      5 stars
      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.

      Reply
      • Amy says

        November 12, 2019 at 5:08 pm

        When the noodles loose their crunch, I use this as a start for stir fry. I may add other veggies or meat , or not.

        Reply
  5. M says

    July 14, 2019 at 10:37 am

    Do you cook the noodles?

    Reply
    • Sara says

      July 14, 2019 at 10:48 am

      No, they soften in the dressing

      Reply
  6. Alexis Brady says

    May 24, 2019 at 7:33 pm

    5 stars
    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!!

    Reply
  7. Tracy says

    February 26, 2019 at 7:51 pm

    What flavor of ramen noodles? Thank you

    Reply
    • Sara says

      February 26, 2019 at 9:06 pm

      I typically use chicken!

      Reply
      • Kimberly says

        September 16, 2019 at 4:44 pm

        5 stars
        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.

        Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *


With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More
category category category category category category category

Categories

Sites I am featured In
PRIVACY POLICY © Sara Welch and Dinner at the Zoo® LLC, 2015-2018.
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About Me
  • Contact Me
  • All Recipes
  • Dinner
  • Appetizers
  • Dessert
  • One Pot Meals
  • Slow Cooker
  • Asian Food