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Home » Salads » Ramen Noodle Salad

Published: June 26, 2018 Last Modified: March 20, 2019 By Sara 91 Comments

Ramen Noodle Salad

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

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.
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5 from 44 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
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
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Filed Under: Asian Food, Salads, Side Dishes

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    Comments

    1. Lainie says

      July 11, 2021 at 4:57 pm

      5 stars
      I added raisins, cooked crumbled bacon, and slivers of bell pepper. Yum!

      Reply
    2. Barbykue says

      April 16, 2021 at 9:12 am

      5 stars
      I loved this!

      Reply
    3. Elena says

      March 13, 2021 at 3:14 pm

      Hi. Can I substitute napa cabbage for cabbage? I dont have green or red cabbage on hand but have napa? Thanks.

      Reply
      • Sara says

        March 13, 2021 at 5:31 pm

        Yes that’s fine!

        Reply
    4. Donna says

      November 30, 2020 at 8:21 am

      5 stars
      Oh, and I forgot to rate. This is excellent!

      Reply
    5. Donna says

      November 30, 2020 at 8:20 am

      I am wondering how much the dressing needs modifying for a group of 60 people – any idea? This is one of my favourite salads!

      Reply
      • Sara says

        November 30, 2020 at 8:45 pm

        You can increase the number of servings in the recipe card and the ingredient amounts will automatically recalculate!

        Reply
      • Nancy says

        December 9, 2020 at 1:15 pm

        5 stars
        Love this recipe, made this for the girls at work and they loved this.

        Reply
    6. Kathy Compolongo says

      August 28, 2020 at 12:26 pm

      I can not find the oriental ramen only chicken beef and shrimp I have always used the oriental /guess you no longer make it
      the salad always has a different taste without the oriental flavor pack.

      Reply
      • Sara says

        August 28, 2020 at 4:09 pm

        I typically use the chicken ramen!

        Reply
      • sue says

        October 14, 2020 at 7:47 pm

        I think the Oriental is now “Soy Sauce” I don’t know if it’s different – probably changed because it is taboo to make any reference to ethnicity. Some people object to the use of the term and it’s probably too general a term anyway. But, the Soy Sauce package is blue and so was the oriental. You can find it on Amazon if not in your grocery.

        Reply
      • Mimi Finley says

        June 25, 2021 at 5:29 pm

        They’ve changed the name from Oriental to Soy flavor. Same blue packaging. 🙂

        Reply
    7. yo-yo says

      July 28, 2020 at 4:40 am

      5 stars
      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.

      Reply
    8. gina says

      July 2, 2020 at 6:49 pm

      5 stars
      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

      Reply
      • Sara says

        July 3, 2020 at 9:48 pm

        It’s 1 1/2 cups!

        Reply
    9. Jo says

      May 18, 2020 at 4:46 pm

      5 stars
      Goggled what to do with some Ramen I had and so happy to find this delicious recipe.

      Reply
    10. Rachael says

      April 28, 2020 at 7:39 am

      5 stars
      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!

      Reply
      • Wanda says

        August 31, 2020 at 6:24 pm

        We have alot of cabbage also brown German sausage chop a head of cabbage add to is when cabbage wilts down good add 3 package of chicken Raman noodles cooked with seasoning mix and eat it’s great

        Reply
    11. Jacksgrub says

      April 1, 2020 at 1:28 pm

      Can you substitute another vinegar for the rice vinegar? Maybe like apple cider?

      Reply
      • Sara says

        April 1, 2020 at 3:13 pm

        Apple cider vinegar should work although I haven’t tried it myself!

        Reply
        • Karla Harings-post says

          November 25, 2020 at 3:04 pm

          I only use apple cider vinegar for this recipe. Very good!

          Reply
      • Catherine says

        April 29, 2020 at 2:59 pm

        5 stars
        There is such a unique sweetness to the rice wine vinegar….my aunt uses cider vinegar but not as good.

        Reply
        • Laurie says

          June 14, 2020 at 3:19 am

          You can add an additional tablespoon of sugar

          Reply
      • gina says

        July 2, 2020 at 6:45 pm

        5 stars
        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

        Reply
      • CAT says

        August 30, 2020 at 8:42 am

        5 stars
        Apple cider vinegar is all I’ve ever used as I have it on hand all the time;)

        Reply
    12. Marie says

      December 28, 2019 at 3:14 pm

      Do you use the seasoning packet for the chicken ranen or just the noodles?

      Reply
      • Sara says

        December 28, 2019 at 4:33 pm

        The seasoning packets go in the dressing!

        Reply
    13. Mary says

      December 27, 2019 at 10:32 am

      I added mandarin oranges and dried cranberries to this salad for a winter holiday party. Gone in minutes…

      Reply
    14. Deb says

      November 2, 2019 at 8:32 pm

      5 stars
      Easy and delicious!

      Reply
    15. 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
    16. 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
    17. 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
      • Merrillee Taylor says

        May 27, 2020 at 1:10 pm

        I had it in the refrigerator for 5 days eating it every day and it was just as good on the 5th day

        Reply
    18. 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
      • Lisa Swales says

        June 9, 2020 at 4:07 am

        I was wondering the same thing! Aren’t the noodles hard lol

        Reply
        • Sara says

          June 9, 2020 at 7:08 pm

          They soften in the dressing!

          Reply
        • Louise says

          June 22, 2020 at 3:00 pm

          They add a great crunch to the salad!

          Reply
    19. 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
    20. 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
          • julie richman says

            August 11, 2020 at 5:39 pm

            I bake the ramen noodles and chopped almonds in 325 oven for 10 or until golden. Makes them nice & crunchy

            Reply
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