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!

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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.


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.


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.


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!


Ramen Noodle Salad Video

5 from 146 votes

Ramen Noodle Salad

AuthorSara Welch
A bowl of ramen noodle salad with cabbage, noodles, green onions and almonds.
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.
Prep Time15 minutes
Cook Time1 minute
Total Time16 minutes
Course Salad
Cuisine Asian
Serves 8


  • 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


  • 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.


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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5 from 146 votes (111 ratings without comment)

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Recipe Rating


  1. 5 stars
    I make this often and have for several years. My noodles are never ‘crunchy’ as I assemble and put in the refrigerator for at least a couple hours before serving for flavors to mingle.I do used sunflower seeds instead of almonds. Personal preference. I lost my recipe card for this so I copied yours thanks.

  2. Love this salad! I did add about a tablespoon of sesame oil and about the same of ginger paste to the dressing. Also only used one seasoning packet; trying to lower the sodium content. Also for convenience, used 2 bags of coleslaw cabbage.

  3. How far in advance can I make this? Example: I making a lunch tomorrow for a get together can I make today?

    1. I make this all the time gif work gatherings. I put everything in the bowl. And bring the dressing separate and add just before serving. Toss and always works out fine. I break up the noodles and leave on top and mix in with the dressing. Hope that helps.

  4. The salad has been a long-time staple in our house. To save time I grabbed three large bags of coleslaw mix! Everything else remains the same. I adjust the sauce as needed. Tastes great!

      1. Make the dressing, keep in a little mason jar, toss the veggies and keep in a big ziploc, keep the noods and almonds separate in another ziploc and dump it all together just before serving 🙂
        We do this all the time on the boat!

  5. We’ve been making this recipe for years and have tweaked it a bit over that timeframe to make it our own.
    We substitute the vegetable oil for a light olive oil or even sesame oil at times.
    We also add fresh bean sprouts and water chestnuts plus cooked and diced chicken breast that’s been seasoned slightly with s&p and granulated garlic.
    We mix everything at will and then taste test to see if we want to add more rice vinegar and/or low sodium soy sauce as the salad gets tastier as it marinate in the sauce and seasonings.
    It males a great meal all by itself with the chicken. Our WHOLE family LOVES it.
    Oh, and if you use the season packets, roast chicken is great but the oriental Ramen packet works also. Sometimes we will do both, depending on how big of a dish we’re making which is usually enough to feed an army and it never lasts long. Lol

  6. My son has a severe nut allergy so I will be omitting the almonds. Is it crunchy enough without them? Any substitute ideas?

    1. It should be fine without the almonds! If he can eat sunflower seeds those would be a good substitute.

  7. Can I not use the seasoning packet? I use to make something like this for a school cafe sounds about the same but no season packs

  8. I just made this for the second time this week! The first time we ate it all up in one meal – it’s that good. I use a cabbage/carrot mixed bag from Trader Joe’s and it makes it super easy. I can put it together in 5 minutes. My kid loves it too!

  9. 5 stars
    I’ve been wanting to make this dish for years now and I finally did after finding this recipe and it was delicious! Thank you! I will definitely be making this again.

  10. 5 stars
    Add 1-2 teaspoons, of sesame oil, to the dressing! It makes all the difference, in the world!!
    I’ve also added, cooked chicken breasts; if you wanted to make a meal out of it, delicious!

    1. 5 stars
      I add 1-2 tbls more of rice vinegar to give it a kick…also, I buy the big bags of coleslaw cabbage (with red cabbage & carrots) from Sam’s Club. Then I add cooked chicken breasts cut into small slivers and a can (drained) of mandarin oranges. I brought it to work, and now I’m the “salad whisperer”.