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.

Ramen Noodle Salad

green cabbage

red cabbage

carrots

noodles

green onions

almonds

vegetable oil

rice vinegar

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.

https://content.jwplatform.com/videos/ujsmvDPa.mp4

Sweet, tangy, crunchy ramen noodle and cabbage salad is a great side dish for potlucks or a weeknight dinner any day of the week.

butter

sesame seeds

lbs Napa cabbage, about 8-10 cups shredded

green onions, sliced thin, about 1/2 cup

olive oil

plain white vinegar

white sugar

soy sauce

To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.

Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use).&nbsp; Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.

Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.

Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.

<p><em>This Peanut Noodle Salad with Satay Tempeh features chewy noodles, veggies and crispy tempeh all tossed in a mega flavourful peanut sauce. Fresh &amp; delicious!</em></p>

Peanut Noodle Salad with Satay Tempeh

oz tempeh (224 grams)

portion of satay marinade

english cucumber, thinly sliced (150 grams)

bell pepper, thinly sliced (175 grams)

peanut sauce

cilantro

Air Fryer Method: Pre-heat air fryer at 375 F. Add tempeh pieces to basket and air fry for 7 minutes. Shake the basket or flip the tempeh and air fry for another 5-7 minutes or until crispy. 

Oven Baked Method: Pre-heat oven to 400 F. Add tempeh to silpat or parchment lined baking tray and bake for 12 minutes. Scatter and flip the tempeh pieces and bake for another 10 minutes or until crispy.

While the tempeh is cooking, bring a pot of water to a boil. Cook noodles following manufactures directions. Once noodles are cooked, drain the water and add them to a bowl of cold water to stop them from over cooking. During this time, prepare and slice the veggies. 

Add ramen noodles, veggies and peanut sauce to a bowl and toss until everything is coated in the sauce. Add tempeh pieces and give it another quick toss. 

Serve with cilantro, sliced green onions, sesame seeds and lime juice and enjoy!

This Cabbage Ramen Noodle Salad is a lightened up and healthier version of a popular crowd favorite.  Cabbage, edamame, carrots, almonds, and crunchy ramen noodles come together to make this salad full of nutrition and flavor!

Cabbage Ramen Noodle Salad

Tbsp. agave nectar

Tbsp. Braggs liquid aminos (or soy sauce)

Tbsp. Sesame oil (optional)

garlic (minced)

red pepper flakes

scallions (chopped)

edamame

3-oz packets ramen noodles (without the seasoning packet)

Measure and mix together oil, rice vinegar, agave nectar, red pepper flakes, minced garlic, and Bragg&#039;s liquid aminos (or sub soy sauce) to create the Asian style dressing and set aside.

Toast slivered almonds in a dry pan for 2-3 minutes, or until toasted, fragrant, and golden.

Chop up your cabbage and other veggies (or just buy a 16 oz. pre-shredded coleslaw mix if you prefer!).  Add thawed shelled edamame and slivered almonds.  Toss to combine.

Add the dressing and mix well. If you want to prep ahead, refrigerate for up to 24 hours.

Just before serving, add broken pieces of ramen noodles, and toss well to coat. Garnish with sesame seeds or any optional extras.  Enjoy! 

Asian salad with ramen noodles combines a variety of tastes and textures and makes enough to feed a crowd! With a soy vinaigrette dressing, it&#x27;s sure to please everyone.

Asian Salad

raw, unsalted sunflower seeds

carrot ((1 large carrot))

onions

bean sprouts

(3.5 ounce) wonton strips ((about 2 cups))

olive oil ((or vegetable oil))

½ tablespoons vinegar

black pepper

¼ teaspoon toasted sesame oil, (or to taste, optional)

flavor packet from instant noodles

Preheat the oven to 350ºF. Spread sesame seeds, almonds, and sunflower seeds on a large baking pan. Bake the seeds and almonds for about 10 minutes or until golden brown. Watch closely near the end of the baking time as they can burn quickly. Remove from baking pan, spreading on a plate to cool completely. Don’t leave them in the pan because they will continue to brown. (See note for toasting nuts in skillet.)

Remove flavor packet from ramen noodle package, set aside. Crush noodles into bite size pieces using your hands.

In a very large mixing bowl, combine the cabbage, carrot, green onion, and bean sprouts. 

Make the dressing in a jar or small bowl. Add olive oil, sugar, soy sauce, vinegar, salt, pepper, sesame oil, and flavor packet from the noodles to bowl or container. If using a bowl, whisk ingredients together thoroughly. If using a jar, shake ingredients until well combined. Make sure the oil and vinegar are mixed together well and not separated. 

When you are ready to serve, pour the dressing over the salad and use salad tongs to combine. Stir in wonton strips, crushed ramen noodles, seeds and almonds. Serve immediately.

https://embed.mediavine.com/videos/vbezye6x4eehzfftn6yg

Asian salad with ramen noodles combines a variety of tastes and textures and makes enough to feed a crowd! With a soy vinaigrette dressing, it’s sure to please everyone.

Sesame Ramen Noodle Salad Recipe is a no cook pasta salad recipe. Ramen noodles soften in a sesame ginger dressing and then combine with cole slaw mix, radishes, scallions and cilantro for an Asian inspired noodle salad.

Sesame Ramen Noodle Salad Recipe

rice wine vinegar

water

Tbs. toasted sesame oil

Tbs. honey

Tbs. ginger

cole slaw mix

radishes

scallions

cilantro leaves

Whisk soy sauce, vinegar, water, sesame oil, honey and minced ginger together until blended.

Sesame Ginger Dressing

Combine dressing and uncooked ramen noodles and toss to coat. Let stand until ramen have begun to soften and absorb most of the dressing, at least 1 hour, stirring occasionally.

Toss softened noodles, cole slaw mix, radishes, scallion and cilantro.

Serve immediately or refrigerate until ready to serve.

Ramen Noodle Salad is a potluck favorite! Crisp cabbage, bean sprouts, shredded carrots and ramen noodles.

purple cabbage

red pepper

green onions (sliced)

ramen noodles (seasonings reserved for dressing)

seasoned rice vinegar

white vinegar

sesame oil

seasoning from ramen packages

In a large bowl, add green &amp; purple cabbage, carrots, bean sprouts, red pepper &amp; green onions. Break up the ramen noodles and add them (uncooked) to the cabbage mixture.

In a separate bowl, whisk together all dressing ingredients. Pour over ramen mixture and toss to combine. Top with sesame seeds and refrigerate at least 2 hours before serving.

Crunchy cabbage, bouncy noodles, and spicy kimchi combine to make this hearty and tasty salad! It's also vegan, gluten-free, and ready in 20 minutes. 

Cooked Ramen Noodle Salad with Kimchi 

ramen noodles, gluten-free

Napa cabbage, finely chopped (about 6 cups)

carrots,

green onions, thinly sliced

kimchi, roughly chopped

low-sodium tamari

sesame oil or 2 tablespoons tahini

Bring a large pot of water to a boil and cook the ramen noodles according to their package instructions. Drain and rinse the noodles with cold water, to prevent them from sticking.

In the meantime, wash and prep the carrots, green onions, kimchi, and garlic. Thinly slice the green portion of the Napa cabbage, reserving the tougher white portion to use in soups, stews, or stir frys.

Add the garlic, tamari, and sesame oil or tahini to the bottom of a large bowl and whisk together. Add the cabbage, carrot, green onion, kimchi, cooked ramen noodles, and 3 tablespoons of toasted sesame seeds to the bowl; mix well, until all ingredients are evenly distributed.

Divide onto serving plates and top with the remaining sesame seeds.

Tastes very good. My family loved it. Will definitely make it again.

Made it...loved it. I used romaine lettuce as the supply of Napa cabbage is sparse &amp; costly in my area. Also topped with some crispy baked tofu.

https://content.jwplatform.com/videos/9AVV5Ek0.mp4

Crunchy cabbage, bouncy noodles, and spicy kimchi combine to make this hearty and tasty salad! It’s also vegan, gluten-free, and ready in 20 minutes.

Kimchi Ramen Salad

This traditional ramen noodle salad is a quick and simple recipe that makes a delicious, healthy lunch or side dish for a potluck. It is made in less than 15 minutes, with a homemade oriental dressing.

Beef Ramen Noodles

coleslaw (pre-cut)

2.25 oz slivered almonds

sunflower seeds (toasted)

pkg. Ramen Beef Seasoning Packet

Cup vinegar

Prep:  Open the ramen noodles and set aside the seasoning packet.  Break up the noodles and toast with the almonds for about 10 minutes in a 350˚ F oven.  Toss half way through.  Let cool completely.

Dressing:  Whisk together all the salad dressing ingredients together in a small bowl

Combine:  Toss together all ingredients including the dressing.  Serve.

This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.

neutral salad oil* (0.16)

rice vinegar (0.60)

Tbsp honey (0.50)

soy sauce (0.04)

tsp ground ginger (0.10)

garlic powder (0.02)

tsp toasted sesame oil (0.10)

cabbage (1.10)

carrot (0.14)

green onions (0.45)

instant ramen (0.39)

almonds (0.73)

chicken (4.00)

Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.

Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).

Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

Crunchy vegetables and a savory sesame-soy sauce combine with Instant ramen in this nutritious and flavorful chilled salad.

Cold Ramen Noodle Salad

Instant ramen (see note

savoy cabbage (see note

matchstick carrots

edamame (mukimame) (thawed)

sriracha, (optional)

sesame oil (more as needed

unsalted cashews

honey

black vinegar (see note

Cook the ramen noodles according to package instructions, but do not add the seasoning packets! Drain and rinse under cool running water to quickly chill the noodles. Toss with a drizzle of toasted sesame oil and set aside.

To make the sesame-cashew crunch, heat a small skillet over medium heat. Add the toasted sesame oil, cashews, and sesame seeds. Toast for 4 to 5 minutes, stirring occasionally, until golden.

Stir in the honey. Reduce heat to medium-low so that it is only gently bubbling. Simmer for just another minute. Use a spatula to spread the cashews and sesame seeds onto a plate in a thin layer. Refrigerate for at least 10 minutes. This makes it easier to crumble. *See note #4*

Whisk together the sesame soy dressing ingredients in a small jar or bowl. Taste the dressing and adjust the ingredients to taste.

To make one large salad: Assemble the salad in a large bowl. Toss the ramen noodles with the dressing, then stir in the shredded cabbage, carrots, edamame, green onions, crumbled sesame-cashew crunch, and optional sriracha Cover and chill for an hour before serving. (When I make this recipe for myself I just eat it immediately without chilling)

To make mason jar salads: Divide the ingredients between 4 quart-sized mason jars and layer bottom to top: dressing, cabbage, carrots, edamame, noodles, green onions, and sesame crunch topping. Shake the jars to toss the salad before eating.

This salad was just ok…disappointing lack of flavor though I liked the selection of ingredients. I couldn’t find black vinegar anywhere, so maybe that was key? In the directions for making the sesame cashew crunch there needs to be a sentence about oiling the plate or using parchment paper. I should have known better, but I did neither and the cashew part was “super glued” to the plate—wouldn’t chip or scrape off without a HUGE battle and mess. I really wanted to like it 🫤

This Ramen Noodle Salad recipe is easy to make with a delicious homemade dressing, crispy cabbage, mandarin oranges, and more!

(3 oz.) packages Ramen noodles (chicken flavor)

edamame (I use frozen beans, (not pods).)

green cabbage (shredded)

red cabbage (shredded)

carrots (julienned)

mandarin oranges (drained and patted dry)

peanut oil (can sub avocado, vegetable, or canola oil)

rice vinegar (can sub white vinegar)

ramen seasoning packets

garlic powder

ginger

Preheat oven to 350° F.

Combine the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.

Break the ramen noodles into chunks of varying bite sizes and place them on a baking dish along with the slivered almonds. (If your almonds are already toasted, no need to bake them.)

Bake for 10-15 minutes, until toasted. (Mine are done at 13.) Set aside and let cool.

Run the frozen edamame under cool water until thawed. Transfer to a paper towel and pat dry.

Transfer cooled ramen/almonds to a large bowl along with remaining salad ingredients. Drizzle with dressing. Use kitchen tongs and toss to coat.

Chill for 2-3 hours before serving. See notes for longer make-ahead instructions.

This recipe is SO GOOD!!! I make it all summer long, I've already made it three times this spring. The dressing is addicting! I definitely recommend trying it.

I live alone and the one thing I ALWAYS have on-hand is Ramen noodles! I've never baked them before that's for sure; but it came out so toasty and crunchy-absolutely delicious!!! Of course I ate the entire first package of noodles right when they came out of the oven. I thought I was going to taste test them and I couldn't stop! I was able to chop the rest of the ingredients while the second pack was in the oven.  This salad is wonderful. There's so many fun options to crunch on. This is something I can make for myself often and it is absolutely delicious, not to mention- healthy! The dressing puts it at restaurant quality for sure. I had chicken in mine and I feel so full and satisfied. Thank you!

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Top Tags

Ramen Noodle Salad

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The most viewed ramen noodle salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine