Ramen Noodle Salad

Crunchy, colourful, fresh, and packed with irresistible flavour! This classic ramen noodle salad combines crisp green and red cabbage, sweet matchstick carrots, fresh green onions, crunchy ramen noodles, and a savoury homemade soy-ginger dressing.

It is an easy make-ahead salad that’s perfect for potlucks, BBQs, picnics, family gatherings, lunch, or a simple side dish. The contrast between the crunchy vegetables, crispy ramen noodles, and tangy, slightly sweet dressing makes every bite incredibly satisfying.

Ingredients

For the Salad

2 packages ramen noodles, seasoning packets discarded
5 cups finely shredded green cabbage
1½ cups finely shredded red cabbage
1 cup matchstick-cut carrots
½ cup sliced green onions
¼ cup sliced or slivered almonds, optional
¼ cup sunflower seeds, optional

For the Dressing

¼ cup low-sodium soy sauce
¼ cup seasoned rice vinegar
¾ cup mild olive oil
1½ teaspoons freshly grated ginger
1½ teaspoons freshly grated garlic
1 teaspoon toasted sesame oil
1 tablespoon honey or maple syrup, optional
½ teaspoon black pepper

Note: The original-style dressing can be quite rich because it contains ¾ cup oil. If you prefer a lighter dressing, you can reduce the olive oil to ½ cup.

Instructions

1. Prepare the Ramen Noodles

Open the ramen packages and remove the seasoning packets.

You don’t need the seasoning packets for this recipe.

Break the uncooked ramen noodles into smaller pieces using your hands. You want a mixture of small and medium crunchy pieces rather than large blocks.

For an especially crispy salad, toast the broken noodles before adding them.

To Toast the Noodles

Preheat your oven to 350°F (175°C).

Spread the broken ramen noodles on a baking sheet.

Bake for approximately 5–8 minutes, stirring once halfway through.

Watch them carefully because they can brown quickly.

Remove them from the oven and allow them to cool completely.

You can also toast the optional almonds or sunflower seeds at the same time.

2. Prepare the Cabbage

Wash the green and red cabbage thoroughly.

Remove any tough outer leaves.

Slice the cabbage into thin shreds.

If you have a food processor with a shredding attachment, you can use it to save time.

The thinner the cabbage, the easier it is to combine with the dressing.

3. Prepare the Vegetables

Add the shredded green cabbage to a large mixing bowl.

Add:

Red cabbage
Matchstick carrots
Green onions

Toss gently to distribute everything evenly.

The combination of green cabbage, purple cabbage, and orange carrots creates a beautiful, colourful salad.

4. Make the Dressing

In a separate bowl or large measuring cup, combine:

Low-sodium soy sauce
Seasoned rice vinegar
Olive oil
Freshly grated ginger
Freshly grated garlic
Sesame oil
Honey or maple syrup, if using
Black pepper

Whisk vigorously until the dressing is well combined.

Because oil and vinegar naturally separate, give the dressing another good whisk immediately before pouring it over the salad.

5. Combine the Vegetables and Dressing

Pour approximately two-thirds of the dressing over the cabbage mixture.

Toss thoroughly with salad tongs or two large spoons.

Make sure the dressing reaches the bottom of the bowl and coats the cabbage evenly.

Taste the salad.

Add more dressing if desired.

You may not need all of it depending on your preferred level of seasoning.

6. Add the Crunch

For the best texture, add the toasted ramen noodles shortly before serving.

Add the cooled ramen pieces to the dressed vegetables.

If you’re using almonds or sunflower seeds, add them now as well.

Gently toss everything together.

Don’t overmix—the goal is to keep the ramen crunchy.

7. Garnish and Serve

Sprinkle additional sliced green onions over the top.

For an extra fresh finish, add:

Fresh cilantro
Sesame seeds
A squeeze of lime juice
Extra shredded carrots

Serve immediately for maximum crunch.

Description

This ramen noodle salad is one of those recipes that look simple but deliver an incredible combination of textures and flavours.

The cabbage stays crisp and refreshing, while the ramen noodles provide a delicious crunchy contrast. Carrots add natural sweetness, red cabbage adds colour, and green onions contribute a mild onion flavour.

The homemade dressing brings everything together with savoury soy sauce, tangy rice vinegar, aromatic garlic, fresh ginger, and toasted sesame oil.

It’s especially popular at gatherings because it can be prepared in advance and assembled quickly just before serving.

Important Recipe Notes

Keep the Ramen Crunchy

The most important tip is to avoid adding the ramen noodles too early.

If they sit in the dressing for several hours, they’ll absorb moisture and lose their crunch.

For the best texture, keep the toasted ramen separate and mix it in shortly before serving.

Use Fresh Ginger

Freshly grated ginger provides a much brighter flavour than powdered ginger.

Don’t Skip the Sesame Oil

You only need a teaspoon, but it gives the dressing a distinctive toasted, nutty aroma.

Taste Before Adding Salt

Soy sauce already contains sodium, so additional salt usually isn’t necessary.

Shred the Cabbage Thinly

Thin cabbage mixes more evenly with the dressing and makes the salad easier to eat.

Optional Crunchy Additions

This salad is very easy to customise.

Try adding:

Sliced almonds
Toasted cashews
Peanuts
Sunflower seeds
Pumpkin seeds
Sesame seeds
Crispy wonton strips

Almonds are particularly delicious with the ginger-sesame dressing.

Turn It Into a Complete Meal

Although this recipe makes a fantastic side dish, you can easily turn it into a satisfying main meal.

Add:

Grilled Chicken

Slice grilled chicken breast and place it over the salad.

Shredded Rotisserie Chicken

This is an excellent shortcut for busy days.

Shrimp

Grilled or sautéed shrimp pairs beautifully with the sesame-ginger dressing.

Edamame

Add cooked shelled edamame for plant-based protein.

Tofu

Crispy baked tofu works particularly well.

Make It Spicy

If you enjoy heat, add one or more of these ingredients to the dressing:

½ teaspoon red pepper flakes
1 teaspoon sriracha
½ teaspoon chili garlic sauce
1 finely chopped red chili
A pinch of cayenne

Start with a small amount and increase according to your taste.

Make It Fresher

For a brighter flavour, add the following:

1 tablespoon fresh lime juice
1 teaspoon lime zest
Fresh cilantro
Extra green onions

Lime and ginger make a particularly delicious combination.

Should You Add Sweetener?

The seasoned rice vinegar already provides some sweetness, so honey or maple syrup is optional.

If you prefer a slightly sweeter Asian-style dressing, add 1 tablespoon honey.

For a less sweet version, leave it out.

Serving Suggestions

This salad works beautifully alongside the following:

Grilled chicken
Burgers
Grilled steak
Baked salmon
Shrimp
BBQ chicken
Teriyaki chicken
Grilled vegetables
Sandwiches
Wraps

It’s particularly good at summer BBQs because the crisp vegetables provide a refreshing contrast to grilled foods.

Make-Ahead Instructions

You can prepare most of this recipe ahead of time.

Up to 1 Day Ahead

Prepare the dressing and refrigerate it in a sealed jar.

Shred the cabbage and prepare the carrots and green onions.

Store the vegetables separately in an airtight container.

Toast the ramen noodles and allow them to cool completely.

Store the crunchy noodles in a sealed container at room temperature.

Before Serving

Combine the vegetables and dressing.

Add the ramen noodles and nuts immediately before serving.

This method gives you the best combination of convenience and crunch.

Storage

Once the salad is completely dressed, it is best enjoyed within 1 day for maximum crunch.

Leftovers can be refrigerated in an airtight container for approximately 2–3 days, but the ramen noodles will gradually soften.

For meal prep, store the dressing and crunchy toppings separately and combine them when ready to eat.

Servings & Timing

Servings: 8–10 as a side dish

Prep Time: 20 minutes
Toasting Time: 5–8 minutes
Total Time: Approximately 30 minutes

For a large gathering, you can easily double the recipe.

Approximate Nutritional Information

Nutrition will vary depending on the exact ramen noodles, amount of dressing used, and optional toppings.

Approximate per serving, assuming 10 servings:

Calories: 260–320
Protein: 4–6 g
Carbohydrates: 15–20 g
Fat: 20–25 g
Fiber: 2–3 g
Sugar: 4–6 g
Sodium: 400–650 mg

Using less oil, low-sodium soy sauce, and fewer noodles can reduce the overall calorie and sodium content.

Nutrition information is an estimate and will vary according to ingredients and portion size.

Potential Benefits

Cabbage

Green and red cabbage provide fibre and a variety of vitamins and plant compounds while adding plenty of crunch.

Carrots

Carrots add natural sweetness, colour, and fibre.

Green Onions

Green onions provide fresh flavour and contribute small amounts of vitamins and minerals.

Ginger

Fresh ginger adds a powerful aromatic flavour without requiring much additional fat or sugar.

Garlic

Garlic provides plenty of flavour while keeping the dressing savoury and aromatic.

Optional Nuts and Seeds

Almonds and seeds can add additional texture, protein, and unsaturated fats.

Vegetable-Focused

The salad contains a generous amount of cabbage and vegetables, making it a colourful way to include more produce in your meal.

These are general nutritional observations and are not medical advice.

Frequently Asked Questions

Can I use cooked ramen noodles?

You can, but this recipe is designed around crunchy ramen noodles, so cooked noodles will produce a completely different texture.

Do I need to use the ramen seasoning packets?

No. The homemade dressing provides all the flavour needed. Discard or save the seasoning packets for another recipe.

Can I use instant ramen without toasting it?

Yes. The broken noodles can be added directly to the salad for crunch, but lightly toasting them gives a deeper flavour and crispier texture.

Why did my ramen noodles become soggy?

They were probably added too far in advance. Keep the crunchy noodles separate until just before serving.

Can I make this gluten-free?

Yes, but regular ramen noodles and soy sauce typically contain wheat. Use gluten-free ramen or another gluten-free crunchy noodle and gluten-free tamari instead of regular soy sauce.

Can I make it vegetarian?

Yes. The basic vegetable salad is vegetarian. Check your ramen noodles and seasoning ingredients, as some varieties may contain animal-derived ingredients.

Can I make it vegan?

Yes. Use vegan ramen noodles and replace honey with maple syrup or simply leave out the sweetener.

Can I reduce the oil?

Absolutely. The dressing will still work with less olive oil. Start with ½ cup and adjust according to your preferred consistency.

Can I use regular cabbage only?

Yes. If you don’t have red cabbage, simply use additional green cabbage.

Can I add chicken?

Definitely. Grilled chicken, shredded chicken, or rotisserie chicken makes this salad more filling.

Can I add nuts?

Yes. Almonds, cashews, peanuts, or sunflower seeds are excellent additions.

Can I prepare it the night before?

Yes, but keep the ramen noodles separate. Mix them into the salad just before serving.

Is this a good potluck recipe?

Absolutely. It’s colourful, inexpensive, easy to transport, and works well alongside grilled meats and other picnic foods.

Can I make the dressing sweeter?

Yes. Add 1 tablespoon honey or maple syrup and taste. You can increase it slightly if desired.

Can I make the salad spicy?

Yes. Add sriracha, chilli garlic sauce, red pepper flakes, or fresh chilli.