This yummy Asian Ramen Noodle Salad is perfect for summer parties or any dinner. It’s got cabbage, carrots, crunchy noodles, green onions, and almonds all mixed with a tasty dressing. People always want the recipe because it’s so easy to make!

I think the best salads have lots of different flavours and textures, like this one with its crunchy noodles and almonds mixed with fresh veggies. It’s a great side dish for any meal.

Ramen Noodle Salad Recipe

This delicious ramen noodle salad is packed with cabbage, carrots, crunchy noodles, green onions, and almonds, all coated in a tasty oriental dressing. It's perfect for making ahead and feeding a big group. Ramen noodle salad is a classic party dish that everyone loves. It's easy to make, and people always ask for the recipe! While ramen noodles aren't the healthiest choice because they're fried and the seasoning packets can be high in salt, they add a fantastic crunch and flavor to salads. The noodles straight from the package have a satisfying crunchiness to them.

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Prep Time 10

Cook Time 5

Total Time 15

Course Salad

Cuisine Asian

Servings 5

Calories 315 kcal

Equipment

Large mixing bowl
Colander or strainer for draining noodles
Knife
Cutting Board
Large spoon or spatula for mixing

Ingredients

2 packages Ramen noodles about 6 ounces each
1 cup shredded Cabbage or coleslaw mix
1/2 cup shredded Carrots
1/2 cup sliced Cucumber
1/4 cup sliced Green onions
1/4 cup chopped Cilantro or parsley optional
1/4 cup Roasted peanuts or almonds optional
1/4 cup Sesame seeds optional
1/4 cup Soy sauce
2 tbsp Rice vinegar
2 tbsp Sesame oil
1 tbsp Honey or maple syrup
1 tsp Grated ginger optional
1 clove Garlic minced (optional)
Salt and pepper to taste

Instructions

Cook the Ramen noodles as directed on the package. Let them cool.
In a big bowl, mix cabbage, carrots, cucumber, and green onions.
Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger, and garlic in a small bowl.
Pour the dressing over the veggies and mix well.
Add the cooled noodles to the bowl and mix again.
Taste and add salt and pepper if needed.
Sprinkle peanuts or almonds and sesame seeds on top.
Serve and enjoy!

Notes

Put 2 cups of chopped chicken into the mix to make a full meal.
Smash the ramen in its packet with a rolling pin to break it quickly. Be careful not to crush it too small. You can also break it by hand for more even pieces.
Use gluten-free ramen or rice noodles to make the salad gluten-free.
If you like a tangy taste, add a spoonful of orange juice to the dressing.
Want more crunch? Use two packs of ramen noodles instead of one.
Eat the salad within 2-3 days for the best taste.

Nutrition Facts:

Nutrition	Value
Calories	315 kcal
Carbohydrates	25g
Fat	20g
Protein	5g
Cholesterol	8mg
Sodium	385mg
Potassium	292mg
Sugar	12g
Fibre	3g
Iron	1.8mg

Is it Safe to Eat Uncooked Ramen Noodles?

You can eat raw ramen noodles without any worries. Some salads use them uncooked to add a crunchy texture, like crispy chow mein or crunchy croutons. I even knew someone who’d open a pack of ramen, add the seasoning, and snack on it just like potato chips!

Is it Okay to Store Leftover Salad?

You can put this salad in the fridge for 3-4 days, but the noodles will get mushier as they soak up the dressing. We think it tastes better fresh, but if you don’t mind soft noodles, go ahead and dig in!

Can I Make a Healthy Ramen Noodle Salad?

Yes, Here’s how to make it easy: First, pick whole grain or veggie noodles because they’re healthier. Next, add lots of fresh veggies like carrots, cucumbers, peppers, and spinach.

Finally, use a light dressing for flavour without too much extra stuff. That’s it! You’ve got yourself a healthy and yummy ramen noodle salad!