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Ramen Noodle Salad Recipe

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 minutes
Cook Time 5 minutes
Total Time 15 minutes
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.