Classic Ramen Noodle Salad is a fresh cabbage salad with a delicious Asian twist, including a mix of coleslaw, vegetables, nuts, a sweet, tangy dressing, and crunchy ramen noodles. I like to serve it as a dinner side salad or bring it to potlucks where everyone begs for the recipe—it’s just fantastic!

Tips For Beginners

• Dry Ramen. The ramen noodles do not get cooked. Instead, they get smashed into small pieces and then added to the salad. You can buy any flavor because the spice packet is not used.
• OR include the spice packet. Many people mix the spice packet into the dressing. I don’t ever do that, but you certainly can.
• Use different veggies. Napa cabbage can be used. Don’t like snap peas? Replace it with red bell pepper, cucumbers, or shelled edamame. Or use broccoli florets instead. Another option is to swap some of the cabbage for broccoli slaw.
• Try a different nut. The cashews can easily be replaced with peanuts or sliced almonds.
• Make extra dressing. We like the salad to be lightly dressed, but if you want extra dressing, feel free to make more and add a little at a time, as desired.
• Give it a winter twist. Add in some dried cranberries and mandarin oranges. Perfect for Thanksgiving or Christmas.
• Make it a meal. Toss in cooked shrimp, baked chicken breast, or shredded rotisserie chicken for a hearty meal.

How to Make Ramen Noodle Salad Step by Step

Crush ramen: Transfer 2 ramen blocks to a plastic bag and using a rolling pin, gently crush the ramen into smaller pieces. (It’s up to you how small you want the pieces. I like them small, but decent sized chunks, not tiny bits.)

Toast ramen: This step is optional, but recommended: Warm butter in a nonstick skillet over medium heat. Once melted and bubbly, add the dry ramen pieces. Stir occasionally until the ramen is lightly toasted. Set aside to cool.

Combine salad ingredients: Place 8 cups coleslaw mix, ½ cup snap peas, 3 scallions, ½ cup cashews, ¼ cup sunflower seeds, and the cooled, broken up ramen in a large bowl.

Make dressing: Pour ½ cup vegetable oil, 1/3 cup rice vinegar, 2 tbsp granulated sugar, ½ tbsp low-sodium soy sauce, 1 tsp toasted sesame oil, 1 tsp finely minced garlic, 1 tsp finely minced ginger, in a jar. Seal tightly with a lid and shake to thoroughly combine.

Dress the salad: Pour the dressing over the cabbage mixture and toss to coat evenly.

Chill (optional): I prefer serving this right away so the veggies maintain texture and the noodles stay crunchy, but you can cover and chill for a few hours prior, if needed.

Serve and enjoy: Enjoy cold or room temperature.

How to Store

You can make the salad up to 6 hours in advance, but we really enjoy it best right after it’s assembled. Once the dressing is added, the noodles will begin to soften—not limp like cooked pasta, but softer. I prefer the vegetables to have texture and those noodles to be crunchy!

Salad ingredients and the dressing can be made 1 day in advance (stored separately in the refrigerator) before combining.

Once the salad is prepared, anything leftover should be stored in an airtight container in the fridge and eaten within 2 days. The salad will continue to break down, causing the cabbage to wilt and the noodles to swell, which is not ideal.

What to Serve With a Ramen Noodle Salad

This side salad would work well with other Asian-style dishes including crockpot Asian meatballs, crunchy Asian chicken wraps, or sweet and spicy Asian turkey meatballs.

More Ramen Noodles Recipes

• Fried Cabbage Ramen
• Ramen Pad Thai
• Beef and Broccoli Ramen Stir Fry
• Ground Beef Ramen Bowls