Ramen Noodle Salad

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This Classic Ramen Noodle Salad recipe is a fresh cabbage salad with a delicious Asian dressing. Great for luncheons, pack for a picnic, or bring to a summer BBQ.

See below the recipe card for step-by-step images.

Prep Time20

Total Time20

Course: Side Dish

Cuisine: Asian

Keyword: asian ramen salad, ramen noodle salad recipe, summer salads

Servings: (1 ½ cups per serving)

Ingredients

2 (3 oz.) packages ramen noodles any flavor, spice packet discarded
1 tbsp butter
8 cups (14 oz. bag) dry tri-colored coleslaw mix
½ cup snap peas halved
3 scallions diced
½ cup toasted cashews roughly chopped
¼ cup sunflower seeds (shelled)
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

Instructions

Transfer 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.)
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.
Place coleslaw mix, snap peas, scallions, cashews, sunflower seeds, and the cooled broken up ramen in a large bowl.
Pour vegetable oil, rice vinegar, sugar, soy sauce, sesame oil, garlic, and ginger in a jar. Seal tightly with a lid and shake to thoroughly combine.
Pour the dressing over the cabbage mixture and toss to coat evenly.
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. Or toss the noodles in right before serving.
Enjoy cold or room temperature.

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