Ramen Noodle Salad is a potluck favorite! This easy salad is a delicious version of a traditional Coleslaw Recipe with crisp cabbage, bean sprouts, shredded carrots and ramen noodles are tossed together in a simple sweet Asian vinaigrette! Top with sunflower seeds or toasted almonds for a delicious nutty crunch!

This easy recipe is perfect taken to any potluck dish or served alongside BBQ Chicken or Asian Beef Skewers!

Overhead shot of Ramen Noodle Salad in a wooden bowl

To Make Ramen Noodle Salad

Ramen Noodle Salad has been a potluck staple for as long as I can remember!  It’s an easy (and inexpensive) coleslaw to put together and absolutely everyone loves it!

While it may surprise you, the ramen is added to this salad uncooked.  Once it is dressed it does sit in the fridge for a bit and the noodles soften up creating the perfect texture.  You can use any flavor of noodles you like (chicken or beef are my favorites) but make sure you don’t throw away those seasoning packets, they are added to the dressing.

Mixing Ramen Salad in a wooden bowl with two wooden spoons

Loaded With Fresh Veggies

We eat a ton of cabbage in our household (since a couple of our go to dishes are Cabbage Roll Soup or Unstuffed Cabbage Casserole).  Of course, this Ramen Noodle Salad is another reason to have a fridge full of cabbage!

I love the crunch fresh cabbage gives this recipe and I most often use a mandolin slicer to chop it quickly.  Using a mandolin, shreds the cabbage thinly, slices the red peppers and even juliennes the carrots!

Ramen Noodle Salad in two stacked wooden bowls

Variations for Ramen Noodle Salad


  • Change green cabbage for your favorite Chinese cabbage or even bok choy.
  • Skip the shredding and use a couple of packages of coleslaw mix or even make ramen salad with broccoli slaw.
  • Make sure you have about 10 cups of shredded mixture.
  • If using the packaged slaw mix, I usually add in some extra carrots.


  • While I use bell peppers and bean sprouts, you can add in other veggies too such as canned baby corn, broccoli florets, mushrooms or even water chestnuts for some crunch.


  • Sesame oil packs big flavor (and we add it to stir fries, Asian noodles or dips)!

This Ramen Cabbage Salad is the perfect make ahead dish and will be the first thing gone from your potluck table!

More Potluck Favorites

cabbage and ramen noodle salad
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Ramen Noodle Salad

Ramen Noodle Salad is a potluck favorite! Crisp cabbage, bean sprouts, shredded carrots, and ramen noodles with an Asian vinaigrette dressing.
Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings 12 cups


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  • 16 ounces coleslaw mix or shredded cabbage, see notes
  • 1 red bell pepper thinly sliced, optional
  • 3 green onions sliced
  • 2 packages ramen noodles seasonings reserved for dressing
  • ¼ cup slivered or sliced almonds toasted
  • 1 tablespoon sesame seeds

For the Dressing

  • ½ cup vegetable oil
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons white vinegar
  • ½ teaspoon sesame oil
  • seasoning from ramen packages
  • 2 tablespoons sugar


  • In a large bowl, combine coleslaw, red pepper (if using) & green onions.
  • Break up the ramen noodles and add them (uncooked) to the cabbage mixture.
  • Add all dressing ingredients, including the seasoning packets from the ramen, into a jar with a lid. Shake well to combine.
  • Pour the dressing over the salad and toss to combine. Refrigerate for at least 1 hour.
  • Top with almonds and sesame seeds before serving.


Coleslaw mix can be replaced with 6 cups shredded green cabbage, 1 cup shredded purple cabbage, and ½ cup grated carrots.
I use chicken flavored ramen noodles, but you can use any flavor. 
Store leftovers in an airtight container in the fridge for up to 2 days. Stir before serving again. 
5 from 29 votes

Nutrition Information

Calories: 134 | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 40mg | Potassium: 287mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5975IU | Vitamin C: 44.1mg | Calcium: 47mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish
Cuisine American, Asian

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 29 votes (25 ratings without comment)

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Recipe Rating


  1. This is great as a weeknight dinner, just add cooked rotisserie or leftover chicken cut into cubes, before you dress it.5 stars

  2. In the recipe you megaton theft you use chicken ramen, but any type will work. Do you use the seasoning packet at all?

  3. I’ve made this basic recipe for a long time.   It’s a great  summer bbq side dish  (or main dish). It’s my favorite main dish salad .     I use the oriental flavor ramen , slivered almonds and diced grilled chicken.    We call it oriental chicken salad.   Thanks for sharing  this  delicious recipe.

  4. I made this and it was delicious but the dressing was AMAZING! I would definitely use this dressing for my everyday salads.5 stars

  5. I added shredded chicken breast and cucumber, and for the dressing cut oil in half and replaced with water or chicken broth, and added about a half tablespoon of ginger.  Came out delicious!5 stars

  6. Hello Dear Professor of Nutrition and Health HOLLY,
    It is wonderful journey of learning new dishes from you.
    I am vegetarian and I found so many new designs and innovation in your preparations.
    Wish you new colourful morning with healthy time.
    Jay5 stars

  7. Ramen Noodle Salad is really good for my health, for my diet processing. I try to eat about 3-4 times weekly. Love it!!!

  8. Glad I came here. the ramen noodle salad look so delicious. i can’t resist. thanks Holly for sharing this yummy and refreshing recipe.

      1. It would be good to state that in the recipe. I assumed it was raw because it didn’t mention cooking them nor did it say ask for cooked noodles. But then questioned myself to the point where I looked through the comments for the answer.

  9. What a strange combination!!! It’s awesome!! Ramen and salad- indispensable food for college students! This recipe is so easy and quick to make and it’s also cheap! I tried it this morning with some leftovers in the fridge last night and it turned out an awesome breakfast! Quick,easy,healthy,delicious! That’s what I’m talking about! Thank you so much!

  10. I have made this in the past. I break up the noodles and toast them with sliced almonds before adding them to the salad.

  11. I made this last night and it was incredible. I ate it as leftovers for lunch today and it was just as tasty (if not better!). I added some diced mango and sliced almonds.

  12. it looks so interesting to try. OMG~~~ this dish is so strange to me, I want to try it. I think it will be very delicious and its taste will be amazing.