Ramen Noodle Salad

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Ramen Noodle Salad is a potluck favorite! Crisp cabbage, bean sprouts, shredded carrots and ramen noodles are tossed together for the perfect Oriental salad that everyone always loves! Top with sunflower seeds or toasted almonds for a delicious nutty crunch!

   Ramen Noodle Salad is a potluck favorite! Crisp cabbage, bean sprouts, shredded carrots and ramen noodles are tossed together for the perfect Oriental salad that everyone always loves! Top with sunflower seeds or toasted almonds for a delicoius nutty crunch!

How to Make Ramen Noodle Salad

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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.

If you need the perfect potluck salad, this Ramen Coleslaw is it! A generous serving of veggies & cabbage with ramen noodles in a delicious Oriental dressing.

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 Oriental coleslaw 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!  If you don’t want to do the shredding, you can most certainly use a couple of packages of coleslaw mix or broccoli slaw. You’ll want to ensure you have about 10 cups or so of cabbage & carrots.  If using the packaged slaw mix, I usually add in some extra carrots.

If you need the perfect potluck salad, this make ahead Ramen Coleslaw is it! Loads of fresh veggies & cabbage with ramen noodles in a delicious seasoned dressing.

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. Slivered or chopped almonds are also perfect in this recipe (and better if toasted)!

If you haven’t used sesame oil before, it’s one of my all time favorite Asian ingredients to use.  Just a little tiny bit packs big flavor and it adds so much extra to stir fries, Asian noodles or dips!

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

Print Recipe
5 from 3 votes
Servings: 12 cups
RAMEN NOODLE SALAD
Prep Time:
15 mins
Total Time:
15 mins
 
Author: Holly
Course: Salad
Cuisine: American, Asian
Keyword: ramen noodle salad
Ramen Noodle Salad is a potluck favorite! Crisp cabbage, bean sprouts, shredded carrots and ramen noodles are tossed together for the perfect Oriental salad that everyone always loves!
Ingredients
  • 6 cups shredded green cabbage
  • 3 cups shredded purple cabbage
  • 3 cups julienned carrots
  • 3 cups fresh bean sprouts
  • 1 red pepper thinly sliced
  • 3 green onions sliced
  • 2 packages ramen noodles seasonings reserved for dressing
  • 1 tablespoon sesame seeds
DRESSING
  • 1/2 cup vegetable oil
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons white vinegar
  • 1/2 teaspoon sesame oil
  • seasoning from ramen packages
  • 2 tablespoons sugar
Instructions
  1. In a large bowl, add green & purple cabbage, carrots, bean sprouts, red pepper & green onions. Break up the ramen noodles and add them (uncooked) to the cabbage mixture.
  2. In a separate bowl, whisk together all dressing ingredients. Pour over ramen mixture and toss to combine. Top with sesame seeds and refrigerate at least 2 hours before serving.
Recipe Notes

I use chicken flavored ramen noodles, but you can use any flavor you like.

Nutrition Information
Calories: 134, Fat: 9g, Saturated Fat: 7g, Sodium: 40mg, Potassium: 287mg, Carbohydrates: 11g, Fiber: 3g, Sugar: 7g, Protein: 2g, Vitamin A: 119.5%, Vitamin C: 53.4%, Calcium: 4.7%, Iron: 4.8%

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

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Oriental Ramen Noodle Salad! Crunchy cabbage & tons of yummy veggies with ramen noodles tossed in a quick sesame dressing. This is easy to make & a great summer side and perfect for bbqs! You can use coleslaw mix to make it extra quick!
Oriental Ramen Noodle Salad! Crunchy cabbage & tons of yummy veggies with ramen noodles tossed in a quick sesame dressing. This is easy to make & a great summer side and perfect for bbqs! You can use coleslaw mix to make it extra quick!

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

28 comments on “Ramen Noodle Salad”

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

  2. 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.

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

  4. 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. 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.
    Jay

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

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

  8. what flavor of ramen noodles do you use

  9. Love this salad. Thank you and have a great weekend.

  10. Ramen is a Japanese noodle soup but you bring the new Ramen Noodle Salad to the world, so exciting. Thanks!

  11. Do you cook the noodles or put them in raw

  12. 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!

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

  14. 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.

  15. sprouts with noodles, now I know how to feed my kid veggies :)

  16. 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.

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