This no-cook Ramen noodle salad recipe is a must-have for potlucks or quick lunches.
Ramen noodles are crumbled and mixed with shredded cabbage and almonds in a tangy-sweet and savory dressing.
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This Salad is Potluck Perfect Because…
- It is super easy to prepare, with no cooking required. Use packaged slaw mix to save time.
- Make ahead: Refrigerate to let flavors develop and noodles soften.
- Asian salad with ramen noodles is a perfect take-along dish.
- Easily customizable, it tastes great with any kind of chopped veggie.
Ingredients for Ramen Salad
Ramen noodles: You can use any flavor of instant ramen; I most often use chicken flavor. Save the seasoning packet; it adds great flavor to the dressing!
Cabbage: Use shredded cabbage or coleslaw mix. While you can cut it thinly with a sharp knife, shredding it with either a food processor or mandolin can make this task easy. Broccoli slaw is another great option. I love adding bean sprouts for a crisp freshness.
Almonds: I love to use slivered almonds. For the best flavor, add them to a dry skillet and cook over medium heat, stirring frequently, until they’re toasted and fragrant. Add or substitute sunflower seeds or sesame seeds for an extra crunch!
Dressing: The dressing is a basic vinaigrette, and adding the seasoning packet from the noodles adds lots of flavor.
Variations
- Add grilled chicken or shrimp to make it a full meal.
- Finely chop other veggies like broccoli, cauliflower, or bell peppers.
How to Make Ramen Noodle Salad
- In a large bowl, add the cabbage (recipe below).
- Break up the noodles and add them to the cabbage mixture.
- Combine the dressing ingredients with the seasoning packet and shake in a jar to combine.
- Pour dressing over the noodle and cabbage mixture, toss, and refrigerate.
Quick Tip
This recipe does not require cooking the ramen noodles. Mix them well ahead of time, and they’ll soak up some of the sauce and soften.
Storing Ramen Noodle Salad
- Make your ramen noodle salad at least two hours ahead so the noodles can soften in the refrigerator. If you prefer extra crunchy noodles, then assemble just before serving.
- Leftovers can be stored in the fridge for up to 2 days. Stir them before reserving to refresh the flavors again.
Portable Potluck Salad Recipes
Did you make this Ramen Noodle Salad? Leave us a rating and a comment below.
Equipment
- 1 Mason Jars with lid
Ingredients
- 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 almonds toasted
- 1 tablespoon toasted 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 granulated sugar
Instructions
- 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.
Notes
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I love this salad! I add chopped dried cranberries to it. Yum!
I have been making this recipe for years with a slight variation – I use Napa cabbage, and I toast the ramen noodles, sesame seeds, and almonds in the oven.
That sounds delicious, Sandy! Thanks for sharing.
Hi Sandy, in your comment you said that you toast your ramen noodles, what exactly do you do for this? Thank you.
This is great as a weeknight dinner, just add cooked rotisserie or leftover chicken cut into cubes, before you dress it.
Looks delicious!
In the recipe you megaton theft you use chicken ramen, but any type will work. Do you use the seasoning packet at all?
Yes, the seasoning is in the dressing.
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.
That sounds delicious Jana! So glad you loved this recipe!
I made this and it was delicious but the dressing was AMAZING! I would definitely use this dressing for my everyday salads.
That’s great Alicia! Enjoy.
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!
Those sound like yummy additions!
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
Ramen Noodle Salad is really good for my health, for my diet processing. I try to eat about 3-4 times weekly. Love it!!!
Glad I came here. the ramen noodle salad look so delicious. i can’t resist. thanks Holly for sharing this yummy and refreshing recipe.
Thank you Nora!
what flavor of ramen noodles do you use
I usually use chicken or beef but any flavor will work in this recipe!
Found a new ramen soup mix, Spicy Chicken. Fantastic in this salad for extra flavour and zing on hot summer days.
Love this salad. Thank you and have a great weekend.
Ramen is a Japanese noodle soup but you bring the new Ramen Noodle Salad to the world, so exciting. Thanks!
Do you cook the noodles or put them in raw
You put them in raw, the dressing will soften them.
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.
Thanks Bruce, I’ve updated the recipe.
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!
So glad you enjoyed it Frances!
I have made this in the past. I break up the noodles and toast them with sliced almonds before adding them to the salad.
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.
I love the additions!!
sprouts with noodles, now I know how to feed my kid veggies :)
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.
It tastes like an Asian slaw! I’m sure you’ll love it! :)