This ramen noodle salad is crunchy, colorful, and tossed in a tangy sesame-ginger dressing. I
t’s the perfect side dish for picnics, BBQs, or light lunches, and it comes together quickly with simple ingredients.
Why You’ll Love This Recipe
It’s packed with texture—crispy ramen, crunchy cabbage, and toasted almonds.
The sesame-ginger dressing is light, tangy, and slightly sweet.
Easy to make ahead and great for feeding a crowd.
A refreshing twist on a classic salad that pairs well with almost any meal.
What You’ll Need (Ingredient Highlights)
Crushed ramen noodles add a fun, crispy texture.
Toasted almonds give a nutty crunch and balance the tangy dressing.
Green and red cabbage bring freshness and vibrant color.
Carrots and green onions add sweetness and bite.
Sesame oil, ginger, and garlic infuse the dressing with deep flavor.
Pro Tips Before You Start
Toast the ramen and almonds together but keep a close eye—they brown quickly.
Shake the dressing well in a jar to emulsify for a smooth texture.
Add the dressing just before serving so the noodles stay crunchy.
Make it a meal by topping with grilled chicken or shrimp.
How to Make Ramen Noodle Salad
Step 1 – Make the dressing
Combine soy sauce, rice vinegar, olive oil, honey, ginger, garlic, and sesame oil in a jar.
Shake until fully combined.
Step 2 – Toast the ramen and almonds
Spread crushed ramen on one side of a baking sheet and almonds on the other.
Bake at 350°F for 5–7 minutes until golden and fragrant. Cool completely.
Step 3 – Build the salad base
In a large bowl, add green cabbage, red cabbage, carrots, and green onions.
Step 4 – Add crunch
Stir in the cooled toasted ramen and almonds, reserving a little for garnish.
Step 5 – Dress and toss
Pour the sesame-ginger dressing over the salad and toss to combine.
Garnish with reserved almonds and extra green onions.
What to Serve It With
Perfect alongside grilled chicken, steak, or salmon.
Pairs well with Asian-inspired mains like teriyaki or stir fry.
Serve at potlucks, picnics, or BBQs as a refreshing side.
Variations / Substitutions
Swap almonds for sunflower seeds or cashews.
Use napa cabbage instead of green for a softer texture.
Add edamame or shredded chicken for more protein.
Make it spicy with a drizzle of sriracha in the dressing.
Storage & Leftovers
Best eaten fresh, but can be stored in the fridge up to 2 days.
If making ahead, keep dressing separate and mix just before serving.
Store leftovers in an airtight container to keep veggies crisp.
FAQs
Can I make this salad ahead of time?
Yes, prep all the ingredients separately and toss with dressing right before serving.
Do I need to cook the ramen noodles?
No, they’re used crushed and toasted for crunch.
Can I use another type of vinegar?
Rice vinegar works best, but apple cider vinegar can be substituted.
How do I keep the noodles crunchy?
Add the dressing just before serving, not too far in advance.
Can I make it gluten-free?
Yes, use gluten-free ramen and tamari instead of soy sauce.
Can I add protein to make it a main dish?
Absolutely—try grilled chicken, shrimp, or tofu.
Final Thoughts
This ramen noodle salad is the perfect mix of crunchy, tangy, and refreshing.
It’s quick to throw together, customizable with your favorite add-ins, and guaranteed to be a hit at any gathering.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.