Ramen Noodle Salad

Bring some Asian flair to your next summer BBQ with this vibrant Ramen Noodle Salad! Crunchy ramen noodles are mixed with a colorful medley of different vegetables like shredded carrots, cabbage, green onions, and edamame, all tossed in a flavorful homemade sesame dressing.

Light & Crunchy Ramen Noodle Salad Recipe

There’s something about Asian dishes in the summertime that is so refreshing. Maybe it’s the crunchy textures or the perfect mix of light, tangy, and savory flavors. From my Sheet Pan Teriyaki Shrimp with Vegetables to my Best Damn Asian Air Fryer Salmon, I can’t seem to get enough!

This easy ramen salad makes a great side dish or main dish, depending on the portion size. The salad dressing comes together effortlessly with pantry staples, so all you have to do is grab some almonds, instant noodles, and chop up some fresh veggies to bring it all together.

Salad Ingredients

• Instant ramen noodles: Use any flavor you’d like. I used chicken flavor here.
• Cabbage: Fresh cabbage adds a nice refreshing crunch to the salad. Use green or red cabbage, or a combination!
• Carrots: Fresh carrots add a vibrant color and subtle sweetness.
• Green onions: Chopped green onions add a nice, mild onion flavor.
• Slivered almonds: Bring a delicious crunch and nuttiness to your easy Asian ramen noodle salad.
• Edamame: Edamame beans are a staple in Asian cuisine, adding a nice pop of protein.
• Fresh cilantro: Adds a bright, herby kick to the salad.
• Neutral oil: The base of the dressing. I recommend using vegetable or avocado oil.
• Rice vinegar: A tangy and zesty addition to the dressing.
• Soy sauce: Brings a savory, umami depth to the salad.
• Honey: A touch of sweetness to round out the flavors.
• Sesame oil: I love the rich, nutty taste and aroma of sesame oil!
• Salt & pepper: Enhances all the flavors for that top-tier taste.

How to Make Ramen Noodle Salad

Bake the Noodles

Preheat the oven to 350℉.  

Break up the ramen noodles into bite-sized pieces (no need to be too precise) and spread them out on a baking sheet. Discard the seasoning packet. 

Bake the noodles for 7-10 minutes, until lightly toasted.

Assemble

In a large mixing bowl, add the toasted ramen noodles, cabbage, carrots, green onions, almonds, edamame, and cilantro.

In a separate small bowl or jar, whisk up the dressing until it’s nice and smooth. Pour it over the salad and give everything a good toss to coat it evenly.

Serve & Enjoy

Let the salad sit for 10-15 minutes so the noodles soften up just a little bit.

Then, dig in and enjoy!

What to Pair with Ramen Noodle Crunch Salad

This ramen noodle cabbage salad would taste amazing with grilled proteins like my Best Damn George Foreman Grill Salmon or the Best Damn Grilled Pork Tenderloin. For sides, I recommend learning How To Grill Corn In The Husk — it’s seriously so good! And for dessert, these Grilled Peaches will hit the spot.

Storage

I recommend storing each component of your salad separately in airtight containers in the fridge for 3-4 days. This will help keep them fresh and prevent things from getting soggy.

If you think you’ll have leftovers, you can serve the salad pre-tossed, allowing everyone to serve themselves.

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