This ramen salad recipe is filled with crunchy ramen noodles, colorful veggies, and tangy dressing. It’s a delicious side dish!
Who else grew up eating ramen salad at potlucks and cookouts? This recipe is an updated version of a nostalgic summer side dish. Crunchy vegetables, juicy orange slices, sweet and tangy vinaigrette, and the best part: a crunchy mix of toasted ramen noodles, nuts, and sesame seeds.
I’ve already made this Ramen Noodle Salad recipe for a few barbecues this summer, and it’s always the first side dish to disappear. I hope you give it a try at a gathering soon. I promise it will be a huge hit!
Why I Love This Ramen Noodle Salad Recipe
- There are three types of crunches. I love the combination of crunchy cabbage and carrots, delicately grilled ramen, and heartier nuts and seeds. This salad is fun to eat!
- It’s full of flavor, Thanks to the homemade sesame orange dressing (no spice packets here). Green onions and cilantro also add a delicious, fresh flavor.
- You can get ahead. This is a great recipe to make ahead of time. You can throw together your colorful bases up to a day in advance. Wait until the last minute to add the ramen!
Ramen Noodle Salad Ingredients
Here’s what you need to make this ramen salad recipe:
- instant ramen, of course! You can find two types of instant ramen in grocery stores: air-dried ramen and fried ramen. This recipe calls for fried. Compared to the hard texture of dried pasta, it has a delicious cracker-like crunch. If the package is not clearly labeled, check the ingredients. When you fry noodles, oil will be one of them.
- nuts and seeds – Toasting blanched almonds, peanuts or sunflower seeds, and sesame seeds in the oven along with ramen noodles gives this salad a nutty crunch. I season them with garlic powder and sea salt to bring out the roasted flavor.
- Finely chopped cabbage and carrots – These crunchy vegetables become the base of your salad. I like to mix cabbage and red cabbage for color.
- mandarin orange segments – The juicy texture balances out all the crunchy ingredients in this salad.
- green onion and cilantro – For a fresh taste.
- Sweet and tangy vinaigrette – The Asian-inspired dressing for this salad is a simple combination of rice vinegar, neutral oil, toasted sesame oil, fresh orange juice, tamari, sugar, and fresh ginger. I love that sweet, savory, and tangy flavor!
Find the full measured recipe below.
Recipe Variations
- Try switching up the vegetables. Use thinly sliced red bell peppers instead of carrots. Use one type of cabbage instead of two types of cabbage, or replace the cabbage with regular green cabbage.
- Use store-bought coleslaw mix Instead of shredding your vegetables yourself, use this simple method. You will need 9 cups to substitute cabbage and carrots.
- Make it gluten-free. Omit the noodles and increase the almonds and peanuts to 1/2 cup. Use certified gluten-free tamari in the dressing.
How to Make Ramen Noodle Salad
The first step in this ramen noodle salad recipe is to make the toasted nuts and noodle mixture. This step will make the noodles extra crispy and toasty. It also brings out the rich flavor of nuts and seeds.
Divide the noodles into pieces, toss with the nuts and seeds, and season with oil, garlic powder, and salt. Spread in a single layer on a baking sheet and bake at 350°F until fragrant, about 10 minutes.
Meanwhile, make the dressing. Place the dressing ingredients in a small bowl or jar with a lid. Mix or shake to combine.
Finally, assemble the salad. Toss cabbage, carrots, tangerines, green onions, and cilantro with most of the dressing. Add half of the ramen mixture, toss again, and add more dressing as desired. Lastly, top with remaining ramen and serve.
Preparation and Storage Tips Ahead
To get ahead: Completely assemble the salad without adding the ramen until a day in advance. Cover and store in the refrigerator. Set ramen mixture aside at room temperature. When ready to serve salad, add ramen noodles and toasted nuts and season to taste.
To save: Store leftover salad in an airtight container in the refrigerator for up to 3 days. The noodles will soften as they go into the dressing, so the salad will have the best texture right after you make it.
More salad recipes to try
If you like this ramen salad, try one of these delicious salad recipes:
Ramen Noodle Salad
serve 6
This Ramen Noodle Salad Recipe is a great crowd-pleasing potluck or cookout side dish! Contains crunchy ramen, roasted nuts, cabbage, and carrots. A combination of sweet and tangy dressing.
- 1 (2.25 ounce) package instant ramen, Seasoning packet broken into pieces, reserved for other uses*
- ⅓ cup Blanched Sliced Almonds
- ⅓ cup sunflower seeds or peanuts
- 2 tablespoon sesame
- neutral oil, for drizzle
- garlic powder
- sea salt
- 6 cup finely chopped cabbage
- 2 cup finely chopped red cabbage
- 1 cup finely chopped carrots, About 1 medium
- 2 mandarin, peeled and split
- ½ cup chopped green onions, about 3
- ½ cup chopped fresh coriander
Prevent your screen from going dark
Preheat oven to 350°F and line a baking sheet with parchment paper.
Place ramen noodles, almonds, sunflower seeds, and sesame seeds on a baking sheet. Lightly brush with oil and sprinkle with some garlic powder and salt. Coat the baking sheet and spread evenly. Bake for 10 to 15 minutes, or until fragrant and toasted.
Meanwhile, make the dressing. In a small bowl or jar with a lid, combine rice vinegar, neutral oil, sesame oil, tamari, orange juice, sugar, and ginger. Whisk until well combined, or if using a jar, cover and shake to mix.
Place cabbage, red cabbage, carrots, tangerines, green onions, and cilantro in a large bowl. Drizzle with most of the dressing and toss to coat. Add half of the ramen mixture and toss again. Season to taste and add more dressing as desired. Top with remaining ramen mixture and serve.
*Best noodles to use: This salad goes best with fried, not air-dried, noodles.
