Ramen Noodle Salad

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This Ramen Noodle Salad is a crunchy, savory, and slightly sweet side dish perfect for potlucks, BBQs, or weeknight dinners. Featuring toasted ramen noodles, almonds, and sunflower seeds tossed with crisp cabbage and a tangy soy-vinegar dressing, it’s a refreshing and flavorful twist on traditional slaw—without the seasoning packets!

Why You’ll Love This Recipe

• Crunchy texture from toasted ramen and nuts

• Make-ahead friendly—perfect for entertaining or meal prep

• Budget-friendly using pantry staples

• Great for summer BBQs, potlucks, and holiday gatherings

Ingredients Breakdown

Crunchy Mix:

• 2 packages of ramen noodles (discard seasoning) – Adds a crispy, toasty crunch.

• 1 cup sliced almonds – Nutty and adds texture.

• 1 cup sunflower seeds – Salty, nutty, and extra crunch.

• ½ cup butter – Helps toast the noodles and seeds for a rich flavor.

Vegetables:

• 1 medium head of cabbage, shredded – Provides fresh crunch and acts as the salad base.

• 6 green onions, chopped – Adds mild sharpness and color.

Dressing:

• ¼ cup white vinegar – Brings brightness and tang.

• ¾ cup vegetable oil – Smooth base for the dressing.

• ¼ cup granulated sugar – Balances the tang with sweetness.

• 2 tablespoons soy sauce – Adds umami and saltiness to the dressing.

Tips and Tricks

• Prep Ahead: Toast the ramen topping and prep the dressing up to 2 days ahead. Store separately.

• Prevent Sogginess: Combine all components right before serving to preserve texture.

• Use a Mandoline: For super thin cabbage shreds and quick prep.

• Adjust Sweetness: Add more or less sugar to balance the dressing to your taste.

Variations and Customizations

• Add Protein: Toss in shredded rotisserie chicken, edamame, or grilled shrimp.

• Boost Flavor: Add a splash of sesame oil or rice vinegar to the dressing.

• Use Coleslaw Mix: Save time by swapping fresh cabbage for a pre-shredded coleslaw blend.

• Spicy Kick: Mix in a pinch of red pepper flakes or a drizzle of sriracha.

Pairing Suggestions

• Serve alongside:

  • Teriyaki chicken or grilled tofu

  • Pulled pork sandwiches

  • Asian-glazed salmon

Storage Instructions

• Store the salad and dressing separately if not serving immediately.

• Ramen topping can be kept in an airtight container at room temp for up to 3 days.

• Once tossed, the salad is best enjoyed within 1–2 hours for peak crunch.

Popular Questions

Can I use other types of noodles?

Yes! Crunchy chow mein noodles or broken up dry soba noodles can work in place of ramen.

Is this salad gluten-free?

Use gluten-free ramen and tamari instead of soy sauce to make it gluten-free.

Can I make this nut-free?

Yes. Omit the almonds and sunflower seeds or use roasted pumpkin seeds for a safe alternative.

Ramen Noodle Salad

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• Author: easysweetmeal
• Total Time: 25 minutes
• Yield: 8 servings 1x

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Description

Crunchy toasted ramen, almonds & sunflower seeds tossed with crisp cabbage in a tangy soy-vinegar dressing. A fresh, flavorful twist on slaw—no seasoning packets needed!

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Ingredients

Scale 1x2x3x

• 2 packages ramen noodles (any flavor, seasoning packets discarded)

• 1 cup sliced almonds

• 1 cup sunflower seeds

• ½ cup unsalted butter

• 1 medium head of cabbage, finely shredded

• 6 green onions, chopped

• ¼ cup white vinegar

• ¾ cup vegetable oil

• ¼ cup granulated sugar

• 2 tablespoons soy sauce

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Instructions

1. Prepare the Crunchy Ramen Topping

• Break the ramen noodles into small bite-sized pieces.

• In a large skillet over medium heat, melt the butter.

• Add the crumbled ramen noodles, almonds, and sunflower seeds.

• Stir frequently and toast for 5–7 minutes, or until golden brown and fragrant.

• Remove from heat and let cool completely.

2. Assemble the Salad Base

• In a large mixing bowl, combine the shredded cabbage and chopped green onions.

• Set aside.

3. Make the Soy Vinaigrette

• In a small bowl or jar, whisk together:

  • ¼ cup white vinegar

  • ¾ cup vegetable oil

  • ¼ cup sugar

  • 2 tablespoons soy sauce

• Whisk or shake until the sugar is fully dissolved and the dressing is emulsified.

4. Toss and Serve

• Just before serving, add the cooled ramen topping to the cabbage mixture.

• Pour the dressing over everything.

• Gently toss until all the ingredients are evenly coated.

• Serve immediately for maximum crunch.

Notes

• Great for large gatherings, potlucks, or as a light weekday dinner.

• This salad stands out among traditional side dishes with its bold flavor and addictive crunch.

• Easy to scale up or down for different serving sizes.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

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