Ramen Noodle Salad


5 from 3 votes
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Ramen Noodle Salad is a cabbage salad chock full of crunchy noodles, all covered in a tangy oriental dressing. The perfect refreshing salad that can be prepped in advance.

When it comes to salad recipes you’d actually enjoy eating, I love making broccoli salad, couscous salad, and an Asian ramen noodle salad

ramen noodle salad

I’m not going to lie. I’m not the person who enjoys any old salad. I know some people enjoy the simple lettuce and dressing salad but that never works for me. I am someone who needs plenty of textures and flavors to REALLY enjoy a salad. Luckily, this Asian noodle salad ticks all the boxes. It’s crunchy, crispy and with some much delicious flavors- Sweet, salty, tangy, and more. 

It takes minutes to make and is one impressive salad to serve anywhere and everywhere. Pan-frying the noodles before adding it to the cabbage takes it up a level!

How do you make a Ramen noodle salad?

The Ingredients

  • Green and purple cabbage– Chopped or shredded finely. If you only have one kind of cabbage, that is completely fine. I only like using the two for some added color. 
  • Slivered almonds– Adds some extra crunch and really compliments the sesame oil flavor throughout. 
  • Ramen noodles– A single ramen noodle package, also known as 2 minute or instant noodles. Discard the packaging and flavorings, as they will not be needed. 
  • Soy sauce– To sauteed the crushed ramen noodles and almonds in, for added flavor. 
  • Sesame oil– For the Asian inspired dressing. Only a little amount will be used, as it can be quite overpowering. 
  • Apple cider vinegar– Gives some added tang. You can also use white vinegar. 
  • Maple syrup– gives a light sweetness to the dressing mixture, without needing any refined sugar.

The Instructions

Start by heating up a non-stick pan with cooking spray. Once hot, add the crushed up ramen noodles, slivered almonds, and soy sauce, and mix together until all the noodles are coated in the sauce. Pan fry for a further 2 minutes and remove from the heat and let cool. Once cool, add it to a large mixing bowl, along with the shredded cabbage, and mix until combined. In a small bowl, whisk together the remaining soy sauce, sesame oil, vinegar, and maple syrup. Pour over the salad and mix well, until completely mixed in. Sprinkle with sesame seeds and serve. 


Can I prepare this salad in advance? 

Yes, if you’d like to serve this salad at a barbeque, party, or even a lunch/dinner event, you can prepare it in advance. Just be sure to keep the three parts separated- the shredded cabbage mixture, the noodles/almonds mixture, and the dressing. when ready to serve, simply combine them all together. Do not prepare it more than 2 days in advance, otherwise, the cabbage will start to go limp and brown. 

Can I enjoy this salad as a main dish? 

I would eat this salad on its own, but it pairs well with other veggies and proteins, to give you more staying power!

  • Protein– Add some grilled chicken, salmon, or even some grilled shrimp. 
  • Plant based protein– Serve this with grilled tofu, tempeh, or some garbanzo beans. 
  • Vegetables– Add broccoli, cauliflower, or a mix of corn and peas. 

Asian Ramen Noodle Salad

Tips to make the best ramen noodle salad

  • Feel free to use a pre-packaged coleslaw mix if you’d rather not chop cabbage. The additional carrots throughout will give some added crunch.
  • If you don’t like almonds, switch it up with cashews, peanuts, or even sunflower seeds. 
  • I used one ramen noodle package, to keep the salad on the healthier side. If you’d like even more noodles throughout, use up to 3 noodle packets. Just be sure to increase the almonds/soy sauce for sauteeing. 
  • Feel free to use other noodles, like Pho or Udon, for some different textures. 

Storing ramen noodle salad

Leftover salad should always be stored in the refrigerator, completely covered. They will keep well for up to 3 days (from the day it is made).

Do not freeze the salad.

ramen noodle salad recipe

More Delicious Veggie Packed Recipes

Ramen noodle cabbage salad

Ramen Noodle Salad

5 from 3 votes
Ramen noodle salad is a crunchy, colorful salad loaded with delicious Asian flavors! This Oriental noodle salad can be made in advance and is perfect to feed a crowd!
Servings: 8 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes


  • 1 package ramen noodles flavor sachets removed, gluten free, if needed
  • 1/2 cup slivered almonds
  • 1/4 cup soy sauce gluten free, if needed
  • 1 tablespoon oil
  • 4 cups shredded cabbage

For the dressing


  • In a non-stick pan, heat up the oil on medium heat. Once hot, add the crushed noodles, slivered almonds, and soy sauce. Pan fry for 3-4 minutes, until all the noodles are covered in the sauce. Remove from the heat.
  • Add the shredded cabbage into a large bowl. In a small bowl, combine the sesame oil, apple cider vinegar, soy sauce, and maple syrup, and whisk together until combined.
  • Add the noodle mixture over the shredded cabbage and mix well, until combined. Pour the dressing all over it and mix well, until fully incorporated.


Leftover salad should always be stored in the refrigerator, completely covered. They will keep well for up to 3 days (from the day it is made).
Do not freeze the salad.


Serving: 1servingCalories: 155kcalCarbohydrates: 12gProtein: 4gFat: 10gSodium: 1027mgPotassium: 109mgFiber: 1gCalcium: 29mgIron: 1mgNET CARBS: 11g
Course: Salad
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. OMG I just created that image of you walking with a head of lettuce through the door of your family…..lol.
    This looks perfect my friend. Could you please make a post with Before/After pics of your food pics from back then and now? You became one friggin’ genius, Darling.

  2. LOlz to bringing a head of lettuce to the partay. Is it fate that I hd pho last night for the first time? I just can’t get on board with the fact that it’s pronounced “fuh.” It sounds too much like another word I know.

  3. Heck yeah, I love noodles in my salad. I just had farfalle pasta in my salad last night— it just adds so much!
    Gahhh sesame oil is my jam. The smell is so nostalgic, and the flavor is fantastic.
    Next time you should bring straight up rice with a sprinkling of scallions and call it salad.

    1. Ohhhhh I tried making bowtie pasta for a recipe and overcooked it..oh man those were some ugly pasta pieces.

  4. I use sesame oil when I want a deeper, nutty flavor. I use it a lot when frying tofu and garlic. I like noodle salad but have never mixed it with greens. I usually stick to bigger veggies like peppers or roasted root veggies. But as long as the sauce is on point, I can eat noodles with anything.

  5. This salad looks really good – perfect for a hot summer day! I have never had pho – I really need to try it as there are a few Vietnamese restaurants around here that have good reviews!

    1. Oh wow- Please do- You’ll love it! It’s really light for something filled with soups and noodles!

  6. I always need a salad with my meal. Every night…rarely are there any exceptions. My family is good about this too…my kids love their salad. So, somewhere in the salad department I did something right! I have not tried a noodle salad…although, you know Arman, sometimes during the week I toss collard greens with spaghetti and a drizzle of olive oil. I guess that can count as a noodle salad! Sounds wonderful…how exciting that you had the opportunity to develop a recipe for Chang’s! Take care my friend…have a wonderful day!

    1. That is so good to hear, Catherine- Mum made it a point for us to always have a salad with our dinners but…it sometimes went to deaf ears 😉

  7. I’m a fan of noodles everywhere. This looks so freaking legit too, one of my favorites you’ve posted recently. I WANT ALL THE NOODLES!

  8. I can totally relate to this post! I made a simple tomato, mozzarella and basil salad this past weekend…but then I decided to add some cold noddles to it. According to my husband, I had no longer made a salad… I had made cold spaghetti for dinner! haha.
    This pho noddle salad looks delicious! I love to make thai tofu curry and am always trying to find a good side dish. This might be perfect next time!

  9. I’m stealing your recipe for that sauce! Sounds delicious! And I’ll take a noodle salad any day…with tofu of course 🙂

  10. Sesame oil (or sesame anything) is the best! It’s the only oil I guess I ever actually “add” to dishes. Coconut and olive oil I only ever use to grease pans and what not.
    But…love this dish! The cashews and of course..optional chickpeas…but I think I’d go with chicken for the protein! Yum!

  11. I don’t eat enough Asian dishes. I need to change that. Perhaps you can show me how to make some. Pretty please, with some pho on top. 🙂

  12. I love sesame oil! Definitely a staple in my kitchen along with tamari and fish sauce – adds amazing flavour to anything!

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