Ramen noodle salad features crisp cabbage, toasted slivered almonds, fresh veggies, and ramen noodles tossed in a quick Asian sesame dressing.
What’s In Ramen Noodle Salad?
This recipe is jam packed with fresh ingredients, but feel free to get creative. Add some sliced mushrooms, sesame seeds, broccoli, bean sprouts, or cucumber if you have them! I love these classic ingredients:
- Red peppers
- Green onions
- Shredded carrots
- Slivered almonds
- Ramen noodles
Ramen Noodle Salad Dressing
Most ramen noodle salad recipes use the chicken seasoning packet in the ramen noodles, but I have been working to cut back on my MSG intake this year. I’ve created this Asian sesame dressing that goes perfectly with the freshness of the cabbage.
The easiest way to make an oil and vinegar based dressing is in a jar (much easier than a bowl and whisk). Just add all the ingredients, seal it tight, and shake away.
Can You Make It In Advance?
Ramen noodle salad is seriously perfect for potlucks, because it can even be tossed in dressing in advance. The flavors intensify as it sits, and it won’t wilt or get soggy thanks to the cabbage!
If you’re planning to make this recipe, you can make it up to 24 hours in advance. Just keep it refrigerated until you’re ready to serve it!
Can You Freeze Ramen Noodle Salad?
I don’t recommend freezing it. Cabbage can become soggy when shredded then frozen, as with some of the other ingredients. If you have leftovers, they should last a few days in the fridge.
What To Serve With Ramen Noodle Salad
It’s the perfect potluck salad, so it should go great with whatever is being served there (like Greek orzo pasta salad, for example). If you’re looking for a main dish at home, try serving it with some honey garlic chicken thighs, or anything Asian – inspired.
While ramen noodle salad has a ton of sesame flavor, it is very forgiving when served alongside burgers, steak, hot dogs, or anything else you’re planning to prepare.
More Potluck Favorites
- Bacon Wrapped Brussel Sprouts
- Homemade Tzatziki
- Cilantro Lime Rice
- Franks Buffalo Chicken Dip
- Greek Pita Bread
Ramen Noodle Salad
- 5 cups cabbage shredded
- 1/2 cup red cabbage shredded
- 1 red pepper diced
- 2 green onions chopped
- 1 cup shredded carrots
- 1/3 cup toasted slivered almonds
- 2 packages instant ramen noodles seasoning packets removed
- 1/4 cup soy sauce
- 1 1/2 tablespoons sesame oil
- 1/4 cup olive oil
- dash Worcestershire
- 1/4 cup white vinegar or rice vinegar
- 1 1/2 tablespoons honey or brown sugar
- In a large bowl, combine all salad ingredients.
- Mix all dressing ingredients. Add to the salad until desired amount of dressing is added. Top with additional toasted almonds.
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