This ramen noodle salad recipe is packed with crunchy ramen noodles, colorful vegetables, and a spicy dressing. It’s a delicious outdoor side dish!
Who else grew up eating ramen noodle salad at potlucks and cookouts? This recipe is my updated version of the nostalgic summer side dish. It stars crisp vegetables, juicy orange segments, a sweet and spicy vinaigrette, and the best part: a crunchy mix of toasted ramen noodles, walnuts, and sesame seeds.
I’ve already made this ramen noodle salad recipe for a few barbecues this summer and it’s always been the first side dish to go. I hope you try it in a meeting soon. I promise you it will be a success!
Why You’ll Love This Ramen Noodle Salad Recipe
- It has three types of crunch. I love the combination of crunchy cabbage and carrots with delicate toasted ramen noodles and heartier nuts and seeds. It makes this salad so much fun to eat!
- It’s full of flavor, thanks to a homemade orange-sesame dressing (no seasoning packet here). The green onions and cilantro also add a delicious fresh flavor.
- You can move forward. This is a great recipe for preparing meals outdoors. You can prepare the colorful base up to a day in advance. Just wait to add the ramen noodles until the last minute!
Ramen Noodle Salad Ingredients
Here’s what you’ll need to make this ramen noodle salad recipe:
- instant ramen noodles, of course! In grocery stores you’ll find two types of instant ramen: air-dried and fried. For this recipe you will need the fried ones. They have a delicious cookie-like crunch compared to the hard texture of dry pasta. If the packages are not clearly labeled, check the ingredients. If the noodles are fried, oil will be one of them.
- Nuts and seeds – Blanched almonds, peanuts or sunflower seeds, and sesame seeds toast along with the ramen in the oven, giving this salad plenty of nutty crunch. I season them with garlic powder and sea salt to bring out the toasted flavors.
- Shredded cabbage and carrots – These crunchy vegetables form the base of the salad. I like to use a mix of napa cabbage and red cabbage for color.
- tangerine segments – Its juicy texture balances all the crunchy ingredients in this salad.
- Green onions and cilantro – For a fresh taste.
- A sweet and spicy vinaigrette – This salad’s Asian-inspired dressing is a simple combination of rice vinegar, neutral oil, toasted sesame oil, fresh orange juice, tamari, sugar, and fresh ginger. I love its sweet, salty and spicy flavor!
Find the full recipe with measurements below.
Recipe Variations
- Change the vegetables. Use thinly sliced red pepper instead of carrots. Use only one type of cabbage instead of two, or replace the napa cabbage with regular green cabbage.
- Use a store-bought coleslaw mix. For a shortcut instead of shredding vegetables yourself. You will need 9 cups to replace the cabbage and carrots.
- Make it gluten free. Omit the noodles and increase the almond and peanut measurements 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 prepare the noodle and toasted nut mixture. This step makes the noodles extra crispy and gives them a nice toasted flavor. It also highlights the rich flavor of nuts and seeds.
Simply break 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. Beat or shake to combine.
Finally, assemble the salad. Toss cabbage, carrots, mandarin oranges, scallions, and cilantro with most of the dressing. Add half of the ramen mixture and toss again, adding more dressing if desired. Finally, top with the remaining ramen and serve.
Preparation and storage tips
To advance: Prepare the salad completely without the ramen mixture up to 1 day in advance. Cover and store in the refrigerator. Store ramen mixture separately at room temperature. When you are ready to serve the salad, add the ramen and toasted walnuts and season to taste.
To store: Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the noodles soften as they sit in the dressing, so the salad has the best texture right after it’s made.
More salad recipes to try
If you love this ramen noodle salad, try one of these delicious salad recipes below:
Ramen Noodle Salad
serves 6
This ramen noodle salad recipe is a crowd-pleasing potluck or potluck side dish! It’s filled with crunchy ramen noodles, toasted walnuts, cabbage, and carrots. A sweet and spicy dressing brings it together.
- 1 (2.25 ounces) package instant ramen noodles, broken into pieces, seasoning packet reserved for another use*
- ⅓ cup blanched flaked almonds
- ⅓ cup sunflower or peanut seeds
- 2 tablespoons sesame seeds
- neutral oil, to spray
- Garlic powder
- sea salt
- 6 mugs shredded napa cabbage
- 2 mugs shredded red cabbage
- 1 cup grated carrots, about 1 medium
- 2 tangerines, peeled and segmented
- ½ cup chopped green onions, about 3
- ½ cup chopped fresh cilantro
Prevent your screen from going dark
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Preheat the oven to 350°F and line a baking sheet with parchment paper.
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Place the ramen, almonds, sunflower seeds, and sesame seeds on the baking sheet. Drizzle lightly with oil and sprinkle with a few pinches of garlic powder and salt. Toss to coat and spread evenly on baking sheet. Bake for 10 to 15 minutes, or until fragrant and toasted.
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Meanwhile, prepare the dressing: In a small bowl or jar with a lid, combine the 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 combine.
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Place the napa and red cabbages, carrots, mandarin oranges, 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 stir again. Season to taste and add more dressing if desired. Top with remaining ramen mixture and serve.
*Best noodles to use: This salad works best with fried noodles, NOT air dried.
