Ramen Salad Recipe: Ramen salad isn’t just a quirky side dish—it’s a crunchy, savory sensation that’s surprisingly addictive. It’s the perfect blend of texture and flavor, turning a humble packet of instant noodles into something spectacular. Whether you’re heading to a picnic, planning a potluck, or just looking for a refreshing side to go with dinner, ramen salad is a must-try.
Unlike traditional noodle salads, this one is served cold and gets its crunch from uncooked, toasted ramen noodles. Combined with fresh veggies and a tangy-sweet dressing, it’s the kind of dish that disappears fast from any serving bowl. Plus, it’s so easy to make that even kitchen novices can pull it off with flair.
Why Ramen Salad is a Hit at Every Table
Here’s why ramen salad stands out—texture. The crispy noodles, crunchy cabbage, juicy mandarin oranges, and the nutty taste of sesame seeds all come together in a harmonious blend. The sweet and tangy Asian-style dressing just seals the deal.
Not only is it colorful and vibrant, but it’s also highly customizable. Want to go vegan? Skip the chicken flavor packet and add more veggies. Craving protein? Toss in some grilled chicken or shrimp. It’s the ultimate salad that works for everyone, no matter their diet.
A Quick Look at Its Origins
Believe it or not, ramen salad has humble beginnings in American potluck culture. While its name hints at Japanese influence, the dish itself is an American invention. Inspired by Asian ingredients, it’s often spotted at summer gatherings, family reunions, and community cookouts across the United States. The idea of using dry ramen as a crunchy element is a creative twist that’s stood the test of time.
Ingredients You’ll Need
Making ramen salad doesn’t require a trip to a specialty grocery store. Most ingredients are pantry staples or easily found at your local supermarket.
Essential Ingredients:
- 2 packs of ramen noodles (discard the seasoning packets)
- 4 cups shredded green cabbage or coleslaw mix
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds
- 3 green onions, chopped
- 1/2 cup shredded carrots
Optional Add-ins for Extra Flavor:
- 1/2 cup mandarin orange slices (drained)
- 1/4 cup chopped red bell pepper
- Cooked, shredded chicken or tofu for protein
- 2 tablespoons sesame seeds
- Chopped cilantro or parsley for garnish
Step-by-Step Instructions
Ready to make a ramen salad that’ll impress your taste buds and your guests? Here’s how to do it, one step at a time.
Step 1 – Toasting the Ramen Noodles
Start by breaking up the ramen noodles while they’re still in the package. You want bite-sized pieces, not dust. Heat a skillet over medium heat and dry-toast the noodles with the sliced almonds and sunflower seeds for about 5–7 minutes, stirring frequently. You’ll know it’s done when everything is golden brown and smells amazing. Let this cool completely—this crunchy base is key to the salad’s texture.
Step 2 – Prepping the Vegetables
While the noodle mix is cooling, get to work on the veggies. If you’re using a pre-shredded coleslaw mix, great—it saves time. Otherwise, shred your cabbage finely. Chop the green onions, grate the carrots, and slice any additional vegetables you’re adding in. If using mandarin oranges, drain them well so the salad doesn’t become soggy.
Step 3 – Making the Dressing
This dressing is what brings everything together—it’s sweet, tangy, and savory. In a small bowl or mason jar, mix the following:
- 1/2 cup vegetable oil (or sesame oil for added flavor)
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil (optional for extra depth)
Shake or whisk until fully combined. Taste and adjust if needed—some like it sweeter, others prefer more tang.
Step 4 – Assembling the Salad
In a large bowl, combine the cabbage, carrots, green onions, and any other veggies. Add the cooled noodle-nut mixture and pour the dressing over it. Toss well to ensure everything is coated. Right before serving, fold in the mandarin oranges and sprinkle with sesame seeds or chopped herbs for a final touch.
Tips for the Perfect Ramen Salad
How to Keep It Crunchy
One of the biggest draws of ramen salad is its irresistible crunch. But that can quickly disappear if you’re not careful with timing. The trick? Don’t add the dressing until you’re just about ready to serve. The longer the noodles sit in the dressing, the softer they’ll become. So if you’re prepping this salad ahead of time, keep the toasted ramen mix and dressing separate until it’s go-time.
Also, make sure your vegetables are completely dry before tossing them in. Extra moisture can make everything soggy faster than you can say “ramen.” Use a salad spinner or gently pat your veggies dry with a clean kitchen towel or paper towel. Another pro tip—store the toasted noodles in an airtight container at room temperature if you’re making it a day ahead. They’ll stay fresh and crispy!
Ingredient Substitutions and Variations
Don’t have all the listed ingredients? No worries. Ramen salad is incredibly forgiving. You can swap or add ingredients based on your preferences or what’s in your pantry. Here are a few ideas:
- No almonds or sunflower seeds? Use chopped cashews, peanuts, or even pumpkin seeds.
- Gluten-free? Use rice noodles or gluten-free ramen.
- Want more protein? Add grilled chicken, crispy tofu, or shelled edamame.
- Low-sugar diet? Reduce or skip the sugar in the dressing and use honey or stevia instead.
- Love spice? Add a dash of chili flakes or a squirt of Sriracha to the dressing.
Play around with it! The recipe is a great foundation, but there’s room for creativity. Each variation brings its own flair, and chances are you’ll find a version you love even more.
Serving and Storage Suggestions
Best Time to Serve
Ramen salad is best served fresh, ideally within 30 minutes of tossing everything together. This allows all the flavors to meld while the noodles retain their delightful crunch. It’s perfect for outdoor gatherings, picnics, BBQs, or as a side to grilled meats. You can also serve it as a light main dish if you bulk it up with protein like grilled shrimp, chicken, or tofu.
It also works wonderfully as a lunchbox meal—just remember to keep the crunchy toppings separate until lunchtime. This way, you avoid a soggy salad and still enjoy the mix of textures.
How to Store Leftovers
Got leftovers? You can still enjoy ramen salad the next day, but the texture will change. Store the salad in an airtight container in the refrigerator for up to 2 days. The noodles will soften as they absorb the dressing, giving the dish a different, but still tasty, vibe.
If you’re making the salad for meal prep, keep the dressing and ramen mixture separate from the veggies. Store each component in its own container and combine them right before eating. This keeps everything tasting as fresh as the day you made it.
FAQs about Ramen Salad Recipe
1. Can I make ramen salad ahead of time?
Yes, you can prep the components ahead of time. Toast the ramen and nuts, chop the veggies, and make the dressing. Keep them all separate and toss them together just before serving to keep it fresh and crunchy.
2. What kind of ramen should I use for ramen salad?
Stick with the basic instant ramen noodles—the kind you find in the soup aisle. Discard the seasoning packets as they aren’t needed for this recipe.
3. Is ramen salad served hot or cold?
Ramen salad is served cold. It’s a refreshing dish perfect for warm weather, but it’s also great any time of year.
4. Can I make this salad gluten-free?
Absolutely. Just substitute the ramen noodles with gluten-free ramen or rice noodles. Also, make sure your soy sauce is gluten-free (or use tamari).
5. How long will ramen salad last in the fridge?
It’s best eaten fresh, but if you have leftovers, store them in an airtight container for up to 2 days. Keep in mind the noodles will soften over time, changing the texture.
Conclusion
Ramen salad is more than just a quirky dish—it’s a game-changer for anyone who loves bold flavors and satisfying crunch. It takes simple, budget-friendly ingredients and turns them into something that feels special, fresh, and deliciously different. Whether you’re throwing it together for a backyard cookout or packing it for a weekday lunch, this salad will never disappoint.
What really makes it shine is its versatility. You can tailor it to fit any dietary preference, add your favorite ingredients, or just use what you have on hand. And with a homemade dressing that ties everything together perfectly, you’ll find yourself making this salad again and again.
So next time you’re looking for a unique, crowd-pleasing dish that’s as fun to make as it is to eat, give ramen salad a go. You won’t just be serving a side—you’ll be serving smiles.
