This ramen noodle salad recipe is filled with crunchy ramen noodles, colorful veggies, and a tangy dressing. It’s a delicious cookout side dish!
Who else grew up eating ramen noodle salad at potlucks and cookouts? This recipe is my updated take on the nostalgic summer side dish. It stars crisp veggies, juicy orange segments, a sweet and tangy vinaigrette, and the best part: a crunchy mix of toasted ramen noodles, nuts, and sesame seeds.
I’ve made this ramen noodle salad recipe for a few BBQs already this summer, and it’s always been the first side dish to disappear. I hope you try it for a gathering soon—I promise it’ll be a hit!
Why You’ll Love This Ramen Noodle Salad Recipe
- It has three kinds of crunch. I love the combination of the crunchy cabbage and carrots with the delicate toasted ramen noodles and the heartier nuts and seeds. It makes this salad so fun to eat!
- It’s packed with flavor, thanks to a homemade sesame orange dressing (no seasoning packet here). Green onions and cilantro add delicious fresh flavor too.
- You can make it ahead. This is a great recipe to make ahead for cookouts. You can toss together 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’ll need the fried ones. They have a delicious cracker-like crunch vs the hard texture of dried pasta. If the packages aren’t clearly labeled, check out the ingredients. If the noodles are fried, oil will be one of them.
- Nuts and seeds – Blanched slivered almonds, peanuts or sunflower seeds, and sesame seeds toast along with the ramen in the oven, giving this salad a ton of nutty crunch. I season them with garlic powder and sea salt to make the toasty flavors pop.
- Shredded cabbage and carrots – These crisp veggies make up the base of the salad. I like to use a mix of napa cabbage and red cabbage for color.
- Mandarin orange segments – Their juicy texture balances all the crunchy ingredients in this salad.
- Green onions and cilantro – For fresh flavor.
- A sweet and tangy 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, savory, and tangy flavor!
Find the complete recipe with measurements below.
Recipe Variations
- Change up the veggies. Use thinly sliced red bell pepper instead of the carrots. Use just one type of cabbage instead of two, or replace the napa cabbage with regular green cabbage.
- Use store-bought coleslaw mix for a shortcut instead of shredding the veggies yourself. You’ll 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 making the toasted nut and noodle mixture. This step makes the noodles extra-crispy and gives them a nice toasty flavor. It brings out the rich flavor of the nuts and seeds too.
Just 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 lidded jar. Whisk or shake to combine.
Finally, assemble the salad. Toss the cabbage, carrots, mandarins, green onions, and cilantro with most of the dressing. Add half the ramen mixture and toss again, adding more dressing as desired. Finally, top with the remaining ramen and serve.
Make-Ahead and Storage Tips
To make ahead: Fully assemble the salad without the ramen mixture up to 1 day ahead. Cover and store in the fridge. Store the ramen mixture separately at room temperature. When you’re ready to serve the salad, add the ramen and toasted nuts and season to taste.
To store: Store leftover salad in an airtight container in the refrigerator for up to 3 days. Note 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 next:
Ramen Noodle Salad
Serves 6
This ramen noodle salad recipe is a crowd-pleasing potluck or cookout side dish! It’s filled with crunchy ramen noodles, toasted nuts, cabbage, and carrots. A sweet and tangy dressing ties it together.
- 1 (2.25-ounce) package instant ramen noodles, broken into pieces, seasoning packet reserved for another use*
- â…“ cup blanched slivered almonds
- â…“ cup sunflower seeds or peanuts
- 2 tablespoons sesame seeds
- Neutral oil, for drizzling
- Garlic powder
- Sea salt
- 6 cups shredded napa cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots, about 1 medium
- 2 mandarin oranges, 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 pinches of garlic powder and salt. Toss to coat and spread evenly on the baking sheet. Bake for 10 to 15 minutes, or until fragrant and toasted.
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Meanwhile, make the dressing: In a small bowl or lidded jar, 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, mandarins, green onions, and cilantro in a large bowl. Drizzle with most of the dressing and toss to coat. Add half the ramen mixture and toss again. Season to taste, adding more dressing as desired. Top with the remaining ramen mixture and serve.
*Best noodles to use: This salad works best with noodles that are fried, NOT air-dried.
