You know that one dish at a potluck that disappears before the potato salad even gets touched? Yeah—this Ramen Noodle Salad is that dish.
It’s crunchy, colorful, slightly chaotic in the best way, and somehow always the first thing people ask you for the recipe of… even after you confess it starts with a pack of ramen noodles.
I first stumbled on this gem at a neighbor’s backyard BBQ, sandwiched between a questionable jello mold and store-bought cookies.
One bite into the crunchy ramen cabbage salad and I shamelessly hovered over the bowl until it was gone. Now it’s my go-to whenever I need an easy ramen salad that tastes like effort but is really just a glorified coleslaw mix and some pantry magic.
Let’s get into it before someone else shows up with another pasta salad.
Oriental Salad with Ramen
EQUIPMENT (PAID LINKS)
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 packs ramen noodles 3 oz each, broken into small chunks, flavor packets reserved
- ½ cup sliced green onions
- ½ cup toasted slivered almonds
- ½ cup vegetable oil
- ⅓ cup rice vinegar
- 2 tablespoons sugar
- 2 seasoning packets from ramen noodles
Instructions
- Prep the Veggies and Noodles: In a large mixing bowl, combine the green cabbage, red cabbage, shredded carrots, broken ramen noodles, sliced green onions, and slivered almonds.4 cups shredded green cabbage, 2 cups shredded red cabbage, 1 cup shredded carrots, 2 packs ramen noodles, ½ cup sliced green onions, ½ cup toasted slivered almonds
- Make the Dressing: In a small bowl, whisk together the vegetable oil, rice vinegar, sugar, and the seasoning packets from the ramen noodles until fully dissolved and emulsified.½ cup vegetable oil, ⅓ cup rice vinegar, 2 tablespoons sugar, 2 seasoning packets from ramen noodles
- Combine and Toss: Pour the dressing over the salad mix. Toss everything thoroughly to coat all the ingredients evenly with the dressing.
- Serve or Chill: Serve right away if you like your ramen extra crunchy. If you prefer the noodles to soften a bit and soak up the flavor, cover and chill in the fridge for up to 8 hours before serving.
Ramen Noodle Salad Tips: Because I’ve Made This 97 Times and Lived to Brag About It
Here’s your cheat sheet for absolutely nailing this Ramen Noodle Salad—because after making it more times than I care to admit (and surviving multiple potlucks), I’ve got thoughts. Strong, crunchy, cabbage-filled thoughts.
🥬 Bagged Slaw = Your Best Friend
Listen, unless you really love washing and shredding cabbage like it’s a competitive sport, just grab a bag of coleslaw mix. No shame. It’s already 80% of the salad. Boom. Done.
🍜 Don’t Cook the Ramen (Seriously, Don’t)
Every time someone asks, “Do I boil the noodles first?”—an angel loses its crunch. Just smash them up right in the bag and toss them in raw. They’ll soften a little in the dressing, but stay delightfully crisp where it counts.
🐔 Chicken Flavor > Everything Else
Use whatever ramen packet you’ve got, but let’s be real: chicken flavor wins the popularity contest every time. If you’re feeling wild, mix chicken and beef and act like you invented fusion cuisine.
🥄 No Toasted Almonds? Use What You’ve Got
If you’re out of slivered almonds, try sunflower seeds, chopped peanuts, or cashews. Heck, I once used crushed up croutons in a panic and no one noticed.
🌿 No Green Onions? No Problem
Ran out of green onions? Sub in a handful of chopped cilantro, or skip it entirely and pretend it was intentional. It’s still a top-tier cold ramen salad, no matter what.
🥡 Make It a Meal
Toss in some rotisserie chicken, grilled shrimp, or tofu cubes if you’re feeling responsible enough to call this a “main dish.” Bonus points if you top it with sesame seeds and pretend you meal-prepped.
⏱️ Mix Last-Minute for Max Crunch
If you’re bringing this to a gathering, keep the noodles and dressing separate until you’re ready to serve. No one wants soggy ramen. (Well… except maybe your weird cousin who microwaves salad. We don’t judge.)
🌶 Want a Kick? Spice It Up
Add a drizzle of sriracha or a sprinkle of chili flakes to the dressing if you want your Asian ramen salad to fight back a little. It’s not traditional, but neither are you.
There you go—your Ramen Cabbage Salad survival guide. Bookmark this, print it out, tattoo it on your forearm—whatever works.
