Let’s be honest—Ramen Noodle Salad sounds like something you threw together in a panic five minutes before the barbecue.
And guess what? That’s exactly what I did the first time I made this. But plot twist: everyone raved, asked for the recipe, and now I’m apparently the “queen of crunchy summer sides.”
This Crunchy Ramen Noodle Salad with Napa Cabbage is the gloriously low-effort, high-payoff dish you didn’t know you needed.
It’s like an Asian Ramen Salad had a delicious meltdown with a slaw, featuring buttery toasted noodles, sesame seeds, and a tangy-sweet sesame dressing that makes plain cabbage feel fancy.
If your idea of salad includes instant noodles and applause, this one’s for you.
Salad with Ramen Noodles
EQUIPMENT (PAID LINKS)
- Mason jar or container with lid
Ingredients
- 2 tablespoons butter
- 1 3-ounce package ramen noodles, seasoning packet discarded
- ½ cup slivered almonds
- 3 tablespoons sesame seeds
- 8 –10 cups shredded Napa cabbage about 1½ pounds
- ½ cup thinly sliced green onions about 1 bunch
- ½ cup light olive oil
- ¼ cup white vinegar
- ½ cup white sugar
- 2 tablespoons low-sodium soy sauce
Instructions
- Make the Dressing: Combine olive oil, white vinegar, sugar, and soy sauce in a jar with a lid. Shake well until the sugar is completely dissolved. Set aside.½ cup light olive oil, ¼ cup white vinegar, ½ cup white sugar, 2 tablespoons low-sodium soy sauce
- Toast the Crunch: Melt the butter in a large skillet over medium heat. While it melts, crush the ramen noodles inside the package using your hands. Discard the seasoning packet. Add the crushed noodles, slivered almonds, and sesame seeds to the skillet. Cook, stirring frequently, for 3–5 minutes until golden brown and fragrant. Transfer to a plate to cool.2 tablespoons butter, 1 3-ounce package ramen noodles, seasoning packet discarded, ½ cup slivered almonds, 3 tablespoons sesame seeds
- Prep the Veggies: Shred the Napa cabbage finely and slice the green onions thin. Place both in a large mixing bowl.8 –10 cups shredded Napa cabbage, ½ cup thinly sliced green onions
- Assemble the Salad: Add the cooled noodle mixture to the bowl with the cabbage and green onions.
- Dress and Toss: Right before serving, pour the dressing over the salad and toss well to combine. Serve immediately for the best crunch.
Salad with Ramen Noodles – Real-Life Tips from Someone Who’s Burned the Noodles More Than Once
So you’re making Salad with Ramen Noodles—congrats on entering your crunchy, cabbage-filled era. I’ve made this recipe more times than I’ve flossed this year (don’t judge), so here are my very best why-didn’t-anyone-tell-me-this secrets for total salad domination:
🥬 Don’t Have Napa Cabbage? Don’t Panic.
Regular green cabbage works just fine—just shred it a little finer so it doesn’t try to fight you in the bowl. Or go rogue and use a bag of coleslaw mix. No shame. You’re here for the crunch, not the authenticity.
🔥 Toast Those Noodles Like You Mean It
The buttery noodle-almond-sesame trio is the thing that takes this salad from “meh” to “OMG who brought this?” Don’t walk away while toasting. They go from golden to scorched-earth real quick. You’ve been warned.
💡 Want Protein? Toss It In.
Grilled chicken, shredded rotisserie chicken, even that leftover salmon you swore you’d use. This salad is just one chopped protein away from being dinner.
🍯 Dressing Too Sweet? You’re Not Alone.
Half a cup of sugar sounds like sabotage, I know. If your taste buds aren’t living in 1994, cut it down to ⅓ cup—or even ¼ if you’re feeling bold. A splash of rice vinegar or a dab of Dijon mustard can also balance things out.
🧂 Forgot the Soy Sauce? Don’t Use the Ramen Packet.
Yes, I know it’s right there. But unless you enjoy that distinct “I just licked a salt block” flavor, skip it. Use low-sodium soy sauce like a sane human.
🥡 Leftovers? Just Don’t.
This salad is peak perfection when freshly tossed. The noodles? Still crunchy. The cabbage? Still snappy. Tomorrow? Sad soup salad. If you want to prep ahead, keep the dressing and crunchy stuff separate till go-time.
🍗 Want to Impress? Add Toasted Sesame Oil.
Just a drizzle in the dressing and boom—you’re now the person who “knows flavors.” Don’t overdo it though. Sesame oil has big main character energy.
☀️ Hot Tip: It’s a Summer BBQ Hero.
This is that no-oven, no-mess, crowd-pleaser you pull out when it’s 100 degrees and even your houseplants are sweating. Bonus: it travels like a dream.
