If you’re looking for a crunchy, flavor-packed side dish that disappears fast at potlucks and summer BBQs, this Asian Ramen Noodle Salad is the recipe you need. Made with crisp cabbage, toasted ramen noodles, fresh vegetables, and a sweet-and-savory sesame soy dressing, this salad delivers the perfect balance of texture and bold flavor in every bite.
What makes this ramen noodle salad truly irresistible is the contrast of textures. The toasted noodles and almonds add a golden crunch, while shredded green and purple cabbage create a fresh, crisp base. Tossed in a tangy rice vinegar and honey dressing with hints of garlic and sesame oil, the flavors are bright, slightly sweet, and deeply satisfying.
This Asian cabbage salad is incredibly versatile and easy to customize. Add shredded chicken for a complete meal, toss in mandarin oranges for a pop of sweetness, or sprinkle in red pepper flakes for a subtle kick of heat. It’s a fantastic make-ahead dish for gatherings, meal prep, or quick weekday lunches.
Best of all, this easy ramen noodle salad comes together in just 20 minutes. With simple pantry ingredients and minimal prep time, it’s a stress-free recipe that delivers big results. Whether you’re serving it alongside grilled meats, bringing it to a picnic, or adding it to your weekly rotation, this crunchy Asian salad is guaranteed to become a favorite.
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Asian Ramen Noodle Salad
Asian Ramen Noodle Salad is a crunchy, colorful, flavor-packed salad made with toasted ramen noodles, crisp cabbage, fresh vegetables, and a sweet-and-savory sesame soy dressing. It’s perfect for potlucks, BBQs, meal prep, or as a refreshing side dish with grilled chicken or salmon.
- Total Time: 20 minutes
- Yield: 6 servings 1x
Ingredients
For the Salad:
2 (3 oz) packages ramen noodles (discard seasoning packets
4 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced almonds
2 tablespoons sesame seeds
Optional: 1 cup mandarin oranges or 1 cup shredded rotisserie chicken
For the Dressing:
1/4 cup olive oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon sesame oil
1 teaspoon freshly grated ginger
1 clove garlic, minced
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Instructions
Toast the Noodles:
Break ramen noodles into small pieces. In a dry skillet over medium heat, toast noodles and sliced almonds for 3–5 minutes until golden brown. Stir frequently to prevent burning. Let cool completely.
Prepare the Salad Base:
In a large bowl, combine green cabbage, purple cabbage, carrots, and green onions.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic until smooth.
Assemble the Salad:
Add cooled toasted noodles, almonds, and sesame seeds to the cabbage mixture. Pour dressing over the top and toss until evenly coated.
Serve:
Serve immediately for maximum crunch or refrigerate for up to 1 hour before serving.
Notes
Cooking Tips
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Keep It Crunchy: Add the toasted ramen right before serving to maintain texture.
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Make Ahead Tip: Store dressing separately and toss just before serving.
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Slice Thinly: Thinly shredded cabbage gives the best texture and absorbs dressing better.
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Balance Sweetness: Adjust honey depending on your preference.
Variations
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Spicy Version: Add 1–2 teaspoons sriracha or red pepper flakes to the dressing.
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Protein Boost: Add grilled chicken, shrimp, or crispy tofu for a complete meal.
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Low-Sugar Option: Replace honey with monk fruit sweetener.
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Gluten-Free: Use gluten-free ramen and tamari instead of soy sauce.
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Peanut Twist: Add 2 tablespoons peanut butter to the dressing for a Thai-inspired flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (to toast noodles & almonds)
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
