I already shared the Jennifer Aniston Salad recipe, but this ramen noodle salad has a totally different kind of crunch and flavor. I will always love a salad that feels fresh, colorful, and fun to serve at potlucks or family dinners. This recipe is light, crispy, a little sweet, and full of texture from the toasted ramen, cabbage, almonds, and sesame seeds.

I used coleslaw mix, broken ramen noodles, edamame, bell pepper, green onions, almonds, and fresh cilantro to make it simple but still delicious. I use a homemade dressing with rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic because it gives the salad a bright, savory flavor. The best part is adding the toasted ramen right before serving so it stays crunchy.

Serving this salad with grilled chicken, shrimp, or some simple rice makes the meal feel easy and complete. It is also perfect beside burgers, BBQ dishes, or other summer party food. This is the kind of salad I like to make when I want something quick, fresh, and a little different from a creamy pasta salad.

Why I Love This Recipe

• It has the best crunchy texture from toasted ramen, almonds, and sesame seeds.
• The coleslaw mix makes it quick, colorful, and very easy to prepare.
• The homemade dressing is sweet, tangy, savory, and full of flavor.
• It is perfect for potlucks, BBQs, family dinners, and summer parties.
• The edamame adds protein and makes the salad more satisfying.
• It tastes fresh and light, but still feels fun and different from regular salads.

What Is the Best Ramen for This Recipe?

For this ramen noodle salad, I like using regular instant ramen noodles because they toast beautifully and give the salad that perfect crunchy bite. I do not use the seasoning packets because the homemade dressing already has soy sauce, sesame oil, ginger, garlic, and honey for flavor.

The noodles should be broken into small pieces before toasting, so they mix nicely with the cabbage, almonds, and vegetables. I think simple ramen works best here because it keeps the recipe easy, budget-friendly, and full of texture.

Ingredients

• 2 packages ramen noodles, uncooked and broken up
• 1 bag coleslaw mix
• 4 green onions, thinly sliced
• ½ cup slivered almonds
• 2 tablespoons sesame seeds
• 1 cup shelled edamame, thawed
• ½ red bell pepper, thinly sliced
• ⅓ cup fresh cilantro, chopped
• ⅓ cup vegetable or canola oil
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey or sugar
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• ½ teaspoon salt
• Black pepper to taste

Kitchen Equipment You’ll Need

Let’s make this Ramen Noodle Salad

1. Toast noodles and nuts: Preheat the oven to 350°F. Spread the broken ramen noodles, slivered almonds, and sesame seeds on a baking sheet in one even layer. Bake for 6–8 minutes, stirring once halfway, until golden and fragrant, then let them cool completely.
2. Make the dressing: In a small bowl or jar, whisk together the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, grated ginger, and minced garlic until well combined. Taste and adjust with more vinegar for tang or honey for sweetness.
3. Assemble the salad base: In a large bowl, combine the coleslaw mix, green onions, thawed edamame, red bell pepper, and fresh cilantro. Toss everything together so the vegetables are evenly mixed.
4. Toss and dress: Just before serving, add the cooled toasted ramen noodles, almonds, and sesame seeds to the salad. Pour the dressing over the top and toss well until everything is coated.
5. Garnish and serve: Season with salt and black pepper to taste. Transfer to a serving bowl and garnish with extra green onions, cilantro, and sesame seeds. Serve right away for the best crunch.

Additional Tips

• Toast the ramen noodles carefully because they can burn fast, so keep an eye on them while they are in the oven.
• Let the toasted ramen, almonds, and sesame seeds cool completely before adding them so the salad stays crisp and fresh.
• Add the dressing right before serving because the ramen noodles will soften if they sit too long in the salad.
• Use a bag of coleslaw mix to save time because it already has cabbage and carrots ready to go.
• Shake the dressing in a jar if you want it to mix quickly and become smooth without much effort.
• Slice the bell pepper and green onions thinly so they blend nicely with the cabbage and noodles.
• Add grilled chicken or shrimp if you want to turn this side salad into a more filling meal.

Optional Ingredients To Add

• Mandarin oranges add a sweet, juicy flavor that tastes really nice with the crunchy cabbage and sesame dressing.
• Grilled chicken makes the salad more filling and turns it into an easy lunch or light dinner.
• Shrimp gives the salad a fresh seafood twist and works well with the ginger, garlic, and soy sauce dressing.
• Red cabbage adds more color and extra crunch if you want the salad to look brighter.
• Snow peas bring a crisp, fresh bite and make the salad feel even more colorful and light.
• Crispy wonton strips add extra crunch on top and make the salad feel more fun to serve.

What to Serve with This Salad

I enjoy this ramen noodle salad next to grilled chicken skewers, baked salmon, or simple sautéed shrimp. The crisp cabbage, toasted noodles, and sesame dressing add a fresh bite that works well with warm main dishes.

I also like serving it with egg rolls, dumplings, or a bowl of plain jasmine rice for an easy Asian-inspired meal. These simple sides make the plate feel more complete without covering the bright flavor of the salad.

This salad is also lovely for picnic plates, cookouts, and potluck tables with fresh fruit or roasted vegetables. It brings crunch, color, and a sweet-savory taste that makes any meal feel more fun.

Variations and Substitutions

Chicken Ramen Noodle Salad – add grilled chicken or shredded chicken for extra protein. The savory chicken tastes really good with the sesame ginger dressing. This version is great when you want to turn the salad into a full lunch or dinner.

Shrimp Ramen Noodle Salad – toss in cooked shrimp for a light seafood twist. The shrimp pairs well with the crunchy cabbage, toasted ramen, and soy dressing. This version feels fresh, easy, and perfect for warm days.

Mandarin Orange Ramen Salad – add drained mandarin oranges for a sweet and juicy bite. The citrus flavor balances the salty soy sauce and nutty sesame oil. This version is lovely for potlucks, BBQs, or summer family meals.

Spicy Ramen Noodle Salad – add sriracha, chili flakes, or a little chili oil to the dressing. The spice gives the salad a bold kick without making it too heavy. This version is perfect for anyone who loves sweet, tangy, and spicy flavors together.

Nut-Free Ramen Noodle Salad – skip the almonds and use extra sesame seeds or crispy wonton strips instead. You still get a nice crunch without using nuts. This version is helpful for guests who need a nut-free option.

Cabbage Ramen Salad – use fresh shredded cabbage instead of a bag of coleslaw mix. You can add shredded carrots and red cabbage to keep it colorful. This version is great when you want a fresher homemade salad base.

Vegetarian Ramen Noodle Salad – keep the edamame and add more vegetables like snow peas, cucumber, or bell peppers. The salad still feels filling and crunchy without meat. This version is simple, colorful, and easy to serve.

Low-Sugar Ramen Salad – use less honey or replace it with a small amount of maple syrup or sugar-free sweetener. The dressing will still taste tangy, savory, and balanced. This version is nice when you want the salad a little less sweet.

How to Store

Store ramen noodle salad in an airtight container in the refrigerator for up to 2 days, but keep in mind that the ramen will soften after it is mixed with the dressing. For the best texture, store the salad base, dressing, and toasted ramen topping separately.

When you are ready to serve, toss everything together right before eating so the noodles stay crunchy. If you have leftovers already mixed, give the salad a gentle stir and enjoy it cold from the fridge.

FAQ

Do I cook the ramen noodles first?
No, the ramen noodles are used uncooked and broken into small pieces. Toasting them makes them crunchy, golden, and perfect for this salad.

Should I use the ramen seasoning packets?
No, you do not need the seasoning packets. The homemade dressing already gives the salad plenty of flavor from soy sauce, sesame oil, ginger, and garlic.

How do I keep the ramen crunchy?
Add the toasted ramen noodles right before serving. If they sit too long in the dressing, they will become soft.

Can I add chicken to this salad?
Yes, grilled chicken or shredded chicken works really well. It makes the salad more filling for lunch or dinner.

Can I use a different nut instead of almonds?
Yes, you can use cashews, peanuts, or chopped pistachios. You can also skip the nuts and add crispy wonton strips for crunch.

Can I make this salad vegetarian?
Yes, this salad is already easy to keep vegetarian. Just use the edamame and add more vegetables like cucumber, snow peas, or bell peppers.

Ramen Noodle Salad Recipe

Recipe by Nancy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ramen noodle salad is a crunchy, colorful, and easy salad made with toasted ramen noodles, coleslaw mix, edamame, almonds, sesame seeds, and a sweet-savory dressing.

Ingredients

• 2 packages ramen noodles, uncooked and broken up

• 1 bag coleslaw mix

• 4 green onions, thinly sliced

• ½ cup slivered almonds

• 2 tablespoons sesame seeds

• 1 cup shelled edamame, thawed

• ½ red bell pepper, thinly sliced

• ⅓ cup fresh cilantro, chopped

• ⅓ cup vegetable or canola oil

• 3 tablespoons rice vinegar

• 2 tablespoons soy sauce

• 2 tablespoons honey or sugar

• 1 tablespoon sesame oil

• 1 teaspoon fresh ginger, grated

• 1 clove garlic, minced

• ½ teaspoon salt

• Black pepper to taste

Directions

• Toast noodles and nuts: Preheat the oven to 350°F. Spread the broken ramen noodles, slivered almonds, and sesame seeds on a baking sheet in one even layer. Bake for 6–8 minutes, stirring once halfway, until golden and fragrant, then let them cool completely.
• Make the dressing: In a small bowl or jar, whisk together the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, grated ginger, and minced garlic until well combined. Taste and adjust with more vinegar for tang or honey for sweetness.
• Assemble the salad base: In a large bowl, combine the coleslaw mix, green onions, thawed edamame, red bell pepper, and fresh cilantro. Toss everything together so the vegetables are evenly mixed.
• Toss and dress: Just before serving, add the cooled toasted ramen noodles, almonds, and sesame seeds to the salad. Pour the dressing over the top and toss well until everything is coated.
• Garnish and serve: Season with salt and black pepper to taste. Transfer to a serving bowl and garnish with extra green onions, cilantro, and sesame seeds. Serve right away for the best crunch.

Notes

• Dress the salad right before serving so the ramen noodles stay crunchy.
• Add grilled chicken, shrimp, or mandarin oranges to make it more filling.
• Swap cilantro for parsley if you prefer a softer herb flavor.