Classic Ramen Noodle Salad

This Classic Ramen Noodle Salad recipe is an easy salad recipe made with uncooked ramen noodles, a green cabbage and carrot mixture, with the best homemade dressing.

This is a great option for a delicious side dish, or turn it into a main dish by adding your favorite protein to make the perfect salad recipe. 

This is also a great salad to make with simple ingredients. You can even meal prep this in a mason jar for individual portions for a quick lunch or dinner recipe.

Ingredients for Classic Ramen Noodle Salad:

Salad:

• Ramen: Get packages of chicken-flavored ramen noodles and break them into small pieces (keep 1 seasoning packet for the dressing later)
• Seeds: I love to add raw sunflower seeds for another salty crunch to this crunchy salad 
• Nuts: I like to add slivered almonds for the flavor and nutritional benefits, but you could skip them if you prefer
• Salad: For the salad base of this Asian Ramen salad recipe, I like to get a bag of coleslaw mix (shredded cabbage and carrots) or broccoli slaw
• Onions: Adding some sliced  green onions is a perfect and fresh way to add flavor to the crunchy ramen noodles and napa cabbage

Dressing:

• Oil: I keep it simple by using the olive oil I have on hand
• Vinegar: For the best flavor profile of this tangy dressing, I like to use white vinegar but apple cider vinegar could work too
• Sugar: White sugar gives the salad dressing a nice sweetness to balance out the flavors
• Seasoning: Add both salt, ground black pepper, as well as the ramen seasoning packet (reserved from noodles) for the homemade dressing

How to Make Classic Ramen Noodle Salad:

Make the Dressing:

1. In a small bowl, whisk together the olive oil, vinegar, sugar, salt, pepper, and the reserved flavor packet until well combined.

Assemble the Salad: 

1. In a large bowl, combine the broken ramen noodles, sunflower seeds, slivered almonds, coleslaw mix, and green onions. Toss to mix evenly.

Dress and Serve:

1. Pour the dressing over the salad and stir until everything is well coated.
2. Serve immediately for maximum crunch, or refrigerate for up to 5 hours. (Note: The noodles will start to soften after about 5 hours.)

How to store this delicious salad recipe:

Fridge: The best way to store this is by leaving out the ramen if you want to store this recipe for longer than 5 hours. If not, then place everything in a large airtight container and store it for up to 5 hours. 

​Meal prep: To meal prep this, put some of the dressing in the bottom of a mason jar, then layer the coleslaw mix (without the ramen), and then top it with the ramen. This way, you can flip and shake everything to combine.

Tips and tricks for making Ramen Noodle Cabbage Salad:

Type of salad to use:

For the best texture and flavors, I like to get a bag of coleslaw mix or broccoli slaw to keep things super simple.

Toppings for crunchy ramen noodle salad:

1. Sesame seeds
2. Toasted almonds
3. Mandarine orages

Easy protein addition:

Easily turn this into a full meal by getting a rotisserie chicken and shredding the chicken. 

Add the shredded chicken to the Asian ramen noodle salad, and now you have a quick weeknight meal.

More side dish recipes:

Pasta Salads

Italian Grinder Pasta Salad

Pasta

Pepperoni Mozzarella Pasta Salad

Method

Egg Roll in a Bowl

Oven Baked

Pizza Rolls – Roll Dough Recipe

Quick links for making dinner easy:

• Family meal plans
• Tools for the kitchen and more
• The best cookbook for family dinner recipes
• FREE budget meal plan
• Cooking videos to watch

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