Ramen Salad Recipe

Posted on May 25, 2025

No-Cook Ramen Salad with Cabbage & Almonds – A Quick Summer Side!

If you’re looking for a quick, crunchy, and flavor-packed dish that’s perfect for potlucks, summer BBQs, or a simple lunch, Ramen Salad is your new go-to! This dish takes humble instant ramen noodles and transforms them into a refreshing, savory-sweet salad bursting with texture and color. With crisp cabbage, crunchy almonds, and a tangy homemade dressing, it’s a crowd-pleaser that comes together in minutes—no stove required! Whether you’re a college student, busy parent, or just craving something fun and easy, this ramen salad is a tasty twist on tradition that you’ll want to make again and again.

Why You’ll Love This Recipe

This ramen salad is more than just a quirky side dish—it’s a flavor explosion in every bite! You’ll love the crunchy texture, the balance of sweet and tangy dressing, and how ridiculously easy it is to whip up. No fancy ingredients, no complicated steps—just simple, satisfying goodness. It’s super versatile too: serve it as a side with grilled meats, bulk it up with protein for a light dinner, or take it to your next picnic and watch it disappear.

Ingredients

One of the best things about this ramen salad is how simple and budget-friendly the ingredients are. Most of them you might already have in your pantry! Here’s what you’ll need:

🛒 For the Salad:

2 packs of uncooked instant ramen noodles (chicken or original flavor)
4 cups shredded green cabbage (or coleslaw mix)
1 cup shredded carrots
½ cup sliced green onions
½ cup slivered almonds
¼ cup sunflower seeds (optional)
½ cup crushed ramen seasoning packet (or skip if you prefer homemade dressing only)

🥄 For the Dressing:

⅓ cup vegetable oil (or avocado oil)
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey or sugar
1 teaspoon sesame oil
Salt and pepper to taste

Instructions

This ramen salad couldn’t be easier to make—no boiling required! It’s all about tossing and mixing. Here’s how to bring it all together in just a few steps:

🥗 How to Make Ramen Salad:

Crush the noodles
Open your ramen packs and break the noodles into small pieces. Don’t cook them—just crush them right in the bag! Set aside the seasoning packet if using.
Toast the crunchies (optional but delicious)
In a dry skillet over medium heat, toast the crushed ramen, almonds, and sunflower seeds for 3–5 minutes until lightly golden and fragrant. Let cool.
Mix the veggies
In a large bowl, combine the shredded cabbage, carrots, and green onions.
Whisk the dressing
In a small bowl or jar, whisk together the oil, rice vinegar, soy sauce, honey, sesame oil, and a dash of salt and pepper. Stir in the seasoning packet if using.
Combine everything
Just before serving, add the crushed noodles and nuts to the veggie bowl. Pour over the dressing and toss until everything is evenly coated.
Serve and enjoy!
Garnish with extra green onions or sesame seeds if you’re feeling fancy. Serve chilled or at room temperature.

Servings and Timing

This ramen salad is perfect when you need something quick, easy, and shareable. It’s great for feeding a crowd—or saving some for later!

🍽️ Servings:

Makes about 6 side-dish servings
Or 2–3 large servings if you’re having it as a main course

⏱️ Timing:

Prep time: 10 minutes
Cook/toast time (optional): 5 minutes
Total time: 15 minutes or less!

Tips and Variations

Ramen salad is super customizable! You can tweak it to suit your taste buds, what’s in your pantry, or the season.

🌟 Tips & Tricks:

Toast the noodles and nuts for extra crunch and flavor—it’s optional, but totally worth it.
Dress it last minute to keep the noodles crispy. If making ahead, store everything separately and toss just before serving.
Don’t skip the sesame oil—it adds that extra something!

🍴 Easy Variations:

Add protein: Toss in grilled chicken, shrimp, or tofu for a full meal.
Go fruity: Add mandarin oranges, dried cranberries, or even diced apples for a sweet twist.
Make it spicy: Mix in a splash of sriracha or sprinkle on some red pepper flakes.
Switch the greens: Try using kale or napa cabbage instead of traditional coleslaw mix.

Storage

Got leftovers? Ramen salad stores surprisingly well—as long as you plan ahead! Here’s how to keep it fresh and tasty.

🧊 How to Store Ramen Salad:

Before dressing: You can prep all the components (veggies, noodles, nuts, dressing) ahead of time and store them separately in airtight containers for up to 3 days. Just toss together before serving.
After dressing: If already mixed, store in an airtight container in the fridge for up to 2 days. The noodles will soften over time, but it’s still super flavorful—kind of like a crunchy noodle slaw!

Frequently Asked Questions

1. Do I cook the ramen noodles first?
Nope! Use them straight from the package. The crunch is what makes this salad special.

2. Can I make ramen salad ahead of time?
Yes—just keep the dressing and crunchy toppings separate until you’re ready to serve.

3. What’s the best ramen flavor to use?
Chicken is classic, but any mild flavor works. Or skip the packet and use your own seasoning.

4. Is it okay to use pre-shredded coleslaw mix?
Absolutely! It saves time and works perfectly in this recipe.

5. How do I make it gluten-free?
Use gluten-free ramen and tamari instead of soy sauce.

6. Can I add meat or other proteins?
Yes! Grilled chicken, shrimp, or tofu are all great additions to turn this into a meal.

7. How long does it stay crunchy?
Once dressed, it’s best eaten within a few hours. After that, the noodles will soften, but the flavor is still amazing!

Conclusion

Ramen salad is one of those dishes that’s simple, fun, and totally unexpected—in the best way. With just a handful of ingredients and barely any prep, you can whip up a flavorful, crunchy crowd-pleaser that fits any occasion. Whether you’re hosting a BBQ, prepping weekday lunches, or just want something fresh and easy, this recipe’s got your back.

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Ramen Salad Recipe

Why You’ll Love This Recipe