This crunchy Ramen Noodle Salad combines green cabbage, red cabbage, ramen noodles, green onions, carrots, and toasted almonds, all tossed in a honey garlic ginger sesame dressing.
Make a delicious, refreshing ramen noodle salad with a homemade dressing. This easy recipe is perfect for a quick lunch or potluck dish. This tasty side dish is ideal for all your summer grilling and is full of flavor from honey, garlic, and ginger.
This is one of our favorite ramen salad recipes, and we love to take it to potlucks and family reunions. If you like this recipe, try creamy pea salad, strawberry spinach salad, broccoli salad, or Asian noodle salad.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Coleslaw mix: I like to use tri-color slaw. Do not use any dressing that comes with the slaw.
- Ramen noodles: Do not cook and discard the seasoning packet.
- Carrots: Although tri-color slaw has carrots, I like adding matchstick carrots for more color and texture.
- Almonds: Slivered or sliced almonds. Or try sunflower or toasted sesame seeds if you have a nut allergy.
- Rice vinegar: Substitute apple cider vinegar or champagne vinegar.
- Grated ginger: Ginger paste works just as well as fresh ginger, and once opened, it lasts about one month in the fridge.
How to Make Ramen Noodle Salad
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, combine the olive oil, rice vinegar, honey, minced garlic, ginger, and sesame oil in a mason jar with a tight-fitting lid. Shake the dressing well to combine. Season with salt and pepper to taste.
Break up the ramen noodles and add them to a bowl with the coleslaw mix, carrots, green onions, and toasted almonds. Drizzle the salad with the dressing and toss to combine.
Preparation Tips
- Use your hands or the heavy end of a table knife or spoon to break up the noodles in the package.
- For extra crunch and flavor toast the almond slivers or sliced almonds before adding them to the salad. It adds great flavor to the salad.
- You can substitute broccoli slaw for more texture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days, but remember that the noodles will soften.
Frequently Asked Questions
You can prepare this salad up to 24 hours in advance, but if you like the crunchy texture from the ramen noodles and the toasted almonds, hold off adding them until a couple of hours before you serve. Mix the honey garlic dressing up to 48 hours in advance. Store in the refrigerator in a mason jar. Remove from the fridge for 40 minutes before drizzling on the salad. Shake well before combining with the salad.
Add grilled chicken, shrimp, salmon, or steak to make it a main dish.
Try chopped pecans, walnuts, pumpkin seeds, or sunflower seeds. They are all delicious.
More Salad Recipes
Ramen Noodle Salad
Ingredients
Ramen Salad
- 14 ounces coleslaw mix
- 2 (3 ounce) packages dry ramen noodles broken into pieces seasoning packet discarded
- 1 cup matchstick carrots
- ½ cup sliced green onions
- 1 cup slivered almonds toasted
Ramen Salad Dressing
- ½ cup olive oil
- ¼ cup rice vinegar
- 2 tablespoons honey
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- In a mason jar with a tight fitting lid combine the olive oil, rice vinegar, honey, minced garlic, ginger, and sesame oil. Shake the dressing well to combine. Season with salt and pepper to taste.
- Break up the ramen noodles and add them to a bowl with the coleslaw mix, carrots, green onions, and toasted almonds. Discard the ramen seasoning packets. Drizzle the salad with the dressing and toss to combine.
Notes
- Use your hands or the heavy end of a table knife or spoon to break up the noodles in the package.
- For extra crunch and flavor toast the almond slivers or sliced almonds before adding them to the salad. It adds great flavor to the salad.
- You can substitute broccoli slaw for more texture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days, but remember that the noodles will soften.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Risa Lopez
It looks so good and is easy to make! I will save this salad recipe and try the recipe this weekend. Thank you for sharing this!
Jasmine Hewitt
This sounds so interesting! I need to try it myself sometime
Stephanie
I’ve used ramen noodles in another salad before and was surprised at how much I liked that crunch! I can’t wait to try this one, especially the homemade dressing.
Beth Pierce
Thanks Stephanie! Enjoy!!
Cindy
We call this silage in our house. Slight modifications. Nappa cabbage instead of regular cabbage and the Ramen we toast till brown with sunflowerseeds for a super nutty crunch. And add soy sauce to the sauce. So wonderful. And stays crunchy for 3 to 4 days.
Sarah
This so good! We had it as a light meal and added mandarin oranges and was glad I did. I also added some lemon juice to the dressing. We will definitely have this again.
Beth Pierce
Thanks Sarah! So glad that you liked it!
Orest Saczyk
Easy and delicious! I used kale slaw instead of cabbage slaw. Fabulous!
Beth Pierce
Thanks! So happy that you liked it!
Sandra K Adkins
what flavor ramen noodles?
Beth Pierce
Sorry about the delay. It does not matter because you are going to discard the seasoning packet.
Cheryl White
I don’t see anywhere where it says how much cabbage to use.
Beth Pierce
14 ounces coleslaw mix Scroll all the way down to the bottom for full ingredients and directions.
Stacey Gordon
Super easy to make. I cheated on the dressing and used organic Thai peanut sauce. Yummmm
Munchkin
Can you make it with a little less oil?
Beth Pierce
Yes you could go a little less with the oil but you might need to increase the vinegar and it might make it a little tangy. To me it would still taste great.
Christina
Would this work with gluten free rice/millet ramen? I’m wondering if they will be too hard?
Beth Pierce
I am not sure as I have not worked with it. Maybe the readers will chime in!