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
Sharon C
As a kid who grew up snacking on raw ramen noodles, this is the grown-up version of it because we need fiber now more than ever! Haha! Thanks for the recipe, it was delicious!
Beth Pierce
My pleasure, Sharon!
Frank
Great recipe. I have made this several times ane everyone loves it. Thanks for sharing the recipe, Beth.
Rosey
What a great way to use the ramen. I never thought to put it in a salad.
Nahashon Kyalo
This is perfect. At least I know I can pull this recipe off and have something I can look forward to trying out this weekend.
Barbie Ritzman
I’m intrigued by the honey garlic ginger sesame dressing on this Ramen Noodle Salad. It’s a new twist for me with ramen noodles.
Monidipa Dutta
This is one of my favs. When I lived in students hostel we would eat it as a snack. And the recipe is the same. Good old memories!
Lesa
The vibrant colour makes me want to eat then I looked at the recipe. So easy to make with simple ingredients, I can want to try this ramen noodles salad. Want to know if it taste just as good as it looks.
Stephanie
Such a colorful and tasty ramen noodle salad. Our family really enjoyed it. Thank you!
Gerry
This is the first time I’ve encountered such a Ramen dish in salad variety! It was incredibly delicious and very healthy too! The colors really make this salad an enticing one! Loved it!
Luna S
This looks amazing! I would have never thought about adding some of these ingredients to ramen, I need to try this.