There’s just something magical about crunchy, colorful, flavor-packed salads, and The Best Ramen Noodle Salad is the kind of recipe you’ll want to share with everyone! This beloved classic melds crisp Napa cabbage, toasted almonds, bite-sized ramen noodles, and a zesty, sweet-savory dressing in every single forkful. It’s impossibly simple, endlessly versatile, and basically guaranteed to disappear at any gathering—make it once, and you’ll never look at ordinary salads the same way again.

The Best Ramen Noodle Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this salad is that each ingredient brings its own special texture or vibrant flavor. Simple pantry staples combine to make a surprisingly show-stopping dish, so don’t be tempted to skip anything—every element truly counts.

Napa cabbage: Crisp, subtly sweet, and the perfect base for the salad’s crunch.
Ramen noodles (discard the seasoning packet): Uncooked and broken up, these are the secret crunchy star!
Sliced almonds: Toasted or raw, they add nuttiness and extra snap in each bite.
Green onions: Their gentle bite balances all those savory and sweet notes.
Shredded carrots (optional): For color, added crunch, and a touch of sweetness.
Sunflower seeds (optional): A salty, nutty layer that makes the texture even more interesting.
Olive oil: This forms the silky base of the dressing, clinging perfectly to every bit of cabbage.
Rice vinegar: Its tang is the backbone of the bright dressing flavor.
Sugar: Adds balance and a gentle sweetness to make every other taste sing.
Soy sauce: Brings in a little salt and umami richness as the final seasoning touch.
Salt and pepper: Just enough to season the dressing to your taste.

How to Make The Best Ramen Noodle Salad

Step 1: Preparing the Salad Base

Start with the heart of this recipe: your crisp, shredded Napa cabbage. In a generous mixing bowl, combine it with the chopped green onions, sliced almonds, and carrots if you’ve chosen to use them. You’ll love how the colors pop and everything mingles together. Give it a quick toss to ensure every ingredient is evenly distributed—this lively mix is the foundation for The Best Ramen Noodle Salad.

Step 2: Adding the Ramen Noodles

Take those ramen noodles and get ready for some culinary fun! Break them up with your hands or crush them in the package using a rolling pin, aiming for bite-sized pieces. Add these crunchy bits right into your cabbage mixture. Right away, you’ll notice an extra-crispy texture emerging, which is basically what sets this salad apart.

Step 3: Making the Dressing

In a smaller bowl, whisk together olive oil, rice vinegar, sugar, soy sauce, and a sprinkle of salt and pepper. Keep whisking until the sugar is mostly dissolved and the dressing looks slightly thickened. This is the moment where everything comes together—the sweet, tangy, and savory flavors are truly the secret behind The Best Ramen Noodle Salad.

Step 4: Combining Ingredients

Pour that luscious dressing over your big bowl of veggies and noodles. Use tongs or clean hands to gently toss and turn everything, ensuring every leaf and crunchy bit gets perfectly coated. Watch as the cabbage softens just a tad and everything takes on a glossier look—this is when the flavors start to meld in the best way possible.

Step 5: Letting It Sit

Now, for a little patience: let your salad rest for at least 15 minutes before serving. This brief wait gives the noodles time to absorb the dressing and allows all the flavors to become best friends. You can pop the bowl in the fridge for extra chill factor, or just let it hang at room temperature if you’re hungry.

Step 6: Serving Your Salad

The moment of truth! Give your ramen noodle salad one last gentle toss, then serve it up cold or at room temperature, as you prefer. Every bite should be irresistibly crunchy, tangy, a little sweet, and all-around satisfying. Get ready to watch it disappear in record time!

How to Serve The Best Ramen Noodle Salad

Garnishes

Before bringing your salad to the table, sprinkle it with a few extra sliced green onions, a small handful of toasted almonds, or even some black sesame seeds for a showy finish. A light scatter of chopped cilantro or parsley brightens up the bowl and adds a pop of green—these little touches take The Best Ramen Noodle Salad from delicious to absolutely irresistible.

Side Dishes

This salad shines as a sidekick to any main dish—it’s especially at home next to grilled chicken, teriyaki beef, fish, or a platter of potstickers. Feel free to pair it with rice bowls, summer rolls, or even some savory tofu skewers for a meatless meal. Its fresh crunch and lively dressing make every plate instantly more exciting.

Creative Ways to Present

Make individual salads in mason jars for picnics or lunches on the go, or serve The Best Ramen Noodle Salad on a giant platter for a potluck centerpiece. If you want to impress, spoon into lettuce cups or stuff into mini bell pepper halves for an appetizer twist. However you serve it, colorful and crunchy is always a hit!

Make Ahead and Storage

Storing Leftovers

If you have any salad left over (which rarely happens!), transfer it to an airtight container and keep it in the fridge. The cabbage and noodles will soften slightly as it sits, but the salad will still taste delicious for up to 2 days. Stir again before serving to redistribute the dressing.

Freezing

While most salads aren’t freezer-friendly, this one really isn’t recommended for freezing. The fresh veggies will lose their crunch and become watery, so enjoy The Best Ramen Noodle Salad while it’s at its absolute freshest for best results.

Reheating

This salad is best served cold or at room temperature. If it’s been refrigerated, just let it sit out for a few minutes before serving to let the flavors come alive again. There’s no need to reheat—just fluff and enjoy.

FAQs

Can I add protein to The Best Ramen Noodle Salad?

Absolutely! Shredded rotisserie chicken, grilled shrimp, diced tofu, or even edamame make excellent protein boosts. Just fold in your favorite option before tossing with the dressing for a heartier, meal-worthy salad.

What other veggies can I add?

The sky’s the limit! Try thinly sliced bell peppers, snap peas, red cabbage, radishes, or cucumbers for added crunch and color. Use what you have and make The Best Ramen Noodle Salad your own.

How far ahead can I make this salad?

You can prepare the salad up to one day in advance, but wait to add the ramen noodles and dressing until about an hour before serving. This keeps everything as crunchy as possible.

Can I use a different type of cabbage?

Yes, if Napa cabbage isn’t available, feel free to substitute green cabbage or even a coleslaw mix. The texture will be slightly different, but your salad will still have plenty of crunch.

Is there a substitute for rice vinegar?

If you don’t have rice vinegar, apple cider vinegar or white wine vinegar works well in a pinch. The flavor will be a bit stronger, so you may want to start with a smaller amount and adjust to taste.

Final Thoughts

If you love a salad that’s joyful to eat, incredibly simple, and always a crowd favorite, don’t miss out on The Best Ramen Noodle Salad. Bring it to your next potluck, family dinner, or just treat yourself—you might be surprised how fast it becomes your most-requested (and most-loved!) salad of all.