This crunchy Ramen Noodle Salad is made with cabbage, carrots, onions, and a delicious sweet and tangy dressing.

It costs approximately $4.99 to make this salad. The recipe makes eight serves, which costs about $0.62 per serving.

If you want another delicious noodle dish, I recommend trying my Cold Asian Noodle Salad

A close up picture th the finished Ramen Noodle Salad in a serving bowl.

Ramen Noodle Salad

You will love this Ramen Noodle Salad’s fabulous combination of flavors and texture. The toasted ramen noodles, almonds, and sesame seeds offer a pleasing crunch to the salad. The almonds add a rich and earthy flavor, with the sesame seeds bringing a hint of nutty flavor. 

Add those flavors to the fresh and crisp cabbage, carrots, and green onions for a refreshing salad. Once the dressing is tossed into the salad, it combines all the flavors, creating a slightly sweet, tangy, and savory salad that is simply irresistible. 

Not only does this Ramen Noodle Salad taste delicious, but it is pretty to look at. The colors are fresh and vibrant and are the perfect summer recipe.

If you’re serving this salad as a side dish, I suggest serving it with my Edamame Stir Fry as the main dish!

Why You’ll Love Ramen Noodle Salad

  • Unique Flavor Profile: Ramen noodle salad offers a delightful combination of flavors that sets it apart from traditional salads. The noodles provide a satisfying and crunchy texture, while the dressing adds an umami-rich taste. The addition of crunchy vegetables further enhances the flavor profile. 
  • Versatility and Customization: You can add a variety of vegetables, such as cucumber, edamame, or radishes, to enhance the nutritional value and texture of the salad. Additionally, you can incorporate proteins like grilled chicken, shrimp, tofu, or even sliced hard-boiled eggs for added satiety and flavor. 
  • Texture and that Crunch!: One of the highlights of a ramen noodle salad is its texture. Combining crunchy noodles and crisp vegetables creates a satisfying crunch with each bite.
  • Quick and Easy: This salad is relatively quick and easy to prepare, making it a convenient option for any occasion. 
  • Crowd-Pleasing Dish: The salad is often a hit at gatherings and potlucks. Its unique flavor, vibrant colors, and satisfying texture make it a crowd-pleasing dish that stands out on any table. 
An overhead picture of the finished Ramen Noodle Salad recipe in small serving bowls.

Ingredients and Estimated Cost

Per Serving Cost: $0.62

Recipe Cost: $4.99

  • 2 Tablespoons salted butter – $0.28
  • 3-ounce package ramen noodles – $0.39
  • ½ cup slivered almonds – $1.53
  • 3 Tablespoons sesame seeds – $0.54
  • 2 cups shredded green cabbage – $0.26
  • 1 cup shredded red cabbage – $0.36
  • ½ cup shredded carrots – $0.21
  • 3 green onions – $0.21
  • ⅓ cup light olive oil – $0.59
  • ¼ cup rice vinegar – $0.46
  • 2 Tablespoons granulated sugar – $0.06
  • 2 Tablespoons soy sauce – $0.10

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in June 2023.

All of the ingredients needed to make this recipe.

How To Make Ramen Noodle Salad

***For complete recipe instructions, see the recipe card below.

  1. First, melt the butter in a large skillet and then break the ramen noodles into small chunks as you add them to the butter. 
  2. Next, stir in the almonds and sesame seeds and toast them until they are light brown. 
  3. Allow the mixture to cool for five minutes before adding it to the salad. 
  4. Add the green and red cabbage, shredded carrots, and green onions to a large bowl. 
  5. Then, stir together the dressing ingredients.
  6. Next, toss the ramen noodles, almonds, and seeds into the salad. 
  7. Finally, pour the dressing over the salad, toss, and serve. 

A picture collage showing how to make this recipe.

Recipe Variations and Substitutions

  • Protein Additions: To make the salad more substantial and add extra protein, you can incorporate cooked and sliced chicken, shrimp, tofu, or grilled steak. 
  • Nut and Seed Substitutions: If you prefer different nuts or seeds, substitute them accordingly. Instead of slivered almonds, you can use chopped cashews, peanuts, or sunflower seeds. 
  • Vegetable Varieties: While the recipe calls for green cabbage, red cabbage, shredded carrots, and green onions, you can switch up the vegetable combination to suit your taste or what you have. Add sliced bell peppers, cucumber, snap peas, or thinly sliced radishes for added crunch and color.
  • Dressing Modifications: If you prefer a tangier dressing, increase the amount of rice vinegar or add a splash of lime juice. Add more sugar or substitute honey or maple syrup to make it sweeter. 
  • Spice and Herb Additions: If you enjoy a bit of heat, add a pinch of red pepper flakes or a dash of sriracha to the dressing. Consider incorporating finely chopped herbs such as cilantro, mint, or basil into the salad for added freshness.

Serving and Storage Tips

Serving: Ramen noodle salad is best served chilled or at room temperature. If desired, garnish with additional sesame seeds or green onions for added visual appeal.

Make-Ahead: You can prepare the salad components ahead of time and assemble them just before serving to ensure optimal freshness. Keep the ramen noodles, shredded vegetables, and sliced green onions stored separately in airtight containers in the refrigerator. Prepare the dressing and store it separately as well.

Dressing: When ready to serve, give the dressing a good stir to combine any separated ingredients. Drizzle the desired amount of dressing over the salad and toss to coat.

Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. However, keep in mind that the noodles may lose their crispness over time.

Freshness and Texture: Ramen noodle salad is best enjoyed on the day it is prepared to maintain the crunchiness of the noodles and vegetables. However, if you need to store it for longer, aim to consume it within 1-2 days for the best flavor and texture.

Tongs picking up some of the Asian Ramen Noodle Salad.

Recipe FAQs

Are ramen noodles healthy for you?

Ramen Noodles are not traditionally known for being a healthy item as various brands contain high amounts of sodium, artificial additives, and unhealthy fats. However, by adding vegetables to this Ramen Noodle Salad, the nutritional value of the overall dish is increased as it provides essential vitamins, minerals, and fiber. And as with all things, when eaten in moderation, we can enjoy the delicious flavor of ramen noodles.

Can ramen noodle salad be a main dish?

Absolutely! I love serving this as the main dish during the summer to avoid using the oven and heating my kitchen. You can add some chicken, shrimp, or tofu to the salad to add protein to the dish and make it more filling.

More Salad Recipes

An overhead picture of the finished Ramen Asian Noodle Salad.
4.67 from 15 votes

Ramen Noodle Salad

Recipe Cost $ $4.99
Serving Cost $ $0.62
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
8 people
This crunchy Ramen Noodle Salad is made with cabbage, carrots, onions, and a delicious sweet and tangy dressing.


  • skillet
  • mixing spoon
  • large bowl
  • salad tongs
  • cutting board
  • knife



  • 2 Tablespoons salted butter
  • 3 ounce package ramen noodles reserve the seasoning packet for the dressing
  • ½ cup slivered almonds
  • 3 Tablespoons sesame seeds
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • ½ cup shredded carrots
  • 3 green onions sliced




  • Melt butter in a large skillet.
  • Break the ramen noodles into small chunks and add to the butter.
  • Add the almonds and sesame seeds and stir, and toast until light brown. Cool for 5 minutes before adding to the salad.


  • Combine the green and red cabbage, shredded carrots, and green onions.
  • Combine all the ingredients for the dressing and stir well.
  • Toss the ramen noodles, almonds, and seeds into the salad.
  • Then pour the dressing over the salad.
  • Toss the salad and serve immediately or chill for an hour.


Serving: 0.5cup | Calories: 236kcal | Carbohydrates: 15g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 503mg | Potassium: 188mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1612IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 2mg

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Recipe Rating


  1. I’m always looking for reasons to break out the sesame oil. The salad was tasty, not too labor intensive and it costs less than going to a restaurant. It was not a big hit with my family but, I liked it and I didn’t feel like I needed a nap after eating it- like the meals my relatives prefer. Next time I think I will add ginger to the dressing though, for more “punch.”

    1. I’m glad you liked the salad. I like making it for dinner on hot summer nights, it’s not too heavy like you said. Thanks for stopping by! 🙂

  2. Your modern twist on this classic salad is fabulous! Perfect for summer entertaining!

  3. Rebecca Hubbell says:

    This is such a tasty recipe, lighter than a pasta salad but still hits the stop as a BBQ side dish!

    1. Exactly! Thanks for stopping by! 🙂

  4. Valentina says:

    My next door neighbor growing up used to make a similar salad with ramen and bring it to our neighborhood parties. I loved it and thought it was so cool the way the ramen softened into the dressing. Delicious!

  5. I love how bright and colourful this is, it looks sooo delicious!

  6. Bintu | Recipes From A Pantry says:

    Such a simple but delicious dish. I love how colourful it is!

  7. Nathan Wyper says:

    What a delicious looking summer recipe, Can’t wait to try this, love the colours!

  8. Claudia Lamascolo says:

    oh I just love healthier light meals like this one those noodles have a ton of great flavors too great salad!

  9. YUM! One of my fave salads!

  10. What a delicious and flavorful salad! I love the crunch of the ramen noodles. This will be on repeat in my house all summer long!

  11. We love this salad! It’s one of my favorite summer meals, but you definitely want to try to finish it off on day 1 – we had some leftovers and the noodles definitely got a little too soft for my liking overnight.

  12. Elizabeth says:

    I love adding toasted ramen to salads, but I’ve never tried it over a cabbage salad before! It gives it such a nice crunch. The flavors of the dressing are delicious too.

  13. Kushigalu says:

    Drooling over this noodle salad. Looks delciious. Thanks for the recipe.

  14. This is such a great way to use ramen noodles. We made it for a garden party and it went down very well.