Cold Ramen Noodle Salad
This Cold Ramen Noodle Salad combines shredded cabbage, crunchy toasted ramen noodles, almonds, and a bright sesame soy dressing for a crunchy Ramen Noodle Salad that’s a colorful classic for potlucks and picnics.
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This Cold Ramen Noodle Salad is the kind of crunchy, colorful side dish that always disappears quickly at potlucks and cookouts. It’s now coating in nostalgia with a combination of crisp cabbage, fresh red bell pepper, green onion, and toasted ramen noodles.
Growing up in the Midwest, this is one of the salads I often made for potlucks, community barbecues, or events when everyone was asked to bring a covered dish. I’ve been cooking and baking most of my life, and in 2018 I started developing recipes more professionally. This is my more veggie-packed version of the crunchy ramen noodle salad.
Whether you’re looking for a dish to take to a summer barbecue or need an easy side dish for dinner, this ramen noodle salad is a reliable favorite.
Why you’ll Love Cold Ramen Noodle Salad
- Quick to make: Ready in about 25 minutes, and you can swap in pre-cut cabbage or coleslaw mix.
- Perfect for potlucks: The crunchy textures hold up well after tossing with dressing.
- Full of texture: Cabbage, almonds, and ramen noodles create the crunch, while the sesame dressing adds tons of familiar flavor.
Ramen noodle salads became popular in many home kitchens because they’re simple, budget-friendly, and easy to adapt with different vegetables or toppings.
Ingredients You’ll Need
This recipe uses simple ingredients that create a balance of crunchy, savory, and slightly sweet flavors.
For the salad
- Shredded red and green cabbage, or substitute coleslaw mix
- Shredded carrots
- Red bell pepper
- Green onions
- Sliced almonds and sesame seeds
- Ramen noodle packets
For the Dressing
- Olive and sesame oil
- Lime juice
- Soy sauce
- Brown sugar
- Salt, pepper, garlic powder, and ground ginger
How to Make Ramen Noodle Salad
Toast the ramen noodles. Break the ramen noodles into small pieces and toast them in a dry skillet with sesame seeds until lightly golden.
Prepare the vegetables. Add shredded cabbage, carrots, green onions, and almonds to a large bowl.
Make the dressing. Add ingredients to a jar, secure the lid, and shake until combined.
Assemble, toss, and serve. Add the toasted ramen noodles to the vegetables and pour the dressing over the top. Toss everything together until evenly coated and serve immediately.
Recipe Tips & Suggestions
- Toast the noodles for flavor. Toasting the ramen noodles gets rid of the raw taste, giving them a nutty flavor. Toasting also helps keep them crisp for longer once tossed with the dressing.
- Cool the noodles before adding. Be sure to completely cool the toasted noodles before adding to the salad for the best crunchy texture.
- Toss just before serving. This cold ramen noodle salad is best served fresh to maintain the crunchy texture. You can prepare the vegetables in advance, but don’t toss with the noodles, almonds, and dressing until you’re almost ready to serve.
- Use pre-shredded coleslaw mix. If you want to save even more time, replace the chopped cabbage and shredded carrots with 2 16-ounce bags of coleslaw mix.
This Cold Ramen Noodle Salad can be paired with your favorite protein. If you are searching for more classic potluck recipes, try the equally nostalgic 5-Bean Salad or Cucumber Tomato and Feta Salad.
Cold Ramen Noodle Salad Recipe
Ingredients
For the salad
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 large carrot, shredded
- ½ red bell pepper, thinly sliced
- 4 green onions, diced (green parts only)
- ½ cup sliced almonds
- 2 3-ounce packets ramen noodle soup
- 1 tablespoon sesame seeds
For the dressing
- 1 lime, juiced
- ¼ cup soy sauce
- ½ cup olive oil
- 2 tablespoons sesame oil
- 1½ tablespoons brown sugar
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Toast the Ramen Noodles
- Use your hands to crush the ramen noodles inside the package into small pieces. Discard the seasoning packets or save them for another use.
- Heat a large skillet over medium to medium-high heat.
- Add the crushed ramen noodles to the dry skillet and toast, stirring occasionally, for 3 to 4 minutes, until lightly golden.
- Add the sesame seeds and continue toasting for about 1 minute, until fragrant and golden.
- Remove from heat and set aside to cool completely.
Prepare the Salad
- In a large bowl, add the green cabbage, red cabbage, shredded carrot, red bell pepper, green onions, and sliced almonds.
- Toss to combine.
Make the Dressing
- Add all dressing ingredients to a jar with a lid.
- Shake vigorously for 10 to 15 seconds until well combined.
Assemble and Serve
- Pour the dressing over the cabbage mixture and toss to coat.
- Sprinkle the cooled toasted ramen noodles and sesame seeds over the top.
- Toss again until evenly combined and serve immediately.
Notes
- Recipe shortcut: Instead of shredding cabbage and carrot, you can substitute two 16-ounce bags of coleslaw mix for a quick and easy shortcut.
- Serve fresh: This Cold Ramen Noodle Salad is best served shortly after tossing. Leftovers can be stored in the refrigerator for up to 3 days. Over time, the toasted ramen noodles will absorb the dressing and lose their crunch.
- Optional add-ins: You can customize this ramen noodle salad by adding: grilled shrimp, canned tuna, sunflower seeds, or fresh chopped cilantro.
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