The BEST Ramen Noodle Salad Recipe

Over time, I tweaked it a little, mostly out of laziness if I’m being honest. I stopped boiling the dressing like I was told and just shook it in a jar instead. Turns out, it works just fine and saves me from washing another pan.

What really makes this version stand out for me is the toasted noodles. Not raw. Not straight from the packet. Toasted in butter until golden and a little nutty. That step changed everything for me.

Ingredients I Used for the Recipe

• 2 tablespoons butter – this is what I use to toast the noodles and nuts, gives that rich, slightly nutty flavor
• 1 (3 ounce) package ramen noodles, seasoning packet removed – the base crunch, I crush them lightly for texture
• 1/2 cup slivered almonds – adds extra crunch and a slightly sweet nuttiness
• 3 tablespoons sesame seeds – tiny but important, they give that toasty depth
• 1 1/2 lbs Napa cabbage (about 8-10 cups shredded) – this is the bulk of the salad, fresh and crisp
• 1 bunch green onions (about 1/2 cup sliced) – for a mild onion bite and freshness
• 1/2 cup light olive oil – forms the base of the dressing and keeps everything silky
• 1/4 cup white vinegar – brings the tang, balances the sweetness
• 1/2 cup white sugar – yes it sounds like a lot, but it makes that classic sweet-tangy flavor
• 2 tablespoons low-sodium soy sauce – adds saltiness and a deeper flavor

How to make Starbucks Medicine Ball Recipe?

Step 1 – Shake the dressing together

I grab a jar with a lid and throw in the oil, vinegar, sugar, and soy sauce. Then I just shake it like crazy for about 30 seconds. At first, it looks separated and weird, but give it a minute and the sugar dissolves.

I used to heat this on the stove because that’s how I was told. Honestly, I stopped doing that one day out of pure impatience and never went back.

Step 2 – Crush and prep the ramen

Before opening the ramen, I give the packet a few gentle smacks on the counter. Not too aggressive or you’ll end up with powder. I like uneven pieces. Some bigger, some small.

Then I toss the seasoning packet. I know it feels wrong, but trust me, you don’t need it here.

Step 3 – Toast the noodles, almonds, and seeds

I melt the butter in a big skillet over medium heat. Once it’s melted, in go the crushed noodles, almonds, and sesame seeds.

This part needs a little attention. I stir often because it goes from golden to burnt faster than you’d think. When it smells nutty and looks lightly browned, I pull it off the heat.

Step 4 – Let the crunchy mix cool

I spread the toasted mixture onto a plate so it cools faster. If you dump it straight into the cabbage while it’s hot, it kind of softens things too early.

I learned that the hard way once. Still tasted good, just not the same crunch.

Step 5 – Prep the fresh ingredients

I shred the cabbage pretty thin. Doesn’t have to be perfect. Then I slice the green onions and toss everything into a big bowl.

This is where it already starts looking like a real salad. Bright, fresh, kind of simple.

Step 6 – Bring it all together

Once the noodle mix has cooled, I add it to the cabbage. Then I pour the dressing over everything.

I toss it really well. Not gently. I want that dressing on every single piece.

Step 7 – Serve right away

This salad is at its absolute best right after mixing. The noodles stay crisp, the cabbage is fresh, and the dressing hasn’t soaked in too much yet.

I’ve eaten it later too, and it’s still good, just softer. Depends what you’re in the mood for.

What Makes This One Actually Better Than Most

I’ve had versions where people just toss raw noodles into the bowl. It’s fine, but it’s not this. Toasting in butter gives a depth that’s hard to explain until you taste it.

Also, skipping the seasoning packet matters more than I expected. The homemade dressing is cleaner. Sweet, tangy, a little salty, but not overpowering.

And the cabbage. I used regular cabbage once because that’s what I had. It worked, but Napa cabbage is softer and just feels right here.

This is one of those recipes where simple ingredients do something kind of surprising together.

Tips

• If you’re making this ahead, keep the toasted noodle mix separate and combine right before serving. This keeps everything crunchy.
• Don’t walk away while toasting the noodles. I’ve burned a batch while checking my phone. Still annoyed about it.
• You can cut the sugar slightly if you want, but I wouldn’t remove too much or the balance feels off.
• Use a big bowl when tossing. I always underestimate and end up spilling cabbage everywhere.
• If the dressing settles, just shake it again. It comes back together easily.

How I Usually Serve It (And Why It Never Lasts)

I’ve brought this to potlucks, family dinners, random get-togethers where I didn’t know what to make. It disappears fast every single time. People go back for seconds without even thinking.

At home, I’ll serve it with something simple like grilled chicken or even just eat a big bowl of it on its own. I’ve definitely stood at the fridge eating leftovers straight from the container.

One thing I noticed, people always ask for the recipe after trying it. And I get it. It’s one of those dishes that feels a little unexpected the first time you taste it.

Honestly, I keep coming back to it because it’s easy, it’s different, and it just works. No complicated steps, no fancy ingredients, just a really solid salad that I never get tired of making.

Print Recipe

The BEST Ramen Noodle Salad Recipe

Author: katie Smith Cooking Method: Toasting Cuisine: American, Asian Courses: Side Dish

Difficulty: easy Prep Time 15 mins Cook Time 10 mins Rest Time 5 mins Total Time 30 mins

Cooking Temp: medium  C Servings: 8 Estimated Cost: $ 8 Calories: 320

Best Season: Spring, Summer

Description

This Ramen Noodle Salad is a perfect balance of sweet, tangy, and crunchy textures. Toasted ramen noodles, almonds, and sesame seeds are combined with fresh Napa cabbage and green onions, then tossed in a simple homemade Asian-style dressing made with oil, vinegar, sugar, and soy sauce. Ideal for potlucks, barbecues, or quick family meals, this refreshing salad is easy to prepare and always a crowd favorite.

ingredients

Servings

Salad

• 2 tbsp butter
• 3 oz ramen noodles (seasoning packet removed)
• ¹⁄₂ cup slivered almonds
• 3 tbsp sesame seeds
• 1 ¹⁄₂ lbs Napa cabbage (about 8-10 cups shredded)
• 1 bunch green onions (thinly sliced)

Dressing

• ¹⁄₂ cup light olive oil
• ¹⁄₄ cup white vinegar
• ¹⁄₂ cup white sugar
• 2 tbsp low sodium soy sauce

Instructions

Prepare Dressing

1. Combine olive oil, vinegar, sugar, and soy sauce in a jar with lid. Shake well until sugar dissolves completely.
   Mark as complete

Toast Noodles

1. Melt butter in a large skillet over medium heat.
   Mark as complete
2. Crush ramen noodles inside package and discard seasoning packet.
   Mark as complete
3. Add crushed noodles, almonds, and sesame seeds to skillet. Stir frequently until golden brown.
   Mark as complete
4. Transfer toasted mixture to a plate and allow to cool.
   Mark as complete

Assemble Salad

1. Place shredded Napa cabbage and sliced green onions in a large mixing bowl.
   Mark as complete
2. Add cooled noodle mixture to the bowl.
   Mark as complete
3. Pour dressing over salad and toss thoroughly to combine.
   Mark as complete
4. Serve immediately for maximum crunch.
   Mark as complete

Nutrition Facts

Servings 8

Serving Size 1 cup

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 20 gg31%

Saturated Fat 5 gg25%

Trans Fat 0 gg

Cholesterol 15 mgmg5%

Sodium 280 mgmg12%

Potassium 220 mgmg7%

Total Carbohydrate 28 gg10%

Dietary Fiber 3 gg12%

Sugars 14 gg

Protein 6 gg12%

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Calcium 8% mg

Iron 10% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Best served fresh: Keeps the noodles crisp and crunchy.
• Make ahead tip: Store toasted noodle mix separately and combine before serving.
• Lower sugar option: Reduce sugar slightly for a lighter dressing.
• Add protein: Grilled chicken or tofu works great.

Keywords: ramen noodle salad, asian cabbage salad, napa cabbage salad, crunchy ramen salad, potluck salad, easy asian salad