Ramen Noodle Salad
I’ll never forget the summer our little window unit died in mid-July. The kids were dripping sweat before breakfast, the dog was panting louder than a steam engine, and I was thisclose to ordering pizza every night (I know, shocker!). That’s when I stumbled on this cold, crunchy Ramen Noodle Salad. It felt like a cool breeze in a bowl—no stove required, and zero guilt.
Some of my best potluck memories center around those classic camp-style noodle salads with their crackly ramen bits and tangy dressings. But I wanted something a bit lighter, brighter, and more veggie-packed—without losing that satisfying crunch. Cue this recipe: a riot of shredded cabbage, sweet bell peppers, colorful carrots, and those irresistible crushed ramen noodles, all coated in a zingy sesame-soy dressing. It’s part nostalgic, part fresh, and 100% craveable.
Why You’ll Love This
- No oven, no hot mess—just toss and chill (yes, really!).
- Ready in under 30 minutes—hello, busy weeknights.
- Crispy, crunchy texture in every bite keeps things exciting.
- Stone-cold proof against wilty lettuce—perfect for picnics or BBQs.
- Vegetarian as-is, and super easy to tweak for vegans.
- Budget-friendly pantry staples (ramen noodle magic!).
- Make-ahead friendly—dressing and veggies can chill while you sip your iced tea.
- Customizable: add chicken, tofu, or even a handful of edamame.
- Bright, zesty flavors that feel like summer in every forkful.
- Guaranteed to disappear fast—family favorite status, right here.
Ingredient Notes
- Ramen Noodles: Grab the classic 3-ounce packs (yes, uncooked!). Crush ’em by hand or give them a quick pulse in a food processor. Save the seasoning packets for a salty snack or toss them out—your call.
- Cabbage: Shredded green cabbage is my go-to, but don’t hesitate to grab purple for a pop of color. Napa or Savoy cabbage also work beautifully if you like a softer leaf.
- Carrots: Shred about two medium carrots, or buy the pre-shredded kind to save time. Either way, their sweetness balances the tang.
- Bell Pepper: I usually reach for a red one, but yellow or orange pepper adds sunshine vibes (and vitamin C!).
- Green Onions: Thinly slice both white and green parts for a little zing and color contrast.
- Cilantro (optional): Roughly chopped, it brightens the whole salad. If you’re in the cilantro-hate club, swap parsley or fresh basil.
- Nuts & Seeds: Sliced almonds or chopped peanuts bring extra crunch. Toast ’em in a dry skillet for two minutes if you’re feeling fancy. Don’t forget a sprinkle of sesame seeds (white or black!).
- Soy Sauce/Tamari: Low-sodium soy sauce is my go-to; use tamari for gluten-free and a slightly richer flavor.
- Rice Vinegar: Unseasoned kind, please—its mild tang plays so nicely with the sesame oil.
- Sweetener: Honey or pure maple syrup both work. Go with maple if you’re making it vegan.
- Oils: Toasted sesame oil brings that nutty aroma, and a splash of neutral vegetable oil balances things out.
- Ginger & Garlic: Fresh is best—about a half-inch knob of ginger, grated, plus one minced garlic clove. If you’re short on time, use jarred ginger (just cut back on the quantity a touch).
- Heat Factor: A pinch of red pepper flakes is all you need for a gentle kick. Crank it up with more flakes or a squirt of Sriracha if you dare.
Step-by-Step Directions
- Prep your veggies. Rinse and shred the cabbage and carrots, slice the bell pepper, and chop your green onions (white and green parts). Spread everything out on a clean kitchen towel or a baking sheet for about 5–10 minutes—this little air-dry trick helps the dressing cling without turning your salad soggy (trust me, it makes a difference!).
- Crush the noodles. Slide the ramen blocks into a resealable plastic bag, press out most of the air, and whack ’em with a rolling pin or your fist until you’ve got bite-sized bits. This is oddly fun—and if you’ve ever needed a bit of stress relief, here it is (you’ll want to make a double batch!).
- Whisk up the dressing. In a medium bowl, combine soy sauce, rice vinegar, honey (or maple), toasted sesame oil, vegetable oil, grated ginger, minced garlic, and red pepper flakes. Whisk until everything’s blended and the dressing looks glossy—about 30 seconds.
- Assemble the salad. In a big mixing bowl, layer your shredded cabbage, carrots, bell pepper, green onions, cilantro (if using), and crushed ramen noodles. Pour the dressing on top, then gently toss with tongs or two large spoons. Don’t be shy—you want each noodle and veggie strand to get some love.
- Chill out. Cover the bowl with plastic wrap or a lid and refrigerate for at least 20 minutes. If you can swing 30–45, even better—this gives the flavors time to mingle without turning the noodles to mush.
- Final toss & taste test. Right before serving, give the salad one more gentle mix. Take a little taste—if it needs more zing, add a quick squeeze of lime juice, an extra splash of rice vinegar, or a pinch more red pepper flakes.
- Garnish & serve. Dish it onto a large platter or into individual bowls. Sprinkle on any leftover nuts, sesame seeds, or cilantro sprigs. A wedge of lime on the side is always a good idea for guests who like a fresh citrus pop.
Variations & Flavor Twists
- Peanut Power: Whisk 2 tablespoons of creamy peanut butter into the dressing for an ultra-rich twist.
- Tropical Vibes: Fold in diced mango or pineapple chunks for a sweet-and-savory surprise.
- Protein Boost: Top with shredded rotisserie chicken, grilled shrimp, or crispy baked tofu.
- Extra Veggie Love: Stir in edamame, sugar snap peas, or thinly sliced cucumber for more color and crunch.
- Spicy Kick: Swap the red pepper flakes for gochujang or drizzle in some chili oil.
- Green Goddess: Replace half the cabbage with chopped kale or Swiss chard—massaged lightly with a bit of olive oil so it softens up.
- Herb Swap: No cilantro? Try fresh mint, basil, or dill for a totally different vibe.
Storage & Reheating Tips
This salad is best enjoyed chilled, so skip the microwave (seriously!). Store leftovers in an airtight container in the fridge for up to 3 days. If you’ve got extra crushed noodles, stash them separately and sprinkle on top just before serving to preserve that gorgeous crunch.
Make-ahead hack: Toss your veggies with the dressing up to a day in advance, then fold in the noodles and toppings right before your gathering. Boom—you’re the hostess with the mostest without ever breaking a sweat.
Let’s Chat!
There you have it—my go-to Ramen Noodle Salad that’s equal parts crunchy, tangy, and downright craveable. I promise it’ll become your summer staple (and maybe your winter craving, too!). If you try it, drop me a comment below or tag me on Instagram—I’d love to see your colorful riff on this salad. Got questions or your own special twist? Share ’em in the comments so we can all get inspired. Happy tossing, friends!
Ramen Noodle Salad
Ingredients
- 2 3-ounce packs ramen noodles uncooked, crushed by hand
- 3 cups shredded green cabbage
- 1 cup shredded carrots about 2 medium carrots
- 1 red bell pepper thinly sliced
- 1/2 cup green onions thinly sliced (white and green parts)
- 1/2 cup cilantro leaves roughly chopped
- 1/4 cup sliced almonds or chopped peanuts for extra crunch
- 1 teaspoon sesame seeds white or black
- 1/4 cup low-sodium soy sauce or tamari for gluten-free
- 3 tablespoons rice vinegar unseasoned
- 2 tablespoons honey or maple syrup for vegetarian option
- 2 tablespoons toasted sesame oil
- 1 tablespoon vegetable oil for balance
- 1 teaspoon freshly grated ginger about a ½-inch piece
- 1 small garlic clove minced
- red pepper flakes optional, add more for heat
Instructions
- Rinse and shred cabbage, carrot, bell pepper, and green onions. Spread them out to air-dry.
- Crush the ramen blocks by hand or in a food processor.
- Combine soy sauce, rice vinegar, honey, sesame oil, vegetable oil, ginger, garlic, and red pepper flakes in a bowl.
- Combine shredded veggies, crushed noodles, cilantro, sesame seeds, and almonds. Drizzle dressing and toss well.
- Refrigerate for at least 20 minutes to let flavors develop.
- Give the salad a final mix before serving. Adjust seasoning if needed.
- Serve in a bowl or platter. Garnish with nuts, cilantro, or a lime wedge.
