This Ramen Noodle Salad recipe is easy to make with a delicious homemade dressing, crispy cabbage, mandarin oranges, and more! It’s the best cold side dish recipe for potlucks and pairs well with chicken, beef, and pork.

Be sure to try my Chinese Chicken Salad and Thai Chicken Salad recipes next!

Ramen Noodle Salad on a white platter with a spoon drizzling dressing on top.

Ramen Noodle Salad

It’s amazing how much flavor and crunch that a simple packet of ramen noodles can add to this incredible Ramen Noodle Salad! This recipe is cool, refreshing, and super easy to make.

(And wait until you taste this dressing! It’s amazing!)

My favorite part about it is that it pairs so well with a variety of chicken, beef, pork, and shrimp dishes! -Check out my pairing suggestions below as well as my PRO tips!

Labeled Ingredients for Ramen Noodle Salad on a white surface.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Break up the noodles and place on on a baking sheet, along with (raw) slivered almonds. Bake at 350° for 10-15 minutes, until toasted. Remove and let cool. 

Ramen Noodles and slivered almonds on a baking sheet before and after baking.

Add all salad ingredients to a large bowl. Add the dressing and toss well to combine. Chill for 2-3 hours prior to serving. 

Ingredients for Ramen Noodle Salad in a large bowl with dressing being poured on top.

Make Ahead Method

The prep work for this recipe can be done 1-2 days ahead of time:

  • Prepare all ingredients as outlined and refrigerate in airtight containers. (The cabbage, carrots, edamame, and green onions can be stored in the same container.) 
  • When ready to serve, combine and toss 2-3 hours ahead of time.
  • Cover and chill until ready to serve.
  • Note: If your dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. 

Pro Tips

  • Cabbage: 16 oz. of coleslaw mix can be used instead of slicing fresh cabbage.
  • If you do slice fresh cabbage, be sure to use leftovers for my Egg Roll in a Bowl, Thai Chicken Salad, Cabbage and Sausage, Beef Ramen Noodles, and Cabbage Soup!
  • Nuts: Toasted almonds and sesame seeds add a ton of flavor to this, so don’t skip those! If your sesame seeds aren’t toasted, include them on the baking sheet with the ramen/almonds. Cashews and roasted peanuts make a great addition as well!
  • Edamame: I love the vibrant green color that edamame adds to this salad, you can find edamame beans (not pods), in the frozen vegetable section of the store.
  • Add-ons: Other great additions include rotisserie chicken, avocado, chow mein noodles, bean sprouts, water chestnuts, baby corn, shrimp, and bell peppers. 

Pairing Options

Storage

  • Store leftovers in an airtight container and refrigerate for up to 2 days.

Ramen Noodle Salad on a white platter with serving spoons on the side.

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A spoon drizzling dressing on top of Ramen Noodle Salad.

Ramen Noodle Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
5 from 2 ratings
Servings: 8 people
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This Ramen Noodle Salad recipe is easy to make with a delicious homemade dressing, crispy cabbage, mandarin oranges, and more!

Ingredients

US Customary - Metric

Salad

  • 2 (3 oz.) packages Ramen noodles, chicken flavor
  • ½ cup slivered almonds, raw
  • 1/3 cup edamame, I use frozen beans, (not pods).
  • 4 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup carrots, julienned
  • 11 oz. mandarin oranges, drained and patted dry
  • ¼ cup green onions, diced
  • 3 tablespoons toasted sesame seeds

Dressing-makes 1 cup

  • ½ cup peanut oil, can sub avocado, vegetable, or canola oil
  • 1/3 cup rice vinegar, can sub white vinegar
  • 2 ramen seasoning packets
  • 2 tablespoons honey
  • ¾ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • 1/8 teaspoon toasted sesame oil

Instructions

  • Preheat oven to 350° F.
  • Combine the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
  • Break the ramen noodles into chunks of varying bite sizes and place them on a baking dish along with the slivered almonds. (If your almonds are already toasted, no need to bake them.)
  • Bake for 10-15 minutes, until toasted. (Mine are done at 13.) Set aside and let cool.
  • Run the frozen edamame under cool water until thawed. Transfer to a paper towel and pat dry.
  • Transfer cooled ramen/almonds to a large bowl along with remaining salad ingredients. Drizzle with dressing. Use kitchen tongs and toss to coat.
  • Chill for 2-3 hours before serving. See notes for longer make-ahead instructions.

Notes

Pro Tips:
  • Cabbage: 16 oz. of coleslaw mix can be used instead of slicing fresh cabbage.
  • If you do slice fresh cabbage, be sure to use leftovers for my Egg Roll in a Bowl, Thai Chicken Salad, Cabbage and Sausage, and Cabbage Soup!
  • Nuts: Toasted almonds and sesame seeds add a ton of flavor to this, so don't skip those! If your sesame seeds aren't toasted, include them on the baking sheet with the ramen/almonds. Cashews and roasted peanuts make a great addition as well!
  • Edamame: I love the vibrant green color that edamame adds to this salad, you can find edamame beans (not pods), in the frozen vegetable section of the store.
  • Add-ons: Other great additions include rotisserie chicken, avocado, chow mein noodles, bean sprouts, water chestnuts, baby corn, shrimp, and bell peppers. 
Make Ahead Method:
The prep work for this recipe can be done 1-2 days ahead of time:
  • Prepare all ingredients as outlined and refrigerate in airtight containers. (The cabbage, carrots, edamame, and green onions can be stored in the same container.) 
  • When ready to serve, combine and toss 2-3 hours ahead of time.
  • Cover and chill until ready to serve.
  • Note: If your dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. 
The nutritional information provided is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition

Calories: 341kcal, Carbohydrates: 32g, Protein: 6g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Trans Fat: 0.001g, Cholesterol: 0.1mg, Sodium: 578mg, Potassium: 377mg, Fiber: 5g, Sugar: 12g, Vitamin A: 3255IU, Vitamin C: 38mg, Calcium: 107mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Salad, Side Dish
Cuisine: American, Asian, Chinese
Author: Stephanie