A fresh, colorful, crunchy salad made with shredded cabbage, carrots, crispy ramen noodles, sliced almonds, and a sweet-and-tangy sesame dressing. It’s perfect for BBQs, potlucks, picnics, and easy lunches!

Ingredients

For the salad

  • 1 package (3 oz / 85 g) instant ramen noodles, seasoning packet discarded
  • 4 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 1 cup shredded carrots
  • ½ cup sliced almonds
  • ½ cup green onions, chopped
  • ½ cup green peas (optional)
  • 2 tablespoons chopped fresh cilantro (optional)

For the dressing

  • ¼ cup vegetable oil or light olive oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1–2 tablespoons honey or sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds (optional)
  • ½ teaspoon garlic powder
  • Black pepper, to taste

Instructions

  1. Prepare the ramen: Crush the uncooked ramen noodles into small pieces. Discard the seasoning packet.
  2. Toast for crunch: Place the noodles and sliced almonds in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until lightly golden. Let cool.
  3. Prepare the vegetables: Add the green cabbage, purple cabbage, carrots, green onions, peas, and cilantro to a large bowl.
  4. Make the dressing: Whisk together the oil, rice vinegar, soy sauce, honey, sesame oil, garlic powder, and black pepper.
  5. Combine: Pour the dressing over the vegetables and toss well.
  6. Add the crunch: Stir in the toasted ramen noodles and almonds just before serving.
  7. Serve: Sprinkle with sesame seeds and extra green onions, if desired.

Quick recipe information

Prep: 15 min

Cook: 5 min

Serves: 6

Nutrition information

Estimated per serving, based on 6 servings.

  • Calories: 250–320 kcal
  • Protein: 5–7 g
  • Carbohydrates: 20–30 g
  • Fat: 17–23 g
  • Fiber: 3–5 g
  • Sugar: 5–9 g

Nutrition varies depending on the noodles, oil, almonds, and amount of sweetener used.

Nut information and allergy notes

  • Tree nuts: Sliced almonds are included. Omit them for a nut-free version and check for cross-contact.
  • Peanuts: Not included in the standard recipe.
  • Gluten: Regular ramen noodles and soy sauce commonly contain wheat. Use certified gluten-free noodles and tamari if needed.
  • Soy: Soy sauce and some ramen noodles contain soy.
  • Sesame: Sesame oil and sesame seeds are optional but are allergens for some people.
  • Dairy: The basic recipe contains no dairy.
  • Vegetarian option: Use vegetarian ramen noodles and ensure the seasoning packet is discarded.

Tips for the best salad

  • Add ramen noodles just before serving so they stay crunchy.
  • Toast almonds carefully; they can burn quickly.
  • Adjust honey and vinegar to balance sweet and tangy flavors.
  • For extra protein, add grilled chicken, edamame, or crispy tofu.
  • For a lighter dressing, reduce the oil and add a little water to help coat the vegetables.

Storage

  • Store chopped vegetables and dressing separately in the refrigerator for up to 3 days.
  • Keep toasted noodles and almonds in an airtight container at room temperature.
  • Once dressed, the salad is best eaten the same day because the noodles soften.
  • Refrigerate any prepared salad promptly; do not leave it at room temperature for more than 2 hours.

Questions and Answers (Q&A)

Q1: Do I cook the ramen noodles first?

No. For this crunchy version, crush the noodles and toast them without boiling. If you prefer a softer salad, cook them according to the package instructions and drain well.

Q2: Can I make this salad ahead of time?

Yes. Prepare the vegetables, dressing, and toasted toppings separately. Combine everything just before serving.

Q3: Can I use a different nut instead of almonds?

Yes. Cashews or chopped peanuts can work, provided they are safe for everyone eating the salad.

Q4: How do I keep the salad crunchy?

Keep the toasted noodles separate until serving and avoid adding the dressing too early.

Q5: Can I make it gluten-free?

Yes. Choose certified gluten-free ramen or rice noodles and use gluten-free tamari instead of regular soy sauce.

Q6: What protein can I add?

Grilled chicken, cooked shrimp, edamame, or tofu all pair well with the sesame dressing.

Q7: Can I make the salad without sugar?

Yes. Omit the honey or use a suitable sugar-free sweetener. The dressing will taste more tangy.

Q8: What meals go well with this salad?

Serve it with grilled chicken, fish, burgers, spring rolls, or Asian-inspired rice dishes.

Enjoy your Crunchy Asian Ramen Noodle Salad — crisp vegetables, toasted noodles, almonds, and a delicious sesame dressing in every bite! 🥢