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Ramen Noodle Asian Salad Recipe

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Ramen Noodle Salad is an addictive side dish made with cabbage and other veggies, coated in an Asian-inspired dressing, with crunchy ramen noodles. Make for cookouts!
Ramen Noodle Asian Salad with radishes and cabbage

Ramen Noodle Asian Salad is an addictive side dish made with cabbage and other delicious veggies, coated in an Asian-inspired dressing, with ramen noodles added for a crunchy texture.

This is the perfect salad for your dinner table, with bright colors, crisp veggies, and crunchy pieces of ramen on top! This is my kids’ favorite summer salad because of its crispy and crunchy texture. So I love making it for dinner and bringing it along to cookouts. 

This simple recipe takes just a few minutes to make, most of which is spent chopping up fresh veggies. Give this classic recipe a try!

Ramen Noodle Asian Salad with radishes and cabbage

Looking for a side dish for summer potlucks? Check out my Broccoli Crunch Salad and 7 Layer Salad recipes.

Key Ingredients

For exact amounts needed see the recipe card below

Napa cabbage – This is an East Asian cabbage with a delicate taste and a firm, crunchy texture. It blends beautifully with other vegetables. You can substitute green cabbage.

Ramen – The noodles add crunch texture. Discard the seasoning packets since they aren’t needed. Or buy plain ones that don’t contain the seasoning mix.

Radishes, carrots, bell pepper, green onions, and cilantro are the additional veggies added to the salad. 

Rice wine vinegar, vegetable oil, lime juice, soy sauce, and honey are combined to make the dressing.

labeled ingredients for Ramen salad

How to Make Ramen Salad

1. Wash and Chop the Veggies

Wash and chop all the vegetables needed for the salad. The cabbage can be thinly sliced or grated. The carrots should be grated. Use a food processor for shredding the vegetables if you like. Dice the radish, bell pepper, green onions, and cilantro into small, bite-size pieces.

Put all the chopped vegetables in a large salad bowl, including the noodles. Stir to mix.

2. Make the Dressing

Combine the rice vinegar, oil, lime juice, soy sauce, and honey in a small bowl. Whisk until it is mixed together.

mixing the dressing for ramen noodle salad

3. Combine

Pour the dressing over slaw mixture. Let it rest for about 15 minutes so that the noodles can soften. If you aren’t serving the salad right away, see below for make-ahead directions.

top view of ramen salad

Variations

  • Substitute green cabbage or a bag of coleslaw mix for the Napa cabbage. You could also use a bag of broccoli slaw or shredded brussels sprouts for a different taste.
  • Use white vinegar or cider vinegar instead of rice vinegar.
  • Change up the veggies in the salad. Add in cucumbers, red cabbage, mushrooms, or snow peas.
  • Replace 1 tablespoon of the vegetable oil in the dressing with sesame oil for a nutty flavor. Don’t use all sesame oil, though, because that would be too much!
  • Garnish the salad with slivered almonds or sesame seeds.
  • Toast the ramen in a frying pan until golden brown for added toasty flavor.

Serving Ideas

This ramen noodle cabbage salad is a perfect side dish for cookouts or barbecues. This light and refreshing salad complements many meals, like pulled pork, grilled steak kabobs, or salmon.

The addition of the crunchy ramen noodles makes this a kid-friendly salad! Because of the Asian flavors, it also pairs well with family dinners such as Korean Fried Chicken or Orange Chicken.

How to Store

The salad doesn’t store well once the crunchy noodles and dressing are added. The noodles get too soggy, and the cabbage doesn’t hold up well in the dressing. So if you expect to have leftovers keep the salad, dressing, and crushed noodles in separate bowls and mix only as much as you expect to eat.

The sliced vegetables will keep in the fridge for 2-3 days. The dressing can be stored in an airtight container in the refrigerator for 2 weeks. 

Tips for Making the Best Asian Ramen Salad

Be sure to check out the step by step instructions

  • Grate or slice the veggies thinly.
  • Don’t add the dressing and crushed noodles to the salad until it is almost time to serve. You can get everything ready a day in advance.

side view of Ramen noodle salad with napa cabbage

FAQ

Can I make Asian Ramen Salad in advance?

This can be made ahead, as long as you wait to combine it all in one bowl. Do not add the dressing or the ramen to the cabbage mixture. Store everything in separate containers. Then mix them all right before serving.

Should I add the seasoning packet to the ramen salad?

The ramen seasoning packet isn’t needed because the dressing has plenty of flavors. It is best to just throw the packet out.

Can you eat uncooked ramen noodles?

Yes, uncooked ramen is fine to eat.

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Ramen Noodle Asian Salad with radishes and cabbage
5 from 1 vote

Napa Cabbage and Ramen Salad Recipe

Ramen Noodle Salad is an addictive side dish made with cabbage and other veggies, coated in an Asian-inspired dressing, with crunchy ramen noodles. Make for cookouts!
Prep Time25 mins
Total Time22 mins
Servings: 8
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Ingredients
 

Salad Ingredients

  • 1 head head napa cabbage halved and sliced thinly
  • 1 cup radishes sliced
  • 2 medium carrots grated
  • 1 yellow bell pepper diced
  • 2 ramen noodle packages discard the ramen seasoning packet
  • 3 green onions finely chopped
  • 1/2 cup cilantro chopped

Asian Dressing Ingredients

  • 4 tablespoons rice wine vinegar
  • 3 tablespoons canola oil or olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoons honey

Instructions

  • Wash and chop all the ingredients you need for the salad. Shred or thinly slice the cabbage and carrots. Dice the remaining veggies into bite-size pieces.
    1 head head napa cabbage, 1 cup radishes, 2 medium carrots, 1 yellow bell pepper, 3 green onions, 1/2 cup cilantro
  • In a large bowl, add all the vegetables and mix them together.
  • With your hands, crush the ramen into small pieces.
    2 ramen noodle packages
  • In a small bowl, add all the dressing ingredients and whisk until well combined.
    4 tablespoons rice wine vinegar, 3 tablespoons canola oil, 2 tablespoons lime juice, 2 tablespoons soy sauce, 1 tablespoons honey
  • When you are ready to serve the salad add the ramen noodles. Then pour the dressing over top and toss until the vegetables are well coated.
  • Let it rest for 15 minutes until the ramen has softened
  • Serve immediately.

Notes

  • If you want to keep the salad for a few days, add the dressing at the last minute. 
  • Garnish with slivered almonds or sesame seeds.
  • Substitute green cabbage or a bag of coleslaw mix for the Napa cabbage. You could also try a bag of broccoli slaw or shredded brussels sprouts for a different taste.
  • Use white vinegar or cider vinegar if you don’t have rice vinegar.
  • Change up the veggies in the salad. Add in cucumbers, red cabbage, mushrooms, or snow peas.
  • Replace 1 tablespoon of the vegetable oil in the dressing with sesame oil for a nutty flavor.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Calories: 93kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 285mg | Potassium: 415mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3050IU | Vitamin C: 63mg | Calcium: 103mg | Iron: 1mg

Nutrition facts are estimates.

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Ramen noodle Asian salad recipe in a bowl
By on June 9th, 2022

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