Ramen Noodle Salad

Ramen Noodle Salad – A fresh and flavorful salad with such a satisfying crunch! Made with two types of cabbage, thin cut almonds, crisp, toasted ramen noodles and a sweet and tangy dressing.

This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.

Close up overhead image of Asian ramen noodle salad in a large white salad bowl set over a marble surface.

Asian Ramen Cabbage Salad

The perfect salad for cookouts, lunch parties and picnics. A fresh cabbage salad with a tasty oriental twist.

It’s that famous potluck ramen noodle salad that has been around for decades, the one people just can’t get enough of. It must be that crave-able crunch.

I’ve loved this salad since I was a kid. When ramen is involved who can resist? We all love to snag a taste of the dry ramen crumbs before preparing it but here we can enjoy an abundance of them.

I love to serve this with grilled chicken or even rotisserie chicken for a shortcut dinner. You can even go ahead and toss the chicken right into the salad.

Tips for Making It the Best

My key changes to the classic recipe that set it apart are to:

  • Toast not only the almonds but also the ramen. It add nice notes of toasted flavor to an otherwise very bland ramen.
  • Add extra seasonings. Some recipes will use the seasoning packet but I think it’s full of bad ingredients (and of course lots of sodium) so I make my own seasoning blend using garlic, ginger and sesame oil.
  • Replace the classic sugar with honey. It has great flavor that goes really well here, and it’s a bit of a healthier option. Same with replacing vegetable oil with olive oil.

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