Ramen Noodle Salad

This ramen noodle salad is the one I make every time we grill. Shredded cabbage, toasted ramen noodles, sliced almonds, sunflower seeds, and a simple sweet cider vinegar dressing made with the seasoning packet from the noodles. It takes about 15 minutes to put together and needs 30 minutes in the fridge before serving — which is usually just enough time to get everything else on the table.

The secret is toasting the dry ramen noodles in the oven before they go into the salad. You’re not cooking them — you’re crisping them. Toasted ramen noodles add a crunch that holds up under the dressing better than raw, and the almonds and sunflower seeds toast at the same time. Five minutes in a 300°F oven and you’re done.

Why This Recipe Works

• Toasting the dry ramen noodles before mixing them in gives you real crunch — raw ramen goes soggy fast, but toasted noodles hold up for hours in the fridge
• The ramen seasoning packet goes into the dressing, which gives the vinaigrette its savory depth without any extra ingredients
• Coleslaw mix is already shredded to the right size and far easier than shredding cabbage yourself — and it holds up in the dressing without wilting the way lettuce would
• The 30-minute chill time lets the dressing work into the cabbage slightly, which softens the raw edge without making anything mushy

What to Know Before You Start

Toast the noodles, almonds, and seeds before anything else — they need to cool before going into the salad or they’ll wilt the cabbage. Five minutes at 300°F is the right time. Watch the almonds closely in the last minute; they go from golden to burnt faster than you’d expect.

Save the ramen seasoning packet for the dressing — don’t use it when toasting the noodles. The seasoning goes into the oil and vinegar mixture, where it dissolves and flavors the whole salad.

This salad is best made 30 minutes to a few hours ahead. If you’re bringing it to a potluck, it travels well — just keep it cold and give it a toss before serving.

Ingredients

Shredded cabbage coleslaw mix (1 bag) — The Dole coleslaw blend is what I use — it’s green and purple cabbage with a little carrot, already the right size. Any bagged coleslaw mix works. Don’t use pre-dressed coleslaw or anything with sauce already in it.

Ramen noodles (1 package, oriental flavor) — You need both the noodles and the seasoning packet. The noodles get toasted dry and crushed slightly; the seasoning packet goes into the dressing. Buy the 3-oz individual package, not a bulk brick.

Sliced almonds (1½ oz. bag) — Toast with the noodles. They add a different texture than the noodles — a bit denser — and they hold their crunch well. Slivered almonds work too. Skip the whole almonds; they’re too big to eat easily in a salad.

Sunflower seeds (2 tablespoons) — Toasted alongside the almonds and noodles. Small but they add a lot of flavor. Salted or unsalted both work — just account for the salt later.

Vegetable oil (½ cup) — The base of the dressing. Any neutral oil works — canola, avocado, light olive oil. Don’t use extra-virgin olive oil; the flavor is too heavy for this dressing.

Cider vinegar (3 tablespoons) — Gives the dressing its brightness. White wine vinegar works as a substitute. Rice vinegar is also good if you want a slightly milder, more Asian-flavored version.

Sugar (¼ cup) — The dressing is sweet-tart, which is what balances the savory seasoning packet and the neutral cabbage. Don’t cut the sugar by too much — the balance needs it. Honey works as a one-to-one swap if you prefer.

How to Make Ramen Noodle Salad

Preheat the oven to 300°F. Break the ramen noodles into rough pieces — no need to be precise, just break up the block so nothing is too large to eat easily. Spread the noodle pieces, sliced almonds, and sunflower seeds in a single layer on a baking sheet.

Toast at 300°F for 4 to 5 minutes, until the noodles are golden and the almonds are lightly browned. Watch closely in the last minute — almonds go from done to burnt quickly. Pull from the oven and let cool on the pan while you assemble everything else.

Whisk together the dressing: vegetable oil, cider vinegar, sugar, salt, and the ramen seasoning packet. Whisk until the sugar dissolves and everything is combined. The seasoning packet has salt in it, so taste before adding more.

In a large bowl, combine the coleslaw mix, cooled toasted noodles, almonds, and sunflower seeds. Pour the dressing over the salad and toss well to coat everything evenly. Refrigerate for at least 30 minutes before serving — this lets the cabbage absorb some of the dressing and the flavors come together.

Helpful Tips

Let the toasted noodles and nuts cool completely before adding to the salad. Hot noodles will wilt the cabbage and you’ll lose the crunch you just worked for.

Toss the dressing in right before the 30-minute chill, not hours ahead. The noodles will soften significantly the longer they sit in the dressing — 30 minutes to 2 hours is the sweet spot. After that, the crunch fades.

If you’re making this ahead for a party and want maximum crunch, keep the toasted noodles and dressing separate and combine them an hour before serving.

Make-Ahead and Storage

The toasted noodle mixture can be made a day ahead and stored in an airtight container at room temperature. The dressing can be made a day ahead and refrigerated — just whisk again before using since the oil and vinegar will separate.

Once fully assembled with dressing, the salad keeps in the fridge for up to 2 days. The crunch softens over time but the flavor is still good — day-two leftovers are more of a soft slaw than a crunchy salad, which some people prefer.

Frequently Asked Questions

Do I cook the ramen noodles first?

No — the noodles go into the oven dry and raw. You’re toasting them, not cooking them. Cooked ramen noodles would be soft and would turn mushy the moment the dressing hit them. The whole point is that raw noodles toasted in the oven give you a crunch that holds up in the salad.

What protein can I add to make this a meal?

Grilled chicken sliced thin is the most natural fit — it works with the Asian-flavored dressing without competing. Shredded rotisserie chicken is even easier. Edamame added straight from frozen (thawed) is a good meatless option that adds protein without changing the flavor much.

Can I substitute a different vinegar?

Rice vinegar makes a milder, slightly sweeter dressing — a good swap if cider vinegar isn’t your preference. White wine vinegar is close to cider vinegar in brightness. Plain white vinegar works but is sharper; cut it to 2 tablespoons if you use it.

What do you serve ramen noodle salad with?

It’s a great side for anything off the grill — burgers, chicken, pork chops, brats. It also works well at potlucks because it doesn’t need to be kept warm and doesn’t wilt as fast as green salads. I’ve brought it to more cookouts than I can count and it’s always one of the first bowls to empty.

More Easy Side Salads

Broccoli Salad — another make-ahead potluck staple with bacon, cheddar, and a sweet creamy dressing.

Classic Macaroni Salad — the straightforward version, no surprises, reliable for a crowd.

Deviled Egg Pasta Salad — all the flavors of deviled eggs in a pasta salad format. Always goes fast.

Corn and Black Bean Salsa with Avocado — works as a salad side or a chip dip, depending on how you serve it.