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Ramen Noodle Salad

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This Ramen Noodle Salad recipe is a total Midwestern summer cookout classic! Super easy and crazy quick to throw together. Full of veggies, toasty ramen noodles, almonds, and sesame seeds tossed in a tangy dressing to pull it all together. It’s traditionally shared at potlucks and parties, but it can double as the most delicious lunch with some added protein!

ramen noodle salad

Raise your hand if you grew up with a mama who made this Ramen Noodle Salad as a side dish for cookouts? I admit when my mom used to make it I would stick my nose up as far as I possibly could because I mean… let’s be honest- uncooked ramen and cabbage… ? Why mom?

When I was little, my cousins and I used to play this game. I don’t think we really had a name for it, but it went like this: we would all fill up a cereal bowl with the most ridiculous combinations and dare each other to eat it. That’s what I used to think about this Ramen Salad recipe. Ha! Like someone just dared my mom to put all these things together and take it to a party. I’m really sellin’ it, aren’t I?

The original version even has sunflower seeds in it too! It was just so random, but I remember my mom always getting so many compliments on it so she would always make it for different potlucks and birthday parties. One time, I was brave and decided to try it. Wow did my mind change pretty fast. Y’all its so good. And that uncooked ramen? It’s incredible. All together it’s like a sweet and savory texture party in your mouth.

bowl with cabbage and Mandarin oranges- ramen noodle salad

If you didn’t grow up in the Midwest you might think this is a really weird salad and you might even make it and still think its super weird. I woke up feeling extra nostalgic a few weeks back and decided to make my mom’s recipe, sprinkle a lil of my own magic into it, and cut way way way down on the sugar in the original recipe. Most ramen noodle salad recipes call for half’a cup sugar (if not more-eek). The first time I recreated it I added just a couple tablespoons of honey which added nice flavor and sweetness, but then I decided to just go for a little stevia in the dressing to cut way down on the sugar-y part. If stevia ain’t yer thang- just use some honey.

Can Ramen Noodle Salad be a main dish?

Working on this recipe caused me to have a lot of this Ramen Noodle Salad leftovers! Eric and I started eating it as lunch daily. I actually just added a little sliced Easy Baked Chicken that I had prepped and it was the perfect lunch. I think adding shrimp or steak would be a yummy protein addition too! Eric recommends adding a little sriracha to it too.

How to make Ramen Noodle Salad:

ingredients for ramen noodle salad


There are a couple different variations to this salad, but I stayed fairly true to the original 90’s favorite. Honestly didn’t want to bring it into this decade. I want the nostalgia. I just enhanced a few things and nixed the sugar.

  • Ramen Noodles- crushed and uncooked! Yep that 24 cent package we all know and secretly love. Truly the perfect crunch.
  • Coleslaw mix- Make life easy and grab a big 16 oz bag of shredded coleslaw mix in the produce section. You can surely shred some green cabbage, red cabbage, and a couple carrots to make this if you prefer! I like this short cut though.
  • Sliced Almonds- Make sure they are plain. You can find these usually in the baking aisle. You can also use slivered almonds. Sometimes they are labeled as “raw”.
  • Mandarin Oranges- I think these add a really delicious sweetness to the salad. I use the kind that’s in 100% fruit juice NOT syrup/light syrup.
  • Edamame- A yummy texture addition! You don’t have to add these, but I really enjoy them in this. You can usually find frozen shelled edamame with no problem in the freeze section, but if not- skip’m!
  • Green onions– thinly sliced
  • Sesame seeds- Just a tablespoon, but it adds a delightful light toasted sesame flavor along with more texture. Some recipes call for sesame oil in the dressing, but I switched it up and decided on this cause sesame oil is just… really strong.
ramen noodle salad dressing in a small mason jar

In a small jar add 1/4 cup olive oil (vegetable oil works too), 1/4 cup rice vinegar, 2 tbsp low sodium soy sauce, 1/4 tsp garlic powder, and 1 tsp stevia. Make sure the lid is on tight! Shake well.

Pstttt If you want to kick it up a notch add a little sriracha and then shake it up!

uncooked ramen toasted in a pan

Toast the uncooked noodles AND sliced almonds (if they aren’t already toasted) over medium heat in a skillet! Watch them super closely and stir often because some pieces will be larger than others!

After most of the noodles start to get toasty (they won’t all toast up and that’s okay). They will resemble the color of peanut butter. Add in a tablespoon of sesame seeds. Let them toast for maybe a minute or so. Toasting all of these elements will take your tastebuds to happy town. Trust me!

ramen noodle salad

In a large bowl stir together your coleslaw mix, green onions, mandarin oranges, edamame, uncooked ramen, almonds, sesame seeds. Pour the dressing over the top and toss it all together.

Here’s the controversial part: I add about 3/4 tsp of the little seasoning packet that comes in the ramen package. I know its stupid high in sodium, but listen, I don’t use the whole thing. The whole thing is in one package of ramen(one serving), but this makes a lot more servings than one. You don’t have to use it though- you can salt and pepper it to taste and call it a day. After all, It’s your kitchen and you can do what you want!

ramen noodle salad with spoon

One of the best things about this salad is that it’s totally gorgeous. It’s a showstopper among the different side dishes on that potluck table. I know the ingredients list is little questionable, but this sweet and salty mixture is just wonderful.

ramen noodle salad

Can I make this Ramen Noodle Salad ahead of time?

Kind of. So, I personally don’t mind it mixed all up and letting the flavors mingle. But, keep the freshly toasted crunchy parts separate. Add them when you’re ready to serve. You can mix up everything else including the dressing in advance. I would do it up to 8 hours in advance.

I don’t mind it sitting in the fridge for a couple days and eating it with a fork out of the fridge for a midnight snack, BUT the people at the party you’re going to might enjoy it a little more fresh.


ramen noodle salad
5 from 23 votes

Ramen Noodle Salad

Ramen Noodle Salad is a favorite midwestern potluck classic! Shredded cabbage, ramen, and almonds tossed with a simple dressing.
Prep Time10 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: ramen noole salad, salad
Yield: 8
Calories: 179kcal
Author: Star @ the skinny-ish dish


  • 1 (16 oz) pkg bag coleslaw mix
  • 1/2 cup chopped green onions
  • 1 (3 oz) pkg ramen noodles, seasoning packet removed
  • 1 cup shelled and cooked edamame *I find it in the frozen section and just make it according to the bag directions
  • 1 cup Mandarin oranges *in 100% fruit juice not syrup
  • ½ cup thin sliced or slivered almonds
  • 1 tbsp sesame seeds


  • ¼ cup rice vinegar *you can also use white vinegar
  • ¼ cup light tasting olive oil
  • 2 tbsp low sodium soy sauce
  • ¼ tsp garlic powder
  • 1 tsp stevia *or your favorite sweetener


  • Place uncooked ramen noodles in a ziplock bag and crush then into tiny pieces.
  • Heat a skillet over medium heat and add uncooked ramen and almonds (if they aren't already roasted) stirring often. You'll know they are becoming toasted when they're almost just like the color of peanut butter. Not all pieces will toast up perfectly- don't try cause other pieces will burn then. Add sesame seeds to the uncooked ramen when its almost done and toast those with it all for about a minute. Set aside.
  • In a jar (or grab a small bowl and whisk it together super well) add oil, vinegar, sweetener, garlic powder, and soy sauce. Place the lid on and shake well.
  • In a large bowl add coleslaw mix, edamame, onions, oranges, ramen, almonds, and sesame seeds then toss with the dressing. You can either salt and pepper to taste here or add about 3/4 tsp of the seasoning packet from the ramen. It's up to you! Serve immediately.
  • Make ahead tips: Make dressing and mix with all ingredients. Toast ramen/almonds/sesame seeds, but keep separate until serving.
    I personally still really enjoy it as leftovers with everything mixed together. Stays good for 4-5 days in a container with a tight fitting lid.


Makes 10 cups. Serving size: 1 cup (side dish) 
WW Points: 5
179 calories, 11g fat, 2g saturated fat, 359g sodium, 14g carbohydrates, 2.5g dietary fiber, 4g sugar (0g added sugar/sugar alcohol), 11g net carbs, 4.7g protein
Notes: Toasting the ramen/almonds is an optional step, but it’s necessary if you want it to taste extra amazing. 
Make this a yummy main dish by doubling the serving and adding some chicken breast or other protein. 


Serving: 1cup | Calories: 179kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 349mg | Fiber: 3g | Sugar: 4g

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  1. 5 stars
    This recipe is so flavorful & PRETTY! Leftovers are even great. Rush out & make this you will not be disappointed

  2. 5 stars
    This recipe turned out great! I’ve made a similar recipe before, but this one is so much better. I’m not a fan of mandarin oranges, so I skipped those an added a tablespoon of sriracha to the dressing to give it a little heat. Also, I had made a batch of the slow cooker shredded chicken and added 2 cups. I plan on portioning this salad for lunches the next couple of days.

  3. 5 stars
    This is a refreshing recipe! I have made this a few times for potlucks and have added boiled chopped up chicken or shredded chicken from a rotisserie.

    1. Love adding the chicken for extra protein. So happy you enjoy it, Rosie. Thank you for letting me know!

  4. 5 stars
    Love this recipe!! Definitely putting it into our regular dinner rotation. We added ground chicken for some protein, it was so good! Thanks Star!!

  5. 5 stars
    I’ve made a similar version of this for many years, but your email “reminded me”of it. Your version lightened it up some and had the addition of the mandarin oranges and edamame, which we liked! I used a little of the juice from the oranges to add just a bit more sweetness. I used the seasoning packet and didn’t want it to be too salty, so I halved the soy sauce. I think it would have been ok, so next time I will use the full amount of soy sauce. We had it as a side dish with some turkey joes last night and I just finished off the left overs for lunch! Delicious!

  6. 5 stars
    I’ve made this four times since memorial Day. My family loves it. I’ve used it as a side dish, and as a main dish by adding some chicken into it. The second time I made it I thought maybe I would try backing down the olive oil and vinegar, and use a little less Splenda because my husband doesn’t like sweet/savory dishes. It definitely was not as good. I will only ever make this recipe exactly as written from now on! Well I say exactly, but I never have sesame seeds on hand, so I did use sesame oil instead. So exactly is written but with that one little change.;)

  7. 5 stars
    So happy to see the WW link–that is awesome!!!! I am glad to see your things everytime I open Insta or FB 🙂 The pictures really make or break a recipe and yours are amazing–if it doesn;t look amazing, I will not try it. All of your’s are in my saved files. Just waiting in line for that cookbook….. <3

  8. My family loved this! I added a bunch of diced, leftover chicken, omitted the almonds to accommodate food allergies, and used an Asian seasoning blend I had among my spices instead of the flavor packet from the Ramen. Absolutely delicious! There was just enough leftover for my lunch the next day, and it tasted just as yummy, though maybe a little less crispy noodle-wise. I will make this again, as we enjoy salads for dinner in the hot summer months.

  9. Making this tonight as a dinner salad. I was thinking of adding ground chicken for protein – any thoughts on seasonings?

    1. I would season with maybe some soy sauce, sesame oil (just a TINY bit), ginger, green onions- simple, but with a little asian flair! Add a few shakes of chili flakes or a drizzle of sriracha if you like spicy!

    2. I saw someone commented that they did teriyaki chicken thighs on the grill and that sounded insanely good too!

  10. 5 stars
    Made this salad tonight and we loved it!! Thanks Star for sharing another delicious recipe!!!

  11. 5 stars
    Great flavor, great crunch. Thoroughly enjoyed this as a side dish – tomorrow I am going to try the leftovers with grilled shrimp.

  12. 5 stars
    When I saw this recipe get published on Saturday, I KNEW it HAD to be my lunch meal prep for the week. I followed the recipe exactly as written and it is amazing. I took Star’s suggestion of adding Siracha and I would highly recommend doing the same. I topped the salad with grilled chicken and sliced cucumber I had in the fridge to make it more of a meal for me. Make this soon! It’s the perfect lightened up summer lunch or side.

    1. I’m so so happy you enjoyed it Erin!!! Thanks so much for stopping back by and letting me know how it went too.

  13. 5 stars
    Star!! I made this as a side dish tonight almost immediately after I saw your email! Sent my husband to the store for chicken thighs and these ingredients! We grilled teriyaki chicken thighs and had this as a side dish. It. Was. Incredible. Another winner-thank tou!

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