Classic Ramen Noodle Salad is the ultimate crunchy cabbage salad with an irresistible Asian-inspired twist. It’s made with a mix of coleslaw veggies, toasted nuts, and broken ramen noodles, all tossed in a sweet, tangy homemade dressing. Serve it as an easy dinner side, bring it to potlucks, or pack it for picnics—everyone always asks for the recipe!

Why You’ll Love This Ramen Noodle Salad

If you grew up seeing this salad at every church potluck, family gathering, or neighborhood BBQ…same! It’s a nostalgic classic for a reason.

Crunchy, fresh, and colorful
Simple ingredients + easy prep
Perfect make-ahead dish
Totally customizable with your favorite veggies or protein
That CRUNCH is completely addictive

Even people who “don’t like ramen noodles” end up loving this salad. (We’re all ramen lovers deep down!)

⭐ Reader Review

“Love love love! I might have eaten an entire bowl just testing it before serving to everyone else. LOL.” – Renee

Tips for Beginners & Variations

1. Use Dry Ramen—No Cooking Needed

Break the noodles into bite-size pieces and toss them in as-is.
You can use any flavor since the seasoning packets get discarded.

Optional: Toast the ramen in a little butter for next-level crunch and flavor.

2. Want to Use the Seasoning Packet?

Some people like adding it to the dressing. I don’t, but you totally can!

3. Switch Up the Veggies

Mix and match your favorites:

Napa cabbage
Red bell pepper
Cucumbers
Broccoli florets
Shelled edamame
Broccoli slaw

4. Change the Nuts

Try peanuts, sliced almonds, or even pecans for a different flavor.

5. Add Seasonal Ingredients

Fall/Winter: dried cranberries + mandarins
Summer: mango or pineapple

6. Make It a Meal

Add:

Rotisserie chicken
Baked chicken breast
Cooked shrimp

⭐ Ramen Noodle Salad Recipe

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 (1 ½ cups each)

Ingredients

Salad

2 (3 oz) packages ramen noodles, any flavor (discard seasoning)
1 tbsp butter
8 cups tri-color coleslaw mix
½ cup snap peas, halved
3 scallions, diced
½ cup toasted cashews, roughly chopped
¼ cup sunflower seeds (shelled)

Dressing

½ cup vegetable oil
⅓ cup rice vinegar
2 tbsp granulated sugar
½ tbsp low-sodium soy sauce
1 tsp toasted sesame oil
1 tsp finely minced garlic
1 tsp finely minced ginger

Instructions

Prepare the Ramen
Place the ramen blocks in a zip-top bag and gently crush them using a rolling pin. keep the pieces chunky rather than tiny crumbs.
Toast the Ramen (Optional but SO good!)
Melt butter in a skillet over medium heat. Add the crushed ramen and cook, stirring often, until lightly golden. Let cool.
Assemble the Salad
In a large bowl, combine the coleslaw mix, snap peas, scallions, cashews, sunflower seeds, and toasted ramen.
Make the Dressing
Add oil, rice vinegar, sugar, soy sauce, sesame oil, garlic, and ginger to a jar. Seal and shake until well combined.
Toss & Serve
Pour the dressing over the salad and toss until everything is evenly coated.
Serve immediately for the crunchiest texture, or chill a few hours with the ramen added just before serving.

Enjoy cold or at room temperature—it’s delicious either way!

Storage

Best served immediately (maximum crunch!)
If prepping ahead, keep ramen separate until ready to serve
Leftovers last 1–2 days in the fridge but the noodles soften over time