What is ramen noodle salad?

Ramen noodle salad is a vibrant, crunchy dish made with uncooked ramen noodles, shredded cabbage, nuts, seeds, and a tangy Asian-inspired dressing. The noodles are toasted and added last for a crisp texture. It’s often served cold and works beautifully as a side or light entrée.

How long does ramen noodle salad last?

When stored properly—with the dressing and toasted toppings kept separate—the salad base can last up to 3–4 days in the fridge. Once combined, the salad is best enjoyed within 24 hours to maintain optimal crunch.

Why are ramen noodles important?

Ramen noodles are the signature ingredient that gives this salad its crunch and character. When baked, they offer a texture unlike any other pasta or grain. Their mild flavor also absorbs the dressing well, enhancing the overall taste.

Where did ramen noodle salad come from?

Though inspired by Asian ingredients, ramen noodle salad is a uniquely American fusion dish that gained popularity at potlucks and family gatherings in the late 20th century. It showcases how cultural crossovers can lead to creative, beloved recipes.

Ramen Noodle Salad – 1 Remarkable Twist You’ll Crave Again

Description

Ramen noodle salad is a crunchy, vibrant dish with bold sesame flavor—perfect for gatherings and easy weeknight meals.

Ingredients

Toasted Ramen Topping
- 2 (3 oz.) packages of ramen noodles (discard seasoning packets)
- 1/2 cup raw, unsalted peanuts
- 1/4 cup raw sesame seeds
Dressing
- 1 garlic clove, finely grated
- 1/3 cup unseasoned rice vinegar
- 1/4 cup pure maple syrup or honey
- 1/4 cup toasted sesame oil
- Zest of half an orange
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons ground ginger
- 1 teaspoon kosher salt
Salad
- 4 cups thinly shredded green cabbage (about half a head)
- 1 cup thinly shredded red cabbage (about a quarter head)
- 1/2 cup shelled edamame
- 1/2 cup shredded unpeeled carrots (about 3 medium)
- 1/2 cup thinly sliced scallions
- 1/4 cup finely chopped fresh cilantro
- 1 teaspoon kosher salt

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Instructions

Prepare Toasted Ramen Topping:
Preheat oven to 400°F. While keeping the ramen in their packaging, crush one into fine crumbs and the other into larger, bite-size pieces. Spread them on a baking sheet along with the peanuts and sesame seeds. Toss together and bake for about 6 minutes, stirring once halfway through, until golden brown. Let cool.
Make the Dressing:
In a medium bowl, whisk together the grated garlic, rice vinegar, maple syrup or honey, sesame oil, orange zest, soy sauce, ground ginger, and salt. Refrigerate until ready to use.
Assemble the Salad:
In a large mixing bowl, combine the green and red cabbage, edamame, carrots, scallions, cilantro, and salt. Pour the dressing over and toss thoroughly. Just before serving, mix in the toasted ramen topping to preserve its crunch.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Seasonal and Holiday Salads
Method: Tossed and baked
Cuisine: Asian-Inspired