Ramen Noodle Salad

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Looking to give your summer salads a tasty upgrade? Look no further than adding ramen noodles for that extra crunch! While nuts and croutons are common choices for texture, toasting ramen noodles brings a unique crunch that takes your salad to a whole new level. Whether it’s for a picnic or a quick lunch, this ramen noodle salad is sure to become a favorite.

Here’s how to toast your ramen noodles:
To achieve that perfect crunch, toast your noodles (alongside almonds!) at 400°F for about 6-8 minutes until they turn golden and crispy. Once they’re just right, they’re ready to join your salad. No need to keep those seasoning packets that come with the noodles – toss them away!

Let’s talk about the dressing:
Our dressing is a simple mix of olive oil, rice vinegar, sesame oil, soy sauce, and honey, seasoned with salt and pepper. It’s a delightful blend that ties all the flavors together, but feel free to jazz it up! Add minced ginger or garlic, a touch of hoisin sauce, or even some sriracha for a bit of heat.

Variety is the spice of life:
Like with most salads, you can get creative with your mix-ins! Swap almonds for your favorite nuts, toss in some shredded chicken for extra protein, or replace mandarin oranges with pineapple. The options are endless!

Ramen Noodle Salad

Prep Time 25 minutes
Total Time 45 minutes
Course Salad
Servings 6


  • 2 3-ounce packets ramen noodles, flavor packets discarded
  • 1/2 cup chopped almonds
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 head red cabbage thinly sliced (2 cups)
  • 1/4 head green cabbage thinly sliced (2 cups)
  • 5 green onions thinly sliced
  • 1 large carrot shaved into ribbons using a vegetable peeler
  • 1 tablespoon sesame seeds plus more for garnish
  • 1 10.7-ounce can mandarin oranges, drained
  • 1 avocado diced


  • Preheat oven to 400°F. Break up ramen noodles into 1″ pieces and mix with almonds on a baking sheet. Toast until golden, about 6 to 8 minutes, stirring once. Let cool.
  • Whisk together olive oil, rice vinegar, sesame oil, soy sauce, and honey in a large bowl. Season with salt and pepper.
  • Add red and green cabbage, green onions, carrot, and sesame seeds. Let sit in the refrigerator for at least 20 minutes, tossing occasionally.
  • Just before serving, fold in mandarin oranges, avocado, cooled noodles, and almonds. Toss to combine.
  • Garnish with sesame seeds before serving. Enjoy your crunchy, flavorful salad!

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