Ramen noodle salad is a classic dish that’s a welcome addition to any party. Sweet, tangy, crunchy ramen noodle and cabbage salad is a great side dish for potlucks or a weeknight dinner any day of the week. It’s simple to put together and people always beg me for the recipe! The perfect make-ahead salad to feed a crowd.
It’s amazing how much flavor and crunch that a simple packet of ramen noodles can add to this incredible Ramen Noodle Salad! This recipe is cool, refreshing, and super easy to make.
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2 tablespoons butter
3 ounce package ramen noodles, seasoning packet removed
½ cup slivered almonds
3 tablespoons sesame seeds
1 1/2 lbs Napa cabbage, about 8-10 cups shredded
1 bunch green onions, sliced thin, about ½ cup
1/2 cup light flavored olive oil
1/4 cup plain white vinegar
1/2 cup white sugar
2 tablespoons low-sodium soy sauce
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- This is not a make-ahead salad. I like to make the dressing in advance and then add the noodles and dressing to the cabbage right before serving. I will happily eat any leftovers, but the noodles will be softer and for what it’s worth, it isn’t quite as lovely as when freshly made.
- The original directions for the dressing were as follows: Combine the oil, vinegar, sugar, and soy sauce in a medium saucepan. Stir and bring to a boil. Remove from the heat after boiling. Let the dressing cool completely before pouring it over the salad.