Easy Ramen Salad with Homemade Dressing
Served with toasted almonds, sesame seeds, and ramen noodles, this green salad has just the right amount of texture. Best of all, simple homemade dressing, this ramen salad will win everyone’s attention!
Sometimes we like to add a little Asian flavor to our salad recipes. Just like Asian coleslaw or Asian noodle salad, this ramen salad is a little oriental and everyone loves it!
Not sure how it happened, but all of our kids on Luna’s side end up being assigned the same tasks for family gatherings. I always have dessert. My little sister always brings cookies. My eldest sister is always on the side…is your family doing that?
Well, my sister who always brings noodles is often asked to bring today’s ramen salad recipe. This salad is a family favorite and one we’ve made over the years. We tried to track down where we got the recipe, but we’ve made it so long we can’t remember, but we’re glad we have it. This is delicious!
I would never have imagined that ramen in a salad could be so amazing, but it adds the perfect crunch! Homemade dressing is just as good–overall, the salad is easy to put together.
Ready in 15 minutes!
This ramen salad requires minimal ingredients and requires minimal effort! Taking no more than 15-20 minutes from start to finish, this is perfect when you need a quick and easy side.
toast. Spread almonds, noodles and sesame seeds on a flat cookie sheet. Bake in a 375°F oven for 8-10 minutes.
Green vegetables. Chop the napa cabbage and mix with the noodle mixture.
dressing. Make the dressing by mixing two packets of ramen seasoning, vegetable oil, sugar, and vinegar. Stir well. Add the seasoning to the cabbage before serving.
What else can I add to a salad? Our recipes are very basic and go well with a variety of main dishes. However, you can change it up with many delicious options, such as:
- roast chicken
- green onion
- carrot strips
- water chestnut
- Mix of purple and green cabbage
- thinly sliced snow peas
- Bell peppers
- sunflower seeds
- dried cranberries
- canned baby corn
advance and store
can i make this ahead of time? You can definitely make this salad ahead of time. Since we like our noodles to be crispier, I often mix up the salad ingredients in the morning and put them in the fridge. I bake the noodles, mix the seasonings, and put them in separate containers. I add the noodles and dressing to the salad before serving.
How to Store Leftover Salad: Cover the remaining salad and refrigerate for 3 days. The noodles will absorb the dressing and lose some crunch, but the salad still tastes great!
Honestly, I think I could eat this salad all day! My only suggestion is that it gets eaten quickly. After it had been sitting for a few hours, the noodles softened and it wasn’t as crunchy as the noodles. 🙂
For more salad recipes, check out:
Prep time 7 minutes
Cook Time 8 minutes
Total time 15 minutes
Serving Size 6
Calories 188 kcal
by Lil’ Luna
- 2 bags of ramen noodles (break up)
- 1/4 cup sliced almonds
- 1/2 cup sesame seeds
- 1 head napa cabbage
- 2 packs of Ramen Seasoned Chicken Flavor
- 1 cup vegetable oil
- 1/4 cup sugar
- 6 teaspoons vinegar
Spread almonds, noodles and sesame seeds on a flat cookie sheet. Cook on 375 for 8-10 minutes.
Chop the napa cabbage and mix with the noodle mixture.
Make the dressing by mixing two packets of ramen seasoning, vegetable oil, sugar, and vinegar. Stir well.
Add the seasoning to the cabbage before serving.