Ramen Noodle Salad
Ramen Noodle Salad is a quick, flavorful dish that’s perfect for any occasion! With crunchy noodles, fresh veggies and a tangy dressing, it’s an easy crowd-pleaser that’s great for potlucks, barbecues, or a light lunch.
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This Ramen Noodle Salad is one of my go-to recipes when I need something quick, fresh and full of texture. I love how the crunchy ramen noodles and slivered almonds add a satisfying crispness, while the shredded chicken makes it hearty enough for a full meal. The combination of broccoli slaw and cabbage keeps it light and refreshing, and the dressing ties everything together with the perfect balance of tangy, sweet and savory flavors.
It’s incredibly easy to make—just toss everything together, and it’s ready in minutes! I often make this for potlucks, summer barbecues, picnics or even as a meal-prepped lunch for busy weeks. It’s also super versatile—you can switch up the protein, add more veggies, or adjust the dressing to your taste. Whether you’re serving it as a side dish or a main dish, this salad is always a hit!
Absolutely love this salad for a quick lunch! The texture is amazing and the dressing is irresistible. I practically can’t stop eating it!
— Dana
Why this recipe works
- Crunchy and satisfying: The combination of crispy ramen noodles, slivered almonds, and fresh cabbage adds the perfect crunch to every bite.
- Quick and easy: With minimal prep and no cooking required (I like to use rotisserie chicken), this salad comes together in minutes!
- Light Yet Filling: Thanks to the shredded chicken and fiber-rich veggies, it’s a salad that actually keeps you satisfied.
Choosing the right ingredients
This gorgeous ramen noodle salad recipe is filled with a rainbow of fresh ingredients. It features a delicious mix of broccoli slaw, shredded cabbage, slivered almonds and shredded chicken, all tossed in a savory-sweet dressing. Here’s everything you’ll need to make it:
- Broccoli slaw: I like to make things super easy and use bagged slaw. My 10 ounce bag included a mix of shredded carrots, Brussels sprouts, broccoli, kohlrabi, red cabbage and kale. You’ll at least want to make sure it includes the broccoli, carrots and cabbage.
- Shredded cabbage: Again, I kept things hassle free and used an 8 ounce bag of pre-shredded cabbage. My bag was mostly green cabbage with a bit of red cabbage too. A coleslaw mix would work too.
- Chicken flavor ramen noodles: The ramen noodles add a crunchy texture and a satisfying base. I used the 3 ounce Maruchan® packages. Be sure to keep the seasoning packets for the dressing.
- Green onions: Adds a sharp, fresh bite to the salad with a mild onion flavor that enhances the overall dish.
- Toasted slivered almonds: Optional but provides a nice crunch and nutty flavor that pairs deliciously with the other ingredients.
- Shredded or chopped chicken: If I were making this for a BBQ, I would probably leave the chicken out but I typically make this for lunch and like it with the chicken to make the salad more hearty.
- Olive oil: Used as the base for the dressing to provide a smooth texture and a mild flavor to carry the other ingredients. Other oils like avocado oil or vegetable oil may also be used.
- Apple cider vinegar: The vinegar adds acidity, balancing the richness of the oil and bringing brightness to the dressing. Rice vinegar may also be used.
- Sugar: Adds a touch of sweetness to the dressing, helping to balance out the tanginess of the vinegar and the savory elements in the salad.
Substitutions and variations
- Chicken: For a vegetarian option, you can replace the shredded chicken with tofu or chickpeas for protein.
- Nuts: If you’re allergic to almonds, you can substitute with sunflower seeds, sesame seeds, pumpkin seeds or cashews for crunch.
- Vinegar: You can replace apple cider vinegar with white wine vinegar, rice vinegar or even lemon juice if you prefer a different acidity.
- Sweetener: Instead of sugar, you can use honey, maple syrup, or agave for a different kind of sweetness.
- Asian ramen salad: To give this salad more Asian flavor, add a tsp or so soy sauce and sesame oil to the dressing. You can also add some edamame.
How to make this recipe
This ramen noodle salad is incredibly easy to make and comes together quickly with a delicious balance of ingredients. Here’s how to put it all together:
Step 1. Place the broccoli slaw, cabbage, ramen noodle chunks, green onions, almonds (if using) and chicken (if using) in a large bowl.
Step 2. In a small bowl, whisk together the oil, vinegar, sugar and ramen noodle seasoning packets. Alternatively, add all dressing ingredients to a jar with a lid and shake vigorously until fully combined.
Step 3. Pour the dressing over the cabbage mixture and toss to evenly coat.
Step 4. Serve immediately, or cover and store in the fridge for up to 8 hours before serving. If serving later, I recommend waiting to stir in the ramen noodles.
Helpful tips
Here are some helpful tips for making the ramen noodle salad:
- Adjust the sweetness: If you like a sweeter dressing, add a little extra sugar or honey to taste.
- Crunchy texture: To maintain the crunchiness of the ramen noodles and slaw, make the dressing separately and add it just before serving. This prevents the noodles from becoming too soft.
- Shredded chicken: You can use leftover rotisserie chicken for a quick and easy addition to the salad, or you can cook and shred chicken breasts or thighs. Here’s my perfect baked chicken breast recipe!
- Toast the almonds: Place a skillet over medium heat. Add the slivered almonds in a single layer (no oil is needed). Stir frequently to prevent burning and toast for about 3-5 minutes, or until golden brown and fragrant. Be sure to keep an eye on them, as they can burn quickly. Let them cool slightly before adding them to the salad.
- Make ahead: If you want to prepare the salad in advance, prep all the ingredients and store them separately. Combine noodles and dressing with the other salad ingredients just before serving for the best texture.
Frequently asked questions
Ramen noodles typically contain gluten, although, sometimes you can find gluten-free ramen made with rice. You can also just leave the pasta out completely, if preferred.
Ramen noodle salad should be served chilled or at room temperature for the best flavor. If I’m prepping this for lunch, I usually don’t chill the salad before eating it. However, if you’re planning to serve it to a crowd, I recommend chilling everything together for at least an hour before serving.
No! The uncooked crunchy ramen noodles are the signature ingredient in this ramen salad recipe and add the perfect crunchy texture.
Storage recommendations
To store leftovers of the ramen noodle salad, follow these steps:
- Refrigeration: Transfer the salad into an airtight container and store it in the fridge for up to 3 days. If you have extra dressing, store it separately in a jar or small container to keep the noodles from getting soggy.
- Dressing: Keep the dressing in a separate container to maintain its freshness. It can be stored in the fridge for up to a week.
- Noodles: The noodles will get a bit soggy after this sits for a day, but I still find the salad quite delicious. If you’re missing that crunch, enjoy with pita chips!
When you’re ready to eat, give the salad a quick toss, add any extra dressing if needed, and enjoy!
More easy salad recipes
- Healthy Chicken Salad (a personal favorite!)
- Classic Tuna Salad
- Italian Salad
- Greek Pasta Salad
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Ramen Noodle Salad
Ingredients
- 10 ounce bag (about 5 cups) broccoli slaw*, mine had a mix of shredded carrots, Brussels sprouts, broccoli, kohlrabi, red cabbage and kale
- 3 cups shredded cabbage from an 8 ounce bag, mine was mostly green with some red mixed in
- 2 packages chicken flavor ramen noodles broken into chunks, seasoning packets reserved, I used the 3 ounce Maruchan® packages
- 1/2 cup sliced green onions
- 1/2 cup toasted slivered almonds, optional
- 2 1/2 cups shredded or chopped chicken, optional
- 1/2 cup olive oil or avocado
- 1/3 cup apple cider vinegar or rice vinegar
- 2 tablespoons sugar
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Instructions
- Place the broccoli slaw, cabbage, ramen noodle chunks, green onions, almonds (if using) and chicken (if using) in a large bowl.
- In a small bowl, whisk together the oil, vinegar, sugar and ramen noodle seasoning packets.
- Pour the dressing over the cabbage mixture and toss to evenly coat.
- Serve immediately, or cover and store in the fridge for up to 8 hours before serving.
Notes
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Absolutely love this salad for a quick lunch! The texture is amazing and the dressing is irresistible. I practically can’t stop eating it!