Sesame Ramen Noodle Salad

I’ve been to enough potlucks to know that the same dishes show up every single time. Pasta salads, casseroles, and the occasional store-bought dip. I wanted to bring something that would actually turn heads, hold up well on the buffet table, and not keep me stuck in the kitchen all day.

That’s exactly why this ramen noodle salad has become my secret weapon for gatherings. It’s crunchy, refreshing, and comes together in about 20 minutes, plus the sweet and tangy dressing makes it totally addictive. Best part? You can make it hours ahead, and it actually gets better as it sits.

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Simple Substitutions to Consider

• Almonds: Swap these out for cashews, peanuts, or sunflower seeds if you prefer. They all add that nice crunch to the salad.
• Cabbage: Green cabbage is traditional, but a coleslaw mix from the store saves chopping time. You can also use napa cabbage for a more tender texture.
• Vinegar: Rice vinegar is the go-to here, but white vinegar or apple cider vinegar work fine. Rice vinegar is a bit milder, so if using white vinegar, you might want to start with 3 tablespoons and taste as you go.
• Sesame oil: While the recipe calls for olive oil, adding a tablespoon or two of sesame oil in place of some olive oil gives it a more authentic Asian flavor.
• Sugar: You can cut the sugar down to 1/4 cup if you prefer less sweetness, or use honey instead – just warm it slightly so it mixes into the dressing easier.

Mistakes I’ve Made So You Don’t Have To

Toasting the noodle mixture requires your full attention. Those almonds and sesame seeds can burn incredibly fast, so keep the heat at medium and stir constantly until everything turns a nice golden brown.

Timing matters when it comes to adding the crunchy topping. Tossing it in too early will leave you with a soggy salad instead of a crispy one. Wait until right before serving to bring everything together.

The dressing needs a little extra care as well. Make sure the sugar is fully dissolved before using it, otherwise the salad will end up gritty. Give the dressing a good shake right before pouring since the oil and vinegar tend to separate as it sits.

Cabbage thickness can make or break the texture. Aim for strips around 1/4 inch wide. Too thick and it’s hard to eat, too thin and it turns limp before it even hits the table.

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What Goes Well With Ramen Noodle Salad?

This crunchy salad is incredibly versatile. Here’s what to serve it with.

Love grilled chicken? It pairs perfectly with teriyaki chicken thighs or lemon pepper breasts.

It also shines alongside Asian-inspired mains like sesame ginger salmon, beef stir-fry, or Korean BBQ short ribs.

Keeping it vegetarian? Try crispy tofu or veggie spring rolls.

Want a heartier dinner? Top it with edamame or grilled shrimp.

Storage Tips for Ramen Noodle Salad

Store: This salad is actually better when made a few hours ahead, so the flavors have time to mingle. Keep it covered in the fridge for up to 2 days, though the noodles will soften over time. If you want to keep things crispy, store the dressing separately and toss everything together right before serving.

Make Ahead: You can prep the components ahead to save time. Toast the almonds and sesame seeds, chop the cabbage and green onions, and mix up the dressing a day or two in advance. Just keep everything separate in the fridge and assemble when you’re ready to eat.

Serve: This salad is meant to be served cold or at room temperature, so there’s no reheating needed. Give it a good toss before serving to redistribute the dressing, and add a sprinkle of extra sesame seeds or almonds on top if you want some added crunch.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy
Servings	6 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 30-38 g
• Fat: 110-125 g
• Carbohydrates: 185-200 g

Ingredients

For the crunch:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 oz ramen noodles (broken into small bite-sized pieces)
• 3/4 cup almonds (slivered or sliced for better crunch)
• 3 tbsp sesame seeds

For the salad:

• 1.5 lb cabbage (shredded into thin 1/8-inch strips)
• 1 bunch green onions
• 1/4 cup red onion, thinly sliced

For the dressing:

• 1/3 cup olive oil (I use Bertolli extra virgin olive oil)
• 1/4 cup rice vinegar
• 1/3 cup sugar
• 2.5 tbsp soy sauce (gives the dressing a rich umami depth)
• 1/2 teaspoon grated fresh ginger

Step 1: Prepare the Dressing Base

• 1/3 cup olive oil
• 1/4 cup rice vinegar
• 1/3 cup sugar
• 2.5 tbsp soy sauce
• 1/2 teaspoon grated fresh ginger

In a jar or bowl, whisk together the olive oil, rice vinegar, sugar, soy sauce, and grated fresh ginger until the sugar is fully dissolved and the mixture is well combined.

This allows the flavors to meld together while you prepare the other components.

Set aside until ready to use.

Step 2: Toast the Noodles, Almonds, and Seeds

• 3 tbsp butter
• 3 oz ramen noodles
• 3/4 cup almonds
• 3 tbsp sesame seeds

Melt the butter in a large skillet over medium heat.

Add the broken ramen noodles, slivered almonds, and sesame seeds, stirring frequently for 5-7 minutes until everything turns golden brown and fragrant.

Watch carefully to avoid burning, as these ingredients toast quickly.

Pour onto a plate to cool completely—I find that letting them cool to room temperature ensures they stay crispy when mixed into the salad.

Step 3: Prepare the Fresh Vegetables

• 1.5 lb cabbage
• 1/4 cup red onion, thinly sliced
• 1 bunch green onions

While the noodle mixture cools, shred the cabbage into thin 1/8-inch strips and thinly slice the red onion.

Chop the green onions, separating the white and light green parts from the dark green tops—you’ll use the dark green parts as a fresh garnish at the end.

Place the cabbage and red onion in a large mixing bowl.

Step 4: Assemble and Dress the Salad

• cabbage and red onion mixture from Step 3
• toasted noodle mixture from Step 2
• dressing from Step 1

Once the noodle mixture has cooled completely, add it to the bowl with the cabbage and red onion.

Pour the dressing from Step 1 over the mixture and toss everything together until well combined and evenly coated.

The warmth of the toasted noodles combined with the cool vegetables creates a nice textural contrast.

I like to let it sit for just 5 minutes before serving to let the flavors come together, but don’t let it sit too long or the noodles will start to soften.

Step 5: Finish and Serve

• dark green parts of green onions

Top the salad with the reserved dark green parts of the green onions for a fresh, bright garnish.

Toss gently one more time if needed and serve immediately while the noodles are still crispy and the vegetables are fresh and cool.