Classic Ramen Noodle Salad – A Crunchy, Colorful Potluck Favorite

There are certain dishes that show up at potlucks, picnics, backyard cookouts, and family gatherings year after year because they’re easy, dependable crowd-pleasers. One of those iconic dishes is the beloved classic ramen noodle salad—a crunchy, sweet-savory mix of shredded cabbage, toasted ramen noodles, almonds, and a bright, tangy dressing that brings everything together in perfect harmony. If you’ve ever taken a bite of this salad and felt instantly nostalgic, you’re not alone. This dish is timeless, comforting, and endlessly versatile.

The beauty of classic ramen noodle salad lies in its simplicity. The ingredients are humble—often things you already have in your pantry or fridge—but when tossed together, they create a symphony of contrasting textures and flavors. The cabbage is crisp and refreshing, the ramen noodles add an irresistible crunch, and the almonds bring a warm nuttiness that makes each bite more satisfying than the last. The dressing, a mixture of soy sauce, vinegar, sugar, and oil, bridges the gap between sweet and savory, giving the salad that signature punchy flavor that keeps people coming back for seconds.

This salad gained popularity decades ago, particularly in midwestern and southern households, where it quickly became a staple at gatherings. What made it stand out was not just how delicious it was, but how easy it was to prepare. No cooking required—just chopping, mixing, toasting, and tossing. And because the salad holds up reasonably well over time, it’s one of those side dishes that people proudly bring to potlucks without worrying about it getting soggy or mushy.

Today, ramen noodle salad has found its way back into the spotlight as home cooks rediscover classic recipes that celebrate simplicity and taste. Modern variations include everything from mandarin oranges to edamame to sesame-peanut dressings, but the classic version remains a beloved favorite. It’s bright, crunchy, sweet, savory, and perfect for any season.

This classic ramen noodle salad recipe celebrates the version many of us grew up with—crunchy, fresh, and coated in that addictive sweet-sour-soy dressing. Whether you’re preparing food for a big event, looking for a quick and refreshing weeknight side, or craving something nostalgic and satisfying, this recipe is exactly what you need.

Let’s build this wonderfully crunchy salad from the ground up.

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Ingredients:

• 4 cups shredded green cabbage (or coleslaw mix)
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 2 packets ramen noodles (discard seasoning packets)
• 1 cup sliced almonds
• 4 green onions, sliced
• 2 tablespoons sesame seeds (optional)

For the Dressing:

• 1/2 cup vegetable oil
• 1/4 cup apple cider vinegar
• 3 tablespoons soy sauce
• 1/4 cup granulated sugar
• 1 teaspoon sesame oil (optional but recommended)

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Instructions:

1. Prep the vegetables.
   Shred cabbage and carrots or use pre-packaged mix. Place in a large mixing bowl.
2. Break the ramen.
   Crush ramen noodles into small pieces and set aside.
3. Toast the almonds and ramen.
   In a dry skillet over medium heat, toast the sliced almonds and crushed ramen until lightly golden and fragrant. Stir frequently to prevent burning. Remove from heat and cool.
4. Add green onions and sesame seeds.
   Mix sliced green onions and sesame seeds with the cabbage mixture.
5. Prepare the dressing.
   Whisk together vegetable oil, vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves.
6. Combine the salad.
   Just before serving, add the toasted ramen and almonds to the cabbage mixture.
7. Dress and toss.
   Pour dressing over the salad and toss well to combine. Serve immediately for maximum crunch.

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Tips & Tricks

• Add ramen at the last minute to preserve its crunch.
• Make-ahead: Prep the dressing, veggies, and topping separately; combine just before eating.
• Healthier version: Reduce sugar or replace with honey.
• Boost the vegetables: Add snap peas, red peppers, cucumbers, or edamame.
• For nut allergies: Use sunflower seeds or pumpkin seeds instead of almonds.
• For extra crunch: Include fried wonton strips or crispy chow mein noodles.

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Variations

Mandarin Ramen Salad:
Add 1 cup mandarin orange segments and use rice vinegar in the dressing.

Chicken Ramen Salad:
Add shredded rotisserie chicken for a hearty main dish.

Thai-Inspired Peanut Ramen Salad:
Use peanut butter, lime juice, and chili flakes in the dressing.

Sesame Ginger Ramen Salad:
Add fresh grated ginger and swap apple cider vinegar for rice vinegar.

Fruity Ramen Salad:
Add sliced grapes, apples, or dried cranberries.

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Serving Suggestions

• A perfect side for grilled chicken, steak, or burgers.
• Serve alongside potstickers, fried rice, or teriyaki salmon.
• Great for potlucks and picnics as it holds well.
• Add to bento lunch boxes for a crunchy cold side.
• Top with avocado slices and extra sesame seeds.

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Storage Information

• Store components separately to keep crunch.
• Once tossed with dressing, consume within 4–6 hours.
• Dressing lasts up to 5 days in the fridge.
• Toasted ramen and almonds stay crisp for up to a week in an airtight container.

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FAQ

Can I use pre-shredded coleslaw mix?
Absolutely—saves time and works perfectly.

Will the ramen get soggy?
Yes, once dressing is added. That’s why you add it right before serving.

Can I use flavored ramen packets?
No need; discard the seasoning.

Can I adjust the sweetness?
Yes—reduce sugar or substitute honey or maple syrup.

Can I make this vegetarian or vegan?
Yes! Use vegan-friendly ramen and soy sauce.

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History / Fun Facts

Ramen noodle salad became popular in American home kitchens during the 1980s and 1990s, when quick, budget-friendly recipes were especially in demand. The inexpensive ramen noodles were a staple in many pantries and added a fun crunch to salads when toasted. Over time, the recipe spread through cookbooks, church potlucks, and holiday gatherings until it became a nostalgic favorite. Today, it remains a staple side dish that combines affordability, convenience, and delicious flavor.