This Ramen Noodle Salad is an easy, healthy, and delicious way to use to enjoy crunchy ramen noodles. Filled with a rainbow of fresh veggies and tossed in a homemade ginger honey dressing, enjoy this delicious salad for lunch or dinner.
This flavorful ramen salad is one of my favorite salads and the perfect addition to your next summer cookout or upcoming family gathering. Ready in just 15 minutes, it’s filled with crunchy noodles, an assortment of veggies, and the most delicious Asian-inspired ginger honey dressing.
What Are Ramen Noodles?
Ramen noodles are a type of thin, Chinese-style buckwheat noodle. Unlike egg or rice noodles, ramen is made from only wheat flour, water, salt, and kansui (or lye water), an alkaline solution that gives ramen a smooth, slippery texture when cooked. Ramen noodles are often sold dried or precooked, making them a convenient and quick meal option.
How to Make Ramen Noodle Salad
Start by preparing the dressing. To a medium Mason jar (or any container with an airtight lid), add the dressing ingredients – vegetable oil, honey, water, rice vinegar, soy sauce, sesame oil, ginger, garlic, and red chili flakes. Seal the jar and shake it until everything is fully combined. Taste and adjust to your preference, then put the jar in the fridge until you’re ready to serve the salad.
Prepare the salad. Add the shredded green cabbage, shredded red cabbage, fresh sugar snap peas, green onions, cilantro, carrots, cucumber, cherry tomatoes, Mandarin oranges, almonds, and ramen noodles to a large salad bowl. Gently toss to combine, then add the dressing, and toss again.
Tip: If you plan on having leftovers, add the dressing once you’ve already separated the salad into individual serving bowls. Garnish with black and white sesame seeds as desired.
How to Serve
This ramen noodle salad is delicious on its own for lunch or a weeknight dinner. If you’re looking to add more protein, shredded chicken and grilled shrimp are great options. It works perfectly alongside other Asian dishes (i.e. spring or summer rolls, hot and sour soup).
Keep leftover salad stored in an airtight container or Ziploc bag and in the refrigerator for up to 2 days. For best results, keep the dressing separate from the salad until just before serving.
More Ramen Noodle Recipes:
- Ramen Noodles with Spicy Chili Sauce
- Spicy Thai Pumpkin and Butternut Squash Ramen with Chicken
- Garlic Ginger Miso Ramen Noodles with Poached Egg
- Ramen Glow Bowl with Miso Tahini Dressing
- Kimchi Ramen Noodle Soup (30 Minutes!)
- Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg
- Birria Ramen
If you try making this Ramen Noodle Salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Ramen Noodle Salad
- 10 ounces shredded green cabbage
- 1 cup shredded purple cabbage
- 12 ounces fresh sugar snap peas - chopped
- ½ cup green onions - chopped
- ½ cup fresh cilantro - chopped
- 4 carrots - julienned
- 1 large cucumber - chipped
- 10 ounces cherry tomatoes - halved
- 11 ounces canned Mandarin oranges - juice drained
- ½ cup almonds - thinly sliced
- 6 oz ramen noodles - uncooked, crumbled. seasoning packet discarded (I love Koyo ramen noodles)
- White and black sesame seeds - for garnish
- Prepare the dressing- place all the ingredients for the dressing in a medium mason jar or container with an airtight lid. Seal jar with fitted lid and shake until all ingredients are fully combined. Taste and make adjustments as needed. Set aside or place in the refrigerator until ready for use.
- Gently toss all ingredients for the salad in a large salad bowl. Add the dressing to the salad and toss again, or distribute salad to individual serving bowls and drizzle the dressing over each individual bowl (if you think you will have leftovers).
- Sprinkle with white and black sesame seeds, if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)