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Ramen Noodle Salad - Asian salad made with ramen noodles, cabbage and carrots in a tangy and appetizing dressing. So healthy and delicious!
Originally published in September 2008. Updated with new photos and recipe.
Easy & Delicious Ramen Recipe
When I was a poor international student in the Midwest, ramen was pretty much my daily diet.
On days when I was tired of instant ramen in MSG-laden soup, I made ramen noodle salad, just like the ones shown on the pictures here.
Ramen noodle salad is one of the easiest salads to make and it’s quite delicious.
Imagine al dente ramen noodles with shredded cabbage, carrots, in a tangy, sweet, and mildly spicy dressing of Japanese ponzu, sesame oil, honey, and Thai sweet chili sauce.
It’s got flavors, vegetables, carb and tastes just like those expensive salads at fancy Asian-fusion restaurants.
How To Make Ramen Noodle Salad
What’s more, there is absolutely no cooking involved other than cooking the ramen. Slice the cabbages, carrot, stir and mix, and that’s pretty much a salad dinner. Now that I am no longer a poor student, I still make this ramen noodle salad once in a while, thinking of the old days.
With Spring just around the corner, I am sure you are looking forward to refreshing and colorful salads. This is the perfect spring recipe, try it!
Frequently Asked Questions
This recipe is only 263 calories per serving.
What To Serve With Ramen Noodle Salad
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Ramen Noodle Salad
Ingredients
- 1 pack instant ramen, discard the seasoning packet
- 1 cup cabbage, shredded
- 1/4 cup purple cabbage, shredded
- 2- inch (5cm) carrot, peeled and cut into matchstick strips
- Chopped scallions
- 1/4 teaspoon white and black sesame seeds
Dressing:
- 1 1/2 tablespoons Japanese ponzu
- 1 tablespoon Thai sweet chili sauce
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white and black sesame seeds
Instructions
- Bring water to a boil and cook the ramen for about 2 minutes or until al dente. Drain and set aside to cool. In a small bowl, mix all the ingredients for the dressing and set aside.
- Transfer the ramen to a salad bowl and toss with the shredded cabbage, carrot, and dressing using salad tongs. Garnish with chopped scallions and sesame seeds. Serve cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would it work if I used rice noodles to make it gluten free?
Yes it’s fine.
Do the white and black sesame seeds have different flavors or is it just for looks? I have white sesame seeds, since only 1/4 teaspoon is needed do i really need the black?
Either sesame is fine.
It was very good!
Thanks!
Thank you for the recipe. I made it this evening and it was really tasty.
It may be worth pointing out, for the benefit of your international audience, that scallions (US English) are called spring onions in British English.
Thanks, I know.
I’m an international student too!!
This is the ONLY way to make this. I lost this recipe and searched for a while to find this again. Thank you!
I gotta try this. Ramen noodles are just awesome, thanks for sharing
Hello Bee, I made the Ramen Noodle Salad last night. GREAT, love it. I even made my own ponzu sauce.
thank you, thank you, thank you
chud
Wow, your own ponzu sauce that’s great. I am so happy that you liked my ramen noodle salad recipe.
Thank you Bee for the ramen salad recipe.
Do you put the dressing on the Ramon noodle salad when you leave home are do you wait until you get ready to eat
It’s best to add the dressing before eating.