Go Back
–+ servings
A spoon drizzling dressing on top of Ramen Noodle Salad.
Print Recipe

Ramen Noodle Salad

This Ramen Noodle Salad recipe is easy to make with a delicious homemade dressing, crispy cabbage, mandarin oranges, and more!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: American, Asian, Chinese
Servings: 8 people
Calories: 341kcal
Author: Stephanie

Ingredients

Salad

  • 2 (3 oz.) packages Ramen noodles chicken flavor
  • ½ cup slivered almonds raw
  • 1/3 cup edamame I use frozen beans, (not pods).
  • 4 cups green cabbage shredded
  • 2 cups red cabbage shredded
  • 1 cup carrots julienned
  • 11 oz. mandarin oranges drained and patted dry
  • ¼ cup green onions diced
  • 3 tablespoons toasted sesame seeds

Dressing-makes 1 cup

  • ½ cup peanut oil can sub avocado, vegetable, or canola oil
  • 1/3 cup rice vinegar can sub white vinegar
  • 2 ramen seasoning packets
  • 2 tablespoons honey
  • ¾ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • 1/8 teaspoon toasted sesame oil
US Customary - Metric

Instructions

  • Preheat oven to 350° F.
  • Combine the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
  • Break the ramen noodles into chunks of varying bite sizes and place them on a baking dish along with the slivered almonds. (If your almonds are already toasted, no need to bake them.)
  • Bake for 10-15 minutes, until toasted. (Mine are done at 13.) Set aside and let cool.
  • Run the frozen edamame under cool water until thawed. Transfer to a paper towel and pat dry.
  • Transfer cooled ramen/almonds to a large bowl along with remaining salad ingredients. Drizzle with dressing. Use kitchen tongs and toss to coat.
  • Chill for 2-3 hours before serving. See notes for longer make-ahead instructions.

Notes

Pro Tips:
  • Cabbage: 16 oz. of coleslaw mix can be used instead of slicing fresh cabbage. If you do slice fresh cabbage, be sure to use the leftovers for my Egg Roll in a Bowl!
  • Nuts: Toasted almonds and sesame seeds add a ton of flavor to this, so don't skip those! If your sesame seeds aren't toasted, include them on the baking sheet with the ramen/almonds. Cashews and roasted peanuts make a great addition as well!
  • Edamame: I love the vibrant green color that edamame adds to this salad, you can find edamame beans (not pods), in the frozen vegetable section of the store.
  • Add-ons: Other great additions include rotisserie chicken, avocado, chow mein noodles, bean sprouts, water chestnuts, baby corn, shrimp, and bell peppers. 
Make Ahead Method:
The prep work for this recipe can be done 1-2 days ahead of time:
  • Prepare all ingredients as outlined and refrigerate in airtight containers. (The cabbage, carrots, edamame, and green onions can be stored in the same container.) 
  • When ready to serve, combine and toss 2-3 hours ahead of time.
  • Cover and chill until ready to serve.
  • Note: If your dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. 
The nutritional information provided is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition

Calories: 341kcal | Carbohydrates: 32g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 578mg | Potassium: 377mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3255IU | Vitamin C: 38mg | Calcium: 107mg | Iron: 2mg