If you’re looking for the ultimate crowd-pleasing salad that delivers on texture, flavor, and ease—this Crunchy Ramen Noodle Salad checks all the boxes. It’s the perfect mix of crisp cabbage, toasted nuts and seeds, and crunchy ramen noodles, all tossed in a tangy-sweet soy vinaigrette.

This is the kind of salad that steals the show at potlucks, BBQs, and family dinners alike. It’s quick to prepare, uses everyday ingredients, and can easily be doubled or tripled to feed a crowd.

Crunchy Ramen Noodle Salad

Why You’ll Love This Recipe

Incredibly crunchy and flavorful
No mayo or creamy dressing – light and tangy
Easy to make ahead (just assemble before serving)
Customizable with your favorite nuts or veggies
A great way to use up those ramen packets
Perfect for potlucks, parties, and meal prep

Ingredients

Tip: you can find full list of ingredients and measurements in the recipe card below

2 packages of ramen noodles (any flavor – discard seasoning)
1 cup sliced almonds
1 cup sunflower seeds
1/2 cup butter
1 medium head of cabbage, finely shredded
6 green onions, chopped
1/4 cup white vinegar
3/4 cup vegetable oil
1/4 cup granulated sugar
2 tablespoons soy sauce

Instructions

1. Prep the Crunchy Topping

Crumble the ramen noodles into small pieces and set aside the seasoning packets (you won’t need them for this recipe). In a large skillet, melt the butter over medium heat. Add the crumbled noodles, sliced almonds, and sunflower seeds. Stir frequently and toast until golden brown and fragrant. Remove from heat and let cool completely.

2. Make the Salad Base

In a large mixing bowl, combine the finely shredded cabbage and chopped green onions. This will be the fresh, crisp base for your salad.

3. Mix the Dressing

In a small bowl or jar, whisk together the white vinegar, vegetable oil, granulated sugar, and soy sauce until well combined. The sugar should dissolve fully into the dressing.

4. Assemble Just Before Serving

Right before serving, add the cooled crunchy noodle mixture to the cabbage and green onions. Pour the dressing over the top and toss everything together until evenly coated.

Variations

Add protein: Shredded chicken, grilled shrimp, or edamame for a more filling dish.
Use a bag of coleslaw mix: For quicker prep if you’re short on time.
Try sesame oil: Swap 1 tablespoon of the vegetable oil for toasted sesame oil for deeper flavor.
Change the nuts/seeds: Use chopped pecans, cashews, or pumpkin seeds instead of almonds and sunflower seeds.
Make it spicy: Add a dash of sriracha or chili flakes to the dressing.

Heating & Storage

Store components separately: Keep the crunchy topping and dressing separate from the cabbage mix if making ahead.
Once mixed: Best enjoyed immediately or within 2 hours to maintain crunch.
Leftovers: If already combined, refrigerate in an airtight container and enjoy within 24 hours (it will lose some crunch but still taste great).

Frequently Asked Questions

Can I make this salad in advance?

Yes! Just keep the crunchy topping and dressing separate. Toss everything together just before serving for best texture.

What kind of cabbage should I use?

A regular green cabbage works best, but you can also use Napa or a coleslaw mix for convenience.

Can I use bagged coleslaw mix?

Absolutely. It saves time and adds variety with carrots and red cabbage.

Is this recipe gluten-free?

Not as written—regular ramen noodles contain wheat. Use gluten-free ramen or rice noodles to make it gluten-free.

Can I make it vegan?

Yes! Just use plant-based butter or oil to toast the noodles, and check that your noodles are egg-free.

Do I need to cook the ramen noodles?

Nope! They toast in butter and become deliciously crunchy—no boiling required.

How do I keep the salad from getting soggy?

Assemble just before serving. If you’re bringing it to a party, pack the dressing and toppings separately.

Can I reduce the sugar?

Yes, reduce to 2 tablespoons if you want it less sweet, or try honey or maple syrup instead.

Can I swap the oil?

Yes. You can use canola oil, avocado oil, or part sesame oil for more flavor.

Is this salad kid-friendly?

Yes! Most kids love the crunch and mild flavor. You can reduce onions or customize it to suit picky eaters.

Conclusion

Crunchy, savory, and slightly sweet, this Ramen Noodle Salad is one of those deceptively simple dishes that always ends up being the most talked-about on the table. With minimal effort, a handful of pantry staples, and a whole lot of texture, it’s a go-to recipe you’ll find yourself making again and again.

Chef sara

Crunchy Ramen Noodle Salad

Why You’ll Love This Recipe

Ingredients