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5.0 from 6 votes

Ramen Noodle Salad

This Ramen Noodle Salad recipe is easy to make with a delicious homemade dressing, crispy cabbage, mandarin oranges, and more!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8 people
Calories: 341 kcal
Course: Side Dish , Salad
Cuisine: Asian , Chinese , American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350° F.
  2. 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.
  3. 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.)
  4. Bake for 10-15 minutes, until toasted. (Mine are done at 13.) Set aside and let cool.
  5. Run the frozen edamame under cool water until thawed. Transfer to a paper towel and pat dry.
  6. Transfer cooled ramen/almonds to a large bowl along with remaining salad ingredients. Drizzle with dressing. Use kitchen tongs and toss to coat.
  7. Chill for 2-3 hours before serving. See notes for longer make-ahead instructions.

Notes

  • Pro Tips:
  • Make Ahead Method:
  • The prep work for this recipe can be done 1-2 days ahead of time:
  • The nutritional information provided is an estimate and is per serving. There are 8 servings in this recipe.
  • Cabbage: 16 oz. of coleslaw mix can be used instead of slicing fresh cabbage.
  • If you do slice fresh cabbage, be sure to use leftovers for my Egg Roll in a Bowl, Thai Chicken Salad, Cabbage and Sausage, and Cabbage Soup!
  • 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. 
  • 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. 

Nutrition Information

Calories 341kcal (17%) Carbohydrates 32g (11%) Protein 6g (12%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Monounsaturated Fat 10g Trans Fat 0.001g Cholesterol 0.1mg (0%) Sodium 578mg (24%) Potassium 377mg (11%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 3255IU (65%) Vitamin C 38mg (42%) Calcium 107mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 341

% Daily Value*

Calories 341kcal 17%
Carbohydrates 32g 11%
Protein 6g 12%
Fat 22g 34%
Saturated Fat 4g 20%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 10g 50%
Trans Fat 0.001g 0%
Cholesterol 0.1mg 0%
Sodium 578mg 24%
Potassium 377mg 8%
Fiber 5g 20%
Sugar 12g 24%
Vitamin A 3255IU 65%
Vitamin C 38mg 42%
Calcium 107mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.