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Classic Ramen Noodle Salad – The Ultimate Crunchy Potluck Favorite
Classic ramen noodle salad is one of those vintage potluck dishes that has stood the test of time—and for good reason. It’s crunchy, savory, sweet, incredibly easy to throw together, and always the first bowl to disappear at any gathering. Whether you grew up eating this iconic Midwestern-style salad or you’re discovering it for the first time, this recipe is everything you love: nostalgic, flavorful, and absolutely irresistible.
This classic version stays true to the original: uncooked ramen noodles toasted to golden perfection, crisp shredded cabbage, green onions, almonds, and a simple but addictive three-ingredient dressing that ties everything together. What makes this salad extra special is the combination of textures—soft and crunchy, fresh and toasty—all in one bowl.
If you’re looking for a crowd-pleasing, make-ahead dish that goes with just about everything, a classic ramen noodle salad is the way to go. And today, you’re getting the ultimate FoodieMoms-style, fully optimized recipe with tips, variations, and a detailed guide for perfect results every time.
Why This Classic Ramen Noodle Salad Stands Out
Unlike many salads that wilt within minutes of being dressed, ramen noodle salad holds its crunch and freshness for hours—sometimes longer. The cabbage stays crisp, the noodles remain delightfully crunchy, and the flavors deepen as the dressing soaks in.
Here’s why this recipe works so well:
- Crunch on crunch: Between the toasted ramen noodles, cabbage, and almonds, every bite is rich in texture.
- A simple dressing with big flavor: The sweet-savory soy vinaigrette is the backbone of this salad.
- Budget-friendly: Ramen noodles are inexpensive, and the rest of the ingredients are pantry staples.
- Fast prep: It takes under 15 minutes to assemble.
- Perfect for gatherings: It’s ideal for potlucks, BBQs, and holiday buffets because it holds up well.
Whether you serve it alongside grilled chicken, pulled pork, or as part of a large holiday spread, this salad is always a hit.
Ingredients
- 2 (3 oz) packets ramen noodles (discard seasoning packets or save them for another use)
- 1 small head green cabbage, shredded (or 1 bag coleslaw mix)
- ½ cup sliced almonds
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional but recommended)
Dressing:
- ½ cup neutral oil (canola or vegetable)
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon sesame oil (optional for deeper flavor)
Instructions
- Toast the ramen and almonds:
Break the ramen noodles into small pieces. Add them to a dry skillet over medium heat along with the sliced almonds. Toast for 3–4 minutes, stirring often, until lightly golden and fragrant. Remove from heat and cool. - Prep the cabbage and onions:
In a large mixing bowl, combine the shredded cabbage and chopped green onions. - Make the dressing:
Whisk together the oil, soy sauce, rice vinegar, sugar, and sesame oil until smooth and fully dissolved. - Assemble the salad:
Add the cooled ramen mixture and sesame seeds to the cabbage. Pour the dressing over the top. - Toss and serve:
Mix everything well to coat evenly. Serve immediately for maximum crunch or refrigerate 30 minutes to blend the flavors.
Classic Ramen Noodle Salad
A crunchy, sweet-savory cabbage and ramen salad perfect for potlucks, cookouts, and easy weeknight meals.
Ingredients
Equipment
Method
- Break ramen noodles into small pieces. Toast noodles and almonds in a dry skillet over medium heat for 3–4 minutes until lightly golden. Cool completely.
- In a large bowl, combine shredded cabbage, green onions, and sesame seeds.
- Whisk together oil, soy sauce, rice vinegar, sugar, and sesame oil to make the dressing.
- Add toasted ramen mixture to the cabbage and pour dressing over top.
- Toss well to coat and serve immediately or chill 30 minutes to blend flavors.
Notes
For maximum crunch, keep toasted ramen separate until serving.
Tips for the Best Classic Ramen Noodle Salad
1. Toasting the noodles is essential
Untoasted noodles taste raw and chalky. Toasting gives them a rich nutty flavor and perfect crisp texture.
2. Choose the right cabbage texture
Hand-shredded cabbage is crunchier than bagged coleslaw mix, but either works.
3. Adjust the sweetness
Classic versions tend to be sweet. If you prefer a more savory profile, reduce the sugar slightly.
4. Add-ins to enhance flavor
Try tossing in:
- Mandarins
- Edamame
- Shredded carrots
- Sunflower seeds
- Rotisserie chicken for a full meal
5. For make-ahead prep
To keep maximum crunch:
- Store toasted noodles separately.
- Dress the cabbage mixture.
- Mix everything right before serving.
Variations
Asian-Inspired Ramen Salad
Add sesame oil, fresh ginger, and a dash of rice vinegar for deeper flavor.
Spicy Ramen Salad
Stir chili crisp or sriracha into the dressing for heat.
Healthy Ramen Salad
Swap sugar for honey and oil for avocado oil.
Chicken Ramen Salad
Add shredded chicken to make this a full, protein-packed meal.
Serving Suggestions
This salad pairs beautifully with:
- Grilled meats
- Fried chicken
- Teriyaki salmon
- Sandwiches
- BBQ classics
It’s also the perfect dish to bring to:
- Potlucks
- Family cookouts
- Holiday gatherings
- Work lunches
Because it stays crunchy and flavorful, you never have to worry about it getting soggy before serving.
Fun Facts About This Retro Salad
Classic ramen noodle salad first became popular in the 1980s and 90s when ramen noodles were cheap, trendy, and stocked in nearly every pantry. It began appearing in community cookbooks and church potluck tables across the United States. While some recipes used the seasoning packets, modern versions skip that and use a fresh, homemade dressing with cleaner, brighter flavor.
Since then, ramen noodle salad has become a timeless staple that crosses generations and cuisines—proof that simple, comforting dishes truly never go out of style.