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    See More:   Eating after Bariatric Surgery Gluten-Free Healthy Meals Recipes for Beginners Side Dishes Vegetarian

    Last Modified: Aug 9, 2022 by Tara Ziegmont 10 Comments

    Asian Ramen Noodle Salad

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    Jump to Recipe Print Recipe

    How to make the best oriental salad with ramen noodles - With an easy Asian vinaigrette dressing, this ramen noodle salad is made from healthy cabbage and sesame seeds in a vinaigrette dressing.

    ramen noodle saladPin

    I've had this Ramen Noodle Salad at lots of different picnics and potlucks, and I have always loved it. It has a tangy vinaigrette dressing and lots of crunchy cabbage, dry ramen noodles, and water chestnuts. I liked it so much that I made up my own recipe similar to all those that I've tried.

    This recipe is so versatile and transports really well, which is why it's such a big hit at summer BBQs and picnics. It always gets rave reviews, and now that I make it myself, I get asked for the recipe every single time I make it.

    If you're making this salad the night before (which I always recommend - the noodles soften in the fridge overnight), leave out the almonds and sesame seeds until the last minute. They will get soggy if left in the dressing too long and especially if they go in the fridge.

    What you'll need to make ramen noodle salad

    There are no special tools needed for this recipe.

    Ingredients

    For the salad

    • 4 tablespoons sesame seeds
    • ½ cup almonds, slivered
    • 4 cups green cabbage, shredded - If you are short on time, buy a bag or two of coleslaw vegetables from the produce section of the grocery store. Most likely, it will be a mix or green and red cabbage and carrots.
    • 2 cups red cabbage, shredded
    • 1 cup carrots, shredded
    • ½ cup green onions, sliced
    • 8 ounces water chestnuts, drained & chopped
    • ½ cup golden raisins
    • 8 oz chicken breast shredded
    • 2 packages Ramen noodles, broken into smallish pieces, reserve seasoning packets

    For the dressing

    • ⅓ cup vegetable oil
    • ½ cup rice wine vinegar
    • 2 tablespoons sugar
    • 2 spice packets from the ramen noodles - total of 2 packets, not 4

    How to make ramen noodle salad

    1. First, toast the sesame seeds and almonds. Spread them on two separate baking sheets and bake at 275º, 5 minutes for the sesame seeds and 10 to 15 minutes for the almonds. Cool completely before adding to the salad.
    2. Next, mix the salad. Combine the green and red cabbages, carrots, green onions, water chestnuts, raisins, shredded chicken breast, and crushed ramen noodles in a large bowl.
      ramen noodle salad ingredientsPin
    3. Whisk together the vegetable oil, rice wine vinegar, sugar, and the seasoning packets from the ramen noodles.
      Asian vinaigrette dressingPin Asian vinaigrette dressingPin
    4. Pour over salad and toss to coat thoroughly.
      pour the dressing over the saladPin
    5. Chill for up to 8 hours to allow the flavors to blend and the noodles to soften.
    6. Add the almonds and sesame seeds immediately before serving.

    A shortcut for this salad

    Because we all like shortcuts, am I right?

    If you don't have the time or inclination to shred your own cabbage and carrots, look for a couple of bags of coleslaw mix at the grocery store. It will contain a blend of green and red cabbage and usually carrots, too. Instant salad!

    A substitution to try

    I love cilantro, and I think it goes really well with this salad. You can either add ¼ cup to all the other ingredients in the salad, or you can substitute ½ cup for the green onions. It's good both ways.

    Try these other delicious salads while you're here:

    • BLT Salad with the Best Homemade Lemon Mayo Salad Dressing
    • The Best Keto Broccoli Salad with No Mayo
    • Our Favorite Broccoli Salad Recipe (with mayo)
    • No Crunch Potato Salad Recipe
    • Cucumber Pasta Salad - A Healthy Alternative to Creamy Pasta Salad
    • Egg and Asparagus Salad with Mimosa Vinaigrette Dressing
    ramen noodle salad

    Oriental Salad with Ramen Noodles

    How to make the best oriental salad with ramen noodles - With an easy Asian vinaigrette dressing, this ramen noodle salad is made from healthy cabbage and sesame seeds in a vinaigrette dressing.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Chilling time 8 hrs
    Total Time 8 hrs 20 mins
    Course Salad, Side Dish
    Cuisine Asian
    Servings 12 people
    Calories 239 kcal

    Ingredients
      

    For the salad

    • 4 tablespoons sesame seeds
    • ½ cup almonds slivered
    • 4 cups green cabbage shredded
    • 2 cups red cabbage shredded
    • 1 cup carrots shredded
    • ½ cup green onions sliced
    • 8 ounces water chestnuts drained & chopped
    • ½ cup golden raisins
    • 8 oz chicken breast shredded
    • 2 package Ramen noodles broken into smallish pieces, reserve seasoning packets

    For the dressing

    • ⅓ cup vegetable oil
    • ½ cup rice wine vinegar
    • 2 tablespoons sugar
    • 2 spice packets from ramen noodles total of 2 packets, not 4

    Instructions
     

    • Preheat oven to 275º. Place sesame seeds and almonds on two separate cookie sheets. Toast seeds and nuts until slightly browned, about 5 minutes for seeds and 10 to 15 minutes for almonds. Cool completely.
    • Combine cabbages, green onions, carrots, water chestnuts, raisins, chicken breast, and crushed ramen noodles.
    • Whisk all dressing ingredients together. Pour over salad and toss to coat.
    • Chill for up to 8 hours before serving. Add toasted nuts and seeds just before serving. Toss to coat.

    Nutrition

    Calories: 239kcal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 12mg | Sodium: 329mg | Potassium: 338mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2018IU | Vitamin C: 19mg | Calcium: 73mg | Iron: 2mg
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
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    More Side Dishes

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    • Simple Instant Pot Potato Salad Recipe

    Reader Interactions

    Comments

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      Recipe Rating




    1. FrugalAtHome says

      June 15, 2010 at 3:39 am

      I just tasted something similar to this salad for the first time yesterday! It was delicious and different from the usual salads. Thanks for sharing!

      Reply
    2. Cole says

      June 15, 2010 at 3:18 am

      Wow, that sounds really good!!! Thanks for sharing. 🙂

      Reply
    3. April Harris says

      June 15, 2010 at 9:52 am

      Sounds delicious - and great for summer!

      Reply
    4. SweetsLady says

      June 15, 2010 at 12:57 pm

      Oh, yum! This sounds delish and really different, too.

      Thanks for sharing!
      Sherry

      Reply
    5. Rachel - A Southern Fairytale says

      June 15, 2010 at 9:05 pm

      I will never forget the first time this was served to me 😉 I thought they'd lost their mind.

      It's definitely a unique dish and can be amazing or awful 😉 LOL

      Reply
    6. Brendaboston says

      June 16, 2010 at 12:33 am

      I love this salad and make it a lot, but have never made it with water chestnuts, I bet that adds a nice crunch.

      Reply
    7. ALISON says

      June 18, 2010 at 2:49 pm

      I've heard of salads made with Ramen, but have never seen them or tried them. Sounds interesting!

      http://under-the-big-oak-tree.blogspot.com/2010...

      Reply
    8. msbillie says

      June 20, 2010 at 1:28 am

      mmm, sounds delicious! I love salads, thank you for sharing!

      Reply
    9. Ann Kroeker says

      June 20, 2010 at 2:33 am

      I *love* this type of salad--I might buy the stuff to make this and prepare it at my mom's house for Father's Day. Thanks for the inspiration!

      Reply

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    I am passionate about helping women to care for themselves and their families physically, emotionally, and spiritually by making time for what matters most through a combination of delectable recipes, Christian inspiration, and family fun. If you're tired of feeling so weary and uninspired, you're in the right place. I'm so glad you're here!
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