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+ servings
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 1 vote
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


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 packages Ramen noodles broken into smallish pieces, reserve seasoning packets

For the dressing

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


  • 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.


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
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