Ramen Noodle Salad brings together shredded cabbage, tender rotisserie chicken, and crispy ramen noodles in a tangy-sweet vinaigrette. I first made this for a family potluck years ago, and it disappeared so fast I barely got a taste myself. The best part? It comes together in just 30 minutes with ingredients you probably already have, and that satisfying crunch keeps everyone coming back for seconds.
If you love easy Ramen Noodle Salad with big flavor, you'll also want to try this Easy Eggplant Curry Recipe for another quick lunch option, or check out this Easy Broccoli Cheddar Chicken Salad recipe , Easy Grilled Salmon Recipe for a classic side that pairs beautifully with grilled meats.
Why You'll Love This Ramen Noodle Salad
This Ramen Noodle Salad hits all the right notes. It's crisp, fresh, and packed with texture from the crunchy ramen noodles and almonds. The homemade vinaigrette is light but full of flavor, with just the right balance of tangy rice vinegar, sweet honey, and savory soy sauce. You can toss it together in half an hour, and it uses rotisserie chicken to save even more time. Plus, it holds up well in the fridge, so you can make it ahead for meal prep or bring it to a gathering without worrying about it getting soggy.
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Ramen Noodle Salad Ingredients
Here's everything you need to make this crunchy, flavorful Ramen Noodle Salad .
See Recipe Card Below This Post For Ingredients Quantities
For the Vinaigrette:
- Neutral salad oil: Creates a smooth base for the dressing without overpowering the other flavors. Vegetable or canola oil works great here.
- Rice vinegar: Adds a mild tanginess that's less harsh than white vinegar and complements the Asian-inspired flavors perfectly.
- Honey: Balances the acidity with a touch of natural sweetness and helps the dressing cling to the Ramen Noodle Salad ingredients.
- Soy sauce: Brings savory depth and a hint of umami that ties everything together.
- Ground ginger: Adds warm, spicy notes that brighten up the dressing.
- Garlic powder: Gives a gentle garlic flavor without the sharpness of raw garlic.
- Toasted sesame oil: Just a teaspoon adds a nutty, toasted richness that makes the whole dressing sing.
For the Salad:
- Shredded cabbage: Forms the crunchy, fresh base of the Ramen Noodle Salad . Shred it finely for the best texture.
- Carrot: Adds sweetness, color, and extra crunch. One medium carrot shredded gives you just the right amount.
- Green onions: Bring a mild onion flavor and a pop of green that makes the Ramen Noodle Salad look vibrant.
- Instant ramen noodles: The star ingredient. Use just the noodles and save or discard the seasoning packet.
- Sliced almonds: Add a toasted, nutty crunch that pairs beautifully with the other textures.
- Shredded rotisserie chicken: Makes this Ramen Noodle Salad hearty and filling. It's a time-saving shortcut that still tastes homemade.
how to make Ramen Noodle Salad
Make the dressing: In a small bowl, whisk together the Ramen Noodle Salad oil, rice vinegar, honey, soy sauce, ground ginger, garlic powder, and toasted sesame oil until smooth and well combined. Set it aside while you prep the salad.
Prepare the salad ingredients: Shred the cabbage as finely as you can for the best texture. Shred the carrot using a box grater or food processor, and slice the green onions into thin rounds. Crush the instant ramen noodles by breaking them up in the package or placing them in a bag and gently crushing with your hands. Discard the seasoning packet or save it for another use.
Combine the salad: In a large bowl, add the shredded cabbage, shredded carrot, sliced green onions, sliced almonds, crushed ramen noodles, and shredded rotisserie chicken.
Toss with dressing: Pour the prepared vinaigrette over the Ramen Noodle Salad and toss everything together until all the ingredients are evenly coated and the dressing is distributed throughout.
Serve or refrigerate: Serve the Ramen Noodle Salad immediately for the crunchiest texture, or cover and refrigerate until you're ready to eat. The salad holds up well for a few hours in the fridge.
Substitutions and Variations
You can easily adapt this recipe to fit what you have on hand or your personal preferences.
Protein options: Swap the rotisserie chicken for grilled chicken, shrimp, tofu, or edamame. You can also leave it out entirely for a lighter side Ramen Noodle Salad .
Vegetable swaps: Try shredded red cabbage, thinly sliced bell peppers, snap peas, or shredded purple cabbage for extra color and crunch.
Nut alternatives: If you're not a fan of almonds or have allergies, use cashews, peanuts, or sunflower seeds instead.
Vinegar options: Apple cider vinegar or white wine vinegar can stand in for rice vinegar if that's what you have.
Sweetener swap: Use maple syrup or agave nectar instead of honey if you prefer.
Make it spicy: Add a pinch of red pepper flakes or a drizzle of sriracha to the dressing for a little heat.
Equipment for Ramen Noodle Salad
This recipe comes together with just a few basic kitchen tools.
Whisk: For mixing the dressing until it's smooth and emulsified.
Large bowl: To toss all the Ramen Noodle Salad ingredients together without making a mess.
Small bowl for dressing: Keeps your vinaigrette separate until you're ready to toss.
Knife for chopping vegetables: A sharp knife makes shredding cabbage and slicing green onions quick and easy.
Storage and Make-Ahead Tips
This Ramen Noodle Salad is great for meal prep, but there are a few tricks to keep it fresh and crunchy.
Refrigerator storage: Store the Ramen Noodle Salad in an airtight container in the fridge for up to 2 days. The ramen noodles will soften over time, so it's best eaten within the first day or two.
Keep it crunchy: If you're making it ahead, store the dressing separately and toss just before serving. You can also add the crushed ramen noodles right before serving to keep them extra crispy.
Freezing: This Ramen Noodle Salad doesn't freeze well because of the fresh vegetables and dressing, so it's best enjoyed fresh or refrigerated.
expert tips
Shred the cabbage finely: Smaller pieces make the Ramen Noodle Salad easier to eat and help the dressing coat everything evenly.
Don't skip the toasted sesame oil: It adds a depth of flavor that regular oil just can't match. A little goes a long way.
Crush the noodles just right: You want small, bite-sized pieces, not dust. Break them up gently for the best texture.
Taste and adjust the dressing: Everyone's taste is different, so feel free to add a little more honey if you like it sweeter or more vinegar if you want extra tang.
Use fresh rotisserie chicken: It makes a huge difference in flavor and saves you tons of time compared to cooking chicken from scratch.
Toss gently: Be careful not to overmix, or the noodles and almonds can break down too much.
FAQ
How long can you keep Ramen Noodle Salad in the fridge?
You can store this Ramen Noodle Salad in the fridge for up to 2 days in an airtight container. For the best texture, eat it within the first day, as the ramen noodles will soften over time. If you want to keep it longer, store the dressing separately and toss just before serving.
What to add to Ramen Noodle Salad?
You can add mandarin oranges, edamame, bell peppers, snap peas, sesame seeds, or crispy wonton strips for extra flavor and crunch. Feel free to get creative with whatever vegetables or toppings you have on hand.
What to serve with ramen noodle salad?
This Ramen Noodle Salad pairs well with grilled chicken, teriyaki salmon, Asian-style ribs, or spring rolls. It also works as a side for barbecue or a light lunch on its own. My family loves it with a simple stir-fry or as part of a picnic spread.
What makes a good ramen noodle salad?
A good ramen noodle salad has a balance of crunchy textures, fresh vegetables, and a flavorful dressing that's not too heavy. The key is keeping the noodles crispy by adding them just before serving and using a light vinaigrette that coats everything without making it soggy .
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Ramen Noodle Salad
Ingredients
Method
- Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil in a small bowl. Set aside the dressing.
- Shred the cabbage as finely as possible, shred the carrot, and slice the green onions. Crush the ramen noodles, discarding the seasoning packet.
- In a large bowl, combine the cabbage, carrot, green onion, sliced almonds, crushed ramen noodles, and shredded rotisserie chicken.
- Pour the dressing over the salad ingredients and toss everything until well combined and coated in the dressing.
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