This ramen noodle crunch salad has become my new favorite—bright, sesame-forward, and wonderfully crunchy.
It’s early summer and this is the first seasonal salad I’m excited to share. Light, fresh, and easy, it’s ideal for warm-weather gatherings or a simple weeknight side.
The salad is straightforward: toss everything together, chill for about 30 minutes, and serve. It’s familiar—many of us grew up with versions of this crunchy ramen salad—but this updated take relies on fresh vegetables and a lively sesame vinaigrette instead of heavy oil and sugar.
This version includes shredded kale and cabbage, which soften slightly in the dressing while keeping a satisfying crunch. I also add thinly sliced red bell pepper and shaved carrot for color, texture and brightness.
Simple, crunchy, and irresistible.
The dressing blends toasted sesame oil with olive oil, rice wine vinegar, honey, fresh lime juice, garlic and grated ginger—balanced and flavorful without being overly sweet. Toasted sunflower seeds and almonds add another layer of crunch and nuttiness.
The final signature crunch is the dry ramen noodles. I usually use classic packaged ramen (broken into pieces), but thinner ramen noodles work great too. They start crisp and, as the salad sits, become pleasantly chewy, which I love.
I could eat this every day.
I enjoy this salad as a weeknight side or even a main tossed with eggs, shredded rotisserie chicken, or shrimp. It’s perfect alongside burgers or hot dogs for holiday cookouts and potlucks—refreshing, crisp, and full of texture. Even picky eaters tend to like it.
You can make the salad ahead of time—the flavors meld and it actually improves after resting in the refrigerator for a bit. That makes it a great prep-ahead option for picnics, pool days, or holiday gatherings.
Now, here’s the recipe so you can make it yourself.
Ramen Noodle Crunch Salad
Ramen Noodle Crunch Salad
4 to 6 people, is easily doubled!
30 mins
30 mins
1 hr
Ingredients
- ½ head green cabbage, shredded (about 3 cups)
- 1 bunch kale, stems removed and shredded (about 2 cups)
- 1 red bell pepper, thinly sliced
- 1 large carrot, thinly sliced or shaved
- 3 green onions, thinly sliced
- ½ cup sunflower seeds, toasted
- ½ cup almonds, chopped or slivered, toasted
- 6 ounces dry ramen noodles (about 2 x 3oz packs), broken into pieces
Sesame Vinaigrette
- ⅓ cup toasted sesame oil
- ⅓ cup olive oil
- ⅓ cup rice wine vinegar (or apple cider or white wine vinegar)
- ⅓ cup honey
- 1 tablespoon fresh lime juice
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- Pinch of salt and pepper
Instructions
- In a large bowl, combine the shredded cabbage, kale, red pepper, carrot, green onions, almonds and sunflower seeds. Break the ramen noodles into pieces and add them to the bowl. Toss to combine.
- Whisk together the toasted sesame oil, olive oil, rice wine vinegar, honey, lime juice, minced garlic, grated ginger and a pinch of salt and pepper. Pour the dressing over the vegetable mixture and toss well to coat.
- Place the salad in the refrigerator for at least 30 minutes to let the flavors meld. Taste and adjust seasoning with more salt and pepper if needed. Serve cold.
- This salad can be made a day ahead—store covered in the fridge and toss before serving.
Crunchy heaven. Enjoy this bright, make-ahead salad at your next get-together or as an easy, flavorful weeknight meal.