This ramen noodle crunch salad is my new favorite—bright, crunchy, and full of sesame flavor.
Early summer is officially salad season, and this one is a must-make. It’s simple to prepare: toss everything together, chill for about 30 minutes, and serve. The recipe feels nostalgic—like a classic party salad—but I updated the dressing and ingredients to make it fresher and lighter.
The base is a mix of shredded green cabbage and kale. Both soften slightly in the dressing while retaining a satisfying crunch. I add thinly sliced red bell pepper and shaved carrot for color, texture, and extra sweetness. Green onions brighten the whole salad.
For nuts and seeds, toasted sunflower seeds and sliced or chopped almonds add another layer of texture. And of course the star—dry ramen noodles—give the salad that irresistible crunch. I usually use classic ramen packets, but any thin, crunchy noodle works well. As the salad sits, the noodles soften slightly and become chewy in the best way.
The dressing is a sesame-forward vinaigrette made with toasted sesame oil, olive oil, rice wine vinegar, honey, fresh lime juice, garlic, and grated ginger. It replaces the heavier, oil-and-sugar versions I remember from older cookbooks, and results in a brighter, more balanced dressing that coats the vegetables nicely.
This salad works beautifully as a side for burgers, hot dogs, or grilled meats, and it’s a natural for picnic or poolside lunches. It’s light and refreshing but packed with flavor and texture—perfect for holiday gatherings like Memorial Day or any warm-weather party. Veggie skeptics tend to love it, too.
I often serve it as a weeknight side, or even a main with a couple of soft-boiled eggs, shredded rotisserie chicken, or grilled shrimp added on top. The salad holds up well in the fridge and actually tastes better after sitting for a bit—so you can make it ahead to save time on busy days.
Make it the night before for an easy entertaining side or prepare it a few hours ahead for a stress-free meal. Just toss the salad again before serving to redistribute the dressing and re-crisp the noodles if needed.
Now, on to the recipe.
Ramen Noodle Crunch Salad
Ramen Noodle Crunch Salad
4
to 6 people, is easily doubled!
30 mins
30 mins
1 hr
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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 toasted sunflower seeds
- ½ cup almonds, sliced or chopped
- 6 ounces dry ramen noodles (from two 3 oz packs)
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 dry ramen noodles apart 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 salad and toss until everything is evenly coated.
- Chill 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.
- The salad can be made ahead—cover and refrigerate for several hours or overnight. Toss again before serving.
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Crunchy heaven.