Ramen noodle salad is a delicious side dish that’s perfect for a picnic, barbecue, or easy weeknight dinner. It’s made with two types of cabbage, toasted ramen noodles, crunchy cashews, mini mandarin oranges, and a sweet and tangy sesame dressing.
Is this the ramen noodle salad that was popular in the 90s? Yes—this is a modern take on that classic potluck favorite. Think of it as ramen noodle salad 2.0: the updated, fresher version of the Mr. Noodles salad that showed up at every gathering back in the day. I’ve kept the spirit of the original but made a few smart swaps to make it taste even better.
First, I ditch the seasoning packets entirely. They’re full of ingredients I’d rather avoid, so instead I make a flavorful homemade dressing. I also swap canned mandarins for fresh ones (they’re easy to find year-round now) and reduce the sugar to just enough honey for gentle sweetness. And while bagged coleslaw totally works in a pinch, I love using fresh-cut cabbage, carrots, snap peas, and peppers for extra crunch and color.
Ingredient notes
- Ramen noodles – these are the little packets of instant noodles. For this recipe, you’ll break the raw noodles into smaller pieces and toast them in your oven.
- Veggies – thinly sliced green and purple cabbage adds a lot of pretty color to this salad. Cut the snap peas in half, julienne or grate the carrots, and thinly slice the red pepper. You can also opt for a bag of pre-chopped coleslaw if you’re in a hurry.
- Mandarin oranges – we like to use mini mandarins as they are the perfect small size. Navel oranges can also be used but you’ll want to cut each segment into 2-3 pieces.
Do I have to toast the noodles?
Toasting the ramen noodles adds flavor. And it also helps prevent them from going soft too soon.
How long does ramen noodle salad last?
Ramen noodle salad will last at least an hour before the noodles soften, making it ideal for a potluck.
How can I make this in advance?
If you want to prepare this ahead of time, chop the vegetables and place them in a serving bowl. Toast the ramen and cashews, and when they’re cool, put them in a container with a lid. Make the dressing and put it into a jar. Just before serving, add the noodles and cashews to the veggies, pour the dressing over the top, and toss to combine.
What to serve with ramen noodle salad
This is a great side dish that goes well with all of your favorite summer recipes. Here are a few that we like best:
- Pineapple Pork Chops
- Best Grilled Chicken Breast
- Chili Lime Grilled Corn on the Cob
- Lemongrass Chicken with Sriracha Mayo
Ramen Noodle Salad with Sweet and Tangy Sesame Dressing
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Ingredients
- ▢ 2 3-ounce packages of ramen noodles (seasoning packet discarded or saved for another use)
- ▢ ½ cup cashews (bonus if they’re spicy!)
- ▢ 2 cups thinly sliced purple cabbage
- ▢ 2 cups thinly sliced green cabbage
- ▢ 2 medium carrots (shredded with the large holes on a grater)
- ▢ 1 cup snap peas (cut in half)
- ▢ 1 red pepper (diced)
- ▢ ¼ cup green onions (chopped)
- ▢ 3 mini mandarin oranges (peeled and segmented)
- ▢ 2 tablespoons sesame seeds
The Dressing
- ▢ 2 tablespoons EACH: cooking oil, rice vinegar, and soy sauce
- ▢ 1 tablespoon EACH: toasted sesame oil and honey
- ▢ 1 teaspoon EACH: minced ginger and minced garlic
Instructions
- Preheat your oven to 400 degrees.
- Crush the dry ramen noodles into bite-sized pieces on a rimmed baking sheet. There will be many tiny pieces, but make sure there are some slightly larger pieces as these have the best crunch. Add the cashews to the sheet and toast in the oven for 7-8 minutes, stirring halfway through. 2 3-ounce packages of ramen noodles, ½ cup cashews
- Add the cabbage, carrots, snap peas, red pepper, green onions, mandarin oranges, and sesame seeds to a large salad bowl. When the ramen and cashews have cooled, add them to the bowl, too. 2 cups thinly sliced purple cabbage, 2 medium carrots, 1 cup snap peas, 1 red pepper, ¼ cup green onions, 3 mini mandarin oranges, 2 tablespoons sesame seeds, 2 cups thinly sliced green cabbage
- Add all the dressing ingredients to a jar with a tight-fitting lid and shake well. Pour the dressing over the salad and toss well. Serve right away. 2 tablespoons EACH: cooking oil, rice vinegar, and soy sauce, 1 tablespoon EACH: toasted sesame oil and honey, 1 teaspoon EACH: minced ginger and minced garlic
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Nutrition
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Ramen Noodle Salad with Sweet and Tangy Sesame Dressing
Ingredients
- 2 3-ounce packages of ramen noodles , seasoning packet discarded or saved for another use
- ½ cup cashews , bonus if they’re spicy!
- 2 cups thinly sliced purple cabbage
- 2 cups thinly sliced green cabbage
- 2 medium carrots , shredded with the large holes on a grater
- 1 cup snap peas , cut in half
- 1 red pepper , diced
- ¼ cup green onions , chopped
- 3 mini mandarin oranges , peeled and segmented
- 2 tablespoons sesame seeds
The Dressing
- 2 tablespoons EACH: cooking oil, rice vinegar, and soy sauce
- 1 tablespoon EACH: toasted sesame oil and honey
- 1 teaspoon EACH: minced ginger and minced garlic
Instructions
- Preheat your oven to 400 degrees.
- Crush the dry ramen noodles into bite-sized pieces on a rimmed baking sheet. There will be many tiny pieces, but make sure there are some slightly larger pieces as these have the best crunch. Add the cashews to the sheet and toast in the oven for 7-8 minutes, stirring halfway through. 2 3-ounce packages of ramen noodles, ½ cup cashews
- Add the cabbage, carrots, snap peas, red pepper, green onions, mandarin oranges, and sesame seeds to a large salad bowl. When the ramen and cashews have cooled, add them to the bowl, too. 2 cups thinly sliced purple cabbage, 2 medium carrots, 1 cup snap peas, 1 red pepper, ¼ cup green onions, 3 mini mandarin oranges, 2 tablespoons sesame seeds, 2 cups thinly sliced green cabbage
- Add all the dressing ingredients to a jar with a tight-fitting lid and shake well. Pour the dressing over the salad and toss well. Serve right away. 2 tablespoons EACH: cooking oil, rice vinegar, and soy sauce, 1 tablespoon EACH: toasted sesame oil and honey, 1 teaspoon EACH: minced ginger and minced garlic
