Ramen Noodle Salad is quickly made with instant ramen noodles, coleslaw veggies, almonds, and a sweet and savory garlic teriyaki dressing.

Ramen noodle salad in a large clear bowl with chop sticks.

This noodle salad will quickly become your favorite pasta salad to make. It is both sweet and savory and made with instant ramen noodles, coleslaw veggies, and a quick and easy-to-make teriyaki salad dressing.

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Ingredients
Step-by-Step Instructions for Ramen Noodle Salad
My Top Tips
Substitutions & Variations
Make-Ahead and Storage
More Great Ideas for Salads
📖 Recipe
💬 Comments

So... I have this recipe for teriyaki sauce that is so delicious I'm always looking for other ways to use it other than as a marinade for chicken. One day when I was making a bowl of ramen for lunch, it came to me. Why not make a ramen noodle salad?

It turned out to be a good thought. Instant ramen is very economical compared to pasta and egg noodles. Plus my teriyaki sauce makes everything sweet, savory, and delicious.

Now, it just isn't a salad without the veggies and this salad delivers. It has an abundance of fresh vegetables that are really just a bag of pre-shredded cabbage blend for coleslaw.

Perfectly delicious on its own, it also makes a very flavorful side dish that pairs well with simple grilled chicken or it can elevate your plain cold sandwich to luncheon status.

If you have only made hot soup with a package of instant ramen noodles you are in for a delicious surprise! So, let's cook!

Ingredients

Here's what you need for the dressing:

Soy Sauce - Just regular soy sauce is deliciously salty and full of umami flavor. But you can use tamari or low-sodium soy sauce in this recipe too.
White Granulated Sugar - Just plain sugar is perfectly sweet and balances the saltiness of the soy sauce.
Rice Wine Vinegar - Rice wine vinegar brings a tangy flavor to the dressing and balances the salt of the soy sauce and the sweetness of the sugar.
Garlic - Garlic is a must-have aromatic for the dressing.
Safflower Oil - I use safflower oil because it is light in texture and rich in unsaturated fats. But you can use any neutral-flavored cooking oil.
Sesame Oil - Sesame oil has a nutty aroma and taste which rounds out the salad dressing.

Here's what you need for the salad:

Ramen Noodles - The inexpensive curly-looking instant ramen noodles, like Maruchan or Top Ramen, work just fine.
Coleslaw Mix - I use a pre-shredded coleslaw mix of green cabbage and carrots.
Green Onions - Also called scallions, green onions have a mild onion flavor.
Slivered Almonds - Slivered almonds give the salad a lovely crunch. I like to toast them for 3 to 5 minutes in a small skillet for extra flavor.

Please see the recipe card for exact quantities.

Step-by-Step Instructions for Ramen Noodle Salad

Making the Dressing:

Process Photo 1 - Simmering the teriyaki dressing ingredients in a small saucepan.

In a small saucepan add the soy sauce, sugar, rice wine vinegar, and garlic. Bring to a boil while stirring constantly. Reduce heat and simmer for 3 minutes. Remove from heat to cool.

Process Photo 2a - Straining the teriyaki dressing into a small jar.

Process Photo 2b - Adding the two salad oils to the jar of teriyaki dressing and shaking it until it is mixed.

Strain the soy sauce mixture into a small jar. Add the safflower and sesame oils and shake well to mix. Set aside.

Making the Salad:

Process Photo 3a - Cooling and rinsing the cooked ramen noodles in a bowl of ice water.

Process Photo 3b - Draining the cooled ramen noodles in a large colander.

Cook the ramen noodles according to the package, but do not use the seasoning packet. Drain the noodles, soak them in cold water to cool, and drain again.

Process Photo 4 - The ramen, cole slaw mix, slivered almonds. and sliced green onions in a large bowl.

In a large bowl add the coleslaw mix, the cooled ramen noodles, sliced green onions, and toasted slivered almonds.

Process Photo 5a - Adding the teriyaki salad dressing to the salad.

Process Photo 5b - Mixing the salad in a large bowl with the dressing.

Pour the dressing over the salad and mix the salad with tongs or a large spoon.

PRO TIP: Add half of the dressing, mix the salad gently, then add the remaining dressing, and mix again. This helps to coat every ingredient in the salad with the dressing.

A white plate and a fork full of ramen salad.

My Top Tips

♡ Using the freshest veggies makes the best salad!

♡ Don't overcook the ramen noodles. I precisely follow the directions on the ramen package for cooking them, immediately drain the noodles, and cool them in ice water to keep them firm and springy.

♡ I like to make this salad a couple of hours before serving it to allow the flavors of the dressing to marry with the noodles and veggies.

Substitutions & Variations

SUBSTITUTE GINGER ROOT - If you are not a fan of garlic you can substitute a 1-inch piece of garlic that has been peeled and crushed.
ADD RED CABBAGE - In addition to the shredded green cabbage and carrots in the coleslaw mix you can finely slice a small amount of red cabbage which adds a pop of dark red color to the salad.
ADD BEAN SPROUTS - Just before serving add up to 1 cup of mung bean sprouts to the salad for another texture. They are delicious and high in protein and fiber.
ADD SHREDDED BRUSSEL SPROUTS - Some people love the flavor of Brussel sprouts and shredded sprouts can be added or substituted for some of the coleslaw mix.

Make-Ahead and Storage

This salad is even more delicious the day after you make it!

You can store it in a sealed container in the refrigerator for up to 5 days. I prefer to use a glass container but plastic is fine too.

Close up view of the salad in a large clear bowl with chop sticks.

More Great Ideas for Salads

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