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    Home » Recipes » Fresh Salads

    Easy Ramen Noodle Salad with Teriyaki Dressing

    Updated: Jun 13, 2024 · Published: Jan 20, 2023 · by Jan Nunes

    Ramen salad in a large clear bowl with chop sticks with text overlay.
    A white plate and a fork full of ramen salad with text overlay
    Ramen salad in a large clear bowl with chop sticks with text overlay.

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

    This flavorful noodle salad will quickly become your favorite pasta salad to make and is a great alternative to traditional pasta salads.

    Ramen noodle salad in a large clear bowl with chop sticks.
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    It's a great side dish that is perfect for family dinners and a real crowd pleaser for your next potluck, family reunion, barbecue, or simple gathering.

    Jump to:
    • About This Recipe
    • Ingredient Notes
    • How to Make Ramen Noodle Salad with Teriyaki Dressing
    • My Top Tips
    • Substitutions & Variations
    • Make-Ahead and Storage
    • More Great Salads
    • 📖 Recipe
    • 💬 Comments

    About This Recipe

    So... I have this recipe for garlic 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 simple salad with ramen noodles?

    It turned out to be a good thought. Instant ramen is very economical compared to pasta and egg noodles. Plus my garlic 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 just a bag of pre-shredded blend of cabbage with carrots for coleslaw.

    Perfectly delicious on its own as a light lunch, this versatile Ramen Noodle Salad also makes a very flavorful side dish that pairs well with simple grilled chicken and salmon, or it can elevate your plain cold sandwich to luncheon status.

    But if you crave a hearty, economical main dish salad with gourmet appeal, you can add shredded rotisserie chicken and a can of drained mandarin oranges to make a super delicious and easy meal.

    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!

    Ingredient Notes

    Ramen Noodle Salad ingredients, clockwise from top right: ramen noodles, white granulated sugar, rice wine vinegar, garlic, sliced green onions, sesame oil, slivered almonds, safflower oil, soy sauce, and cole slaw mix.

    Dressing Ingredients:

    • Soy Sauce - Regular soy sauce is deliciously salty and full of umami flavor. But you can also 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. You can also use plain rice vinegar.
    • 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 vegetable oil.
    • Sesame Oil - Sesame oil has a nutty aroma and taste which rounds out the salad dressing.

    Salad Ingredients:

    • Ramen Noodles - The inexpensive curly-looking instant ramen noodles, like Maruchan or Top Ramen, work just fine. You won't need the flavoring packet, but don't toss it. You can save it for another use, like when you need bouillon.
    • 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. For extra flavor, I like to toast them for 3 to 5 minutes in a small skillet.

    Please see the recipe card for exact quantities.

    How to Make Ramen Noodle Salad with Teriyaki Dressing

    Make the Teriyaki 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.

    Make 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 peeled and crushed ginger.
    • Substitute Broccoli Slaw. If you love the flavor of broccoli slaw you can substitute it for the coleslaw mix.
    • Substitute Sunflower Seeds. If you don't have slivered almonds you can substitute sunflower seeds for a satisfying crunch.
    • Substitute Store-Bought Asian Dressing. Instead of making my homemade garlic teriyaki dressing you can use your favorite store-bought dressing.
    • 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 Brussels Sprouts. Some people love the flavor of Brussels sprouts and shredded sprouts can be added or substituted for some of the coleslaw mix.
    • Add Sesame Seeds. Sesame seeds can give additional visual interest and also signal that the salad contains sesame flavor from the oil in the homemade dressing.
    • ​Add Mandarin Oranges. Mandarin oranges add sweetness and are a great-tasting addition to this salad.
    • Add Shredded Chicken. Add shredded chicken to make a heart main dish salad.
    • Add Edamame Beans. For a fiber and protein boost, add up to 1 cup of cooked crisp, tender edamame beans.

    Make-Ahead and Storage

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

    Storage: You can store it in a sealed airtight container in the refrigerator for 2-3 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.

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    ♡ Did you love this Ramen Noodle Salad? Please leave a star rating and a comment below!

    📖 Recipe

    Ramen Salad topped with slivered almonds in a clear bowl with chopsticks

    Easy Ramen Noodle Salad with Teriyaki Dressing

    4.69 from 16 votes
    By: Jan Nunes
    My Ramen Noodle Salad is quickly made with instant ramen noodles, crisp coleslaw veggies, crunchy almonds, and a sweet and savory garlic teriyaki dressing. 
    Print Share Pin Email
    Prep Time ~ 15 minutes minutes
    Cook Time ~ 10 minutes minutes
    Total Time ~ 25 minutes minutes
    Servings ~ 12 Servings
    Calories ~ 110kcal
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    Ingredients
     

    • ¼ Cup Soy Sauce
    • ¼ Cup White Granulated Sugar
    • ¼ cup Rice Wine Vinegar
    • 1 Garlic Clove, Peeled and Crushed
    • ¼ Cup Safflower Oil
    • 1 Teaspoon Sesame Oil
    • 2 Packages Ramen Noodles, 3 Ounce Packages
    • 14 Ounces Coleslaw Mix, Pre-Shredded Green Cabbage and Carrots
    • ½ Cup Sliced Green Onions
    • ½ Cup Almonds, Slivered and Toasted

    Instructions
     

    • 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.
      ¼ Cup Soy Sauce, ¼ Cup White Granulated Sugar, ¼ cup Rice Wine Vinegar, 1 Garlic Clove
    • Strain the soy sauce mixture into a small bowl. Whisk in the safflower and sesame oils and set aside.
      ¼ Cup Safflower Oil, 1 Teaspoon Sesame Oil
    • Cook the ramen noodles according to the package, but do not use the seasoning packet. Drain, soak in with cold water to cool, and drain again.
      2 Packages Ramen Noodles
    • In a large bowl add the coleslaw mix, the cooled ramen noodles, sliced green onions, and toasted slivered almonds.
      14 Ounces Coleslaw Mix, ½ Cup Sliced Green Onions, ½ Cup Almonds
    • Pour the dressing over the salad and mix it with tongs or a large spoon.

    Notes

    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.

    Nutrition

    Calories: 110kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 204mg | Potassium: 139mg | Fiber: 2g | Sugar: 6g | Vitamin A: 78IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 1mg

    Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.

    Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

    © 2018-2025 Encharted Cook, Jan Nunes. All rights reserved.

    Course: Salad, Side Dish
    Cuisine: American

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    About Jan Nunes

    Jan is the creator and owner of Encharted Cook. Her cooking and baking journey began more than 50 years ago and she specializes in showing how recipes and ingredients can work together and why. At Encharted Cook you can rely on proven recipes and take your cooking and baking up to the next level.

    Jan Nunes

    Hey There!

    Welcome to Encharted Cook! I'm Jan, a seasoned cook with recipe charts, pro tips, and ideas to help you make delicious dinners. Over the years I've learned that many recipes are related... and if you learn to make one delicious dish, you can make many more!

    more about Jan

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