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.
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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.
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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
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:
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.
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:
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.
In a large bowl add the coleslaw mix, the cooled ramen noodles, sliced green onions, and toasted slivered almonds.
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.
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.
More Great Salads
♡ Did you love this Ramen Noodle Salad? Please leave a star rating and a comment below!
📖 Recipe
Easy Ramen Noodle Salad with Teriyaki Dressing
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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
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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