Recipe for Oriental Salad Made With Ramen Noodles: Crunchy Cabbage and Almond Delight

This salad redefines what a simple bowl of greens can achieve. The combination of crunchy ramen noodles, fresh cabbage, and toasted almonds creates a texture experience that’s hard to forget.

I developed this recipe to capture the umami depth of Asian flavors while keeping the preparation straightforward. The dressing ties everything together with a perfect balance of sweet, tangy, and savory notes.

What results is a dish that works as a main course or side, with ingredients that hold their texture even after dressing. The toasted noodles add an unexpected crispiness that contrasts beautifully with the tender vegetables.

Ideal for potlucks, picnics, or a quick weeknight dinner. This creation stays fresh for days in the refrigerator.

Ingredients for Recipe for Oriental Salad Made with Ramen Noodles

Crunchy noodles, crisp veggies, and almonds create a texture-packed bowl with bold Asian flavors.

The ramen noodles are the foundation—discard the seasoning packets and use only the dry noodles. Nissin or Maruchan brands work well, and they’re at every grocery store. For the cabbages, fresh, firm heads with vibrant color are ideal. Toasting the almonds and noodles in oil brings out their nutty depth (worth the extra minute). I grab my almonds from Trader Joe’s—consistent quality and decent pricing.

No rice vinegar? Apple cider vinegar at the same amount works in a pinch. For a gluten-free version, tamari instead of soy sauce. Can’t find sesame oil? Skip it, but add an extra teaspoon of toasted sesame seeds to the dressing for that nutty note. The sugar can be reduced to 2 tablespoons if you prefer a less sweet profile (or substitute honey, though it’s not traditional here).

This salad stays crisp for 3-4 days in the fridge if kept in an airtight container. The noodles will soften slightly over time, but the texture remains pleasant. Best served chilled, and it travels well for potlucks—no wilting issues.

Step-by-Step Instructions for Oriental Salad Made With Ramen Noodles

Achieve perfect texture and flavor balance with this systematic approach to assembling the salad.

Step 1: Toast the Ramen Noodles and Sliced Almonds

Heat the 2 tbsp Vegetable Oil in a large skillet over medium heat. Break the 2 packages Ramen Noodles into small pieces directly into the skillet, discarding the seasoning packets as instructed. Add the 0.5 cup Sliced Almonds to the pan with the noodles.

Toast the mixture for 4-5 minutes, stirring frequently, until the noodles and almonds turn golden brown and become fragrant. Watch closely to prevent burning—the almonds will darken quickly once they begin to toast. Remove from heat and set aside to cool completely before adding to the salad.

Step 2: Prepare the Vegetable Base

In a large mixing bowl, combine the 4 cups Green Cabbage, 2 cups Red Cabbage, 1 cup Carrots, and 4 pieces Green Onions. The thinly shredded cabbages and julienned carrots should create a vibrant, textured base with a satisfying crunch.

Toss the vegetables gently but thoroughly to distribute the colors evenly. This step ensures every bite contains a mix of the green and red cabbage, along with the sweetness of the carrots and the mild bite of the green onions.

Step 3: Create the Dressing

In a small bowl or jar, whisk together the 0.25 cup Rice Vinegar, 3 tbsp Soy Sauce, 1 tbsp Sesame Oil, and 3 tbsp Granulated Sugar until the sugar fully dissolves. The dressing should be smooth, slightly sweet, and well-balanced with the tang of vinegar and umami from the soy sauce.

Taste the dressing and adjust the sweetness if needed, though the given proportions should provide the ideal balance for this salad. The sesame oil adds a nutty depth that complements the toasted almonds and noodles.

Step 4: Combine All Components

Pour the dressing over the vegetable base and toss gently to coat evenly. Add the cooled toasted ramen noodles and sliced almonds, folding them in carefully to maintain their crisp texture. The noodles should be distributed throughout the salad for consistent crunch in every bite.

Sprinkle the 2 tbsp Sesame Seeds over the top and fold them in as well, reserving a small amount for garnish if desired. The sesame seeds add an extra layer of nutty flavor and visual appeal.

Serve immediately for the best texture, as the noodles will soften over time if the salad sits. The ideal serving features a harmonious blend of crisp vegetables, crunchy noodles, and a glossy, flavorful dressing.

Health Benefits of This Dish

Fiber-Rich Crunch

This salad packs a serious fiber punch, with 4 cups green cabbage and 2 cups red cabbage providing about 8 grams per serving. The ramen noodles add another 2 grams of dietary fiber, supporting digestive health and keeping you full longer. 💪

Healthy Fats

The toasted sliced almonds and sesame seeds deliver heart-healthy unsaturated fats, including vitamin E and antioxidants. Just ½ cup almonds provides 14 grams of these beneficial fats, which help lower bad cholesterol levels.

Vitamin A Boost

With 1 cup julienned carrots, you’re getting over 200% of your daily vitamin A needs per serving. This nutrient is crucial for eye health, immune function, and maintaining healthy skin. The vibrant colors in this dish signal its nutrient density.

Low-Calorie Option

Each serving clocks in at around 300 calories, making this a light yet satisfying meal. The vegetable oil and sesame oil contribute healthy fats without excessive calories. I love that I can enjoy a generous portion without guilt.

Antioxidant Power

The red cabbage brings anthocyanins, powerful antioxidants that give it that deep purple hue. Combined with the vitamin C from green cabbage and carrots, this salad helps combat oxidative stress. A colorful plate truly means a nutrient-rich one. ✨

Blood Sugar Balance

The 3 tbsp granulated sugar in the dressing is balanced by the fiber and protein from the other ingredients. This combination helps prevent blood sugar spikes. For a lower-sugar version, I sometimes reduce it to 2 tbsp without sacrificing flavor.

Frequently Asked Questions