Cold Ramen Noodle Salad
This cold ramen noodle salad is a crowd-pleaser for any summer gathering, from a backyard BBQ party to a potluck. It even makes a nice, light lunch. This salad combines the crunch of cabbage, fresh veggies, and almonds, all tied together with a creamy dressing made with peanut butter and a hint of ginger.
Need more awesome salad ideas? Don’t miss this always-crowd-pleasing Asian chicken salad, this crunchy spring roll salad, or this California roll cucumber salad!
Recipe Ingredients
You’ll need the following ingredients to make this cold ramen noodle salad:
For the dressing:
For the salad:
Ingredient Notes, Substitutions & Additions
Ramen noodles: A regular Top Ramen package (or similar brand) will do just fine! Just discard that seasoning packet.
Almond butter/peanut butter: The almond butter ties the flavors together so well, but the dressing is delicious with peanut butter, too.
Oil: A light-flavored oil like avocado oil or canola works the best.
Additions: Red bell pepper, radishes, shredded Napa cabbage, or any other crunchy veggies are perfect additions.
Expert Tips
- Sesame oil: If you can find toasted sesame oil, use it! It has a rich nuttiness that is so flavorful.
- Storage: For optimal crunch and flavor, this salad should be eaten shortly after being assembled. Store leftovers in the refrigerator and consume within 2 days.
- Make ahead tip: If you wish to prepare the salad ahead of time, do not add the toasted almonds, ramen noodles, or dressing until just before serving.
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Thank you! ~ Casey
Cold Ramen Noodle Salad
Ingredients
For the dressing
- 2 tbsp juice reserved from mandarin oranges
- 3 tbsp almond butter can substitute peanut butter
- 1/4 cup rice wine vinegar or apple cider vinegar
- 1 tbsp canola oil or other light oil
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil regular sesame oil is OK, too
- 1 tsp fresh ginger, grated
- 1/2 tsp salt
For the salad
- 1 3 oz. package ramen noodles discard seasoning packet
- 3 cups green cabbage, shredded
- 1 cup purple cabbage, shredded
- 2 cups carrots, shredded
- 1/2 cup almonds, sliced
- 2 tbsp sesame seeds
- 1 11 oz. can mandarin oranges drain, but reserve the juice from the can!!
- 2-3 tbsp cilantro, chopped
- fresh red chilis, sliced optional
Instructions
- Make the dressing: Whisk 2 tablespoons of mandarin orange juice (from the can) into the remaining dressing ingredients until smooth. Make sure almond butter is completely blended in and everything smooth and creamy.
- Prep: In a small pan over low-medium heat, toast the sesame seeds until light golden brown and fragrant. Set aside. Break the dry ramen noodles into dime-sized pieces then toast with the sliced almonds until light golden brown and fragrant. Set aside.
- Assemble: In a large bowl, add the shredded cabbages, carrots, green onions, ramen, and toasted almonds. Add the dressing and toss. Top the dressed salad with toasted sesame seeds, reserved (drained) mandarin pieces, cilantro leaves, and slivered chilies (if using). Chill or serve right away.
I love the flavors and crunch of this yummy salad! XO ~ Casey