This ramen noodle cabbage salad with chicken is so tasty and comes together in minutes! Light, crunchy and the perfect combination of flavors. It will be a summer staple!

Ramen noodle cabbage salad on a white plate.

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Ramen Noodle Salad

Summer is around the corner and you better believe I’ll be whipping up lots of easy and delicious summer salad recipes. This ramen noodle cabbage salad is a classic just like easy coleslaw and broccoli salad recipe and family potluck favorite.

It’s a satisfying dish that combines the crunchiness of cabbage with the savory flavors of tender chicken and the unique texture of ramen noodles. The sweet and savory taste make it the perfect side recipe to bring to a BBQ or serve it as a main dish for both lunch and dinner.

Ingredients for ramen cabbage salad in bowls on the counter.

Dressing for Ramen Cabbage Salad

The dressing for this salad is super simple, but adds great flavor! You only need 4 ingredients to make it: olive oil, rice vinegar, sugar and soy sauce.

The vinegar adds a nice tang, while the soy sauce gives it that classic Asian flavor. It’s then pulled together with a sprinkling of sugar, to help sweeten it up and balance out the flavors. I like to use low sodium soy sauce to cut back on salt a bit. You could also substitute soy sauce for coconut aminos if you’d like.

How to Make Ramen Noodle Cabbage Salad

In a large bowl combine ramen noodle salad ingredients including cabbage, onions, toasted almonds, seeds and broken uncooked ramen noodles and seasoning. Whisk dressing together then pour over salad and toss to combine. Store in the refrigerator until ready to serve.

Pouring dressing on top of ramen noodle salad.

Tips + Modifications

  • Chicken. I like to use rotisserie chicken for convenience. You could also make shredded chicken in the Instant Pot or crockpot.
  • Toasting almonds. If you have the time, make your own toasted almonds on the stove. They taste so much better than store bought! You can also toast the ramen noodles while you’re at it, to add a little more flavor and depth.
  • Ramen seasoning. Chicken ramen noodles are my preference, but other types will work too. You can also make the recipe without the ramen seasoning packets if preferred, however they just add a little more flavor.
  • Extra flavor. Feel free to add fresh grated ginger or minced garlic into the sauce for even more flavor.
  • Honey. To make healthier, you may substitute honey for granulated sugar.
  • Vegetarian. You can omit the chicken and the ramen seasoning to make the salad vegetarian. It still tastes great without it!
  • Extras. This Oriental ramen noodle salad also tastes delicious with the addition of mandarin oranges for a sweet bite.
  • As a side. This cold salad would also be delicious served as a side dish with bang bang shrimp tacos!
  • Serving. This salad tastes best if served within the first few hours, so that the noodles stay crunchy.
Ramen noodle cabbage salad in a green bowl with wooden spoons.

Need more crowd-pleasing picnic sides? Try this easy macaroni salad recipe, tortellini pasta salad or Caprese salad!

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ramen noodle salad recipe

Ramen Noodle Cabbage Salad

4.95 from 19 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
This ramen noodle cabbage salad with chicken is so tasty and comes together in minutes! Light, crunchy and the perfect combination of flavors! It's sure to become a Summer staple!
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Ingredients 

  • 1 pound chicken , cooked and cubed
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 2 packages chicken ramen noodles
  • ½ cup green onion
  • ½ cup sliced toasted almonds
  • ½ cup sunflower or sesame seeds

For dressing:

  • ½ cup olive oil
  • ½ cup rice vinegar
  • ½ cup granulated sugar
  • 1.5 teaspoons soy sauce
  • salt and pepper to taste

Instructions

  • In a large salad bowl, combine the cabbage, onions, toasted almonds, seeds and broken uncooked ramen noodles and seasoning.
  • Next whisk together oil, vinegar, sugar, salt and pepper.
  • Pour dressing over salad and stir until combined. Store in the refrigerator until ready to serve.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Note: This salad tastes best if served within the first few hours, so that the noodles stay crunchy.
Substitutions: For a healthier alternative, you may substitute honey for sugar. You can also make this recipe without the ramen seasoning (they just add a little more flavor). Mandarin oranges also make a great addition to this dish. 

Nutrition

Serving: 8g, Calories: 465kcal, Carbohydrates: 32g, Protein: 16g, Fat: 33g, Saturated Fat: 6g, Cholesterol: 42mg, Sodium: 556mg, Potassium: 371mg, Fiber: 3g, Sugar: 15g, Vitamin A: 2850IU, Vitamin C: 15.9mg, Calcium: 60mg, Iron: 2.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

How long does ramen noodle salad last in the fridge?

While this salad is best ate immediately the same day you make it, you can store leftovers in an airtight container in the refrigerator for 2 days. The ramen will become softer and it’s best if you can store the dressing separately from the salad.

Are ramen noodles healthy?

While health is subjective to each individual, this is a healthier way to eat ramen noodles due to the salad containing so many crunchy veggies!

Can I cook my ramen noodles before adding them to the salad?

You can if you would like, but the salad will be different and not as crunchy. Cook them in plain water, drain, rinse and cool before adding them to the salad.

Can I use prepackaged coleslaw?

If you want to save some time from chopping and shredding your cabbage and carrots you can definitely use a package of shredded carrots and coleslaw instead for this ramen noodle salad.