Ramen Noodle Salad


Ramen noodles, carrots, and cabbage in a tangy and tasty sauce make up this Asian-inspired salad. Yummy and nutritious!

While living in the Midwest as an international student, ramen was my primary source of nutrition. Every now and then, when I was sick of instant ramen in restaurants, I’d whip up a batch of these ramen noodle salads.

If you’re looking for an easy salad to whip together, this is it. A sweet, tangy, and slightly spicy vinaigrette made with Thai sweet chili sauce and sesame oil and sesame seeds is the perfect accompaniment to al dente ramen noodles.

Like the salads served at high-end Asian-fusion restaurants, this one is packed with flavor, vegetables, carbs, and carbohydrate. What’s more, there’s no cooking involved at all save for preparing the ramen noodles. Just chop up some cabbage and carrots, toss them together, and you’ve got a salad. My ramen noodle salad recipe hasn’t changed much since my undergraduate days, but I still enjoy it because it reminds me of those simpler times.

Salads bursting with color and flavor are just around the bend, just in time for the upcoming arrival of warmer weather. Try this recipe for a delicious spring treat!

There are just 263 calories in one serving of this meal.


  • 1 pack of instant ramen
  • 1 cup of shredded cabbage
  • 1/4 cup of shredded purple cabbage
  • 5 cm peeled and chopped into matchstick strips carrot,
  • Chopped scallions
  • 1/4 teaspoon of black and white sesame seeds


  • 1 1/2 tablespoon of Japanese ponzu
  • 1 tablespoon of Thai sweet chili sauce
  • 1 tablespoon of honey
  • 1/2 teaspoon of sesame oil
  • 1/4 teaspoon of black and white sesame seeds


  1. For 2 minutes, bring water to a boil and cook the ramen until al dente.
  2. Drain and cool the dish in the refrigerator for a few hours. Set out the dressing ingredients in a small bowl.
  3. Make an assembly line of ramen noodles, grated cabbage and carrots, and the dressing in a salad bowl.
  4. Sliced scallions and sesame seeds can be added as a garnish.
  5. Serve at room temperature.

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