Ramen Noodle Salad: such an easy side dish! With cabbage, almonds, scallions, sunflower seeds, & dried cranberries, tossed in a tangy Asian dressing.

Small plate of ramen noodle salad on a green striped cloth with a rose gold fork.

It’s a brand new week!

Did you have a nice weekend? Mine was SO relaxing. Seriously one of the best weekends ever. We spent as much time as possible outdoors and it was great. In spite of the rain storms!

We’ve been getting a ton of rain lately and while the grass has never looked better, it can be a bit of a drag for all of our spring/summer picnics, barbecues, pool parties, etc.

Speaking of which, today I am bringing you the BEST recipe for all of these kinds of get-togethers. If you have a graduation or Father’s Day party coming up, you HAVE to bring this ramen noodle salad!

A lot of times when we’re invited to a cook-out, I’ll bring my favorite guacamole, a plate of deviled eggs, or a key lime pie. All of these recipes are easy, delicious, and perfect for the warmer weather. And they’re always a big hit!

But when I bring this ramen noodle salad, people go absolutely crazy for it.

I have been making it for years, ever since I got the recipe from my old boss’ wife. And every time I make it, it gets rave reviews and I get TONS of requests for the recipe.

It’s definitely a winner, and that’s why I’m so happy to be sharing it with you today.

Large platter of ramen noodle salad with copper servers and a text overly reading "Ramen Noodle Salad."


Ramen salad is an easy side dish, appetizer or snack that’s loaded with flavor and has a great crunch.

Besides the ramen noodles, it’s also got cabbage, sunflower seeds, almonds, cranberries, and scallions, aka green onions.

Everything gets tossed together in a simple Asian salad dressing that’s tangy, sweet, and SO yummy!

It’s perfect for a party and will serve a big crowd. You can make it ahead, or prep it just before serving. Either way, it’s delicious!


To make this dish, you’ll need a bag of coleslaw mix, 2 packets of oriental flavor ramen noodles, some crunchy sunflower seed kernels and almonds, a handful of sweet dried cranberries, and a couple of scallions.

Ingredients for making the best ramen noodle salad.

You’ll also need oil, sugar, and red wine vinegar, to make the Asian dressing.

Start by putting the coleslaw mix in a big bowl, then use your hands to crunch up the ramen noodles into smaller bits.

Breaking up ramen noodles to add to ramen salad.

Add the sunflower seeds, almonds, scallions, and cranberries to the bowl.

Ramen noodle salad with cabbage, almonds, sunflower seeds, scallions, almonds, and dried cranberries.

Then mix up the dressing. Just put the oil, sugar, and vinegar into a measuring cup, and add the flavor packets that came with the ramen noodles.

How to make oriental dressing for ramen noodle salad.

Whisk it all together until it’s well combined.

Whisking asian salad dressing in a measuring cup.

And then pour it over the salad.

Pouring Asian salad dressing over ramen salad.

Toss everything together until it’s well coated, and that’s it! Pretty easy, huh?

Tossing Asian ramen salad with oriental dressing.


This salad can be served chilled or at room temperature.

It’s a perfect accompaniment to a warm-weather meal. It goes great with barbecue, sandwiches, or whatever!

Overhead view of easy ramen salad on a large oval platter with copper salad servers.


This salad can definitely be made the day before.

If you make it ahead, the noodles will soften up a lot as they sit. Or if you make it just before serving, they’ll be kinda crunchy.

I honestly love it equally both ways! Crunchy or soft, it’s completely delicious!


This ramen salad is fine left out at room temperature for a couple of hours.

If you have any leftovers, transfer them to an airtight container, and keep them refrigerated. It should keep for several days, maybe a week.

I would not recommend freezing ramen noodle salad. The veggies are best when they’re fresh.

Small plate of ramen noodle salad with larger serving platter in the background.

Next time you have a backyard party to go to, make a big bowl of this fabulous ramen noodle salad! And I bet you’ll get tons of recipe requests, just like I always do!

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Small plate of ramen noodle salad on a green striped cloth with a rose gold fork.
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Ramen Noodle Salad

Servings: 20
Prep Time: 10 minutes
Ramen Noodle Salad: such an easy side dish! With cabbage, almonds, scallions, sunflower seeds, & dried cranberries, tossed in a tangy Asian dressing.


For the Ramen Noodle Salad

For the Asian Salad Dressing


To Make the Ramen Noodle Salad

  • Place the cole slaw mix in a large bowl.
  • Crush up the ramen noodles into small pieces with your hands, and add them to the cabbage.
  • Add the sunflower seed kernels, sliced almonds, dried cranberries, and sliced scallions.
  • Pour the dressing over the salad, and toss to coat.

To Make the Asian Salad Dressing

  • Place the oil, sugar, red wine vinegar, and contents of the oriental flavor packets in a large liquid measuring cup, and whisk to combine.
Cuisine: American, Asian
Course: Appetizer, Salad, Side Dish
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.