Cold Ramen Noodle Suppertime Salad

Summer heat has a way of making you rethink dinner entirely. You want something satisfying but light, flavorful but not fussy. That’s where this cold ramen noodle salad comes in.

It’s the kind of dish that looks impressive when you set it on the table, but takes maybe 20 minutes start to finish. The noodles are tossed with crisp vegetables, tangy dressing, and whatever protein you have on hand.

What makes this recipe work is the contrast—cool, slippery noodles against crunchy cabbage and carrots, with a dressing that’s equal parts sweet, salty, and tangy. It’s the dish you’ll make once and then keep in rotation all season long.

Perfect for potlucks, meal prep, or those nights when turning on the stove feels like too much effort.

Why You’ll Love This Recipe

This salad comes together faster than ordering takeout. The longest part is waiting for the noodles to cool down.

It’s endlessly customizable. Swap in whatever vegetables are in your crisper drawer, use chicken or tofu or leave it vegetarian, adjust the dressing to match your taste.

The flavors actually get better as it sits, which makes it ideal for making ahead. Pack it for lunch, bring it to a barbecue, or keep it in the fridge for easy dinners throughout the week.

It’s also budget-friendly. Ramen noodles are cheap, and the rest of the ingredients are pantry and fridge staples you probably already have.

Ingredients

For the Salad:

• 2 packages (6 oz total) ramen noodles, seasoning packets discarded
• 3 cups shredded Napa cabbage or coleslaw mix
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 4 green onions, sliced
• 1/2 cup fresh cilantro, chopped
• 1/3 cup sliced almonds or peanuts, toasted
• 2 cups cooked chicken, shredded (optional)
• 1 tablespoon sesame seeds

For the Dressing:

• 1/4 cup vegetable oil
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon red pepper flakes (optional)

Instructions

Cook the ramen noodles according to package directions, but discard the seasoning packets. Drain and rinse under cold water until completely cooled. Set aside to drain well.

While the noodles cool, make the dressing. Whisk together the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes in a small bowl until well combined.

In a large bowl, combine the cooled noodles, cabbage, carrots, bell pepper, green onions, and cilantro. If using chicken, add it now.

Pour the dressing over the salad and toss everything together until well coated. Make sure the noodles don’t clump together—use your hands or two forks to separate them as you mix.

Top with toasted almonds and sesame seeds just before serving. If making ahead, add the nuts right before eating so they stay crunchy.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may absorb some dressing as it sits, so you might want to drizzle a bit more soy sauce or rice vinegar before serving leftovers.

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