Oriental Ramen Salad brings crunch, color, and bold flavor together in one bowl. This easy salad mixes crisp cabbage, sweet carrots, toasted almonds, and uncooked ramen noodles with a tangy dressing made from the seasoning packets you almost tossed. It works perfectly when you need a fast side dish that still feels special. Whether you serve it fresh and crunchy or slightly softened after chilling, Oriental Ramen Salad fits weeknight dinners, parties, and everything in between without demanding much effort.

Story

I started making Oriental Ramen Salad during busy weeks when I needed something reliable that still looked impressive on the table. This recipe always delivers because it balances texture and flavor without complicated steps. The crunch from the noodles, the freshness of cabbage, and the sweet-tangy dressing create that familiar bite people love. Over the years, Oriental Ramen Salad became my go-to crunchy noodle salad for gatherings, potlucks, and quick family meals. It feels nostalgic, practical, and modern all at once, which explains why Oriental Ramen Salad never goes out of style.

Ingredients

4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
2 packs ramen noodles (3 ounces each), broken into small chunks, seasoning packets reserved
½ cup sliced green onions
½ cup toasted slivered almonds
½ cup vegetable oil
⅓ cup rice vinegar
2 tablespoons sugar
2 ramen seasoning packets

Step-by-Step Instructions

Preparing the Ingredients

Add the green cabbage, red cabbage, shredded carrots, broken ramen noodles, sliced green onions, and toasted slivered almonds to a large mixing bowl. Toss lightly with clean hands or tongs so the ingredients spread evenly and the noodles separate instead of clumping together.

Cooking Instructions

Whisk the vegetable oil, rice vinegar, sugar, and reserved ramen seasoning packets in a small bowl until the sugar dissolves and the dressing looks smooth. Pour the dressing over the salad mixture, then toss until everything coats evenly. Serve right away for maximum crunch or cover and chill for up to eight hours for a softer texture.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overdressing the salad at first because the noodles absorb liquid as they sit. Skipping the almond toasting step also flattens the flavor, so always toast them lightly for depth. Finally, do not crush the noodles into powder, since larger pieces give the salad its signature bite.

Pro Tips for Better Flavor

For deeper flavor, toast the ramen noodles briefly in a dry skillet before adding them. Balance the sweetness by adjusting sugar slightly based on taste. This salad pairs well with grilled meats and works especially well as an asian slaw at cookouts or casual dinners.

Serving and Storage

How to Serve

Serve Oriental Ramen Salad chilled or at room temperature as a side dish. It complements grilled chicken, salmon, or teriyaki beef beautifully and always shines as a potluck side dish that travels well and serves a crowd.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. The noodles soften over time, but the flavor stays strong. Stir before serving and add a handful of fresh cabbage if you want to refresh the texture.

Conclusion

Oriental Ramen Salad proves that simple ingredients can still create something memorable. With crunch, color, and bold dressing, this recipe delivers comfort and confidence in every bite. Try it once, and it will earn a permanent place in your recipe rotation.

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Frequently Asked Questions

Can I make Oriental Ramen Salad ahead of time?

Yes, you can prepare it several hours in advance. If you prefer crunchier noodles, add the dressing closer to serving time. For a softer salad, mix everything and chill until ready.

Can I substitute ingredients in this salad?

You can swap almonds for sunflower seeds or add sesame seeds for variation. Napa cabbage also works well if you want a slightly milder flavor while keeping the same crunch.

Is Oriental Ramen Salad served cold or warm?

This salad tastes best cold or at room temperature. The flavors develop as it rests, making it ideal for make-ahead meals and gatherings.