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Close up image of oriental ramen salad.
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5 from 1 vote

Ramen Noodle Salad


  • 16 oz chopped or shredded cabbage
  • 1/2 cup thin sliced carrots
  • 1/2 cup sliced almonds toasted if you want
  • 2 cups shredded chicken
  • 1 1/2 - 2 packaged crushed Top Ramen Noodles not cooked - and without seasoning packets
  • 5-6 sliced green onions

For the dressing:

  • 1/2 cup vegetable oil
  • 1/4 cup rice vinegar
  • 1/3 cup white sugar **
  • 2 tsp salt
  • 1 tsp pepper


  • Combine ingredients for salad in a large bowl.
  • In a small bowl whisk together all the dressing ingredients.
  • Pour dressing over the salad mixture and toss everything together until it's well coated.
  • Serve immediately.
  • Cover any leftover salad in the fridge for 2-3 days, however the salad is best on the first day as the noodles lose their crunch.


**I originally made this recipe using Splenda Sugar Blend. You can substitute that for the sugar by using 3 TBS of the sugar blend.