This cold ramen noodle salad is a fresh and satisfying meal made with ramen noodles, crunchy vegetables, soft-boiled eggs, and a creamy Japanese sesame dressing. It's ready in 15 minutes, and perfect for warm days when you want something light but still filling.
This recipe uses homemade Japanese sesame dressing, which coats the noodles beautifully and adds a rich, nutty flavor. Serve it for lunch, meal prep, or as an easy side dish.
I love refreshing yet hearty salads that keep me full longer, like my Crispy Rice Salad, Cold Soba Noodle Salad (lime soy dressing), and Spring Roll Noodle Salad. They're great for satiating meals on hot days when you need something light and refreshing.
If you prefer a more refreshing salad for a side or summer gatherings, try Mango Cucumber Salad, Sesame Spiral Cucumber Salad, and Crispy Smashed Potato Salad!
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What Is Cold Ramen Noodle Salad
Cold ramen noodle salad is a chilled noodle salad made with cooked ramen noodles, fresh vegetables, and dressing.
Unlike the ramen noodle bowls served in hot broth, this recipe uses the noodles as a satisfying base for a refreshing salad. It's a great way to transform inexpensive ramen noodles into a quick and flavorful meal.
Actually, ramen salad (ラーメンサラダ), also often called Ra-Sala (ラーサラ, an abbreviation for ramen salad), is a popular regional dish from Hokkaido, Japan, where I grew up! According to the Sapporo Grand Hotel, ramen salad was first served at its beer hall in Sapporo in 1985. Today, many izakaya serve this salad, and it is also available at convenience stores and supermarkets in Hokkaido.
Hokkaido ramen noodle salad is usually made with lettuce, cucumbers, cherry tomatoes, corn kernels, and protein like boiled eggs, imitation crab, or ham. Then everything is tossed in sesame and mayonnaise-based dressing. The creamy dressing and chewy ramen noodle combination make this salad irresistibly delicious, and even kids love it (including younger me!)
For this recipe, I used cabbage and carrots for extra crunch. But you can use your favorite vegetable to make this salad to your liking.
Why You'll Love This Recipe
- Fresh and satisfying. Chewy ramen noodles and crisp vegetables make this salad light yet filling.
- Big flavor with little effort. My creamy Japanese sesame dressing brings everything together and makes it so addictive.
- Perfect for warm weather. A chilled noodle salad is especially refreshing during summer!
- Easy to customize. Use the vegetables and protein you already have on hand.
- Great for lunch or dinner on weekdays. Easy dinner recipe that is ready in under 15 minutes.
Ingredients
- Japanese sesame dressing: also goma dressing, this is a classic Japanese dressing.
- Ramen noodles: I like thick, wavy noodles like this Simply Asia Ramen Noodles or rice noodles like this Lotus Foods Brown Rice Ramen Noodles. You can use instant ramen noodles, too. Discard the seasoning packet and just use the noodles.
- Carrot and red cabbage: add a nice crunch even after being tossed in the dressing.
- Scallions: aromatic flavor.
- Soft-boiled eggs: a great protein option to make this recipe fulfilling. Variation section below for more protein options.
- microgreens and Sesame seeds: for garnish
See recipe card for quantities.
How to Make Cold Ramen Noodle Salad
- Bring a large pot of water to a boil. Cook the ramen noodles according to package directions until just tender.
- Drain the noodles and rinse under cold water to remove excess starch. Chill in an ice bath until firm and cold. Drain well.
- In a large bowl, combine the cooled noodles, carrot, red cabbage, scallions, and cilantro.
- Pour in the Japanese sesame dressing and toss until evenly coated.
- Transfer to a serving bowl. Top with halved soft-boiled eggs and garnish with sesame seeds. Serve immediately.
Best Vegetables for Ramen Salad
One of the best things about ramen salad is that it's so flexible. Crisp vegetables pair especially well with the chewy noodles and creamy dressing.
Try these vegetables, or honestly, use whatever you have in your fridge!
- Cabbage - crunchy and sturdy, stands well after being tossed in dressing.
- Carrots - sweet, colorful, and crisp.
- Cucumber - refreshing and hydrating.
- Cherry tomatoes - bright and sweet, adding a pop of color.
- Corn - classic in Hokkaido-style ramen salad. Canned kind is so convenient.
- Scallions - fresh bite and flavor.
- Bell peppers - sweet crunch, vibrant color.
- Radishes - peppery crispness.
- Lettuce - light and fresh.
- Wakame - delicious seaweed option with a Japanese touch.
- Nori seaweed snacks - adds crispy texture and fun saltiness.
Lettuce, cucumbers, cherry tomatoes, and corn are classic Hokkaido ramen salad ingredients. Try combining 2 to 4 vegetables for the best texture and balance.
Variations
Add Protein
You can make this salad even heartier with these protein options!
- soft-boiled eggs
- shredded chicken
- grilled shrimp
- tofu
- edamame
- imitation crab
- sliced ham (classic Hokkaido style)
Make It Spicy
Add chili crisp, sriracha, or a pinch of red pepper flakes.
Extra Crunch
Top with toasted almonds, crushed peanuts, cashews, or crispy onions.
More Japanese-Inspired
Add wakame, edamame, or shredded nori.
Make It Vegan
Use a vegan sesame dressing and plant-based protein like tofu or edamame.
What Dressing Goes with Ramen Noodle Salad?
A creamy mayo-based sesame dressing is one of the best choices for ramen noodle salad. The rich, nutty flavor coats the noodles well and pairs beautifully with crisp vegetables.
For this recipe, I use my homemade Japanese sesame dressing (goma dressing) made with toasted sesame seeds, mayonnaise, soy sauce, and rice vinegar. It adds a creamy texture with a savory, tangy flavor that makes simple vegetables and noodles feel extra satisfying.
If you're looking for variations, also try these recipes!
- Peanut dressing for a richer twist.
- Lime soy sauce dressing and ginger soy dressing to make it lighter and more refreshing.
- Add Shio Koji or Shoyu Koji to season the dressing and add fermented umami to the dressing.
If using a thicker dressing, start with a smaller amount and add more as needed.
Storage
For the best texture, it's best served fresh! Store leftovers in an airtight container in the refrigerator for up to 2 days.
But if you decided to meal prep, keep the dressing separate until ready to serve. Once cooked and dressed, the noodles will gradually soften as they sit.
Tips for the Best Texture
- Do not overcook the noodles. Cook just until tender so they stay pleasantly chewy after chilling.
- Rinse the noodles well after cooking. Cold water helps remove excess starch and prevents the noodles from becoming gummy.
- Chill in ice water. A quick ice bath helps firm up the noodles and gives them a springy texture.
- Drain thoroughly. Excess water can dilute the dressing, so shake off as much water as possible before tossing.
- Slice vegetables thinly. Thin strips of cabbage, carrot, and cucumber mix more evenly with the noodles and are easier to eat.
- Dress just before serving. Tossing too early can soften the vegetables and noodles over time.
FAQ
Yes. Instant ramen noodles work great for this recipe. Discard the seasoning packets and use only the noodles.
You can, but I recommend serving it fresh, immediately after tossing with salad. The cooked and dressed noodles soften as it sits. If you decide to make ahead, store the noodles, vegetables, and dressing separately, then toss them together before serving.
Rinsing removes excess starch and cools the noodles. Chilling them in ice water also helps create a firmer, springy texture.
Cold Ramen Noodle Salad with Japanese Sesame Dressing
Ingredients
- ⅔ cup Japanese sesame dressing goma dressing
- 2 blocks ramen noodles 2 oz each
- ¾ cup julienned carrot
- ¾ cup shredded red cabbage
- 2 scallions sliced
- 1 cup spring mix
- 2 soft-boiled eggs
- Microgreens for garnish
- Sesame seeds for garnish
Instructions
- Bring a large pot of water to a boil. Cook the ramen noodles according to package directions until just tender.
- Drain the noodles and rinse under cold water to remove excess starch. Chill in an ice bath until firm and cold. Drain well.
- In a large bowl, combine the cooled noodles, carrot, red cabbage, scallions, and cilantro.
- Pour in the Japanese sesame dressing and toss until evenly coated.
- Divide the spring mix among serving bowls. Then divide the noodle salad and place on the spring mix. Top with halved soft-boiled eggs and garnish with microgreens and sesame seeds. Serve immediately.
Notes
- If you're using instant ramen noodles with soup, discard the seasoning packets. Only use the noodles. Save the packet for other uses, like fried rice or making soup.
- Rinsing the noodles helps stop the cooking and remove the starch, keeping them fresh and springy.
- Add the vegetables you like! Cucumber, edamame, or avocado for extra texture.
Nutrition
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