Ramen Noodle Salad

Ramen Noodle Salad is a vibrant, crunchy side dish that transforms instant ramen noodles into a refreshing slaw, typically tossed with a tangy vinaigrette. It's a popular potluck staple in North America, featuring ingredients like shredded cabbage, carrots, green onions, and often toasted almonds or sunflower seeds. The dish gets its signature texture from using the uncooked ramen noodles, which are broken up and lightly toasted or fried.

🍳 View the full Ramen Noodle Salad recipe →

🍽️ Nutrition at a glance

This salad is generally high in carbohydrates from the noodles and vegetables, with a moderate amount of fat from the dressing and nuts or seeds. It provides a good source of fiber and vitamins from the fresh vegetables, and a typical serving ranges from 250 to 350 calories.

Nutrition breakdown

Calories	350 kcal
Protein	8 g
Carbs	42 g
Fat	16 g
Fiber	4 g
Sugar	8 g
Sodium	680 mg
Potassium	280 mg
Vitamin C	15 mg
Iron	2.5 mg
Calcium	50 mg
Vitamin A	120 mcg RAE
Vitamin B1 (Thiamin)	0.3 mg
Folate	80 mcg
Niacin (Vitamin B3)	4 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a fascinating example of fusion cuisine, adapting a classic Japanese pantry staple into a distinctly Western-style salad. Nutritionally, it's unique for using raw, crunchy noodles as a textural component rather than a cooked base, which significantly alters its glycemic impact compared to traditional ramen soup.