Remember that crunchy ramen noodle salad that shows up at every potluck? We’ve given it a heart-healthy makeover. By skipping the seasoning packet—which is often loaded with sodium and MSG—and swapping in a simple homemade vinaigrette, you get all the savory, nutty crunch you crave with none of the guilt. Packed with red and green cabbage, carrots, and toasted almonds, this salad delivers a satisfying texture and a boost of fiber. It’s perfect for meal prep or a light lunch, proving you don't have to sacrifice nostalgia for nutrition.
Looking for more fresh inspiration? Check out our full collection of healthy salad recipes perfect for any season. For more plant-based favorites with bold flavors, don't miss our lineup of delicious vegan Asian recipes.
The traditional version of this recipe relies heavily on the instant ramen seasoning packet, which can contain a significant amount of the daily recommended sodium limit. This updated recipe replaces that packet with a blend of low-sodium soy sauce, toasted sesame oil, and maple syrup. By adding nutrient-dense vegetables like red cabbage and carrots, we increase the volume and fiber content without compromising on that signature crunch.
No, do not boil the noodles! For this salad, you want the noodles to be crunchy. You will crumble them dry and toast them in the oven along with the nuts and seeds.
The seasoning packet included with instant ramen is typically very high in sodium and preservatives. By making our own dressing with soy sauce, ginger, and garlic, we get a fresh, authentic flavor that is much better for your heart.
Yes, but with a caveat. The cabbage and dressing hold up well, but the noodles will soften over time. If you want to prep it in advance, store the toasted noodle mixture in a separate airtight container and toss it in just before serving.
Standard ramen noodles are made with wheat. To make this gluten-free, look for brown rice ramen cakes (often sold in the organic aisle) and crumble them just like the wheat version. Also, ensure your soy sauce is certified gluten-free or use tamari.
Complete your meal with these heart-healthy dinner options that pair perfectly with our crunchy ramen salad. From savory stir-frys to comforting casseroles and noodle bowls, these main dishes deliver balanced nutrition and family-friendly flavor.
If you love the sesame and ginger notes in this salad, explore our collection of other Asian-inspired heart-healthy recipes. These dishes feature bold spices, fresh vegetables, and low-sodium sauces to keep your tastebuds happy and your heart healthy.
Recipe yields 24 servings
Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper. Remove the seasoning packets from the ramen noodles and discard. Place the ramen in a zip-top plastic bag and crumble by lightly hitting with a small rubber mallet or meat tenderizer; transfer onto the baking sheet. Add the almonds and sunflower seeds to the baking sheet; stir and spread into an even layer. Place in the oven and bake for 8 minutes, stirring halfway through, until lightly golden brown. Remove from the oven and transfer the mixture to another large rimmed baking sheet; spread into an even layer and let cool.
Place the olive oil, vinegar, maple syrup, soy sauce, sesame oil, garlic, ginger, black pepper and salt in a medium mixing bowl. Whisk vigorously until well combined.
In a large mixing bowl, combine the red and green cabbage, carrot, green onions, sesame seeds, half the toasted ramen mixture and half the dressing and toss to combine.
For serving, top the salad with the remaining ramen mixture and serve the other half of the dressing on the side.
This salad makes a fantastic side for Asian-inspired meals. Pair it with teriyaki glazed salmon, grilled chicken thighs, or a tofu stir-fry. It’s also a hit at BBQs alongside turkey burgers or grilled vegetable skewers.
For Sweetener: If you don't have maple syrup, honey or agave nectar work well as 1:1 substitutes.
For Oil: The recipe calls for extra virgin olive oil for its heart-health benefits, but you can use avocado oil or canola oil if you prefer a more neutral flavor. Do not skip the sesame oil, as it provides the signature Asian-inspired taste.
For Nuts & Seeds: Feel free to swap the almonds for cashews or peanuts. If you have a nut allergy, stick to pumpkin seeds (pepitas) or double up on the sunflower seeds.
For Slaw Mix: To save time, you can buy a bag of pre-shredded coleslaw mix instead of slicing the cabbage and carrots yourself.