If you’re looking for a fresh, crunchy side dish that comes together fast, this ramen crunch salad is about to be your new go-to. It’s colorful, packed with texture, and tossed in a sweet and tangy honey apple cider dressing that pulls everything together.
Even better, this salad works for just about any occasion. Whether you’re heading to a cookout, putting together a quick weeknight dinner, or prepping ahead for the weekend, this one delivers every single time.
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And honestly? That toasted ramen crunch is what makes this salad completely RIDIC-ULICIOUS.
Table of contents
❤️ Why You’ll Love This Ramen Crunch Salad
- It’s loaded with crunchy texture in every bite
- The honey dressing adds natural sweetness without refined sugar
- It comes together quickly with simple ingredients
- It’s perfect for potlucks, BBQs, and spring or summer meals
- You can use fresh shredded veggies or a bag of slaw mix
Tools I Use
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👉 See my full list of favorite kitchen tools here.
Ingredients You’ll Need
Salad
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
(or 1 (16 oz) bag coleslaw mix) - 2 (3 oz) packages ramen noodles (seasoning packets discarded)
- ½ cup sunflower seeds
- 4 green onions, sliced
🍯 Honey Apple Cider Dressing
- ½ cup vegetable oil
- ¼ cup honey
- ¼ cup apple cider vinegar
- 1 tbsp soy sauce
- ½ tsp black pepper
🔥 Nettie’s Tip (This Makes the Recipe!)
Do not skip toasting the ramen noodles and sunflower seeds. That golden, nutty crunch is what takes this salad from simple to RIDIC-ULICIOUS.
How to Make Ramen Crunch Salad
Step 1: Toast the Crunch
First, break the ramen noodles into small pieces. Then, add them to a dry skillet along with the sunflower seeds. Cook over medium heat, stirring often, until everything turns golden brown, about 5–7 minutes. Set aside to cool completely.
Step 2: Make the Dressing
Next, in a medium bowl, whisk together the vegetable oil, honey, apple cider vinegar, soy sauce, and black pepper. Make sure the honey is fully incorporated so the dressing is smooth and balanced.
Step 3: Build the Salad
Meanwhile, in a large bowl, add the shredded green cabbage, purple cabbage, carrots, and green onions. If you’re short on time, a bag of coleslaw mix works perfectly here.
Step 4: Toss It All Together
Once the ramen mixture has cooled, add it to the bowl. Then pour the dressing over everything and toss until evenly coated.
For best results, let the salad sit for about 10–15 minutes before serving so the flavors can soak in slightly while still keeping that perfect crunch.
🧊 Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 2 days
- For maximum crunch, keep the dressing separate until ready to serve
🔄 Easy Variations
If you want to switch things up, there are so many ways to make this ramen crunch salad your own:
- Add shredded rotisserie chicken for a heartier version
- Toss in mandarin oranges for a sweet, juicy pop (great for Pinterest!)
- Add sliced almonds for extra crunch
- Drizzle in a little sesame oil for an Asian-inspired twist
- Add a touch of sriracha for a spicy kick
❓ FAQ: Ramen Crunch Salad
Can I make ramen crunch salad ahead of time?
Yes! However, for the best texture, keep the dressing separate and toss right before serving.
Can I use a bag of coleslaw mix instead of fresh cabbage?
Absolutely. A 16 oz bag of coleslaw mix works perfectly and saves time.
Do I use the ramen seasoning packet?
No, discard the seasoning packets. The homemade dressing provides all the flavor you need.
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Ramen Crunch Salad (Sweet & Tangy Honey Cabbage Salad)
Ingredients
Salad
- 4 cups green cabbage shredded -or 1 (16 oz bag coleslaw mix)
- 2 cups purple cabbage shredded
- 1 cup carrots shredded
- 2 3 oz ramen noodles (seasoning packets discarded)
- ½ cup sunflower seeds
- 4 green onions sliced
Honey Apple Cider Dressing
- ½ cup vegetable oil
- ¼ cup honey
- ¼ cup apple cider vinegar
- 1 tbsp soy sauce
- ½ tsp black pepper
Instructions
- Break ramen noodles into small pieces.
- In a dry skillet, toast ramen noodles and sunflower seeds over medium heat until golden brown, about 5–7 minutes. Let cool completely.
- In a bowl, whisk together vegetable oil, honey, apple cider vinegar, soy sauce, and black pepper.
- In a large bowl, combine shredded cabbage, carrots, and green onions.
- Add cooled ramen mixture.
- Pour dressing over salad and toss until evenly coated.
- Let sit 10–15 minutes before serving for best flavor.
Notes
Notes
- For maximum crunch, add dressing just before serving
- Great with mandarin oranges or sliced almonds
- Perfect make-ahead potluck salad