I love bringing a crunchy, colorful salad to the Thanksgiving table, especially when the rest of the meal is rich and cozy. This Thanksgiving ramen noodle salad combines crisp cabbage, toasted noodles, almonds, and dried cranberries with a tangy dressing that is easy to prepare ahead.
Why You’ll Love This Salad
This salad adds a fresh, crisp contrast to classic Thanksgiving dishes, and it comes together with simple ingredients. Toasting the noodles and nuts brings out their flavor, while the sweet and tangy dressing ties every bite together. You can prep most of it in advance, then toss everything just before serving for the best crunch.
This Salad Ingredients & Substitutions
- 2 packages (3 ounces each) plain instant ramen noodles, seasoning packets discarded
- 1 tablespoon neutral oil, such as canola or avocado oil
- 1 cup sliced almonds
- 1/2 cup sunflower seeds
- 1 bag (about 14 ounces) shredded green cabbage or coleslaw mix
- 4 green onions, thinly sliced
- 1/2 cup dried cranberries
- 1/3 cup neutral oil for the dressing
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce or tamari
- 2 tablespoons honey or granulated sugar
- 1 teaspoon toasted sesame oil
Use shredded red cabbage or a mix of green and red cabbage for extra color. For a nut-free version, leave out the almonds and add more sunflower seeds. If you prefer a less sweet dressing, start with 1 tablespoon of honey or sugar and adjust to taste.
Step-by-Step Instructions to Make This Salad
1. Toast the noodles and nuts
Heat the oven to 350°F. Break the ramen noodles into small bite-size pieces and toss them with 1 tablespoon neutral oil, the almonds, and sunflower seeds. Spread the mixture on a baking sheet and toast for 8 to 10 minutes, stirring once, until fragrant and lightly golden. Let it cool completely.
2. Mix the dressing
In a small bowl or jar, whisk together the 1/3 cup neutral oil, rice vinegar, soy sauce, honey or sugar, and sesame oil until combined.
3. Assemble the salad
Add the cabbage, green onions, and dried cranberries to a large serving bowl. Pour in the dressing and toss to coat. Add the cooled noodle and nut mixture just before serving, then toss again so the crunchy pieces stay crisp.
Tips for Success
- Let the toasted noodle mixture cool fully before adding it to the salad. Warm pieces can soften the cabbage.
- Keep the dressing separate until close to serving time if you are making the salad ahead.
- Taste the dressing before tossing. Add a little more vinegar for extra tang or a touch more honey for sweetness.
- Break the ramen into small, even pieces so it is easy to scoop and eat.
Variations of This Salad
Make it your own with thinly sliced apples or pears for a seasonal touch, or add mandarin orange segments for a bright, juicy bite. Chopped pecans make a lovely swap for almonds. For a heartier salad, fold in shredded cooked chicken just before serving. A pinch of red pepper flakes gives the dressing a gentle kick.
Serving Suggestions: What to Pair with This Salad
Serve this salad alongside roast turkey, baked chicken, mashed potatoes, or roasted vegetables. Its crisp texture and tangy dressing also pair nicely with stuffing and creamy casseroles. For a holiday buffet, place it in a wide bowl and add a few extra cranberries and green onions on top.
Storage & Reheating Instructions
This salad is served cold, so reheating is not needed. Store any dressed leftovers in an airtight container in the refrigerator for up to 2 days. The cabbage will soften over time, and the ramen topping will lose some crunch. For the best make-ahead results, refrigerate the chopped vegetables and dressing separately, and store the cooled noodle mixture in an airtight container at room temperature. Toss everything together shortly before serving.
Memories Made Around the Table
I like having a bright, crunchy dish on the table when Thanksgiving plates are filled with comforting favorites. This salad is easy to pass around, and the toasted noodles always bring a little surprise to the first bite. It is the kind of simple side that lets everyone build a plate with a mix of flavors and textures.
FAQs
Can I make Thanksgiving ramen noodle salad ahead?
Yes. Prepare the dressing, chop the vegetables, and toast the noodle mixture up to a day ahead. Store each component separately, then dress the cabbage and add the crunchy topping shortly before serving.
How do I keep the ramen noodles crunchy?
Cool the toasted noodles completely and keep them in an airtight container at room temperature. Add them to the dressed salad just before it goes to the table.
Can I use a different kind of vinegar?
Yes. Apple cider vinegar works well in place of rice vinegar. Its flavor is a little stronger, so you may want to start with 3 tablespoons and adjust to taste.
What can I use instead of almonds?
Try chopped pecans, pumpkin seeds, or extra sunflower seeds. For a nut-free salad, use seeds in place of the almonds.
Final Thoughts
This Thanksgiving ramen noodle salad is a cheerful, crunchy addition to a holiday spread, with plenty of make-ahead flexibility. Keep the toasted topping separate until serving, and you will have a fresh side that fits right in among the Thanksgiving favorites.
Thanksgiving Ramen Salad
Equipment
- 1 Baking Sheet
- 1 Large serving bowl
- 1 Small bowl or jar for dressing
Ingredients
Salad
- 2 packages plain instant ramen noodles 3 ounces each; discard seasoning packets
- 1 tablespoon neutral oil such as canola or avocado oil
- 1 cup sliced almonds
- 0.5 cup sunflower seeds
- 1 bag shredded green cabbage or coleslaw mix about 14 ounces
- 4 green onions thinly sliced
- 0.5 cup dried cranberries
Dressing
- 0.333 cup neutral oil
- 0.25 cup rice vinegar
- 2 tablespoons soy sauce or tamari
- 2 tablespoons honey or granulated sugar
- 1 teaspoon toasted sesame oil
Instructions
- Heat the oven to 350°F. Break the ramen noodles into small bite-size pieces and toss them with 1 tablespoon neutral oil, the almonds, and sunflower seeds. Spread the mixture on a baking sheet and toast for 8 to 10 minutes, stirring once, until fragrant and lightly golden. Let it cool completely.
- In a small bowl or jar, whisk together the 1/3 cup neutral oil, rice vinegar, soy sauce, honey or sugar, and sesame oil until combined.
- Add the cabbage, green onions, and dried cranberries to a large serving bowl. Pour in the dressing and toss to coat. Add the cooled noodle and nut mixture just before serving, then toss again so the crunchy pieces stay crisp.