Spicy Top Ramen Salad offers a bold, southwestern twist on a classic noodle salad thanks to the addition of jalapenos, chipotle chile pepper, and pepitas.
Ramen noodle salad is one of those quirky salads that’s oddly satisfying - thanks to the maximized crunch factor. Classic versions are made with shredded coleslaw, uncooked ramen noodles, sliced green onion, and slivered almonds dressed with a simple vinaigrette.
But this variation trades slivered almonds for pepitas and brings a 'lil heat with the addition of jalapenos and chipotle chile pepper.

Who was this person who thought to add uncooked ramen noodles to a salad? It’s a seemingly random addition, but it works beautifully. Rather than feeling like chomping on raw spaghetti, the ramen noodles soften as they absorb the dressing but avoid becoming unpleasantly mushy. The result is a lovely and perfectly crunchy ramen coleslaw salad.
If you like salads, give this chipotle chicken salad a try next!
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Why You Will Love This Recipe
- Easy to Make. This salad takes just a few minutes to prepare. It will have you in and out of the kitchen in no time!
- Great for Summer. This recipe makes a great side dish for cookouts and picnics. Serve it up with spicy tuna salad sandwiches or burgers!
- Budget-Friendly. Ramen noodles are inexpensive and you don't need much else to make this salad - overall, a great salad to feed a crowd that doesn't break the bank.
- Not Your Ordinary Top Ramen Salad. Many Top Ramen Salad recipes call for a simple homemade dressing of oil, vinegar, and sugar, and oftentimes soy sauce. Like in my jalapeno lime dressing, I decided to take this salad a zestier direction. I stayed true to the basic ingredients but spiced it up with fresh jalapeno and chipotle chile pepper.
Ingredients
For this Spicy Top Ramen Salad recipe you will need the following ingredients.
- Shredded cabbage: I like to push the easy button and purchase the pre-shredded coleslaw mix that includes shredded carrots. But if you'd prefer, you can buy a head of green cabbage and shred your own.
- Ramen noodles: Top Ramen for the win! You don't need the salt bomb packets (seasoning) that come with the ramen in this recipe, but you could add one to the dressing if you'd like. I sometimes add one ramen seasoning packet if I'm craving extra salt.
- Nuts or seeds: I use pepitas in this recipe for a southwestern twist, but slivered almonds or sunflower seeds would also be great additions to this crunchy ramen salad. If you have the time, toast the pepitas before adding.
- Jalapeno Pepper: While the vinaigrette calls for fresh jalapenos, you could also add thinly sliced jalapenos to the salad instead (or in addition to). Or you could add thai chili peppers, poblano peppers, or whatever pepper you'd like!
- Simple zesty jalapeno dressing base: Canola oil, white vinegar, granulated sugar, and chipotle chile pepper make up the base of this dressing.
A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!

Ramen Noodle Salad Variations
This is one of those fun salads that you can easily tweak with fantastic results; try adding protein!
- Top Ramen chicken salad is a popular variation of this recipe. Add grilled chicken breast or shredded Rotisserie chicken if you'd like to bulk this recipe up. Other proteins you could add are grilled chicken thighs, grilled shrimp with homemade adobo seasoning, canned crab meat, or firm tofu.
How to Make Top Ramen Salad - Directions
- Prep the noodles. Put both packages of ramen noodles into a gallon-size bag and remove as much air as you can. Use a rolling pin to crush the noodles into smaller pieces.
- Make the dressing. Add the diced jalapenos, canola oil, white vinegar, granulated sugar, and chipotle chile pepper to a food processor and process for 30 - 40 seconds.
- Make the salad. Dump the crushed ramen, coleslaw mix, pepitas, and sliced green onion into a large bowl.
- Add the dressing and chill. Pour all of the dressing over the coleslaw mix and stir until combined. Refrigerate for 2-3 hours before serving. This allows enough time for the ramen noodles to soften but still retain that crunch.
- Season and serve. Add a few dashes of salt and pepper right before serving, to taste. This salad is best eaten within 24 hours.

Top Tips for the BEST Top Ramen Salad
Tip 1. Serving Ideas, Main Dish Pairings. This easy noodle salad is an easy side salad for all types of dishes. Enjoy it with Instant Pot pulled pork, air fried walleye, and juicy arm roast.
Tip 2. Give it Time to Chill. This allows the flavors time to meld and the noodles to soften a bit. You should plan on letting this salad chill for 2-3 hours before serving.
Tip 3. Make Ahead. You can prep all the ingredients up to a day ahead of time and store them separately. On the day of serving, add the dressing and then chill it as directed before serving.
Tip 4. Use the Ramen Seasoning Packet to Add Salt. While this recipe doesn’t call for the use of the seasoning packet that comes with Top Ramen, you can certainly add one seasoning packet to the dressing to easily add salt.
Recipe FAQs
The answer is yes, but you shouldn't prepare it too far ahead of time. You should prepare AT LEAST 2-3 hours in advance of serving to hit the sweet spot for eating. I would recommend preparing it no further ahead than 12 hours.
The freshness countdown begins once you add the dressing to the top ramen salad. The crunchy ramen and crisp coleslaw can stand up to the vinaigrette stoically for many hours, but ideally, you'll want to eat within 24 hours for optimal crunch. The sweet spot for this salad is between 4-24 hours.
If you tried this Ramen Noodle Salad recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!

Spicy Top Ramen Noodle Salad
Ingredients
- 1 package pre-shredded coleslaw mix
- 2 packages ramen noodles*
- 1 cup pepitas **toasted or untoasted
- 1 bunch green onion, thinly sliced
Zesty Jalapeno Vinaigrette
- 2-3 jalapenos, diced, seeds removed
- ½ cup canola oil
- ⅓ cup white vinegar
- 2 tablespoons granulated sugar
- ½ teaspoon chipotle chile pepper
- Salt and pepper (to taste)
Instructions
- Add 2-3 diced jalapenos, ½ cup canola oil, ⅓ cup white vinegar, 2 tablespoons granulated sugar and ½ teaspoon chipotle chile pepper to a food processor and process for 30 - 40 seconds.2-3 jalapenos, diced, seeds removed, ½ cup canola oil, ⅓ cup white vinegar, 2 tablespoons granulated sugar, ½ teaspoon chipotle chile pepper
- Put both packages of ramen noodles into a gallon-size bag and remove as much air as you can. Use a rolling pin to crush the noodles into smaller pieces.2 packages ramen noodles*
- Dump the crushed ramen, coleslaw mix, pepitas, and sliced green onion into a large bowl.1 package pre-shredded coleslaw mix, 1 cup pepitas, 1 bunch green onion, thinly sliced, 2 packages ramen noodles*
- Pour all of the dressing over the coleslaw mix and stir until combined.
- Refrigerate for 2-3 hours before serving. This allows enough time for the ramen noodles to soften but still retain some crunch.
- Add a few dashes of salt and pepper right before serving, to taste. This salad is best eaten within 24 hours.Salt and pepper
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