This hibachi-style cold ramen salad is packed with crunchy veggies, juicy steak and that iconic ginger dressing everyone loves.
Every time I go to a Japanese steakhouse, I’m secretly just as excited about the crisp salad with that unforgettable ginger dressing as I am about the hibachi grill. So I wanted to recreate those same fresh, savory flavors at home in a meal that feels satisfying enough for dinner. If you like this recipe, try my Asian Inspired Salmon Noodles next.
This cold ramen salad combines tender ramen noodles, crunchy vegetables, juicy slices of beef tenderloin and a homemade Japanese-style ginger dressing that’s bright, slightly sweet and packed with fresh ginger. It has everything I love about a restaurant salad, but it’s hearty enough to be a complete meal.
I especially love making this during warmer months when I want something filling without feeling heavy. The noodles soak up the dressing beautifully, the vegetables stay crisp and the steak turns it into a dinner that feels special without taking hours to make.
WHY YOU’LL LOVE THIS RECIPE
I love how this Japanese steakhouse salad delivers restaurant-quality flavor with simple ingredients and very little effort.
The homemade ginger dressing is the real star. It’s fresh, savory, slightly sweet and tastes just like the dressing served at my favorite hibachi restaurants.
This steak ramen salad is also incredibly versatile. I can prepare most of it ahead of time, serve it warm or cold and easily customize it with whatever vegetables I have in the refrigerator.
It’s the perfect balance of crunchy, refreshing, hearty and satisfying.
INGREDIENTS
Ramen noodles: Tender instant ramen noodles form the base of this cold ramen salad and soak up the flavorful ginger dressing beautifully.
Shredded cabbage or coleslaw mix: Adds crisp texture and fresh crunch while making the salad quick and easy to assemble.
Cucumber: Thinly sliced cucumber for this recipe.
Green onions: Mild and fresh, green onions add color.
Sesame seeds: A sprinkle of sesame seeds adds nutty flavor and a delicate crunch.
Soft-boiled eggs: Optional but delicious, soft-boiled eggs add creamy richness and extra protein.
Rice vinegar: Provides the bright, tangy base for the classic Japanese steakhouse-inspired ginger dressing.
Soy sauce: Adds savory umami flavor and balances the sweetness in the dressing.
Sesame oil :Toasted sesame oil gives the dressing its signature nutty aroma and authentic flavor.
Honey: A touch of honey balances the acidity and rounds out the savory ingredients.
Carrot: Fresh carrot adds natural sweetness, vibrant color and body to the blended dressing.
Yellow onion: Onion creates depth of flavor and is essential for recreating classic Japanese steakhouse ginger dressing.
Fresh ginger: The star ingredient that gives the dressing its fresh, zesty and unmistakable flavor.
Garlic: Fresh garlic adds savory depth and complements the ginger beautifully.
Avocado oil or olive oil: A neutral oil helps emulsify the dressing and creates a silky, smooth texture.
Beef tenderloin: Tender, juicy beef makes this cold ramen salad hearty enough to serve as a satisfying main course.
Garlic powder: Seasons the steak and helps create a flavorful crust while it cooks.
HOW TO MAKE COLD RAMEN SALAD
Cook the noodles: Bring a large pot of water to a boil and cook the ramen noodles for just 2 to 3 minutes. I immediately rinse them under cold water to stop the cooking and toss them with a little sesame oil so they don’t stick together.
Make the dressing: While the noodles cool, I blend together the rice vinegar, soy sauce, sesame oil, honey, carrot, onion, fresh ginger, garlic, oil, salt, pepper and a little water until completely smooth and creamy.
Cook the steak: Next, I season the beef tenderloin with oil, salt, pepper and garlic powder before cooking it in either the air fryer or on the stovetop until perfectly done. After resting, I slice it thinly.
To assemble the salad: Combine the cold ramen noodles with the cabbage, cucumber, green onions and sesame seeds before tossing everything with the ginger dressing. Top the salad with the sliced beef, extra sesame seeds, green onions and soft-boiled eggs before serving immediately.
SUBSTITUTIONS AND VARIATIONS
I sometimes swap the beef tenderloin for grilled steak, leftover flank steak, grilled chicken, shrimp or even crispy tofu.
For extra vegetables, I love adding shredded carrots, edamame, bell peppers, snap peas or radishes. If I want a little heat, I stir sriracha or chili crisp into the dressing. For a gluten-free version, I simply use gluten-free ramen noodles and tamari instead of soy sauce.
STORAGE AND MAKE AHEAD
I usually prepare the dressing up to four days ahead since the flavors improve as it sits. The vegetables can also be chopped a day in advance and stored separately.
For the freshest texture, I keep the dressing, noodles, steak and vegetables separate until I’m ready to serve. Leftovers keep well in the refrigerator for up to two days, although the noodles will continue absorbing the dressing.
SERVING AND PAIRING
I love serving this ramen salad with steamed edamame, crispy vegetable spring rolls,or simple miso soup for a complete meal.
It also pairs beautifully with grilled vegetables, dumplings, or homemade potstickers if I’m serving a larger dinner. For entertaining, I arrange all the toppings separately so everyone can build their own bowl.
TIPS AND PROBLEM SOLVING
I always rinse the ramen thoroughly under cold water so they stay springy instead of becoming soft. Letting the steak rest before slicing keeps it juicy and tender.
If the dressing is too thick after chilling, I simply whisk in a splash of water until it reaches the perfect consistency.
For the best texture, I toss the salad just before serving so the vegetables stay crisp.
FREQUENTLY ASKED QUESTIONS
Can I make cold ramen salad ahead of time?
Yes. I recommend prepping all the components ahead and assembling everything just before serving.
Can I use another cut of beef?
Absolutely. Flank steak, sirloin, ribeye or leftover grilled steak all work.
Can I serve this warm?
Yes. I often serve the steak warm over the chilled salad for a delicious contrast in temperatures.
What does Japanese steakhouse ginger dressing taste like?
It’s bright, savory, slightly sweet and packed with fresh ginger, carrot, onion and sesame flavors that make it incredibly fresh and addictive.
Can I make this vegetarian?
Yes. I simply replace the steak with crispy tofu, grilled mushrooms or edamame for a satisfying vegetarian version.
OTHER RECIPES TO TRY
Potsticker Noodle Bowl with Beef
Freezer Friendly Beef Enchiladas
Japanese Steakhouse Inspired Cold Ramen Salad
Ingredients
For the Salad
- 2 3 oz packages instant ramen noodles seasoning packets discarded
- 3 cups shredded cabbage or coleslaw mix
- 1 cucumber thinly sliced or julienned
- 4 green onions thinly sliced
- 1 tablespoon sesame seeds
- 2 soft boiled eggs optional, for serving
For the Japanese Steakhouse Ginger Dressing
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 medium carrot roughly chopped
- ¼ small yellow onion roughly chopped
- 1 tablespoon fresh ginger peeled and chopped
- 2 garlic cloves
- 2 tablespoons neutral oil avocado or olive oil
- 2-3 tablespoons water to thin if needed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Beef Tenderloin
- 1-1½ lbs beef tenderloin
- 1 tablespoon avocado or olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Bring a pot of water to a boil.
- Discard the seasoning packets and cook the ramen noodles for 2–3 minutes, just until tender.
- Drain and rinse under cold water immediately to stop the cooking process. Toss lightly with a drizzle of sesame oil to prevent sticking and set aside.
- Add the rice vinegar, soy sauce, sesame oil, honey, carrot, onion, ginger, garlic, oil, salt, pepper, and water to a blender.
- Blend until smooth and creamy. Taste and adjust – add more honey for sweetness, soy sauce for saltiness, or water to thin.
- Refrigerate while preparing the rest.
- Remove the beef tenderloin from the fridge about 20–30 minutes before cooking to take the chill off.
- Pat dry with paper towels, then rub all over with olive oil, salt, pepper, and garlic powder.
- If cooking in the air fryer, preheat air fryer to 400°F.
- Place the seasoned tenderloin in the basket and cook for 10–14 minutes, flipping halfway through, until it reaches your desired doneness: 125°F for rare 130–135°F for medium-rare 140°F for medium.
- If cooking on the stove, heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add a drizzle of oil, then sear the tenderloin on all sides, about 2–3 minutes per side, until a golden crust forms.
- Transfer the skillet to a 400°F oven and roast for 10–15 minutes, or until the internal temperature reaches: 125°F for rare 130–135°F for medium-rare 140°F for medium.
- Remove from the oven or air fryer and let rest for 10 minutes before slicing. Slice into thin strips or medallions.
- In a large bowl, combine the cooked ramen noodles, cole slaw mix, cucumber, green onions, and sesame seeds.
- Pour over the dressing and toss until evenly coated.
- Top the cold ramen salad with the sliced beef tenderloin and garnish with extra sesame seeds, green onions, and soft boiled eggs if using.
- Serve immediately.
