In my “5 New Instant Ramen Recipes from 5 Countries” series, I came across one of the most memorable ramen salads I’ve ever had. This American dish comes from a Japanese-American family that made this constantly over the years for meals and get-togethers, and I must say that it’s the perfect dish to bring to a cookout or sit-down dinner! Packed with crunchy, fresh, tasty ingredients and a dressing that kills, Libbey’s ramen salad is an excellent take on a sweet, intensely flavorful side dish.

Libbey’s ramen salad comes from—you guessed it—Libbey in Seattle, Washington. Made from Sapporo Ichiban ramen, butter, almonds, cabbage, carrots, and green onion, this is Libbey’s family’s recipe for ramen salad. You can use whatever instant ramen noodles you have—the Sapporo Ichiban brand are just Libbey’s favorite. The dressing is well-seasoned, made from various ingredients with different flavors and smooth textures: canola oil, sesame oil, rice wine vinegar, sugar, soy, grated ginger, black pepper, and toasted sesame seeds. You can also add protein to Libbey’s ramen salad to make this dish a complete meal instead of a show-stealing side dish!

My version of Libbey’s ramen salad turned out beautifully! It was certainly colorful and aesthetically pleasing, but the textures and flavors really shone from the first bite. I enjoyed the crunchy, refreshing, salty, sweet, and tangy qualities of Libbey’s ramen salad, and I was so ecstatic to add this recipe to my rotation! The sweet dressing balances perfectly with the sesame oil and ginger, and the pure crunchy goodness of the overall salad was pure heaven. In addition, this dish feels very healthy yet satisfying. I truly enjoyed it!

We are a people united by ramen salad. I’ve had so many versions of this dish, and Libbey’s is one of my favorites. I hope you try this dish and share it with your loved ones—you’re all sure to love it!