Asian ramen salad is a vibrant, crunchy, and flavor-packed dish that’s perfect for potlucks, cookouts, or quick family dinners. With a base of coleslaw mix and an irresistible medley of toasted noodles, seeds, and almonds, this salad delivers a satisfying texture with every bite. The sweet and tangy dressing ties it all together with just the right balance of flavors. Easy to throw together and endlessly customizable, this salad is a go-to favorite that disappears fast from any table.
Ingredients
Salad:
-
16 ounces coleslaw mix
-
2 bags ramen noodles (3 oz each), crumbled
-
2 tablespoons sesame seeds
-
1 cup sunflower seeds
-
½ cup sliced almonds
-
½ cup sliced green onions
Dressing:
-
⅔ cup vegetable oil
-
4 tablespoons white sugar
-
⅓ cup apple cider vinegar
-
1 ½ tablespoons soy sauce
-
¼ teaspoon sesame oil
-
¼ teaspoon black pepper
-
½ teaspoon garlic powder
Instructions
Step 1
Preheat your oven to 425°F (220°C). This will be used to toast the crunchy toppings that make this salad so addictive.
Step 2
On a large baking sheet, spread out the crumbled ramen noodles (discard the seasoning packets), sesame seeds, sunflower seeds, and sliced almonds. Distribute evenly to ensure even toasting.
Step 3
Toast the mixture in the oven for 5 minutes. Remove and stir everything gently, then return to the oven and toast for an additional 3–5 minutes, or until everything is golden brown and fragrant. Let it cool completely before using.
Step 4
In a large mixing bowl, prepare the dressing by whisking together the vegetable oil, white sugar, apple cider vinegar, soy sauce, sesame oil, black pepper, and garlic powder until well combined.
Step 5
Add the coleslaw mix and sliced green onions to the bowl with the dressing.
Step 6
Add the cooled toasted ramen mixture. Toss everything together until the salad is evenly coated in the dressing and the ingredients are well mixed.
Step 7
Serve immediately for maximum crunch. If preparing in advance, store the toasted mixture separately and mix just before serving to maintain texture.
Variations
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Add Protein: Toss in shredded rotisserie chicken, grilled shrimp, or edamame for a heartier version.
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Go Nut-Free: Omit the almonds and sunflower seeds and use roasted chickpeas instead.
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Fruit Twist: Add diced mango or mandarin oranges for a hint of sweetness.
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Spicy Kick: Include a drizzle of sriracha or crushed red pepper flakes in the dressing.
Cooking Note(s)
-
Don’t skip cooling the toasted noodle mixture before combining—it ensures the dressing doesn’t become greasy or wilt the slaw too quickly.
-
For an even crunchier texture, use a baking mat or parchment paper when toasting the seeds and noodles.
Serving Suggestions
This salad pairs perfectly with grilled meats like chicken or pork chops, or can be served on its own for a light lunch. It’s also a popular side dish at BBQs, potlucks, and summer gatherings. For extra flair, top with a few sprigs of cilantro or a sprinkle of toasted sesame seeds just before serving.
Tips
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Make Ahead: You can toast the dry ingredients and mix the dressing a day in advance. Just store them separately and combine with coleslaw right before serving.
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Storage: Once combined, the salad is best enjoyed within a few hours. Store leftovers in an airtight container in the fridge for up to 1 day.
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Crispy Trick: Keep the ramen mixture in a sealed bag or container to maintain its crunch until ready to toss.
Prep Time:
10 minutes
Cooking Time:
10 minutes
Total Time:
20 minutes
Nutritional Information (per serving):
-
Calories: 420
-
Protein: 6g
-
Sodium: 370mg
FAQs
1. Can I make Asian Ramen Salad ahead of time?
Yes, you can prepare the dressing and toasted ramen mixture in advance. However, for the best texture, store everything separately and toss together just before serving to keep the noodles crunchy.
2. Can I use another type of oil for the dressing?
Definitely! Light olive oil, canola oil, or avocado oil are great alternatives. Just be sure to choose a neutral-tasting oil so it doesn’t overpower the flavors in the salad.
3. Is there a way to make it sugar-free?
Yes, you can replace the sugar with natural sweeteners like honey or maple syrup, or use a sugar substitute like Stevia. Just adjust the quantity to your taste and make sure it blends well with the dressing.
4. What can I use instead of coleslaw mix?
If you don’t have prepackaged coleslaw, you can shred your own green cabbage and carrots. Add a bit of red cabbage for color and texture if desired.
This asian ramen salad is crunchy, colorful, and loaded with bold flavors, making it a standout dish for any occasion. Whether you’re looking for a refreshing lunch, a unique side dish, or a crowd-pleasing contribution to a potluck, this recipe delivers every time with minimal effort and maximum flavor.
Print
Asian Ramen Salad
- Total Time: 20 minutes
Ingredients
Ingredients
Salad:
-
16 ounces coleslaw mix
-
2 bags ramen noodles (3 oz each), crumbled
-
2 tablespoons sesame seeds
-
1 cup sunflower seeds
-
½ cup sliced almonds
-
½ cup sliced green onions
Dressing:
-
⅔ cup vegetable oil
-
4 tablespoons white sugar
-
⅓ cup apple cider vinegar
-
1 ½ tablespoons soy sauce
-
¼ teaspoon sesame oil
-
¼ teaspoon black pepper
-
½ teaspoon garlic powder
Instructions
Preheat your oven to 425°F (220°C). This will be used to toast the crunchy toppings that make this salad so addictive.
On a large baking sheet, spread out the crumbled ramen noodles (discard the seasoning packets), sesame seeds, sunflower seeds, and sliced almonds. Distribute evenly to ensure even toasting.
Toast the mixture in the oven for 5 minutes. Remove and stir everything gently, then return to the oven and toast for an additional 3–5 minutes, or until everything is golden brown and fragrant. Let it cool completely before using.
In a large mixing bowl, prepare the dressing by whisking together the vegetable oil, white sugar, apple cider vinegar, soy sauce, sesame oil, black pepper, and garlic powder until well combined.
Add the coleslaw mix and sliced green onions to the bowl with the dressing.
Add the cooled toasted ramen mixture. Toss everything together until the salad is evenly coated in the dressing and the ingredients are well mixed.
Serve immediately for maximum crunch. If preparing in advance, store the toasted mixture separately and mix just before serving to maintain texture.
Notes
Cooking Note(s)
-
Don’t skip cooling the toasted noodle mixture before combining—it ensures the dressing doesn’t become greasy or wilt the slaw too quickly.
-
For an even crunchier texture, use a baking mat or parchment paper when toasting the seeds and noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 420
- Sodium: 370mg
- Protein: 6g