I’m thrilled to share my Asian Ramen Noodle Salad, a crunchy slaw that comes together in 20 minutes, loaded with broccoli and almonds and ideal for pot lucks when made the night before.
I never believed a salad could make me pause mid-bite, but this Asian Ramen Noodle Salad did. It’s loud and unexpected and, weirdly, addictive.
The crunchy coleslaw mix and toasted sliced almonds give every fork a little surprise, and people always want the story behind it. I take it to Pot Luck and watch as skeptical faces turn into guilty second-helpings.
Sometimes I make it the night before, sometimes I eat the whole thing straight away, no shame. If you want a side that feels like a party trick without the fuss, this is it.
Ingredients
- Coleslaw mix: Crunchy cabbage and carrots, adds fiber and vitamin C, light and fresh
- Ramen noodles: Quick carbs and crunch when raw, mostly carbs and a bit of fun
- Sliced almonds toasted: Toasted almonds give protein, healthy fats and a nice crunchy, nutty note
- Sesame seeds toasted: Tiny but flavorful, add calcium, healthy fats and big sesame aroma
- Rice vinegar: Bright, tangy and slightly sweet, it brings the sour lift to dressing
- Soy sauce: Salty umami boost, adds depth and sodium so taste carefully
- Granulated sugar: Adds sweetness, balances vinegar, mostly simple carbs so use wisely
- Green onions: Fresh onion bite, low calorie, adds color and a light sharpness
Ingredient Quantities
- 1 (14 oz) bag coleslaw mix (about 6 cups shredded cabbage and carrots)
- 2 (3 oz) packages ramen noodles, uncooked and crushed (seasoning packets optional)
- 1/2 cup sliced almonds toasted
- 1/2 cup sunflower seeds (optional)
- 1/4 cup sesame seeds toasted
- 3 green onions thinly sliced
- 1/2 cup chopped fresh cilantro (optional)
- 1/2 cup vegetable oil
- 1/3 cup granulated sugar
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- Salt and black pepper to taste
How to Make this
1. Toast the sliced almonds, sesame seeds and sunflower seeds (if using) in a dry skillet over medium heat, stirring often, until golden and fragrant about 3 to 5 minutes. Don’t walk away or they burn fast. Let cool.
2. Crush the uncooked ramen noodles in their packets or in a zip bag with a rolling pin until they’re in small bits. Open the seasoning packets only if you want the extra salty flavor, i usually leave them out but they’re optional.
3. In a very large bowl add the coleslaw mix, thinly sliced green onions, chopped cilantro if using, the cooled toasted nuts and seeds, and the crushed ramen noodles.
4. Make the dressing: whisk together 1/2 cup vegetable oil, 1/3 cup granulated sugar, 3 tablespoons rice vinegar, 3 tablespoons soy sauce, 1 teaspoon toasted sesame oil and a pinch of salt and black pepper until the sugar mostly dissolves. If you used a ramen seasoning packet and want that flavor, crumble it into the dressing and whisk it in.
5. Pour the dressing over the salad and toss well so everything is coated. Taste and add more soy sauce, vinegar or pepper as needed, people like it tangier so don’t be shy.
6. If you want max crunch and are making this ahead, toss the salad without the crushed ramen and some of the almonds, cover and refrigerate. Add the reserved ramen and almonds just before serving. If serving within 30 minutes, go ahead and add everything now.
7. Chill the salad at least 20 minutes so flavors meld, but it’s fine to refrigerate overnight for best results. If chilled long, give it a quick toss before serving to redistribute dressing.
8. Before serving check seasoning one last time, adjust salt and pepper, and sprinkle a few extra sesame seeds or chopped green onions on top for looks.
9. Serve cold or at room temperature, bring to the party and watch it disappear, people always ask for the recipe.
Equipment Needed
1. large dry skillet for toasting almonds and seeds
2. small plate or bowl to cool the toasted nuts and seeds
3. zip top bag plus rolling pin or meat mallet to crush the ramen, youll thank me later
4. very large mixing bowl to toss everything
5. cutting board and chef knife for slicing green onions and chopping cilantro
6. measuring cups and spoons (1/2 cup, 1/3 cup, tablespoon and teaspoon)
7. whisk for the dressing
8. tongs or salad servers to toss and serve
9. airtight container or large serving bowl for chilling and taking it to the party
FAQ
The Best Ramen Noodle Salad Recipe Substitutions and Variations
- Coleslaw mix → Napa cabbage or shredded Brussels sprouts. Same crunchy bite and soaks up the dressing well, just slice thin and use about the same volume.
- Uncooked crushed ramen noodles → crispy chow mein noodles or crushed wonton strips. Keeps the crunch without changing the salad much, easy swap if you cant find ramen.
- Toasted sliced almonds → chopped cashews or peanuts, toasted. Gives that rich nutty crunch, or use pumpkin seeds for a nut free option.
- Soy sauce → tamari for gluten free, or coconut aminos if you need soy free. Equal amounts works in the dressing, taste and adjust for salt.
Pro Tips
– Toast the nuts and seeds low and watch them the whole time. They go from perfect to burnt in seconds, so pull them off the heat as soon as they smell toasty and spread them on a cool plate to stop the carryover cooking.
– Keep the crunch fresh by holding back some crushed ramen and a few almonds if you make this ahead. Toss those in at the last minute so the salad doesn’t get soggy.
– Build the dressing slowly and taste as you go. Start with less soy and no extra salt if you used the ramen packet, and add more acid or sugar little by little until it sings. Warm the oil and sugar a bit if the sugar won’t dissolve easily.
– Vary the texture and flavor for interest: chop some ramen bits finer and leave some chunkier, add a splash more toasted sesame oil just before serving for aroma, or fold in thinly sliced bell pepper or apple for a fresh snap.
The Best Ramen Noodle Salad Recipe
I’m thrilled to share my Asian Ramen Noodle Salad, a crunchy slaw that comes together in 20 minutes, loaded with broccoli and almonds and ideal for pot lucks when made the night before.
8
servings
395
kcal
Equipment: 1. large dry skillet for toasting almonds and seeds
2. small plate or bowl to cool the toasted nuts and seeds
3. zip top bag plus rolling pin or meat mallet to crush the ramen, youll thank me later
4. very large mixing bowl to toss everything
5. cutting board and chef knife for slicing green onions and chopping cilantro
6. measuring cups and spoons (1/2 cup, 1/3 cup, tablespoon and teaspoon)
7. whisk for the dressing
8. tongs or salad servers to toss and serve
9. airtight container or large serving bowl for chilling and taking it to the party
Ingredients
1 (14 oz) bag coleslaw mix (about 6 cups shredded cabbage and carrots)
2 (3 oz) packages ramen noodles, uncooked and crushed (seasoning packets optional)
1/2 cup sliced almonds toasted
1/2 cup sunflower seeds (optional)
1/4 cup sesame seeds toasted
3 green onions thinly sliced
1/2 cup chopped fresh cilantro (optional)
1/2 cup vegetable oil
1/3 cup granulated sugar
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 teaspoon toasted sesame oil
Salt and black pepper to taste
Directions
- Toast the sliced almonds, sesame seeds and sunflower seeds (if using) in a dry skillet over medium heat, stirring often, until golden and fragrant about 3 to 5 minutes. Don’t walk away or they burn fast. Let cool.
- Crush the uncooked ramen noodles in their packets or in a zip bag with a rolling pin until they’re in small bits. Open the seasoning packets only if you want the extra salty flavor, i usually leave them out but they’re optional.
- In a very large bowl add the coleslaw mix, thinly sliced green onions, chopped cilantro if using, the cooled toasted nuts and seeds, and the crushed ramen noodles.
- Make the dressing: whisk together 1/2 cup vegetable oil, 1/3 cup granulated sugar, 3 tablespoons rice vinegar, 3 tablespoons soy sauce, 1 teaspoon toasted sesame oil and a pinch of salt and black pepper until the sugar mostly dissolves. If you used a ramen seasoning packet and want that flavor, crumble it into the dressing and whisk it in.
- Pour the dressing over the salad and toss well so everything is coated. Taste and add more soy sauce, vinegar or pepper as needed, people like it tangier so don’t be shy.
- If you want max crunch and are making this ahead, toss the salad without the crushed ramen and some of the almonds, cover and refrigerate. Add the reserved ramen and almonds just before serving. If serving within 30 minutes, go ahead and add everything now.
- Chill the salad at least 20 minutes so flavors meld, but it’s fine to refrigerate overnight for best results. If chilled long, give it a quick toss before serving to redistribute dressing.
- Before serving check seasoning one last time, adjust salt and pepper, and sprinkle a few extra sesame seeds or chopped green onions on top for looks.
- Serve cold or at room temperature, bring to the party and watch it disappear, people always ask for the recipe.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 127g
- Total number of serves: 8
- Calories: 395kcal
- Fat: 29g
- Saturated Fat: 5g
- Trans Fat: 0g
- Polyunsaturated: 10g
- Monounsaturated: 14g
- Cholesterol: 0mg
- Sodium: 375mg
- Potassium: 250mg
- Carbohydrates: 26g
- Fiber: 4g
- Sugar: 9g
- Protein: 8g
- Vitamin A: 375IU
- Vitamin C: 8mg
- Calcium: 88mg
- Iron: 2mg
