ASIAN RAMEN SALAD Recipe

I love my Asian Ramen Noodle Salad because crunchy ramen, shredded cabbage, carrots, and a bright homemade dressing turn grilled or rotisserie chicken into a vibrant, shareable meal perfect for potlucks and summer parties.

When I make Asian Ramen Salad I pile shredded cabbage with broken instant ramen noodles and then watch people get suspiciously excited. It’s the crunch and the sweet tang of the dressing that makes it impossible to ignore, like a party trick on a plate.

I never aim for fancy, and yet every time someone asks for the recipe I kinda pretend it was accidental. I let it sit a bit so the textures meld, that step makes it better not worse.

Bring it to a BBQ and try not to look guilty when everyone goes back for more.

Ingredients

• Crunchy base, lots of fiber and vitamin C, light and refreshing.
• Instant noodles give carbs and crunch, watch sodium from seasoning packets.
• Toasted almonds add protein and healthy fats, gives satisfying nutty crunch.
• Powerful toasted flavor, tiny amount goes far, adds depth and aroma.
• Bright and tangy, cuts richness and brings that classic sweet sour vibe.
• Salty umami punch, low sodium version keeps flavors without too much salt.
• Sweetens the dressing, balances vinegar and soy, use honey for milder sweetness.
• Adds lean protein and makes it a full meal, great leftover rotisserie.
• Fresh bite and color, mild oniony flavor that lifts every forkful.

Ingredient Quantities

• 6 to 8 cups shredded cabbage (about 1 small head green plus 1/4 head red, or one 14 oz coleslaw mix)
• 2 cups shredded carrots (about 2 medium carrots), you can buy pre-shredded
• 3 green onions, thinly sliced (white and green parts)
• 3 (3 oz) packages instant ramen noodles, broken into pieces (discard or save seasoning packets)
• 1 cup sliced almonds, toasted (sunflower seeds or chopped peanuts work too)
• 2 tablespoons toasted sesame seeds (optional but tasty)
• 2 cups cooked chicken, shredded or chopped (grilled or rotisserie, optional)
• 1/2 cup vegetable oil (or neutral oil like canola)
• 1/3 cup rice vinegar
• 1/4 cup low sodium soy sauce
• 1/3 cup granulated sugar (or 1/4 cup honey for a less sweet version)
• 2 tablespoons toasted sesame oil
• 1 clove garlic, minced (about 1 teaspoon)
• 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
• Salt and black pepper to taste

How to Make this

1. In a very large bowl shred 6 to 8 cups cabbage (or use one 14 oz bag coleslaw mix), add 2 cups shredded carrots and 3 thinly sliced green onions, and 2 cups cooked chicken if you’re using it.

2. Break 3 packages (3 oz each) instant ramen into bite sized pieces, toss the seasoning packets or save them for another use, then set the noodles aside.

3. Toast 1 cup sliced almonds in a dry skillet over medium heat until golden and fragrant, about 3 to 5 minutes, stirring a few times; transfer to a plate to cool. If using, toast 2 tablespoons sesame seeds for 30 to 60 seconds until fragrant and set aside.

4. Whisk the dressing together: 1/2 cup vegetable oil, 1/3 cup rice vinegar, 1/4 cup low sodium soy sauce, 1/3 cup granulated sugar or 1/4 cup honey, 2 tablespoons toasted sesame oil, 1 clove minced garlic and 1 teaspoon grated fresh ginger; season with salt and black pepper and taste, tweak the sweetness or salt as needed.

5. Pour the dressing over the cabbage mixture and toss well until everything is evenly coated.

6. For best flavor let the salad sit in the fridge 30 minutes to 1 hour so the dressing softens the cabbage a bit, it gives the flavors time to meld.

7. Just before serving toss in the broken ramen pieces, toasted almonds and sesame seeds so they stay crunchy, then taste and add more salt or pepper if needed.

8. Serve cold or at room temperature, it’s great with extra sliced green onions on top.

9. Leftovers keep in the fridge but note the ramen will soften after a day, so if you want max crunch wait to add the ramen until serving.

Equipment Needed

1. Very large mixing bowl for shredding and tossing the salad
2. Sharp chef’s knife for cabbage, carrots, green onions and chicken
3. Cutting board
4. Box grater or mandoline to shred cabbage fast (or use pre-shredded)
5. Dry skillet (nonstick or cast iron) to toast almonds and sesame seeds
6. Measuring cups and spoons for the oil, vinegar, soy, sugar etc
7. Whisk or fork to blend the dressing (a small jar with a lid works too)
8. Large spoon or salad tongs to toss everything evenly
9. Small plate or bowl to cool toasted nuts and seeds before adding to salad

FAQ

ASIAN RAMEN SALAD Recipe Substitutions and Variations

• Cabbage (6 to 8 cups)
  • Napa cabbage, thinly sliced, milder and softer
  • Shredded kale, massage with a little oil to soften
  • Shredded Brussels sprouts for a nuttier crunch
  • Romaine or green leaf lettuce if you want a lighter salad
• Instant ramen noodles, broken
  • Toasted thin chow mein or egg noodles, broken into pieces
  • Rice vermicelli, toasted or quickly fried for crunch, good if you need gluten free
  • Dried soba noodles, broken then crisped in a pan
  • Crushed wonton strips or fried tortilla strips for a different crunch
• Sliced almonds, toasted
  • Sunflower seeds, toasted, nut free swap
  • Chopped peanuts or cashews, toasted for more punch
  • Pumpkin seeds, toasted
  • Extra toasted sesame seeds if you want more sesame flavor
• Rice vinegar (1/3 cup)
  • Apple cider vinegar plus 1 tsp sugar, mild and fruity
  • White wine vinegar, same amount but a bit sharper
  • Lime juice plus a pinch of sugar, for a fresh citrus twist
  • Seasoned rice vinegar, use a bit less since it can be sweeter

Pro Tips

1) Toast the almonds and sesame seeds till they smell nutty and just start to brown, then dump them on a plate right away so they stop cooking. They go from perfect to burned in like 30 seconds so stay by the pan.

2) Make the dressing ahead and taste it like twice, because vinegar vs sugar balance is tricky. If it feels too sharp add a little more sugar or honey, too sweet add a splash more rice vinegar or a squeeze of lemon, and never add all the salt at once.

3) Keep the crunchy stuff out of the salad until the last minute. Break the ramen, nuts and seeds into a separate bowl and toss them in right before serving so you get real crunch not soggy crumbs.

4) If you want softer cabbage without losing crunch, thinly slice it or give it a quick massage with a pinch of salt and a little dressing, let it sit 10 to 20 minutes. It wilts just enough but still stays satisfying.