There’s something wildly satisfying about a salad that’s crunchy, sweet, tangy, and tossed together in just minutes. This Asian Ramen Noodle Salad is exactly that. It’s not fussy. It’s not fancy. But it’s loaded with texture, color, and bold flavor in every bite.
Crushed ramen noodles are toasted for extra crunch and tossed with shredded cabbage, carrots, green onions, and a punchy sesame-soy dressing that clings to everything just right. It’s a little nostalgic (hello, those pantry ramen packs) and a lot irresistible. And the best part? It’s even better after it sits, making it a dream for make-ahead meals, BBQs, and potlucks.
Whether you’re looking for a refreshing side dish or a quick lunch that doesn’t feel like an afterthought, this salad delivers-and then some.
Why You’ll Love This Recipe
Here’s why this salad is about to become a repeat in your kitchen:
✔️ The Texture is Everything
Crunchy ramen, crisp cabbage, and slivered almonds bring all the crunch you didn’t know you were missing.
✔️ Flavor Bomb Dressing
A tangy-sweet vinaigrette made with rice vinegar, soy sauce, sesame oil, and a touch of sugar soaks into every bite and keeps you coming back for more.
✔️ Easy & Customizable
Use pre-shredded slaw, toss in leftover chicken, or swap out toppings-this salad’s flexible and forgiving.
✔️ No Cooking Required
Other than a quick toast for the noodles, everything else is chop, mix, and done.
✔️ Meal Prep & Crowd Friendly
It holds up beautifully in the fridge and travels well, making it a favorite for gatherings or weekday lunches.
💡 Pro Tip – Let it chill for at least 20 minutes before serving. The noodles soften slightly while staying crisp, and the flavors deepen.
Ingredients
For the Salad:
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1 (3 oz) package ramen noodles, crushed (discard seasoning packet)
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2 cups shredded cabbage (green or red, or mix)
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1 cup shredded carrots
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3 green onions, thinly sliced
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¼ cup sliced almonds
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2 tbsp sesame seeds
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Optional: 1 cup shredded rotisserie chicken or edamame
For the Dressing:
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¼ cup rice vinegar
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2 tbsp low-sodium soy sauce
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1 tbsp sesame oil
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1 tbsp neutral oil (like canola or avocado)
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1 tbsp honey or sugar
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1 tsp fresh grated ginger (optional)
Instructions
1️⃣ Toast the Ramen & Nuts
In a dry skillet over medium heat, toast the crushed ramen, almonds, and sesame seeds until golden and fragrant-about 3–4 minutes. Stir frequently to avoid burning. Remove from heat and let cool.
2️⃣ Make the Dressing
In a small jar or bowl, whisk together rice vinegar, soy sauce, sesame oil, honey (or sugar), neutral oil, and ginger (if using) until smooth and emulsified.
3️⃣ Toss the Salad
In a large bowl, combine shredded cabbage, carrots, green onions, and optional chicken or edamame.
Add the cooled ramen mixture and pour the dressing over the top. Toss well to coat.
4️⃣ Chill & Serve
Let sit in the fridge for 20–30 minutes before serving to allow the flavors to soak in. Toss again right before serving.
💡 Optional – Top with extra sesame seeds, sriracha drizzle, or crushed peanuts for more flair.
Recipe Variations
Here’s how to keep it fresh and fun every time you make it:🔸 Thai-Inspired
Add a squeeze of lime, fresh cilantro, and chopped peanuts for a Southeast Asian spin.
🌿 Perfect for: when you want something herbaceous and bright.
🔸 Spicy Ramen Slaw
Add a teaspoon of sriracha or chili crisp to the dressing for a spicy kick.
🌿 Perfect for: heat lovers.
🔸 Crunchy Chicken Main
Add 1–2 cups of chopped grilled or rotisserie chicken and serve as a main course salad.
🌿 Perfect for: a filling lunch or light dinner.
🔸 Vegan-Friendly
Leave out meat and use agave instead of honey in the dressing.
🌿 Perfect for: plant-based diets and meal prep.
🔸 Fruit Twist
Toss in chopped mango or mandarin oranges for a sweet-savory upgrade.
🌿 Perfect for: summer BBQs or tropical cravings.
💡 Pro Tip – Make a double batch of dressing and store in the fridge for quick flavor boosts all week long!
Frequently Asked Questions (FAQs)
Can I make this salad ahead of time❓
Yes! It actually gets better after chilling for 30–60 minutes. For max crunch, keep the ramen mix and dressing separate until just before serving.
Do I have to toast the ramen noodles❓
Toasting brings out flavor and texture, but if you’re short on time, you can skip it-just know the flavor will be a little milder.
Can I use store-bought coleslaw mix❓
Absolutely! It’s a huge time saver. Just make sure it’s fresh and crisp for best results.
How long does this salad keep❓
Once dressed, it’s best eaten within 24–48 hours. The noodles will soften over time but still taste great. Keep leftovers in the fridge in an airtight container.
What can I use instead of ramen noodles❓
Try crispy wonton strips, chow mein noodles, or crushed instant rice noodles for a different crunch.
Conclusion – A Crunchy, Colorful Salad You’ll Make Again and Again
This Asian Ramen Noodle Salad is everything a great salad should be-fresh, fun, full of texture, and absolutely bursting with flavor. Whether you’re bringing it to a backyard party, adding it to your meal prep routine, or tossing it together last-minute on a busy night, it checks every box.
It’s easy, adaptable, and addictively good. One bite and you’ll see why this humble little ramen salad has earned its spot as a potluck legend-and why you’ll be finding excuses to make it again and again.
💡 Because great flavor doesn’t need to be complicated-it just needs crunch, color, and the right dressing.