If you’re craving a salad that practically sings with a delightful crunch and layers of vibrant Asian flavors, look no further than this Crunchy Asian Ramen Noodle Salad Recipe. It’s a refreshing mix of crisp coleslaw, toasted ramen noodles, and a bright, tangy dressing that balances sweetness and savory notes perfectly. This salad isn’t just a side dish—it steals the show at potlucks, picnics, and weeknight dinners alike. Every bite offers a satisfying texture contrast and a burst of flavor that will have you going back for more. Plus, it’s so quick to whip up, you’ll wonder why you haven’t made it sooner!
Ingredients You’ll Need
Each ingredient in this Crunchy Asian Ramen Noodle Salad Recipe plays a vital role in building its signature flavor and texture. From the crunchy toasted ramen and almonds to the zesty dressing, these simple components come together effortlessly to create a salad that’s anything but ordinary.
- Coleslaw mix: Provides a crisp, colorful base loaded with cabbage and shredded veggies for crunch and freshness.
- Instant ramen noodles (discard seasoning): When toasted, they add an irresistible crispy texture and a subtle nutty flavor.
- Shredded carrots: Bring a sweet, earthy note and vibrant orange color to brighten the dish.
- Sliced green onions: Add a mild oniony bite and fresh green hue that wakes up the salad.
- Sliced almonds: Toasted along with ramen, these nuts lend a crunchy, buttery richness.
- Sunflower seeds: Offer an extra layer of crunch and nutty flavor without overpowering the salad.
- Rice vinegar: Delivers a sharp tang that balances the sweetness and oiliness in the dressing.
- Olive oil or vegetable oil: Smoothly carries the flavors in the dressing and adds silkiness.
- Honey: Sweetens naturally and mellows the vinegar’s acidity.
- Soy sauce: Brings umami depth and a touch of saltiness enhancing the overall taste.
- Sesame oil: Infuses a warm, nutty aroma signature to many Asian-inspired dishes.
- Black pepper: Provides a subtle hint of spice to round out the flavors.
How to Make Crunchy Asian Ramen Noodle Salad Recipe
Step 1: Toast the Ramen Noodles and Almonds
Start by preheating your oven to 350°F (175°C). Crush the ramen noodles into bite-sized pieces and spread them evenly on a baking sheet alongside the sliced almonds. Toast this mixture for about 8 to 10 minutes, stirring halfway through to ensure even browning. You want a lovely golden color that signals a nutty, crispy texture—this step is what makes the salad irresistibly crunchy. Once toasted, set them aside to cool before adding to your salad.
Step 2: Prepare the Salad Base
In a large mixing bowl, combine the coleslaw mix, shredded carrots for sweetness, and sliced green onions for that fresh, mild bite. Toss in the sunflower seeds to amplify the crunch and some nuttiness. This colorful blend creates a vibrant salad base full of texture and flavor that’s ready for the star of the show—the toasted ramen and almonds.
Step 3: Whisk Together the Dressing
In a small bowl or jar, combine the rice vinegar, olive or vegetable oil, honey, soy sauce, sesame oil, and black pepper. Whisk or shake vigorously until fully emulsified and smooth. The dressing’s blend of sour, sweet, and umami notes perfectly complements the earthy and crunchy elements of the salad. It’s quick to make but makes all the difference in tying the dish together.
Step 4: Toss and Chill
Pour the dressing over the salad base, then add the toasted ramen and almond mixture. Toss everything gently but thoroughly so every bite is coated with that luscious dressing and crispy goodness. For the best flavor and texture, chill the salad in your refrigerator for at least 15 minutes before serving. This chilling step lets the flavors meld while keeping the crunch crisp and fresh.
How to Serve Crunchy Asian Ramen Noodle Salad Recipe
Garnishes
Top your salad with additional thinly sliced green onions or fresh cilantro leaves to add a fresh herbal note. A sprinkling of toasted sesame seeds enhances the nutty profile and adds a pretty finishing touch. If you like a bit of heat, consider a light drizzle of chili oil or a few red pepper flakes.
Side Dishes
This Crunchy Asian Ramen Noodle Salad Recipe pairs wonderfully with grilled chicken, shrimp, or tofu for a complete meal. For a lighter touch, serve alongside steamed dumplings or spring rolls. The salad’s bright and crunchy qualities balance richer, savory dishes perfectly for a harmonious dining experience.
Creative Ways to Present
For a fun presentation, serve the salad in individual Asian-style bowls or vibrant lettuce cups for a fresh, handheld treat. You can also layer it in a glass jar for an Instagram-worthy lunch option. Adding edible flowers or thinly sliced radishes on top gives an elegant, colorful flair that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the dressing separate from the salad if possible. Store the coleslaw mix with the toasted ramen and almonds in an airtight container in the refrigerator. Combine with dressing just before serving to maintain the signature crunch and vibrant flavors.
Freezing
This salad isn’t suitable for freezing due to its crisp, fresh ingredients and crunchy toppings. Freezing would cause the vegetables and dressing to become soggy and lose their texture, so enjoy it fresh or refrigerate for a couple of days at most.
Reheating
Since this is a cold salad that shines with fresh and crunchy textures, reheating is not recommended. If you want to serve leftovers, just give it a gentle toss with fresh dressing to refresh the flavors and serve chilled for the best experience.
FAQs
Can I add protein to this Crunchy Asian Ramen Noodle Salad Recipe?
Absolutely! Grilled chicken, shrimp, tofu, or even edamame are fantastic additions to boost protein and make the salad more filling. Simply prepare your choice of protein separately and toss it with the salad before serving.
Is it possible to make this salad vegan?
Yes, the salad is naturally vegetarian, and making it vegan is simple by using a plant-based sweetener instead of honey, such as maple syrup or agave nectar. The rest of the ingredients are already plant-based.
How long does the salad keep its crunch?
The salad is best eaten the same day it’s made, especially after chilling with the dressing. To keep that amazing crunch longer, store the toasted ramen and almonds separate from the dressed vegetables until ready to serve.
Can I use fresh ramen noodles instead of instant?
Instant ramen noodles work best because they’re dry and perfect for toasting to a crisp texture. Fresh ramen noodles are too soft and moist, so they won’t provide the same crunchiness essential to this salad.
What can I substitute for rice vinegar?
If you don’t have rice vinegar on hand, mild apple cider vinegar or white wine vinegar are decent substitutes. Just use slightly less or add a pinch of sugar to balance the acidity and preserve that bright flavor.
Final Thoughts
This Crunchy Asian Ramen Noodle Salad Recipe is one of those joyful dishes that feels like a celebration in every bite. It’s fresh, crunchy, tangy, and wonderfully satisfying—perfect for sharing with friends or enjoying as a quick, nourishing meal. I can’t recommend it enough for those moments when you want to impress without fussing, and the best part is how easy it is to make. Give it a try and watch it become a fast favorite in your recipe rotation!
Print
Crunchy Asian Ramen Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
This Crunchy Asian Ramen Noodle Salad is a vibrant and refreshing dish featuring a coleslaw mix tossed with toasted ramen noodles, almonds, sunflower seeds, and a tangy Asian-inspired dressing. Perfect for potlucks or a light summer meal, it combines crisp textures with sweet and savory flavors for a delightful salad experience.
Ingredients
Salad
- 1 (16 oz) bag coleslaw mix
- 2 packs instant ramen noodles (discard seasoning)
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
Dressing
- 1/3 cup rice vinegar
- 1/4 cup olive oil or vegetable oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
Instructions
- Preheat and toast: Preheat your oven to 350°F (175°C). Crush the ramen noodles into small pieces and spread them evenly on a baking sheet along with the sliced almonds. Toast them in the oven for 8–10 minutes, stirring halfway through to ensure even browning, until they are golden and fragrant. Remove from the oven and let cool completely.
- Combine salad ingredients: In a large mixing bowl, add the coleslaw mix, shredded carrots, sliced green onions, sunflower seeds, and the cooled toasted ramen noodle and almond mixture. Toss gently to combine all the crunchy elements evenly.
- Prepare the dressing: In a small bowl or jar, whisk together the rice vinegar, olive or vegetable oil, honey, soy sauce, sesame oil, and black pepper until the ingredients are fully incorporated and the dressing is smooth.
- Toss and chill: Pour the dressing over the salad mixture and toss thoroughly to coat everything evenly. For best flavor and texture, cover and chill the salad in the refrigerator for at least 15 minutes before serving.
Notes
- For added protein, consider mixing in grilled chicken or steamed edamame.
- This salad is best eaten the day it is made to enjoy the crunchiest texture.
- To preserve the crunchiness longer, store the dressing and the toasted ramen-almond topping separately and combine them with the salad right before serving.
