This is a no-lettuce-needed, flavor-packed salad that’s all about the mix-ins. The star of the show? Those uncooked ramen noodles that get crushed and toasted until golden, adding the most irresistible crunch. Paired with shredded cabbage, carrots, and slivered almonds, it’s the ultimate texture party. And don’t even get me started on the dressing—it’s sweet, savory, tangy, and totally drinkable.
This salad was a staple at every summer potluck growing up—my aunt made a version with chicken, my cousin added edamame, and I eventually started riffing with sesame oil and rice vinegar. It’s endlessly customizable, but the base? Unbeatable.
Why You’ll Love This Recipe
- Fast & easy: Ready in 15–20 minutes, no fancy tools or techniques.
- Ultra-crunchy: Toasted ramen, almonds, and veggies give unbeatable texture.
- Make-ahead friendly: Great for prepping a few hours in advance (just add dressing right before serving).
- Customizable: Add protein like grilled chicken or tofu, toss in edamame or mandarin oranges.
- Crowd-pleaser: One of those dishes people always ask for the recipe.
Prep Time and Servings
- Total Time: 20 minutes
- Servings: 6 as a side, 3–4 as a main
- Calories per serving (side portion): ~250
- Protein: 6g | Carbs: 18g | Fat: 17g
Ingredients
For the Salad:
- 1 (16 oz) bag coleslaw mix (shredded cabbage and carrots)
- 2 packages instant ramen noodles (discard seasoning packets)
- ½ cup sliced almonds
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional, but so good)
- Optional: 1 cup edamame, shredded rotisserie chicken, or mandarin orange segments
For the Dressing:
- ¼ cup rice vinegar (or apple cider vinegar)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey or sugar
- 1 tablespoon sesame oil
- ⅓ cup neutral oil (like canola or avocado oil)
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Toast the Ramen and Almonds
- Preheat a large skillet over medium heat.
- Break the ramen noodles into bite-sized pieces (just crush them gently in the bag).
- Add ramen and almonds to the dry skillet. Toast for 5–7 minutes, stirring often, until golden and fragrant.
- Remove from heat and let cool.
Tip: Keep an eye on them—once they start browning, they go fast!
Step 2: Make the Dressing
- In a small jar or bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, neutral oil, garlic powder, salt, and pepper.
- Taste and adjust—add more honey for sweetness or soy sauce for saltiness.
Shortcut: Shake it all up in a mason jar for an easy no-mess dressing.
Step 3: Assemble the Salad
- In a large bowl, combine the coleslaw mix, sliced green onions, toasted ramen/almond mixture, and sesame seeds.
- Pour the dressing over the top and toss well to coat.
For best texture: Add the ramen mix and dressing just before serving to keep the crunch.
How to Serve
This salad is a versatile side or light main dish. Here’s how to enjoy it:
- At BBQs or picnics: Pairs beautifully with grilled meats, sandwiches, or burgers.
- As a lunch bowl: Add grilled chicken, tofu, or shrimp to make it a full meal.
- With Asian-inspired dishes: Serve alongside dumplings, egg rolls, or teriyaki.
- As a potluck dish: It holds up well at room temp and serves a crowd.
Additional Tips
- Crush noodles gently: You want bite-sized pieces, not dust.
- Toast dry: No oil needed in the pan to toast ramen and almonds—just watch closely.
- Make ahead: You can prep the dressing, coleslaw, and ramen mix separately—just assemble when ready.
- Go bold: Add a splash of Sriracha or chili oil to the dressing for a spicy kick.
- Don’t skip sesame oil: It’s a small amount but adds HUGE flavor.
Recipe Variations
- Add protein: Shredded chicken, grilled shrimp, or marinated tofu make it a full meal.
- Fruit twist: Add chopped mango, pineapple, or mandarin oranges.
- Crunch boost: Toss in sunflower seeds, cashews, or crispy wonton strips.
- Vegan: Use maple syrup instead of honey and skip animal proteins.
- Low-carb: Sub broccoli slaw and roasted nuts for ramen noodles if you’re watching carbs.
Storage & Make-Ahead
- Undressed salad: Store salad base, toasted mix, and dressing separately in airtight containers in the fridge for up to 3 days.
- After dressing: Best enjoyed within 2 hours of tossing. The ramen will start to soften after that—but still tastes amazing
Special Equipment
No special tools required, but here’s what helps:
- Mason jar: For mixing and storing the dressing.
- Large skillet: To toast the ramen and almonds evenly.
- Mixing bowl: Big enough to toss everything without spilling.
FAQ
Can I use flavored ramen noodles?
You can, but discard the seasoning packets—this recipe has its own dressing for better flavor control.
Do I have to toast the ramen noodles?
Technically no, but toasting adds amazing flavor and crunch. Highly recommended!
Can I make this ahead?
Yes—just keep the dressing and crunchy mix separate until right before serving.
Is this salad served hot or cold?
Cold or room temp is best—it’s meant to be refreshing and crisp.
Can I use another vinegar?
Rice vinegar is best for its subtle sweetness, but apple cider or white wine vinegar will also work.
Conclusion
Crunchy Asian Ramen Noodle Salad is the perfect blend of cool, crisp, sweet, salty, and tangy—all in one big, beautiful bowl. It’s fast, fun, and full of texture, and whether you’re serving it up at a cookout or keeping it in the fridge for a quick lunch, it never lasts long.
If you try it, I’d love to see your version—snap a photo, tag me, and show me what delicious additions you tossed in!
