Asian Ramen Salad is one of those recipes I keep coming back to whenever I need something quick, colorful, and packed with crunch. It has that perfect balance of sweet, savory, tangy, and nutty flavors that makes every bite exciting. The best part? It comes together with simple grocery store ingredients you can easily find anywhere in the USA. Whether you’re making it for a backyard BBQ, potluck, picnic, or a light family dinner, this crunchy ramen noodle salad always disappears fast.

I actually love making this recipe because it tastes even better after sitting for a few minutes, letting the dressing soak into the vegetables while the noodles still stay slightly crunchy. It’s honestly one of those salads people always ask the recipe for.

Why You’ll Love This Asian Ramen Salad

• Ready in about 20 minutes.
• Budget-friendly using everyday grocery ingredients.
• Sweet, tangy, savory, and crunchy in every bite.
• Perfect for meal prep and summer gatherings.
• Great side dish for grilled chicken, burgers, steak, or barbecue.
• Easy to customize with extra vegetables or protein.

How I Came Across This Recipe

The first time I tried Asian Ramen Salad was at a neighborhood summer cookout in the Midwest. I honestly thought it looked like an ordinary cabbage salad until I took one bite. The crunchy ramen noodles completely surprised me. I asked the host for the recipe before I even finished my plate.

After making it many times at home, I started adjusting the dressing to make it just a little more balanced—not too sweet and not too salty. Now this version is the one my family requests almost every summer. Sometimes I even make double because somehow there never seems to be enough leftovers.

When to Make This Recipe

Best Time: Lunch, Dinner, or Side Dish

Best Season: Spring, Summer, Early Fall

Perfect Mood: Fresh, light, relaxing, picnic vibes

Great Occasion: BBQs, Potlucks, Family Gatherings, Cookouts, Holiday Parties, Weeknight Meals

Cost to Make

This recipe costs approximately $10–$14 depending on where you shop and whether you already have pantry staples like sesame oil and soy sauce.

It makes about 6 servings, making it very affordable for families.

Asian Ramen Salad

Recipe by Amazing RuthCourse: Side DishesCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Calories

285

kcal

Total time

25

minutes

Cook time

5 minutes (only for lightly toasting the almonds, optional)

A crunchy, colorful Asian Ramen Salad made with fresh cabbage, crisp vegetables, crunchy ramen noodles, toasted almonds, and a sweet and savory sesame soy dressing. Perfect for BBQs, potlucks, picnics, and easy weeknight meals.

Ingredients

• Salad

• 2 packages (3 oz each) chicken-flavored ramen noodles, seasoning packets discarded

• 4 cups shredded green cabbage

• 2 cups shredded purple cabbage

• 1 cup shredded carrots

• 4 green onions, thinly sliced

• ½ cup sliced almonds

• ¼ cup roasted sunflower seeds

• ¼ cup chopped fresh cilantro (optional)

• 1 tablespoon toasted sesame seeds

• Asian Sesame Dressing

• ¼ cup olive oil

• 3 tablespoons rice vinegar

• 2 tablespoons low-sodium soy sauce

• 2 tablespoons honey

• 1 tablespoon toasted sesame oil

• 1 tablespoon brown sugar

• 1 teaspoon grated fresh ginger

• 1 teaspoon minced garlic

• ½ teaspoon black pepper

Directions

• Break the dry ramen noodles into small bite-sized pieces and place them in a large mixing bowl.
• Add the shredded green cabbage, purple cabbage, shredded carrots, sliced green onions, cilantro, sunflower seeds, sesame seeds, and sliced almonds.
• If desired, toast the almonds in a dry skillet over medium heat for about 3–5 minutes until lightly golden. Let them cool before adding.
• In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, sesame oil, brown sugar, grated ginger, garlic, and black pepper.
• Continue whisking until the honey and brown sugar are completely dissolved and the dressing is smooth.
• Pour the dressing evenly over the salad ingredients.
• Gently toss everything together until all vegetables and noodles are evenly coated with the dressing.
• Allow the salad to rest for 10–15 minutes so the flavors blend while the ramen noodles stay slightly crunchy.
• Taste and adjust with a little extra soy sauce for more savory flavor or a splash of rice vinegar for extra brightness if needed.
• Transfer to a serving bowl and garnish with extra sesame seeds, green onions, or toasted almonds.
• Serve immediately as a side dish or pair with grilled chicken, grilled shrimp, teriyaki salmon, burgers, or barbecue for a complete meal.

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Notes

• Do not cook the ramen noodles; they are used dry for their signature crunch.
• For the crunchiest texture, toss the dressing with the salad just 10–15 minutes before serving.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Add shredded rotisserie chicken, grilled shrimp, or edamame for extra protein.
• Coleslaw mix can be substituted for shredded cabbage to save preparation time.
• Toasting the almonds enhances their flavor and gives the salad even more crunch.

Equipment

• Large mixing bowl
• Small mixing bowl
• Whisk
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Salad tongs or large spoon

My Tips for the Best Asian Ramen Salad

• Toast the almonds in a dry skillet for about 3 minutes to bring out their flavor.
• Don’t dress the salad too early if you want maximum crunch.
• Fresh ginger makes a huge difference compared to powdered.
• Sometimes I add shredded rotisserie chicken to turn this into a complete meal. Its really filling and everyone seems to love it.
• Store leftovers in the refrigerator for up to 2 days, although it’s definately crunchiest on the first day.

Easy Variations

• Add cooked shredded chicken for a high-protein ramen salad.
• Mix in mandarin oranges for a sweeter version.
• Add edamame for extra protein and fiber.
• Toss in snap peas or broccoli slaw for more vegetables.
• Sprinkle crispy wonton strips on top for even more crunch.

Frequently Asked Questions

Can I make Asian Ramen Salad ahead of time?

Yes. Prepare the vegetables and dressing separately, then combine everything about 15 minutes before serving to keep the noodles crunchy.

Can I use coleslaw mix?

Absolutely. A bag of coleslaw mix saves time and works perfectly for this recipe.

Do I cook the ramen noodles?

No. The dry noodles provide the signature crunchy texture that makes this salad unique.

What protein goes well with this salad?

Grilled chicken, shrimp, salmon, steak, tofu, or rotisserie chicken all pair wonderfully.

Can I make it vegetarian?

Yes. Simply use vegetarian ramen noodles or discard the seasoning packets and make the dressing as written.

How long does it last?

It stays fresh in the refrigerator for about 2 days, although the noodles gradually soften over time.

Can I make it gluten-free?

Yes. Use gluten-free ramen noodles and substitute tamari for regular soy sauce.

Is this good for meal prep?

Yes. Keep the dressing separate until you’re ready to eat for the best texture and freshness.