Crunchy Asian Ramen Noodle Salad

Crunchy Asian Ramen Noodle Salad is a bold, colorful dish loaded with crisp veggies, toasted ramen noodles, and a sweet-savory sesame dressing. It’s fresh, fast, and incredibly flavorful—perfect for picnics, potlucks, or a quick side that always gets compliments.

Why You’ll Love This Recipe

I love how this salad delivers crunch in every bite without feeling heavy. The broken, toasted ramen noodles add a unique texture, while the dressing hits that perfect balance of tangy, sweet, and nutty. It’s easy to throw together and even easier to customize, making it one of my favorite go-to recipes when I need something refreshing and crowd-pleasing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Coleslaw mix (shredded cabbage and carrots)

• Instant ramen noodles (uncooked, broken into small pieces)

• Green onions (sliced)

• Sliced almonds

• Sunflower seeds (optional)

For the dressing:

• Olive oil or vegetable oil

• Rice vinegar

• Soy sauce

• Honey or sugar

• Sesame oil

• Garlic (minced)

• Salt and black pepper

• Ramen seasoning packet (optional, depending on preference)

Directions

1. I start by toasting the crushed ramen noodles, sliced almonds, and sunflower seeds in a dry skillet over medium heat until they’re golden and fragrant, then set them aside to cool.

2. In a small bowl or jar, I whisk together the dressing ingredients—oil, rice vinegar, soy sauce, honey, sesame oil, garlic, salt, and pepper—until smooth and well combined.

3. In a large mixing bowl, I combine the coleslaw mix and green onions.

4. I pour the dressing over the vegetables and toss to coat evenly.

5. Just before serving, I stir in the toasted ramen mixture so it stays extra crunchy.

Servings and timing

This salad serves about 6 people as a side. It takes around 15 minutes to prepare from start to finish, making it a quick and easy option for last-minute meals or entertaining.

Variations

Sometimes I add shredded chicken or edamame to make it a complete meal. For a spicy version, I mix in a dash of sriracha or chili flakes. I’ve also swapped out the coleslaw mix for shredded Brussels sprouts or kale for something heartier. If I want it nut-free, I leave out the almonds and add crispy wonton strips instead.

storage/reheating

I store the dressing and crunchy topping separately from the slaw mix if I’m making it ahead. Once combined, the salad is best eaten right away, but it can be kept in the fridge for up to 24 hours—it just loses a bit of crunch. No reheating needed, as this is meant to be served cold.

FAQs

Do I need to cook the ramen noodles?

Nope—I leave them uncooked and toast them instead. That’s what gives the salad its signature crunch.

Can I use fresh cabbage instead of coleslaw mix?

Yes, I often shred green and red cabbage myself when I want a fresher, crunchier base.

Is the seasoning packet from the ramen necessary?

Not at all. I usually skip it and rely on the homemade dressing for flavor, but if I’m using it, I add just a bit to the dressing.

Can I make this salad vegan?

Yes, I just use maple syrup instead of honey and double-check that my soy sauce and noodles are vegan-friendly.

How do I keep it crunchy for longer?

I always add the ramen mixture just before serving. If I’m bringing it to a party, I pack the components separately and combine them on-site.

Conclusion

Crunchy Asian Ramen Noodle Salad is a fun, flavorful, and ultra-satisfying dish that I never get tired of making. It’s easy to prep, endlessly adaptable, and always delivers that irresistible crunch and zesty dressing I love. Whether I serve it at a gathering or enjoy it as a light lunch, it’s always a hit on the table.