Name: Asian Ramen Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 packages Ramen noodles (3 ounces each, any flavor); 16 ounces coleslaw mix; 1 cup slivered almonds; 3 tablespoons sesame seeds; ½ cup chopped green onions; ½ cup olive oil; ½ cup granulated sugar; ¼ cup white distilled vinegar; 1 tablespoon toasted sesame oil

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Introduction

This Asian Ramen Salad is a crunchy, flavorful dish that combines crispy noodles, fresh vegetables, and a tangy sesame dressing. It’s perfect as a light lunch or a vibrant side for dinner parties.

A clear glass bowl filled with a colorful salad showing multiple layers including light green shredded cabbage, thin orange carrot strips, small pieces of purple cabbage, and light beige crunchy noodle pieces mixed throughout. The salad is topped with chopped green onions and sliced almonds scattered across the top for texture. The bowl is placed on a round wooden board, set on a white marbled surface with a small wooden bowl filled with sesame seeds and a wooden spoon nearby, along with a small bowl of chopped green onions on a gray and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packages Ramen noodles (3 ounces each, any flavor)
16 ounces coleslaw mix
1 cup slivered almonds
3 tablespoons sesame seeds
½ cup chopped green onions
½ cup olive oil
½ cup granulated sugar
¼ cup white distilled vinegar
1 tablespoon toasted sesame oil

Instructions

Step 1: Open the ramen packets and set aside the seasoning packets for another use. Crumble the ramen noodles into small chunks into a large mixing bowl.
Step 2: Add the coleslaw mix, slivered almonds, sesame seeds, and chopped green onions to the bowl. Toss everything together to combine.
Step 3: In a small bowl, whisk together the olive oil, granulated sugar, white distilled vinegar, and toasted sesame oil until the sugar is dissolved and the dressing is well combined.
Step 4: Pour the dressing over the salad mixture and stir gently to coat all ingredients evenly.
Step 5: Serve the salad immediately for the best crunch, or cover and refrigerate for up to 6 hours before serving.

Tips & Variations

For extra protein, add cooked shredded chicken or tofu to the salad.
Toast the slivered almonds lightly in a dry skillet to boost their flavor and crunch.
Swap out the coleslaw mix for a blend of shredded kale and carrots for a different texture.
If you prefer a less sweet dressing, reduce the sugar to 3 tablespoons.

Storage

Store the salad covered in the refrigerator for up to 6 hours. It’s best served fresh to maintain the crisp texture of the ramen noodles and vegetables. If you need to prepare in advance, keep the dressing separate and toss right before serving.

How to Serve

The image shows two small white speckled bowls with black handles, each filled with a colorful noodle salad. The salad has three main layers: a base of curly, light beige ramen noodles, topped with shredded cabbage in white and purple, thin orange carrot strips, chopped green onions, and sliced almonds scattered throughout. The bowls are placed on a wooden board with a white marbled surface underneath. In the background, there is a large clear glass bowl filled with the same salad. The textures range from soft noodles to crunchy nuts and fresh vegetables. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use the ramen seasoning packets in this recipe?

It’s best to skip the seasoning packets as they tend to be salty and do not complement the fresh flavors of the salad.

Will the ramen noodles stay crunchy after dressing the salad?

The noodles are crunchy if served immediately; however, they will soften after a few hours in the dressing, so serve soon after mixing for the best texture.