Name: Crunchy Asian Ramen Noodle Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 1 (16 oz) bag coleslaw mix; 1 package (3 oz) instant ramen noodles (uncooked), crushed (discard seasoning packet); ½ cup sliced almonds; ½ cup sunflower seeds; 4 green onions, thinly sliced; 1 cup shredded carrots (optional); ½ cup chopped fresh cilantro (optional); ¼ cup rice vinegar; ¼ cup vegetable oil or sesame oil; 2 tablespoons soy sauce; 2 tablespoons honey or sugar; 1 teaspoon sesame seeds; ½ teaspoon garlic powder; ¼ teaspoon black pepper

Jump to Recipe·Print Recipe

Let’s talk about my ultimate potluck star, the Crunchy Asian Ramen Noodle Salad. This vibrant, crowd-pleasing dish effortlessly combines a medley of fresh veggies with a crave-worthy tangy-sweet sesame dressing, all tied together with irresistibly crunchy ramen noodles and nuts. Every bite is packed with texture—crisp, toasty, and bright—making it impossible to eat just one forkful. Whether you’re prepping ahead or assembling at the last minute, this salad is the secret recipe you’ll want to bring to every gathering.

Crunchy Asian Ramen Noodle Salad Recipe - Recipe Image

Ingredients You’ll Need

This salad is a wonderful harmony of simple staples and fresh flavors. Each ingredient brings something essential, whether it’s crunch, color, or a hit of savory satisfaction, so don’t skip anything unless you need to! Here’s what you’ll need to craft your perfect bowl of Crunchy Asian Ramen Noodle Salad:

Coleslaw mix (16 oz bag): Pre-shredded cabbage and carrots form the base, saving you time and ensuring crunch in every bite.
Instant ramen noodles (1 package, 3 oz, uncooked): Crushed and scattered through the salad, ramen noodles add classic crunch—skip the seasoning pack!
Sliced almonds (1/2 cup): Almonds give lovely nutty flavor and toasty texture; try toasting them for even more personality.
Sunflower seeds (1/2 cup): These little gems bring an earthy, salty snap that’s so addictive.
Green onions (4, thinly sliced): Their mild, zesty bite lightens up the entire dish.
Shredded carrots (1 cup, optional): For extra sweetness and a pop of vibrant orange color.
Fresh cilantro (1/2 cup, chopped, optional): This herb delivers bright, citrusy freshness—add it if you love cilantro!
Rice vinegar (1/4 cup): The tangy backbone for the dressing, balancing out all the flavors beautifully.
Vegetable or sesame oil (1/4 cup): Either oil will work, but sesame oil gives the salad a richer, toasty aroma.
Soy sauce (2 tablespoons): Adds a savory-salty kick that brings everything together.
Honey or sugar (2 tablespoons): A touch of sweetness to mellow out the tang and saltiness.
Sesame seeds (1 teaspoon): Scattered through the dressing for toasty, nutty specks throughout.
Garlic powder (1/2 teaspoon): Provides easy, even garlic flavor without any raw bite.
Black pepper (1/4 teaspoon): Just a hint of gentle heat to round out the flavors.

How to Make Crunchy Asian Ramen Noodle Salad

Step 1: Chop and Combine Your Salad Base

Start by pouring your coleslaw mix into a large mixing bowl—big enough to handle some serious tossing. Add the crushed ramen noodles (that signature crunch!), sliced almonds, sunflower seeds, green onions, and if you’re so inclined, the shredded carrots and fresh cilantro. Gently toss to mix and admire all that color and texture coming together. Each ingredient should feel well-distributed so every bite captures a little bit of everything.

Step 2: Whisk Together the Dreamy Dressing

Grab a small bowl or a mason jar and combine your rice vinegar, oil of choice, soy sauce, honey (or sugar), sesame seeds, garlic powder, and black pepper. Whisk briskly or shake until smooth and well-blended—the dressing should look slightly thickened and glossy. Taste and adjust the seasoning if you like it a bit sweeter, tangier, or saltier. This step ensures the backbone of that signature Crunchy Asian Ramen Noodle Salad flavor.

Step 3: Toss It All Together

Pour the freshly whisked dressing all over your salad base. It may look like a lot at first, but trust me, the noodles and veggies will soak up just the right amount. Use large salad tongs or a couple of forks to toss thoroughly, making sure every piece gets coated in that delicious, aromatic dressing. It’s the secret to making sure every forkful tastes amazing.

Step 4: Let the Flavors Meld

Allow your finished salad to rest for at least 15 to 30 minutes before serving. This key step helps the ramen noodles soften just enough to be tender but still snappy, and allows all the flavors to marry. If you like it extra crunchy, don’t wait too long! Serve it chilled straight from the fridge or at room temperature, whichever you prefer.

How to Serve Crunchy Asian Ramen Noodle Salad

Garnishes

For an extra boost of flair, sprinkle a few more toasted sesame seeds, a handful of chopped green onions, or a scattering of extra cilantro leaves right before serving. If you want to amp up the color, some finely sliced red chili or even a squeeze of lime adds an exciting touch. A little garnish goes a long way in making your Crunchy Asian Ramen Noodle Salad truly pop!

Side Dishes

This salad pairs beautifully with grilled meats, roasted tofu, or even a simple tray of dumplings. It’s particularly great alongside barbecue chicken, Asian-inspired skewers, or fried rice for a family-style meal. The cool, crisp crunch complements both hot and cold dishes, making it endlessly versatile on any table.

Creative Ways to Present

Try piling your salad high on a vibrant platter for buffet-style gatherings, or serve it individually in mason jars or small bowls for a picnic-ready presentation. For something extra fun, build a salad bar with each ingredient in its own bowl, letting guests custom mix their own perfect Crunchy Asian Ramen Noodle Salad. It’s interactive and keeps things extra fresh!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. The salad will stay fresh and crisp for up to two days, though the noodles may soften a bit more with time. If you know you’ll have extras, keep the dressing separate and mix in just before serving for the best crunch and texture.

Freezing

Unfortunately, this salad doesn’t freeze well, as the fresh vegetables and noodles lose their signature bite and texture after thawing. For best results, always enjoy your Crunchy Asian Ramen Noodle Salad freshly made or refrigerated for short-term storage only.

Reheating

This salad is best served cold or at room temperature. There’s really no need to reheat—just give it a quick toss to redistribute any dressing that may have settled at the bottom, and let it come to room temperature if it’s been chilling in the fridge.

FAQs

Can I prepare Crunchy Asian Ramen Noodle Salad ahead of time?

Absolutely! Prep all your ingredients and dressing in advance, but keep the dressing and ramen noodles separate until about 15-30 minutes before you plan to serve. This way, you preserve maximum crunch and freshness.

How can I add protein to the salad?

This is a fantastic base for added protein. Try tossing in shredded rotisserie chicken, grilled shrimp, edamame, or diced tofu. These additions turn your Crunchy Asian Ramen Noodle Salad into a satisfying main course.

What’s the best oil for the dressing?

Both vegetable oil and toasted sesame oil work well. If you love that classic nutty flavor, sesame oil gives the salad extra depth and an irresistible aroma, but if you prefer something milder, a neutral vegetable or canola oil is perfect.

Can I substitute other nuts or seeds?

Definitely! Swap out almonds for cashews, peanuts, or chopped pecans, and feel free to use pumpkin seeds instead of sunflower. Whatever you love or have on hand will bring a unique twist to your Crunchy Asian Ramen Noodle Salad.

Is this recipe gluten-free?

As written, the salad isn’t gluten-free because most ramen noodles contain wheat, and soy sauce has gluten. However, you can easily substitute with gluten-free ramen and use tamari or coconut aminos for the dressing to make it gluten-free.

Final Thoughts

If you’re looking for a fresh, lively salad that always steals the show, you can’t go wrong with Crunchy Asian Ramen Noodle Salad. It’s bold, colorful, and truly satisfying with every bite. Don’t be surprised if it disappears before anything else—so make a big batch and watch everyone go back for seconds!

Crunchy Asian Ramen Noodle Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 25 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Crunchy Asian Ramen Noodle Salad is a flavorful and satisfying dish with a delightful crunch in every bite. The combination of fresh vegetables, nuts, seeds, and a zesty dressing creates a perfect balance of textures and flavors.

Ingredients

Scale

Main Salad Ingredients:

1 (16 oz) bag coleslaw mix
1 package (3 oz) instant ramen noodles (uncooked), crushed (discard seasoning packet)
½ cup sliced almonds
½ cup sunflower seeds
4 green onions, thinly sliced
1 cup shredded carrots (optional)
½ cup chopped fresh cilantro (optional)

For the Dressing:

¼ cup rice vinegar
¼ cup vegetable oil or sesame oil
2 tablespoons soy sauce
2 tablespoons honey or sugar
1 teaspoon sesame seeds
½ teaspoon garlic powder
¼ teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Prepare Salad: In a large bowl, combine the coleslaw mix, crushed ramen noodles, sliced almonds, sunflower seeds, green onions, and optional carrots and cilantro.
Make Dressing: In a separate small bowl or jar, whisk together the rice vinegar, oil, soy sauce, honey, sesame seeds, garlic powder, and black pepper until well blended.
Toss and Serve: Pour the dressing over the salad and toss to combine thoroughly. Let sit for 15–30 minutes before serving to allow flavors to meld and noodles to slightly soften while still retaining crunch. Serve chilled or at room temperature.