Asian salad with ramen noodles (2023)

If you need a show stopper to get you to the next potluck, this is itRamen Noodles Asian Saladis the dish to choose from.

Like a deliciouscoleslaw, it's refreshing, colorful andloadedwith crunches.

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Between coleslaw, seeds, almonds and ramen noodles, it's pure delicious madness - and I just know you're going to love it!

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The combination of flavors is a ridiculously delicious dressing with a secret ingredient. Trust me; Your friends won't stop bugging you about the recipe.

But I won't say it if you don't!

Embarrassingly easy to make, full of fun flavors and great texture, this Asian Ramen Noodle Salad is one that will have you coming back for more.

Ready to start? Let's dive in!

Asian salad

Whoever came up with this ramen noodle salad is a genius.

It's a combination of shredded cabbage, carrots, slivers of almonds, sunflower seeds, and...wait for it...crunchy ramen noodles.

crazy i know But somehow it works.

Aside from the varying degrees of crispiness of the ingredients, the dressing is another thing that sets this salad apart.

It's so fragrant, but it's hard to tell what it's made of.

It is a mixture of olive oil, apple cider vinegar, sugar and pepper. Sounds easy right?

But wait until you hear the secret ingredient.

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Are you ready?

It is none other than the ramen spice pack. Bet you didn't see that coming!

Yes, it's the ingredient that's responsible for making this salad surprisingly addictive. Try it out and see for yourself.

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What is Asian salad made of?

The salad:

You can definitely add more, but these are the basic ingredients you need for the salad:

  • Ramen Noodles -the main ingredient that makes this salad special. I like to use chicken flavored ramen for this recipe, but feel free to use what you have. Don't throw away the spice packets either! You need it for the dressing.
  • sunflower seeds -Along with the shredded ramen noodles, sunflower seeds give the salad that extra crunch.
  • slivers of almonds -Don't skip toasting. It gives the almonds a deeper, nuttier flavor and an even crunchier texture.
  • Coleslaw Mix –A mixed bag of shredded cabbage and carrots will save you so much prep time. You can also use other vegetable salads like Brussels sprouts or broccoli.
  • green onions -I love the spicy onion flavor it adds to the salad. If you like it milder, stick with the green part and throw away the white parts.

The dressing:

  • olive oil– If you like its sharp and fruity taste, choose regular olive oil. If you want a more neutral flavor, use light olive oil.
  • Apple Cider Vinegar- You can also use other types of mild vinegar if you don't have it on hand. I like to use rice wine vinegar for a more authentic Asian flavor.
  • granulated sugar– for cuties. Feel free to add more or less to taste.
  • Ground black pepper- for a little warmth.
  • Ramen Spices- Some recipes don't like using the spice packets, but I think it really adds that addictive, incessant flavor to the salad.
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How to make asian salad

It couldn't be easier.

Start by toasting ramen noodles, almonds and sunflower seeds.

To do this, preheat your oven to 350 degrees Fahrenheit and spread the shredded pasta, seeds, and almonds evenly on a baking sheet.

Toast the mixture in the preheated oven for 10 to 15 minutes, or until your kitchen starts to smell like sweet heaven.

Everything should look golden brown, although you may need to toss everything to cook evenly.

In the meantime,Prepare the remaining salad ingredients by tossing the coleslaw mixture and scallions in a large bowl.

Then top with the cooled ramen mixture.

Next,make the dressing.

In a bowl, whisk together olive oil, ramen seasoning packets, apple cider vinegar, sugar, and black pepper until well combined.

Finally,pour the dressing over it and throw! That's it. Dead easy.

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Tips for preparing the best salad

  • clean it upCrush the ramen noodles with your hands while they're still in the package.
  • Add more Asian flavors to the dressing with a tablespoon of nutty and flavorful sesame oil.But don't overdo it! Too much sesame oil will be overwhelming.
  • Add garlic and ginger to the dressing for a more Asian flavor.Be sure to mouse them so they mix well.
  • Instead of regular coleslaw, try other mixes:
    • Brussels sprouts coleslaw
    • Broccoli Coleslaw
    • carrot salad
  • Use store-bought coleslaw for an effortless salad, or shred your own coleslaw veg of choice.If you have a food processor, this should be pretty quick.
  • Don't skip toasting. This not only gives the nuts but also the ramen noodles a nice roasted taste.
  • Instead of turning the pasta and nuts, you can fry them in butter.Melt butter in a large skillet over medium heat. Fry the shredded ramen noodles, almonds and sunflower seeds until golden brown.
  • No apple cider vinegar?Other mild vinegars such as rice wine vinegar or white wine vinegar will also work.
  • Add more color, texture, and flavor to the salad with any (or all) of these mixes:
    • Shredded Roast Chicken
    • Edamame
    • carrots
    • Paprika
    • cucumbers
    • radish
    • tangerines
    • Saddlery
    • cranberries
    • walnuts
    • Cashewkerne
    • Sesame together
  • Try chow mein noodles instead of instant ramen noodles.You can find these in any Asian market.
  • While this salad can sit on the counter for hours without spoiling, the ramen will get soggy after a while.If you want to preserve the crispiness of the pasta, add it just before serving the salad.
  • If you're too busy the day you want to serve this salad, make the dressing and salad a day in advance.Toss them together when ready to serve.

More salad recipes you'll love

  • Rotisserie Chicken Salad
  • Ambrosia-Salat
  • Amish broccoli salad
  • Own macaroni salad
  • Chicken Waldorf Salad
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Asian salad with ramen noodles




preparation time



cooking time






If you need an eye-catcher for the next potluck, this Asian ramen noodle salad is the dish to go for. It's refreshing, colorful and full of texture.


  • For the salad:
  • 2 2 (3-ounce) packets of Chicken Flavored Ramen Noodles, broken into pieces, seasoning packets reserved

  • 1/2 Taxes 1/2 raw sunflower seeds

  • 1/2 Taxes 1/2 slivers of almonds

  • 1 1 (16-ounce) package Coleslaw Mix

  • 3 3 spring onions, chopped

  • For the dressing:
  • 1/2 Taxes 1/2 olive oil

  • 3 tablespoon 3 Apple Cider Vinegar

  • 3 tablespoon 3 granulated sugar

  • 1/2 teaspoon 1/2 ground black pepper


  • Preheat the oven to 350 degrees Fahrenheit.
  • Place broken ramen noodles, sunflower seeds, and almonds on a baking sheet
  • Bake for 10 to 15 minutes or until fragrant and toasted. Set aside to cool.
  • In a large bowl, combine the coleslaw mixture and spring onions. Pour the cooled pasta mixture on top.
  • Make dressing: Whisk together olive oil, ramen seasoning packets, apple cider vinegar, sugar, and black pepper until smooth.
  • Pour the dressing over the salad and toss. Serve and enjoy!
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