Are you looking for an fast, delicious salad that is irresistibly delicious and flavorful? This crunchy Asian Ramen Noodle Salad is an absolute popular choice for the crowd that can be prepared in only twenty minutes! The dish is made from crisp Ramen noodles that have been toasted and fresh coleslaw mix, sunflower seeds, nutty almonds as well as a sweet and tangy sesame dressing The dish offers large flavors and requires little effort.
It doesn’t matter if you’re cooking it for the occasion of a summer barbecue or potluck, meal prep or simply a light and refreshing lunch This salad is sure to impress. The mix of the textures and strong Asian-inspired flavors creates an absolute one of the top salads with no cooking that you’ll ever have! Additionally, it’s flexible and easy to make by adding your favorite ingredients like shrimp, chicken or edamame.
Find out how to prepare this tasty, simple recipe and get professional strategies, suggestions for serving and frequently asked questions to make it easier for you to master the recipe as an expert!
Why You’ll Love This Crunchy Asian Ramen Noodle Salad
Quick & Easy: Ready in just 20 minutes with simple ingredients.Incredibly Crunchy: Toasted ramen noodles, almonds, and sunflower seeds add amazing texture.Bold Asian Flavors: A tangy, sweet, and savory soy-sesame dressing ties it all together.Perfect for Any Occasion: Great as a side dish, meal prep, or potluck favorite.
Ingredients for Crunchy Asian Ramen Noodle Salad
For the Salad:
- 2 packages (3 oz each) ramen noodles, uncooked (discard seasoning packets)
- Four cups coleslaw mix (green and red carrots, cabbage)
- 1/2 cup chopped almonds Toast them
- 1/3 cup sunflower seeds
- Four four green onions thinly sliced
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- One-quarter cup olive oil
- 1/4 cup rice vinegar
- 3 tbsp soy sauce (use low-sodium if preferred)
- 2 tablespoons honey (or substitute it with sugar)
- 1 tsp sesame oil
Optional Add-Ins & Substitutions:
To make it more spicy, add 1/2 teaspoon sriracha or red pepper flakes.Make it a main course: Include grilled shrimp, chicken or tofu.Nut-free alternative: eliminate the sunflower seeds and almonds or substitute them with the toasted pumpkin seeds.
How to Make Crunchy Asian Ramen Noodle Salad – Step by Step
Step1: Toast the Ramen Noodles
Break up the raw noodles into pieces. Prepare a dry pan on medium-low heat, to toast noodles a couple of minutes, while stirring often until they are golden brown.Let the noodles cool before adding them to the salad.
Step2: Prepare the Salad
Within an huge mixing bowl mix together coleslaw mix with toasted ramen noodles sunflower seeds, almonds green onions as well as cilantro.
Step3: Make the Dressing
Within the form of a tiny bowl make a mixture of white vinegar (rice) honey, soy sauce along with sesame oils until they are well mixed.
Step4: Toss & Serve
Sprinkle the dressing all over salad, and combine well to coat the salad evenly.Serve immediately for maximum crunch or refrigerate for about 15 minutes to let the flavors mix.
Pro Tips for the Best Crunchy Asian Ramen Noodle Salad
Toast the noodles and nuts to add crunch and rich flavor.For an ice cream dressing that is less sweet cut back on honey to one teaspoon or avoid it entirely.Make this ahead? Save ingredients separately and mix them before serving to ensure that it is fresh.Want extra protein? Add shreds of shrimp, chicken or edamame.
Best Ways to Serve Crunchy Asian Ramen Noodle Salad
A perfect side Dish to serve with barbecued chicken, teriyaki Salmon as well as stir-fry.Meal Prep Friendly: Store ingredients in separate containers and mix them before eating.Great for potlucks: Easy to move and keeps fresh for long.
Nutritional Information (Per Serving – Approximate)
Calories: ~200 kcalCarbs: ~20gProtein: ~5gFats: ~12g
(Note that nutritional values can depend on the ingredients that are employed. )
Storage & Leftovers
Refrigerator: Keep leftovers in a sealed container up to two days.Make it ahead: keep dressing separate and toss it prior to serving.Not freezer-friendly the texture will turn watery when it is thawed.
FAQs – Common Questions About This Recipe
Do I have to make Crunchy Asian Ramen Noodle Salad ahead of time?
Yes! For the most delicious texture ensure that the dressing is kept and noodles separated until right before serving.
Which can I substitute as an alternative to soy sauce?
Try Tamari (gluten-free alternative) or coconut aminos (low-sodium alternative).
Do I have to include protein in this dish?
Absolutely! Grilled shrimp, chicken tofu, even edamame are all great options.
What’s the best method to ensure that the salad remains crunchy?
Add the toasty noodles prior to serving and be sure to not dress it too soon.
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Final Thoughts – Try This Delicious Crunchy Asian Ramen Noodle Salad!
This simple and quick Ramen Noodle Salad will be the perfect combination of sweet, crunchy, and savory flavours! It’s great to serve for the occasion of a evening meal or potluck making a meal the recipe is certain to be a big hit.
Did you try this dish? Let us know in the comments section and share your experience with us in social networks!
Happy Cooking!
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Crunchy Asian Ramen Noodle Salad – Easy Recipe
Description
Looking for a quick, flavorful, and irresistibly crunchy salad? This Crunchy Asian Ramen Noodle Salad is a crowd-pleasing favorite that comes together in just 20 minutes! Made with crispy toasted ramen noodles, fresh coleslaw mix, nutty almonds, sunflower seeds, and a tangy-sweet soy sesame dressing, this dish delivers big flavors with minimal effort.
Whether you’re preparing it for a summer BBQ, a potluck, meal prep, or just a light and refreshing lunch, this salad is guaranteed to impress. The combination of textures and bold Asian-inspired flavors makes it one of the best no-cook salads you’ll ever try! Plus, it’s versatile and easy to customize with your favorite add-ins like chicken, shrimp, or edamame.
Read on to learn how to make this delicious, easy-to-follow recipe, along with pro tips, serving suggestions, and FAQs to help you master it like a pro!
Ingredients
For the Salad:
- 2 packages (3 oz each) ramen noodles, uncooked (discard seasoning packets)
- 4 cups coleslaw mix (green & red cabbage, carrots)
- ½ cup sliced almonds, toasted
- ⅓ cup sunflower seeds
- 4 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
For the Dressing:
- ¼ cup olive oil
- ¼ cup rice vinegar
- 3 tbsp soy sauce (use low-sodium if preferred)
- 2 tbsp honey (or substitute with sugar)
- 1 tsp sesame oil
Optional Add-Ins & Substitutions:
Make it spicy: Add ½ tsp sriracha or red pepper flakes.
Make it a meal: Add grilled chicken, shrimp, or tofu.
Nut-free version: Skip almonds & sunflower seeds or replace with toasted pumpkin seeds.
Instructions
Break up the uncooked ramen noodles into small pieces.
Heat a dry skillet over medium heat and toast the noodles for 2-3 minutes, stirring frequently until golden brown.
Let cool completely before adding to the salad.
In a large mixing bowl, combine coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro.
In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil until well combined.
Pour the dressing over the salad and toss well to coat everything evenly.
Serve immediately for max crunch, or refrigerate for 15-20 minutes to let the flavors meld.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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Toast the ramen noodles & nuts for extra crunch and deep flavor.
For a less sweet dressing, reduce honey to 1 tbsp or skip it entirely.
Make it ahead? Store ingredients separately & mix before serving to keep it fresh.
Want more protein? Add shredded chicken, shrimp, or edamame.
