Asian Ramen Salad

Fresh & lightly dressed Asian Ramen Salad is filled with cabbage and bits of almonds and ramen, giving it bright color and crunchy texture!

If you’ve ever tried our Ramen Noodle Salad, this is a variation of it with more Asian flare. This yummy dish is a great side, but perfectly filling as a main dish as well.

Asian Ramen Salad in bowl

Asian Ramen Noodle Salad

Not sure about you, but I’m a SALAD LOVER!!

I pretty much order salad every time we go out. Craziness, perhaps, but it’s just something I LOVE!

Well, this next recipe is a new salad concoction that my mom tried out for us the week of Chinese New Year. We all LOVED it because it was similar to our Ramen Noodle Salad that we’ve loved forever, but with an Asian twist! 

We’ve made other versions of that salad, and this one was by far in my top favorites! The colors, sliced almonds and crunchy Ramen noodles make it pretty AND tasty! It’s perfect for taking to potlucks and summer BBQ’s. 

Just a note, be sure to put the dressing on right before serving because the noodles can get “soggy” after it’s been setting on for awhile. 🙂

Asian Ramen Salad dressing

HOW TO MAKE IT

TOAST RAMEN. Place 3 bags of ramen noodles in a large plastic bag and break up. Melt stick of butter in skillet over medium-high heat. Add noodles and almonds to your skillet. Stir and cook until toasted and golden brown. Spread onto a cookie sheet and let cool.

DRESSING. There are only FOUR dressing ingredients!

  1. Oil – Canola or vegetable oil
  2. Vinegar – white vinegar, salad vinegar, or rice vinegar
  3. Sugar
  4. Ramen Noodle flavor packets – we prefer chicken flavor!!

In a medium bowl, whisk together vinegar, oil, sugar and ramen seasoning packets. Set aside. (You can also put ingredients in a dressing container or mason jar and shake.)

TOSS + SERVE. Right before serving, add coleslaw to a large bowl. Top with noodle mixture and dressing. Toss together and serve immediately.

Crushed up ramen noodles on baking sheet

Variations + Tips

Other topping/vegetable add-ins: Give your salad additional protein, color, or flavor by adding any of these ingredients!

  • Shredded chicken 
  • Mandarin oranges
  • Edamame
  • Slice green onion
  • Shredded carrots
  • Sunflower seeds
  • Sesame seeds
  • Add some protein by adding roasted chickpeas, tofu, or shrimp.

To make this salad a bit healthier, you can opt to not add in the seasoning packets, this will omit lots of added sodium. Another alternative to the seasoning packets is using 1-2 tablespoons of (low sodium) soy sauce.

To avoid soggy noodles, mix in the noodles right before serving. The longer the salad is stored, the softer the noodles will get.

Asian Ramen Noodle Salad in a white bowl

For more Salads, check out:

Asian Ramen Salad Recipe

5 from 9 votes
Fresh & lightly dressed Asian Ramen Salad is filled with cabbage and bits of almonds and ramen, giving it bright color and crunchy texture!
Course Salad
Cuisine American, Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 554 kcal
Author Lil’ Luna

Ingredients

  • 2 (16-ounce) bags tri-color coleslaw mix
  • 3 (3-ounce) packages chicken Ramen noodles (set seasoning packets aside)
  • 1 ½ cups almonds sliced
  • ½ cup unsalted butter
  • ½ cup olive oil
  • ¼ cup distilled white vinegar, or salad vinegar
  • cup sugar
  • 3 chicken Ramen noodle flavor packets

Instructions
 

  • Place 3 bags of ramen noodles in a large plastic bag and break up.
  • Melt the stick of butter in a skillet over medium-high heat. Add noodles and almonds to your skillet.
  • Stir and cook until toasted and lightly browned. Spread onto a cookie sheet and let cool.
  • In a medium container mix vinegar, oil, sugar and ramen seasoning packets. Close lid tight and shake well. Set aside.
  • Right before serving add coleslaw to a large bowl. Top with noodle mixture and dressing. Mix and serve immediately.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. We have a similar version of this.. We add a bunch of green onions and skip the butter step. So yummy! I will have to try it this way next time!

  2. I love everything about this salad! Starting to absolute put me in the mood for summer!

  3. Unfortunately, Asain Slaw (which has been my absolute favorite salad since the 1980’s) is extremely high in fat, from the noodles. I’ve been searching for a healthier version, experimenting and tinkering with the ingredients. I was aghast to see that this version has butter added! We tend to think that “salads” are healthy but beware…

  4. This looks delicious!!! Thanks so much for sharing! This may just have to be my lunch today 🙂 Stopping by from Hoyby Crafts.

  5. I’m allergic to the MSG in the seasoning packets! Do you have any ideas on how to make a similar dressing that I would be able to eat?

  6. Love ramien noodle salads! But, the seasoning packets contain a dangerous amount of salt for anyone with high blood pressure.

    The salt content is unhealthy for anyone, really. Wish they would come out with a low sodium version.

  7. 5 stars
    We do not use the butter step either. We also add toasted sunflower kernels and sliced green onion. Let the dressing marinade so the noodles do get soft. Also serve by itself or on lettuce with ranch dressing. So yummy!

  8. Thank you so much for this. Most of the recipes call for soy sauce. I added sesame seeds while browning the Ramen. Add last
    And I shredded chicken brst.. makes it a full meal. Just add ur fav. rolls. ♡♡