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 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. 🙂
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!
- Oil – Canola or vegetable oil
- Vinegar – white vinegar, salad vinegar, or rice vinegar
- Sugar
- 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.
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.
For more Salads, check out:
- Ramen Noodle Salad
- Asian Pasta Salad
- Steak and Tortellini Salad
- Cashew Chicken Salad
- Chinese Chicken Salad
Asian Ramen Salad Recipe
Ingredients
- 3 (3-ounce) packages chicken ramen noodles
- ½ cup unsalted butter
- 1½ cups sliced almonds
- ½ cup olive oil
- ¼ cup distilled white vinegar or salad vinegar
- ⅓ cup sugar
- 2 (16-ounce) bags tri-color coleslaw mix
Instructions
- Open ramen packages and set seasoning packets aside. Place uncooked noodles in a large plastic bag and break up using your hands or the bottom of a cup.
- Melt butter in a skillet over medium-high heat. Add noodles and almonds and cook, stirring, for 3–4 minutes, until toasted and lightly browned. Spread onto a baking sheet and let cool.
- In a medium container with a lid mix oil, vinegar, sugar and contents of ramen seasoning packets. Close the lid tight and shake well. Set aside.
- When ready to serve, place coleslaw in a large bowl. Top with noodle mixture and dressing. Mix and serve immediately.
This is one of our familys go to any time of the year. Love it!