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
- 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
- ⅓ 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.
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!
I love everything about this salad! Starting to absolute put me in the mood for summer!
Easy and so good. Thank you and have a supere-duper weekend..
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…
This looks delicious!!! Thanks so much for sharing! This may just have to be my lunch today 🙂 Stopping by from Hoyby Crafts.
I need to know what size bags if slaw?!?!
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?
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.
That would be nice 🙂
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!
Thanks so much for sharing 🙂
This will be something both me amd my daughter will enjoy
We love anything Asian. This salad is so good and makes a nice side for any meal.
This is one of my favorite Asian salads!! It’s crisp & crunchy & tastes yummy!
I love a crunchy ramen salad and this is amazing! I am eating leftovers for lunch and I can’t wait!
I loved how crunch this was!
this salad is a great base for my egg roll in a bowl! thank you so much for sharing this recipe!
Simple yet satisfying. The salad has made its way to my table many times.
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. ♡♡