Asian Ramen Salad Recipe

5 from 18 votes

Asian Ramen Salad Recipe

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

Prep Time15

Total Time15

Course: Salad

Cuisine: American, Chinese

Servings:

Author: Lil' Luna

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.

Video

Notes

Change It Up: Give your salad additional protein, color, and flavor by adding shredded cooked chicken, mandarin oranges, edamame, sliced green onions, shredded carrots, sunflower seeds, sesame seeds, tofu, shrimp or roasted chickpeas.

Low-Sodium Version: To make this salad a bit healthier you can skip adding in the seasoning packets, which contain lots of added sodium. You can also use 1–2 tablespoons low-sodium soy sauce in place of the seasoning packets.

To Avoid Soggy Noodles: Mix the noodles with the other ingredients right before serving. The longer the salad is stored, the softer the noodles will get.

Nutrition