Crunchy Asian Ramen Noodle Salad Recipe
If you’re searching for a side dish that bursts with color, crunch, and flavor, look no further than this Crunchy Asian Ramen Noodle Salad Recipe. It’s a crowd-pleaser that brings together crisp veggies, toasted almonds, and those signature ramen noodles with a sweet-tangy dressing. Perfect for potlucks, picnics, or a weeknight dinner, this salad is as easy to make as it is to fall in love with!
Ingredients You’ll Need
Simple ingredients can work magic when each one is thoughtfully chosen! The following items are the heart and soul of this salad, each adding a different pop of taste, texture, or vibrant color.
- Ramen noodles (1 package, 3 oz, crushed): Skip the seasoning packet – the noodles provide all the crunch you need and soak up the dressing perfectly.
- Coleslaw mix (1 bag, 14 oz): This pre-shredded blend makes your prep a breeze and adds plenty of fresh crunch.
- Shredded carrots (½ cup): Adds a touch of sweetness and a gorgeous orange color.
- Sliced green onions (½ cup): Their mild bite brightens up every forkful.
- Sliced almonds (½ cup): Nutty crunch that pairs beautifully with the salad’s Asian-inspired flavors.
- Sunflower seeds (¼ cup): Little pops of flavor that keep every bite interesting.
- Slivered or sliced toasted almonds (½ cup, optional): For extra texture and a richer, toasty note if you’re feeling fancy.
- Vegetable oil (½ cup): The base of your dressing – neutral and smooth.
- Rice vinegar (¼ cup): Delivers bright, tangy acidity without overpowering the other flavors.
- Honey or sugar (2 tablespoons): Balances out the tanginess and adds a subtle sweetness.
- Soy sauce (1 tablespoon): A splash of savory umami to round out the dressing.
- Sesame oil (1 teaspoon): Just a hint gives a deep, toasty aroma and flavor.
- Salt (½ teaspoon): Essential for bringing all the flavors together.
- Black pepper (¼ teaspoon): Adds the perfect little kick at the end.
How to Make Crunchy Asian Ramen Noodle Salad Recipe
Step 1: Combine the Veggies and Crunch
Grab your biggest mixing bowl – you’ll need the space! Add in the coleslaw mix, shredded carrots, green onions, sliced almonds, sunflower seeds, and (if you’re going all in) the extra toasted almonds. Toss in the crushed ramen noodles. Give everything a gentle toss so every ingredient is evenly distributed and ready for that delicious dressing.
Step 2: Whisk the Dressing
In a small bowl or a mason jar, add the vegetable oil, rice vinegar, honey (or sugar), soy sauce, sesame oil, salt, and black pepper. Whisk briskly or screw on the lid and shake until everything is totally combined. You want the dressing to be smooth and slightly thickened, so give it a good mix.
Step 3: Dress the Salad
Pour the dressing right over the bowl of veggies and crushed noodles. Using tongs or clean hands, toss everything together until every strand of cabbage and every noodle bit has a glossy coating. Make sure you scoop from the bottom to get those nuts and seeds mixed in well.
Step 4: Let It Rest
This is your secret weapon for the best Crunchy Asian Ramen Noodle Salad Recipe! Set the salad aside for 10 to 15 minutes. This brief rest lets the noodles soak up just enough dressing to soften slightly while staying satisfyingly crisp. Don’t skip this step – it’s when the magic happens.
Step 5: Serve and Enjoy
Once the salad has had its quick rest, transfer it to your favorite serving dish. You can serve it chilled straight from the fridge or at room temperature, depending on your mood and the occasion. Either way, you’re in for a delightful crunch in every bite!
How to Serve Crunchy Asian Ramen Noodle Salad Recipe
Garnishes
Finish your salad with a flourish! Scatter a few extra sliced green onions, a sprinkle of toasted sesame seeds, or a handful of fresh cilantro on top. These simple garnishes add a pop of color and a little extra flavor, making your Crunchy Asian Ramen Noodle Salad Recipe restaurant-worthy.
Side Dishes
This salad pairs perfectly with a wide range of mains. For a simple supper, serve it alongside grilled chicken, shrimp skewers, or pan-seared tofu. At picnics or potlucks, it sits beautifully next to BBQ meats, burgers, or even a bowl of steamed edamame for a veggie-forward meal.
Creative Ways to Present
Get playful with your presentation! Serve individual portions in mason jars for a picnic, pile the salad high on a big platter for a family-style feast, or tuck it into lettuce cups for a fun, hand-held twist. However you serve it, the colors and textures of this Crunchy Asian Ramen Noodle Salad Recipe will steal the show.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply cover the salad tightly and chill in the refrigerator. It will keep its crunch for about a day, though the noodles will soften as it sits. For the freshest texture, store the dressing separately and mix just before serving if you know you’ll have extra.
Freezing
Freezing isn’t recommended for this salad. The fresh veggies and ramen noodles lose their crispness and become watery once thawed, so it’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
No reheating needed here! This salad is meant to be served cold or at room temperature. If it’s been in the fridge, just give it a good toss before serving to redistribute the dressing and revive the crunch.
FAQs
Can I make the Crunchy Asian Ramen Noodle Salad Recipe ahead of time?
Absolutely! The best way is to prep the veggies and noodles, keep the dressing separate, and combine everything just before serving. This keeps the noodles perfectly crunchy and the salad ultra-fresh.
Can I add protein to make it a main dish?
Definitely! Add cooked, shredded chicken, grilled shrimp, or even shelled edamame for extra protein. This turns the Crunchy Asian Ramen Noodle Salad Recipe into a filling and satisfying meal.
Is there a gluten-free option?
Yes! Simply use gluten-free ramen noodles and tamari or coconut aminos in place of soy sauce. You’ll still get all the same great flavors and textures.
How can I make it vegan?
Just swap the honey for sugar, agave, or maple syrup. All the other ingredients in this Crunchy Asian Ramen Noodle Salad Recipe are naturally plant-based, making it easy to enjoy vegan-style.
Can I use other vegetables?
Of course! Feel free to toss in thinly sliced red bell peppers, snap peas, or even shredded purple cabbage for extra crunch, color, and variety. The salad is super adaptable to whatever you have on hand.
Final Thoughts
I truly hope you give this Crunchy Asian Ramen Noodle Salad Recipe a try! It’s the kind of dish that brings people together, sparks conversation, and disappears quickly at any gathering. Don’t be surprised if it becomes your new go-to for potlucks, picnics, or even just a fresh, vibrant lunch at home.
Print
Crunchy Asian Ramen Noodle Salad Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Crunchy Asian Ramen Noodle Salad is a vibrant and flavorful side dish featuring a mix of coleslaw veggies, crunchy crushed ramen noodles, nuts, and a tangy homemade dressing. Perfect for potlucks or a quick no-cook meal, it combines fresh textures and Asian-inspired flavors with an easy-to-make dressing that brings it all together beautifully.
Ingredients
Salad Ingredients
- 1 package (3 oz) ramen noodles, crushed (discard seasoning packet)
- 1 bag (14 oz) coleslaw mix
- ½ cup shredded carrots
- ½ cup sliced green onions
- ½ cup sliced almonds
- ¼ cup sunflower seeds
- ½ cup slivered or sliced toasted almonds (optional)
Dressing Ingredients
- ½ cup vegetable oil
- ¼ cup rice vinegar
- 2 tablespoons honey or sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine the salad ingredients: In a large bowl, add the coleslaw mix, shredded carrots, sliced green onions, almonds, and sunflower seeds. Then add the crushed ramen noodles on top and toss everything gently to combine all ingredients evenly.
- Make the dressing: In a small bowl or jar, whisk together the vegetable oil, rice vinegar, honey or sugar, soy sauce, sesame oil, salt, and black pepper until the dressing is smooth and well combined.
- Toss salad with dressing: Pour the prepared dressing over the salad mixture, then toss everything thoroughly so all components are evenly coated in the flavorful dressing.
- Let it rest: Allow the salad to sit for 10 to 15 minutes to let the noodles soften slightly while still retaining their signature crunch.
- Serve: Serve the salad chilled or at room temperature as a refreshing side dish. Optionally, add grilled chicken or edamame for a heartier meal.
Notes
- This salad is ideal for potlucks and gatherings due to its simple preparation and fresh flavors.
- Can be made ahead; store dressing separately and toss before serving to maintain noodle crunch.
- For a more protein-rich version, add grilled chicken breast or cooked edamame.
- To enhance crunch and texture, you can toast the almonds lightly before adding.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
