Irresistible Asian Ramen Salad: Quick, Crunchy & Flavor-Packed
Asian ramen salad transforms ordinary cabbage into an extraordinary side dish that’s impossible to resist. This crunchy ramen noodle salad recipe combines crispy broken ramen noodles, toasted almonds, and sesame seeds with fresh Napa cabbage, all tossed in a sweet-savory dressing that will have everyone asking for seconds. What makes this salad special is the perfect balance of textures – from the delicate crunch of toasted noodles to the fresh snap of cabbage – paired with a dressing that hits all the right flavor notes: sweet, tangy, umami, and slightly nutty.
The Perfect Salad for Any Occasion
This ramen slaw salad is incredibly versatile. Bring it to potlucks where it’s guaranteed to disappear fast, serve it alongside grilled meats for summer barbecues, or enjoy it as a light lunch on its own. The Asian coleslaw with ramen is equally at home at casual gatherings and more formal dinners. Best of all, it comes together quickly with simple ingredients you likely have on hand, making it perfect for last-minute entertaining or when you need a satisfying side dish in a hurry.
Ingredients for Asian Ramen Salad
For the Salad Base
- 2 tablespoons butter
- 3 ounce package ramen noodles, seasoning packet removed
- 1/2 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 1/2 lbs Napa cabbage (about 8-10 cups shredded)
- 1 bunch green onions, sliced thin (about 1/2 cup)
For the Asian Dressing
- 1/2 cup light-flavored olive oil
- 1/4 cup plain white vinegar
- 1/2 cup white sugar
- 2 tablespoons low-sodium soy sauce
How to Make Crunchy Asian Ramen Noodle Salad
Preparing the Dressing
- In a mason jar or container with a tight-fitting lid, combine the olive oil, white vinegar, sugar, and soy sauce.
- Shake vigorously until the sugar has completely dissolved. Set aside to allow the flavors to meld while preparing the rest of the salad.
Toasting the Crunchy Elements
- Melt the butter in a large skillet over medium heat.
- While the butter is melting, crush the ramen noodles while still inside the package. Remove and discard the seasoning packet (or save it for another use).
- Add the crushed noodles, slivered almonds, and sesame seeds to the melted butter in the skillet.
- Sauté the mixture, stirring frequently, until everything is golden brown and fragrant, about 3-5 minutes.
- Transfer the toasted mixture to a plate and allow it to cool completely.
Assembling the Ramen Slaw Salad
- Finely shred the Napa cabbage and place it in a large mixing bowl.
- Add the sliced green onions to the cabbage and toss to combine.
- Once the noodle mixture has cooled, add it to the cabbage and green onions.
- Pour the prepared dressing over the salad ingredients.
- Toss everything together thoroughly until well coated.
- Serve immediately to enjoy maximum crunchiness.
Tips & Variations for Perfect Asian Ramen Salad
Customize Your Crunchy Ramen Noodle Salad
- Make ahead tip: For maximum crunch, keep the toasted noodle mixture separate from the cabbage and dressing until just before serving.
- Protein boost: Add 2 cups of shredded rotisserie chicken, grilled shrimp, or edamame to transform this side dish into a complete meal.
- Vegetable variations: Enhance the ramen coleslaw with julienned carrots, snow peas, red bell pepper, or thinly sliced purple cabbage for extra color and nutrients.
- Flavor upgrades: Add 1 tablespoon of freshly grated ginger or a minced garlic clove to the dressing for more depth of flavor.
- Nut substitutions: If allergic to almonds, try using toasted sunflower seeds, cashews, or peanuts instead.
- Healthier option: Reduce the sugar to 1/4 cup and use rice vinegar instead of white vinegar for a lighter dressing.
- Spicy version: Add a teaspoon of sriracha or a pinch of red pepper flakes to the dressing for a gentle heat.
Alternative Dressings for Asian Ramen Salad
Dressings That Pair Well With This Salad
- Japanese Ginger Salad Dressing: The zingy ginger flavor complements the crispy elements perfectly and adds a refreshing bite that balances the richness of the toasted noodles.
- Asian Sesame Dressing: Double down on the sesame flavor with a ready-made version that provides nutty depth and umami notes that enhance the ramen noodles.
- Thai Peanut Sauce: Thinned slightly with lime juice, this creates a rich, creamy alternative that turns your cold ramen noodle salad into something more substantial and indulgent.
- Miso Vinaigrette: The fermented flavor of miso adds incredible depth to your asian ramen coleslaw, working beautifully with the nutty elements while providing a more sophisticated flavor profile.
What to Serve With This Salad
Perfect Pairings for Ramen Noodle Broccoli Salad
The versatility of this crunchy asian ramen noodle salad makes it an excellent companion to many main dishes. For a complete meal, consider serving it alongside:
- Grilled proteins: Teriyaki chicken, miso salmon, or marinated tofu steaks provide excellent flavor contrasts.
- Asian-inspired mains: Pair with beef and broccoli stir-fry, sweet and sour chicken, or vegetable lo mein for a themed dinner.
- Sandwiches and wraps: The crunch of this salad perfectly complements a soft chicken salad sandwich or an avocado wrap.
- Soups: Serve as a side with a simple miso soup or egg drop soup for a light but satisfying meal.
- Rice bowls: Add this as a crunchy topping to a rice bowl with your choice of protein for textural contrast.
Storage Tips for Ramen Slaw
Keeping Your Ramen Salad Fresh
This broccoli ramen salad is best enjoyed immediately after assembly to maintain maximum crunchiness. However, if you need to prepare components ahead of time:
Store the toasted ramen noodle mixture in an airtight container at room temperature for up to 3 days. The mixture will stay crisp as long as it’s kept dry.
The cabbage and green onion mixture can be refrigerated in a sealed container for up to 24 hours.
The dressing can be made up to a week in advance and stored in the refrigerator. Let it come to room temperature and shake well before using, as it may separate when chilled.
If you have leftover assembled salad, it will keep for about 24 hours in the refrigerator, though the noodles will soften considerably. Some people actually prefer the salad after the flavors have had time to meld together, even with the softer texture.
FAQs About Asian Ramen Salad
Can I make Asian ramen salad ahead of time?
For best results, prepare all components separately and assemble just before serving. The toasted noodle mixture can be made 2-3 days ahead, the dressing up to a week ahead, and the cabbage can be shredded the day before. This ensures maximum crunchiness when served.
What type of cabbage works best for ramen slaw salad?
Napa cabbage is traditional and provides a delicate crunch and mild flavor that works perfectly. However, you can substitute regular green cabbage or coleslaw mix in a pinch. For added color and nutrition, try a mix of green and purple cabbage.
Can I use the ramen seasoning packet in this Asian coleslaw with ramen?
While the recipe calls for discarding it, you can use a portion of the seasoning packet for extra flavor. Try adding half the packet to the dressing, but reduce the soy sauce to avoid making the dressing too salty.
Conclusion
Why You’ll Love This Crunchy Ramen Noodle Salad
This Asian ramen salad strikes the perfect balance between convenience and wow-factor. With its addictively crunchy texture, sweet-savory dressing, and ability to complement almost any meal, it’s sure to become a regular in your recipe rotation. The combination of toasted ramen noodles, almonds, and sesame seeds provides a satisfying crunch that transforms simple cabbage into something truly special.
Whether you’re bringing it to a potluck, serving it alongside grilled meats, or enjoying it as a light lunch, this ramen coleslaw delivers big on flavor with minimal effort. Give this crunchy Asian ramen noodle salad a try tonight – your taste buds will thank you!
Other Salads to Try
Irresistible Crunchy Asian Ramen Salad
Ingredients
Equipment
Method
- Combine oil, vinegar, sugar, and soy sauce in a jar and shake until sugar dissolves.
- Melt butter in a skillet over medium heat. Crush ramen noodles in package and discard seasoning packet.
- Add noodles, almonds, and sesame seeds to the melted butter. Sauté, stirring frequently, until golden brown.
- Remove noodle mixture to a plate to cool completely.
- Shred cabbage and combine with sliced green onions in a large bowl.
- Add cooled noodle mixture to the cabbage. Pour dressing over and toss well.
- Serve immediately for maximum crunch.
Notes
- For make-ahead prep, store toasted noodle mixture, sliced vegetables, and dressing separately until ready to serve.
- Assembled salad will keep for about 24 hours in the refrigerator, though noodles will soften.
- Add extra vegetables like julienned carrots or bell peppers for more color and nutrition.
