Crunchy Asian Ramen Noodle Salad

Name: Crunchy Asian Ramen Noodle Salad
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Ingredients: 2 packages (3 oz each) ramen noodles (seasoning packets discarded; noodles cooked and drained); 4 cups coleslaw mix (shredded green and red cabbage and carrots, ready-to-use); 1/2 cup sliced almonds (toasted for best flavor); 1/4 cup sesame seeds (optional, for extra crunch and visual appeal); 1/2 cup green onions (chopped, white and green parts); 1/2 cup Asian sesame dressing (store-bought or homemade, chilled)

Crunchy Asian Ramen Noodle Salad with fresh vegetables and dressing

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Crunchy Asian Ramen Noodle Salad is a vibrant, crunchy, and utterly addictive side that comes together in minutes — perfect for weeknight dinners, potlucks, or when you want a flavorful salad without fuss. This salad pairs crisp coleslaw mix and toasted almonds with chewy ramen noodles and a bright Asian sesame dressing, giving you the best mix of textures and flavors in every bite. Fun fact: ramen noodles were invented as a quick, cheap staple and now they shine as a crunchy salad ingredient. If you love quick salads, check out these nutrient-rich salad ideas for more inspiration. Simple, fast, and family-friendly, this salad will become a go-to in your recipe rotation.

What is Crunchy Asian Ramen Noodle Salad?

What’s in a name? Crunchy Asian Ramen Noodle Salad gets its personality from the contrast of crunchy toasted noodles and nuts against a soft slaw and a tangy sesame dressing. Why is it called that — ramen noodles in a salad, really? Think of it as a playful remix: classic ramen gets freed from the broth and tossed into a party with cabbage and almonds. Some say “the way to a man’s heart is through his stomach.” — and with a bowl this tempting, it’s hard to argue. Give it a try and see why it keeps popping up at summer gatherings and weeknight tables.

Why You’ll Love This:

Crunchy, savory, and bright: The main highlight is the texture contrast — crunchy toasted almonds and ramen with a smooth, savory-sweet sesame dressing that wakes up every bite.
Budget-friendly and flexible: Making this at home saves money compared to store-bought deli salads, and it stretches inexpensive ramen into a hearty crowd-pleaser.
Built for flavor layering: Fresh green onions, optional sesame seeds, and the toasted almonds add nutty depth and visual appeal that make each forkful exciting.

If you enjoy texture-forward salads, this one complements the freshness of other favorites like the best broccoli salad ever on the blog. Ready to toss something delicious? Let’s make it.

How to Make:

Quick Overview

This recipe is wonderfully simple: boil ramen, toss with coleslaw mix, add toasted almonds and green onions, then coat with a savory Asian sesame dressing. There’s minimal cooking (just the noodles), bold texture from nuts and seeds, and a bright finish from the dressing. Total time is roughly 15 minutes prep and 3–4 minutes to cook the noodles, so you’re looking at about 20 minutes from start to finish.

Ingredients

2 packages (3 oz each) ramen noodles — seasoning packets discarded; noodles cooked and drained
4 cups coleslaw mix — shredded green and red cabbage and carrots, ready-to-use
1/2 cup sliced almonds — toasted for best flavor
1/4 cup sesame seeds — optional, for extra crunch and visual appeal
1/2 cup green onions — chopped, white and green parts
1/2 cup Asian sesame dressing — store-bought or homemade, chilled

Directions

Bring a medium pot of salted water to a rolling boil. Add the ramen noodles and cook uncovered for 3 to 4 minutes until just tender. Drain well and rinse briefly under cold water to stop cooking and cool the noodles. Shake off excess water and set aside to cool completely.
In a large salad bowl, place the 4 cups of coleslaw mix and add the cooled ramen noodles. Use tongs to gently fold them together so the noodles don’t break apart.
Sprinkle the 1/2 cup toasted sliced almonds, 1/4 cup sesame seeds (if using), and 1/2 cup chopped green onions over the salad. Toss lightly to distribute evenly.
Drizzle 1/2 cup Asian sesame dressing over the mixture and toss gently to coat everything. Taste and adjust — add a little more dressing if you want it saucier, or a pinch of salt and pepper if needed.
Serve immediately for maximum crunch, or refrigerate for 30 minutes to let the flavors meld and the noodles soften slightly. Enjoy!

Crunchy Asian Ramen Noodle Salad

What to Serve With:

Grilled teriyaki chicken or salmon for a hearty main course
Steamed edamame or miso soup to keep the meal light and Asian-inspired
Fresh cucumber salad or pickled vegetables to add acidity and contrast
Cold noodle bowls or potluck offerings — this salad pairs well with BBQ, sandwiches, and grain bowls
Drinks: iced green tea, sparkling water with lime, or a light lager complement the salad’s bright flavors

Top Tips for Perfecting:

Ingredient substitutions: Swap sliced almonds for chopped peanuts or cashews if preferred. Use sunflower seeds for a nut-free option.
Dressing variations: Add a teaspoon of honey or a splash of rice vinegar to adjust sweetness and acidity. A little sesame oil enhances aroma.
Timing adjustments: For crunchier noodles, toss and serve immediately. If making ahead, wait to add almonds and sesame seeds until right before serving to preserve texture.
Flavor boosts: Stir in a tablespoon of toasted sesame oil, a squeeze of lime, or a pinch of red pepper flakes for heat.
Common mistakes to avoid: Don’t overcook the ramen — it should be tender but not mushy. Also, thoroughly cool noodles before tossing to prevent wilting the slaw.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep dressing separate if you plan to store for the full period to maintain crunch.
Freezing: Not recommended. The salad relies on fresh, crunchy textures that don’t freeze well.
Shelf life details: Best enjoyed within 24–48 hours for the best texture; after that, noodles and cabbage soften further.
Reheating: This is a cold salad best served chilled or at room temperature. If you prefer slightly warmed, let it sit at room temperature for 15–20 minutes rather than microwaving.

FAQs

Can I use instant ramen seasoning packets instead of dressing?
No — the seasoning packets are designed for broth and are higher in sodium. The sesame dressing provides a balanced flavor; if you want more ramen flavor, add a teaspoon of soy sauce to the dressing.

Is this salad gluten-free?
Not as written. Standard ramen noodles contain wheat. Use gluten-free ramen or rice noodles to make a gluten-free version, and verify the dressing is gluten-free.

Can I make this ahead for a picnic or potluck?
Yes. Prepare the salad and keep almonds and sesame seeds separate until just before serving. Toss the nuts in right before serving for optimal crunch.

How do I make a homemade Asian sesame dressing?
Combine 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 2 tablespoons honey or maple syrup, 1 tablespoon sesame paste or tahini (optional), and 1 tablespoon grated ginger. Whisk until combined.

Can I add protein to make it a main dish?
Absolutely. Add shredded rotisserie chicken, pan-seared tofu, or sliced grilled steak to bulk it up for a full meal.

Conclusion

This Crunchy Asian Ramen Noodle Salad is simple to make, full of texture and bold flavor, and endlessly adaptable — a must-try for anyone who loves quick, satisfying salads. It’s perfect for feeding a crowd or making ahead for lunches, and it consistently wins compliments at gatherings. For another variation and inspiration, check out this classic Crunchy Asian Ramen Noodle Salad recipe on Gimme Some Oven to compare techniques and dressings. Give this recipe a whirl, share it with friends, and enjoy the crunch.