If you love salads that offer an exciting crunch and a delightful blend of flavors, this Crunchy Asian Ramen Noodle Salad Recipe is going to become your new favorite. It combines crispy toasted ramen noodles, fresh coleslaw mix, and a tangy, slightly sweet dressing that perfectly balances the savory and nutty elements. This salad isn’t just a side dish; it’s an experience of textures and tastes that come together in an easy-to-make crowd-pleaser everyone will rave about.
Ingredients You’ll Need
This Crunchy Asian Ramen Noodle Salad Recipe uses simple, accessible ingredients that work beautifully together. Each ingredient brings something special: from crisp cabbage for texture, toasted almonds and sunflower seeds for nuttiness, to a flavorful dressing that pulls everything into a perfect harmony.
- Ramen noodles (2 packages, 3 oz each): Break them into small pieces and toast for that perfect golden crunch.
- Coleslaw mix (4 cups): A vibrant mix of shredded green and red cabbage with carrots adds color and freshness.
- Sliced almonds (1/2 cup, toasted): Adds a rich, crunchy nuttiness enhancing every bite.
- Sunflower seeds (1/3 cup): Offers an extra layer of texture and a mild nutty flavor.
- Green onions (4, thinly sliced): Bring a pop of oniony brightness without overpowering the salad.
- Fresh cilantro (1/4 cup, chopped): Introduces a fresh, herbal note that lifts the entire dish.
- Olive oil (1/4 cup): Serves as a smooth base for the dressing.
- Rice vinegar (1/4 cup): Adds a tangy zing that balances the crunch.
- Soy sauce (3 tablespoons): Infuses a savory depth to the dressing.
- Honey (2 tablespoons, or sugar): Provides a subtle sweetness that softens the acidity.
- Sesame oil (1 teaspoon): Adds a toasty, aromatic finish that truly defines the salad’s Asian flair.
How to Make Crunchy Asian Ramen Noodle Salad Recipe
Step 1: Toast the Ramen Noodles
The magic starts by breaking the uncooked ramen noodles into bite-sized pieces and toasting them in a dry skillet. Toasting for just 2 to 3 minutes over medium heat until they turn lightly golden transforms these humble noodles into irresistibly crunchy morsels that provide the salad’s signature texture.
Step 2: Combine Fresh Ingredients
Next, grab your largest mixing bowl and toss together the vibrant coleslaw mix with the toasted ramen, toasted sliced almonds, sunflower seeds, green onions, and fresh chopped cilantro. This colorful medley not only looks inviting but also layers multiple textures and flavors for each forkful.
Step 3: Whisk Up the Dressing
In a small bowl, combine olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil. Whisk these ingredients well until the dressing is smooth and beautifully emulsified. This dressing is essential – it wraps every crunchy component in a flavorful hug that elevates the whole salad.
Step 4: Toss and Serve
Pour the dressing over the salad mixture and toss everything until evenly coated. The salad is ready to dig into immediately if you love maximum crunchiness, or you can refrigerate for 15 to 20 minutes to let the flavors mingle, softening the edges a bit without losing that wonderful crisp texture.
How to Serve Crunchy Asian Ramen Noodle Salad Recipe
Garnishes
For added show-stopping appeal, sprinkle a few extra toasted almonds or sunflower seeds on top just before serving. You can also add a sprinkle of sesame seeds or a few lime wedges to enhance the tangy brightness and create a vibrant presentation that invites everyone to dig in.
Side Dishes
This Crunchy Asian Ramen Noodle Salad Recipe pairs beautifully with grilled chicken, shrimp, or tofu for a complete meal. It also complements Asian-inspired dishes like teriyaki skewers or steamed dumplings, brightening up your plate with freshness and crunch.
Creative Ways to Present
Serve the salad in a large, colorful bowl to highlight its vibrancy, or portion it into individual lettuce cups for a fun, finger-food twist that’s perfect for parties. You can also layer it in a clear glass bowl for a stunning layered effect showing off all the textures and colors.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and the dressing separately in airtight containers in the refrigerator. This keeps the crispy ingredients from becoming soggy. When you’re ready to eat, toss them together for freshness and crunch.
Freezing
This salad is best enjoyed fresh. Because of the crunchy ingredients and fresh veggies, freezing is not recommended—it would compromise the texture and freshness that make the salad so special.
Reheating
Since this salad is served cold or at room temperature, reheating is not necessary. If you prefer it cool but not chilled, let it sit at room temperature for a few minutes after taking it out of the fridge.
FAQs
Can I use a different type of noodle?
Absolutely! While the crunchy toasted ramen noodles give this salad its unique texture, you can try substituting with broken chow mein noodles or rice sticks for a slightly different crunch.
Is it possible to make this salad vegan?
Yes! Substitute honey with maple syrup or agave nectar, and double-check your soy sauce is vegan-friendly to keep this salad plant-based and delicious.
How long can I store the salad before it gets soggy?
To maintain the best crunch, it’s best to eat the salad within a day when stored properly. Keeping dressing and crunchy components separate extends freshness.
Can I add protein to make this a full meal?
Definitely! Grilled chicken, shrimp, or tofu cubes are fantastic additions that turn this salad into a satisfying main dish without losing the light and crunchy feel.
What variations can I try with the dressing?
Feel free to experiment by adding a splash of lime juice for extra zing, or a bit of chili flakes to introduce some heat. Adjusting the sweetness or acidity lets you personalize the dressing to your taste.
Final Thoughts
If you’re searching for a salad that’s bursting with texture, fresh flavors, and just the right amount of crunch, this Crunchy Asian Ramen Noodle Salad Recipe is a must-try. It’s easy to make, visually vibrant, and endlessly satisfying, perfect for weeknight dinners or serving at your next gathering. Give it a whirl and watch it become a staple in your recipe collection.
Print
Crunchy Asian Ramen Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Crunchy Asian Ramen Noodle Salad is a vibrant and refreshing dish combining toasted ramen noodles, crunchy almonds and sunflower seeds, fresh coleslaw mix, and a tangy, savory dressing. Perfect as a light lunch or a festive side dish, it offers a delightful mix of textures and flavors with an easy-to-make Asian-inspired dressing.
Ingredients
Salad
- 2 packages (3 oz each) ramen noodles (discard seasoning packets)
- 4 cups coleslaw mix (shredded green and red cabbage, and carrots)
- 1/2 cup sliced almonds, toasted
- 1/3 cup sunflower seeds
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
Dressing
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 3 tbsp soy sauce
- 2 tbsp honey (or sugar)
- 1 tsp sesame oil
Instructions
- Toast the Ramen Noodles: Break the uncooked ramen noodles into small pieces and toast them in a dry skillet over medium heat for 2-3 minutes until they turn lightly golden and fragrant. Remove from heat and allow to cool completely.
- Combine Salad Ingredients: In a large mixing bowl, add the coleslaw mix, toasted ramen noodles, toasted sliced almonds, sunflower seeds, thinly sliced green onions, and chopped fresh cilantro. Gently toss to combine all ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil thoroughly until the dressing emulsifies and is well blended.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture and toss well until every ingredient is evenly coated with the dressing. Serve immediately to maintain maximum crunchiness, or refrigerate for 15-20 minutes if you prefer the flavors to meld more deeply before serving.
Notes
- Discard the seasoning packets from the ramen noodles as they contain high sodium and are not needed for this recipe.
- To toast almonds and ramen noodles, use a dry skillet over medium heat, stirring frequently to prevent burning.
- Honey can be substituted with sugar if preferred or to make it vegan-friendly, use maple syrup instead.
- This salad tastes best when served shortly after tossing to retain the crunchy texture.
- Optional additions: shredded carrots, bell peppers, or chopped fresh mint for extra flavor and texture.
