Crunchy Asian Ramen Salad

A colorful, crunchy salad made with crispy ramen noodles, fresh cabbage, carrots, peas, green onions, almonds, and a sweet-tangy Asian dressing. It’s perfect for potlucks, BBQs, picnics, and family dinners.

 Ingredients

For the salad

• 2 packages (3 oz / 85 g each) chicken-flavored or vegetable ramen noodles
• 4 cups finely shredded green cabbage
• 2 cups finely shredded purple cabbage
• 1 cup shredded carrots
• ½ cup green peas, thawed
• ½ cup sliced green onions
• ½ cup sliced almonds
• ¼ cup chopped fresh cilantro
• 2 tablespoons sesame seeds
• ½ cup diced red bell pepper, optional

Crunchy ramen

• 1 tablespoon olive oil or melted butter
• 1 tablespoon sesame oil
• Ramen seasoning packets, optional

Asian dressing

• ⅓ cup rice vinegar
• ¼ cup olive oil
• 2 tablespoons toasted sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, minced
• ½ teaspoon Dijon mustard
• ¼ teaspoon black pepper

👩‍🍳 Instructions

1. Prepare the ramen

Preheat oven to 350°F (175°C).

Crush the dry ramen noodles into small pieces while keeping some larger pieces for extra crunch.

Discard the seasoning packets or save them for another use.

Toss the crushed noodles with olive oil, sesame oil, and the seasoning packet if using.

Spread on a baking sheet.

Bake for 8–10 minutes, stirring halfway through, until lightly golden and crisp.

Let cool completely.

2. Prepare the vegetables

In a large bowl, combine:

• Green cabbage
• Purple cabbage
• Carrots
• Peas
• Green onions
• Bell pepper
• Cilantro

Toss gently.

3. Toast the almonds

Add the sliced almonds to a dry skillet over medium-low heat.

Toast for 2–4 minutes, stirring frequently, until lightly golden.

Remove immediately and let cool.

4. Make the dressing

Whisk together rice vinegar, olive oil, sesame oil, soy sauce, honey, lime juice, ginger, garlic, Dijon mustard, and black pepper.

Taste and adjust:

• More lime for brightness
• More soy sauce for saltiness
• More honey for sweetness
• More vinegar for tang

5. Assemble

Pour the dressing over the vegetables.

Add the toasted almonds and sesame seeds.

Toss thoroughly.

Important: Add the crispy ramen noodles right before serving so they remain crunchy.

6. Serve

Garnish with additional cilantro, green onions, sesame seeds, and almonds.

Serve immediately.

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⭐ Make-It-Crunchy Tips

• Don’t add the ramen until the very end.
• Let the toasted ramen cool completely before mixing.
• Keep the dressing separate if making the salad several hours ahead.
• Toasting the almonds makes a huge difference in flavor.
• Finely shredded cabbage gives the salad the best texture.

⏱️ Recipe Details

Servings: 6–8
Prep time: 20 minutes
Bake time: 10 minutes
Total: About 30 minutes

🌰 Nut & Allergy Information

• Tree nuts: Yes — almonds.
• Peanuts: None required.
• Dairy: None required if using olive oil.
• Eggs: None required.
• Gluten: Regular ramen noodles and soy sauce typically contain wheat.
• Soy: Soy sauce and many ramen products contain soy.
• Sesame: Yes, sesame oil and sesame seeds.
• Nut-free: Omit almonds and replace them with roasted sunflower seeds or pumpkin seeds.
• Gluten-free: Use gluten-free ramen noodles and gluten-free tamari instead of regular soy sauce.
• Dairy-free: Naturally dairy-free when prepared with oil.

For serious allergies, check the ramen, soy sauce, sesame products, and packaged toppings for cross-contact information.

❓ Q&A

Can I make this ahead of time?
Yes. Prepare the vegetables and dressing ahead, but keep the ramen and almonds separate. Combine everything just before serving.

Can I use uncooked ramen noodles?
Yes. You can crush them directly into the salad, but toasting them first gives them a much better nutty flavor and crunch.

Can I use coleslaw mix?
Absolutely. A bag of shredded coleslaw mix is a convenient shortcut.

Can I add chicken?
Yes. Grilled or shredded chicken turns it into a more substantial meal.

Can I add shrimp?
Yes. Chilled cooked shrimp pair especially well with the sesame-lime dressing.

Can I make it vegetarian?
Yes. Use vegetable ramen and vegetarian-friendly soy sauce.

Can I make it vegan?
Yes. Replace honey with maple syrup or another vegan sweetener and use vegan ramen.

Can I leave out the almonds?
Yes. Sunflower seeds, pumpkin seeds, or extra sesame seeds provide plenty of crunch.

Why did my ramen become soft?
It was probably mixed with the dressing too early. Keep the crispy noodles separate and add them immediately before eating.

How long does the dressed salad last?
The vegetables can be refrigerated for about 2–3 days, but the ramen will gradually lose its crunch. For the best texture, store the crunchy toppings separately.