If you crave a salad that’s bursting with vibrant colors, fresh flavors, and an irresistible crunch, this Crunchy Asian Ramen Noodle Salad Recipe is going to be your new best friend. It’s incredibly easy to make yet feels so special with each bite bringing together crispy toasted ramen noodles, crunchy nuts and seeds, and a perfectly balanced tangy-sweet dressing. Whether you’re whipping it up for a quick lunch or bringing it to a potluck, this salad feels like a celebration of texture and zest in every forkful.
Ingredients You’ll Need
Getting this salad right is all about fresh, simple ingredients that work beautifully together. Each one plays a crucial role from creating that satisfying crunch to layering in fresh, bright flavors.
- Ramen noodles (2 packages of 3 oz each, uncooked): Break and toast these for that signature crispy texture that makes this salad unforgettable.
- Coleslaw mix (4 cups): A colorful blend of shredded green and red cabbage with carrots for freshness and crunch.
- Sliced almonds (1/2 cup, toasted): Adds a lovely nutty flavor and extra crunch.
- Sunflower seeds (1/3 cup): Bring a subtle nutty earthiness and great crunch to every bite.
- Green onions (4, thinly sliced): Introduce a mild, fresh bite that lifts the whole salad.
- Fresh cilantro (1/4 cup, chopped): Offers a bright, herbal note that freshens the palate.
- Olive oil (1/4 cup): Acts as a smooth, rich base for the dressing.
- Rice vinegar (1/4 cup): Provides a clean and tangy acidity essential for balance.
- Soy sauce (3 tbsp): Adds an umami depth and savory saltiness.
- Honey or sugar (2 tbsp): Just the right amount of sweetness to mellow the tang and salt.
- Sesame oil (1 tsp): Gives the dressing a toasty, aromatic finish.
How to Make Crunchy Asian Ramen Noodle Salad Recipe
Step 1: Prepare the Noodles
Start by breaking the uncooked ramen noodles into smaller pieces — about bite-sized to maximize crunch with every forkful. Toast them in a dry skillet over medium heat for 2 to 3 minutes until they turn a light golden color. This simple step transforms the noodles from bland to delightfully crispy, and letting them cool ensures they stay crunchy when mixed into the salad.
Step 2: Mix the Salad
Grab a large bowl and add the coleslaw mix, toasted ramen noodles, sliced almonds, sunflower seeds, green onions, and fresh cilantro. This combination is the heart of your Crunchy Asian Ramen Noodle Salad Recipe, layering fresh, nutty, crisp, and aromatic textures that make this salad addictive.
Step 3: Make the Dressing
Whisk together olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil in a small bowl until beautifully blended. This dressing is the magic ingredient — tangy with a touch of sweet and a hint of nutty sesame — that ties all the flavors of your salad together in perfect harmony.
Step 4: Toss and Serve
Pour the dressing over your salad and toss everything until it’s evenly coated. For the ultimate crunch factor, serve immediately. However, if you have a little time, refrigerate the salad for 15-20 minutes to let the flavors meld wonderfully without sacrificing too much of that essential crisp texture.
How to Serve Crunchy Asian Ramen Noodle Salad Recipe
Garnishes
Looking to elevate your salad presentation? Sprinkle extra toasted sliced almonds or a handful of crunchy fried wonton strips for an extra layer of texture. A few sprigs of fresh cilantro or a squeeze of lime juice right before serving can also enhance the freshness and bring a bright pop to the dish.
Side Dishes
This salad pairs beautifully with grilled chicken, shrimp, or tofu for a complete meal. It also works as a fantastic side to Asian-inspired main courses such as teriyaki salmon, stir-fried vegetables, or even a simple bowl of miso soup. Its vibrant flavors complement a wide range of savory dishes.
Creative Ways to Present
Serve the salad in pretty glass bowls or on large platters to show off the colorful ingredients. For a party, consider placing it in individual mason jars layered with the dressing at the bottom, so guests can shake to mix when ready. You can even stuff the salad into crisp lettuce cups for a refreshing handheld treat that’s perfect for summertime gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the salad in an airtight container in the refrigerator. Because of the toasted noodles, the salad is best enjoyed within a day or two — after that, some of the crunch may soften, but the flavors will still be delicious.
Freezing
This salad is not ideal for freezing due to the delicate textures — especially the toasted noodles and fresh vegetables — which will lose their crispness and become soggy once thawed.
Reheating
Because this salad is served cold and relies on crunchy textures, reheating is not recommended. To refresh any softened noodles or nuts after refrigeration, you can toast a small portion separately and stir it in just before serving again.
FAQs
Can I use cooked ramen noodles instead of raw for this salad?
This salad relies on the crunchy texture of toasted raw ramen noodles, so cooked noodles won’t give the same satisfying crunch. It’s best to use uncooked broken pieces toasted in a dry skillet.
Is there a gluten-free alternative for the ramen noodles?
You can substitute with gluten-free crispy rice noodles or thinly sliced kale chips for crunch, though it will change the flavor and texture slightly from the classic Crunchy Asian Ramen Noodle Salad Recipe.
Can I make the dressing in advance?
Absolutely! The dressing can be whisked up and stored separately in the fridge for several days. Just give it a good shake or stir before tossing with the salad.
What’s the best way to toast the almonds and noodles?
Use a dry skillet over medium heat and keep stirring frequently to avoid burning. Toast the noodles and almonds separately for even browning and the best flavor.
How long does this salad keep its crunch?
For the crunchiest experience, eat the salad within a few hours of tossing. If refrigerated, the textures soften a bit but it remains tasty for up to 2 days.
Final Thoughts
This Crunchy Asian Ramen Noodle Salad Recipe is a true celebration of texture, freshness, and bold flavors that come together beautifully with minimal fuss. It’s one of those dishes you’ll find yourself craving again and again, perfect for easy meals, social gatherings, or when you want to wow friends with a simple but extraordinary salad. Give it a try — I promise it will become a staple in your recipe collection!
Print
Crunchy Asian Ramen Noodle Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Description
A vibrant and crunchy Asian-inspired ramen noodle salad featuring toasted ramen noodles, fresh coleslaw mix, nuts, and a tangy sesame-soy dressing. Perfect as a quick side dish or light meal, ready in just 20 minutes.
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
- Prepare the noodles: Break the uncooked ramen noodles into small pieces to create crunchy bits for the salad. Toast them in a dry skillet over medium heat for 2-3 minutes until they turn lightly golden. Remove from heat and let them cool completely to maintain their crisp texture.
- Mix the salad: In a large mixing bowl, combine the coleslaw mix, the cooled toasted ramen noodles, toasted sliced almonds, sunflower seeds, thinly sliced green onions, and chopped fresh cilantro. Toss gently to mix all the ingredients evenly.
- Make the dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil until the dressing is smooth and well blended.
- Toss and serve: Pour the prepared dressing over the salad mixture and toss thoroughly until everything is evenly coated. Serve the salad immediately to enjoy maximum crunchiness, or refrigerate for 15-20 minutes to allow the flavors to meld together.
Notes
- For a vegan option, use maple syrup or agave nectar instead of honey.
- Toasting the ramen noodles and almonds brings out a deeper flavor and crunch.
- This salad is best served fresh but can be refrigerated for up to 1 day; noodles may soften over time.
- Add shredded cooked chicken or tofu for added protein if desired.
- Feel free to swap sunflower seeds for pumpkin seeds or chopped peanuts for variation.
