This colorful Asian-inspired ramen salad combines crunchy noodles, crisp cabbage, carrots, green onions, and sliced almonds with a sweet-and-tangy sesame dressing. It’s perfect for potlucks, BBQs, picnics, and easy lunches.
Prep time
15 minutes
Cook time
5 minutes
Servings
6
Ingredients
For the salad
- 2 packages (about 3 oz / 85 g each) instant ramen noodles, seasoning packets discarded
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- ½ cup sliced green onions
- ½ cup sliced almonds
- ½ cup green peas, thawed if frozen
- ¼ cup chopped fresh cilantro
- ½ cup sunflower seeds (optional)
For the Asian dressing
- ¼ cup vegetable oil or light olive oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon toasted sesame oil
- 1 teaspoon Dijon mustard (optional)
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger (optional)
- 1 tablespoon lime juice (optional)
Instructions
1. Prepare the ramen noodles
Crush the uncooked ramen noodles into bite-sized pieces. For extra flavor, toast them in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently until lightly golden. Let them cool completely.
2. Prepare the vegetables
Add the green cabbage, purple cabbage, carrots, green onions, peas, and cilantro to a large mixing bowl. Toss gently to combine.
3. Make the dressing
Whisk together the oil, rice vinegar, soy sauce, honey, sesame oil, garlic, and optional mustard, ginger, and lime juice until combined. Taste and adjust the sweetness or acidity.
4. Add the crunchy ingredients
Add the cooled ramen pieces, sliced almonds, and sunflower seeds to the vegetables. Pour the dressing over the salad and toss until everything is evenly coated.
5. Serve and enjoy
Serve immediately for maximum crunch. If you prefer a softer noodle texture, refrigerate for 10–15 minutes before serving. Sprinkle extra almonds and cilantro on top.
Nutrition information
Estimated per serving, based on 6 servings with almonds and the full dressing.
| Nutrient | Approximate amount |
|---|---|
| Calories | 300–380 kcal |
| Protein | 6–9 g |
| Carbohydrates | 25–35 g |
| Fat | 20–27 g |
| Fiber | 4–6 g |
| Sugar | 7–11 g |
| Sodium | 350–650 mg |
Actual nutrition varies with the ramen brand, dressing, and amount of oil used.
Nut information and allergen guide
Important: The pictured salad contains sliced almonds. If you have a nut allergy, omit the almonds and check all ingredient labels for cross-contact warnings.
| Allergen | Information |
|---|---|
| Tree nuts | Contains almonds if using the listed recipe |
| Peanuts | Not included, but check packaged ingredients |
| Wheat/gluten | Standard ramen and regular soy sauce usually contain wheat |
| Soy | Present in soy sauce and possibly ramen |
| Sesame | Present in sesame oil |
| Sulfites | May be present in some vinegars or packaged ingredients |
Easy substitutions
- Nut-free: Replace almonds with toasted pumpkin seeds, if safe for your allergy.
- Gluten-free: Use certified gluten-free ramen or rice noodles and tamari labeled gluten-free.
- Soy-free: Use coconut aminos instead of soy sauce.
- Vegan: Replace honey with maple syrup.
- Lower sugar: Reduce the honey and add extra lime juice or rice vinegar to taste.
For serious allergies, verify every label and possible cross-contact warnings.
Tips for the best crunchy ramen salad
- Toast the noodles and almonds separately for a deeper flavor.
- Add the dressing shortly before serving to prevent sogginess.
- Slice the cabbage thinly so the dressing coats it evenly.
- Add shredded chicken, cooked shrimp, or edamame for extra protein.
- Keep the dressing separate if preparing the salad in advance.
- Use low-sodium soy sauce if you want to reduce sodium.
Storage and meal prep
- Undressed salad: Refrigerate the chopped vegetables in an airtight container for up to 3 days.
- Dressing: Store separately in the refrigerator for up to 5 days; shake or whisk before using.
- Crunchy toppings: Keep the toasted noodles and nuts in a separate airtight container at room temperature.
- Dressed salad: Best eaten the same day, since the noodles soften as they absorb the dressing.
Questions and answers (Q&A)
Q1. Do I cook the ramen noodles first?
No. For the traditional crunchy version, use the noodles uncooked, crushing them into small pieces. Toasting them briefly is optional but improves their flavor.
Q2. Can I use cooked ramen noodles?
Yes, but the salad will have a softer texture. Drain them thoroughly, cool them completely, and toss with the dressing just before serving.
Q3. Can I make this salad ahead of time?
Yes. Prepare the vegetables and dressing separately, and keep the crunchy toppings separate. Toss everything together shortly before serving.
Q4. Can I add chicken to this salad?
Absolutely. Two cups of cooked, shredded chicken make it more filling and increase the protein content.
Q5. How can I make the salad healthier?
Use less oil and honey, add extra cabbage and carrots, choose lower-sodium soy sauce, and include a lean protein such as chicken or edamame.
Q6. Why did my ramen noodles become soggy?
The noodles absorb moisture from the dressing. Add them just before serving and keep leftovers refrigerated promptly.
Q7. Can I use another vinegar?
Yes. Apple cider vinegar works well, although rice vinegar gives the salad a milder, more traditional Asian-inspired flavor.
Q8. Is this salad vegetarian?
Yes, if you use vegetarian-friendly ramen and soy sauce. Some ramen seasoning packets contain meat-derived ingredients, so check labels if using them.
Q9. Can I make it without almonds?
Yes. Omit them or use toasted pumpkin seeds or sunflower seeds if those are safe for your dietary needs.
Q10. What dishes pair well with this salad?
It pairs beautifully with grilled chicken, teriyaki salmon, garlic shrimp, tofu, spring rolls, or grilled vegetables.
Enjoy your fresh, sweet-and-tangy Crunchy Asian Ramen Noodle Salad! 🥗✨
