If you’ve ever wished for a salad that’s so flavorful and texturally exciting you’ll crave it even before you finish your first bite, the Crunchy Asian Ramen Noodle Salad Recipe is the answer. This vibrant dish combines crispy, golden ramen noodles with colorful vegetables, nutty almonds, and a zesty homemade dressing that explodes with sweet, tangy, and savory notes. It’s the kind of crowd-pleaser that vanishes at potlucks and family gatherings, and it’s so simple to whip up, it just might become your new go-to for any occasion.
Ingredients You’ll Need
One of the best things about this salad is how everyday ingredients are elevated into something extraordinary. Each component brings its own unique texture, burst of flavor, or pop of color, giving this salad irresistible character from the very first forkful.
- Coleslaw mix (1 16-ounce bag): A crunchy, ready-to-go base filled with shredded cabbage and carrots—saves time and adds color and bite.
- Instant ramen noodles (2 packages, seasoning discarded): Broken up and toasted, these transform into the ultimate crunch factor in this salad.
- Shelled edamame (1 cup, steamed or thawed): These tender green beans provide subtle sweetness and plant-based protein for balance.
- Shredded carrots (1 cup): More vibrant color and a little extra sweetness to keep every layer interesting.
- Green onions (½ cup, sliced): A fresh, punchy contrast that rounds out the flavors with a mild onion zing.
- Sliced almonds (½ cup, toasted): Toasting deepens their richness and adds a lovely nutty complexity to the salad.
- Sunflower seeds (¼ cup, optional): These are optional, but tossing them in adds another playful crunch and earthiness.
- Olive oil (½ cup): Forms the silky backbone of the tangy, luscious dressing.
- Rice vinegar (¼ cup): Brings brightness and acidity; don’t skip it—it lifts the whole dish.
- Honey (3 tablespoons): Just enough for a hint of natural sweetness to balance the tang and umami.
- Soy sauce (1 tablespoon): Adds savory depth and that unmistakable Asian-inspired flavor.
- Sesame oil (1 tablespoon): Just a splash adds a subtle, toasty aroma that’s simply irresistible.
- Freshly grated ginger (1 teaspoon): Brings a gentle, warming heat and zing to the dressing.
- Garlic powder (½ teaspoon): Gives a background note of flavor that ties everything together.
- Salt and pepper (to taste): Use to season your salad just right before serving.
How to Make Crunchy Asian Ramen Noodle Salad Recipe
Step 1: Toast the Ramen Noodles and Almonds
Preheat your oven to 375°F. Take those ramen noodles (make sure to discard the seasoning packets) and break them into bite-sized pieces—think the size you’d want on your fork. Scatter the noodles onto a large baking sheet along with your sliced almonds. Toast everything in the oven for 5 to 7 minutes, giving them a stir halfway through, until they’re a beautiful golden brown and wonderfully aromatic. This step transforms humble ramen into the irresistible crunch that defines this salad.
Step 2: Combine the Salad Base
In a generously sized mixing bowl, combine the coleslaw mix, shelled edamame, shredded carrots, sliced green onions, and sunflower seeds (if you’re going for extra crunch). When your toasted ramen and almonds are cool enough to handle, add them in too. This bowl will already look like a confetti celebration—so much color and texture, you’ll barely be able to wait for the next step.
Step 3: Whisk the Dressing
In a smaller bowl or a jar with a tight-fitting lid, combine the olive oil, rice vinegar, honey, soy sauce, sesame oil, grated ginger, garlic powder, and a pinch each of salt and pepper. Whisk or shake until the dressing is smooth and glossy, and everything is well incorporated. This fragrant dressing is what brings the magic to your Crunchy Asian Ramen Noodle Salad Recipe.
Step 4: Dress and Toss
Pour the dressing evenly over the salad, making sure to get every last drop in there. Toss everything together until all the veggies, noodles, and nuts are beautifully coated. Let the salad sit for at least 10 minutes—the flavors will meld, and the noodles will keep their crunch while soaking up just enough of that delicious dressing.
Step 5: Taste and Serve
Before serving, give the salad a taste and add more salt and pepper if needed. That’s it! You’ve just created an irresistible Crunchy Asian Ramen Noodle Salad Recipe that’s colorful, satisfying, and absolutely packed with craveable flavors.
How to Serve Crunchy Asian Ramen Noodle Salad Recipe
Garnishes
This salad adores a flurry of garnishes. Try sprinkling with extra sliced green onions, a handful of chopped cilantro, or even a few sesame seeds right before serving. If you’re feeling inspired, thinly sliced red chiles or a drizzle of sriracha will add a gentle kick and even more visual pop.
Side Dishes
The Crunchy Asian Ramen Noodle Salad Recipe pairs well with so many main courses. It’s fantastic alongside grilled chicken, shrimp, or salmon, and brings a fresh contrast to richer Asian-inspired dishes. For a vegetarian meal, serve with crispy tofu or a side of steamed dumplings.
Creative Ways to Present
If you’re serving a crowd, pile the salad onto a large, shallow platter for maximum show-off factor. For parties, try spooning it into small cups or lettuce leaves for fun, individual servings. Crunchy noodle salad in a mason jar is a perfect choice for portable picnics or work lunches, too!
Make Ahead and Storage
Storing Leftovers
Your leftover Crunchy Asian Ramen Noodle Salad Recipe will keep well covered in the fridge for up to two days. The vegetables and crunchies soften a bit as they sit in the dressing, but the flavors deepen and meld beautifully—making leftovers nearly as craveable as the fresh salad itself.
Freezing
This salad isn’t a good candidate for freezing, unfortunately. Both the veggies and the toasted ramen noodles lose their texture and become mushy once thawed. For best results, stick to refrigerating your Crunchy Asian Ramen Noodle Salad Recipe and enjoy it within a couple of days.
Reheating
Since this is a cold salad, there’s no need to reheat—in fact, Crunchy Asian Ramen Noodle Salad Recipe is at its best served chilled or at room temperature. If your salad has been refrigerated, just let it sit out for a few minutes before serving. If it seems a tad dry, add a tiny splash of olive oil and rice vinegar to freshen things up.
FAQs
Can I use a different kind of noodle for this salad?
Absolutely! While classic instant ramen noodles are iconic for this dish, you can try crunchy wonton strips, broken-up rice noodles, or even soba noodles (though soba will lose their crunch). The Crunchy Asian Ramen Noodle Salad Recipe is pretty flexible, so experiment to find your favorite twist!
Is there a way to make this salad gluten-free?
Yes, swap classic ramen for gluten-free ramen or crunchy rice noodles, and use tamari instead of soy sauce in the dressing. All the other ingredients don’t contain gluten, so it’s an easy switch for anyone sensitive or allergic.
What protein can I add to make it a meal?
Grilled chicken, shrimp, or tofu make wonderful additions if you’d like to turn your Crunchy Asian Ramen Noodle Salad Recipe into a heartier main dish. Simply top the salad with your favorite cooked protein, and serve for lunch or a light dinner.
Can I make this salad ahead of time?
You sure can! Go ahead and chop and mix the veggies and toast your noodles and nuts ahead of time. Only add the dressing right before serving to preserve that craveable crunch—otherwise, both the salad and noodles will soften slightly as they sit.
What if I can’t find edamame?
No worries! You can substitute with green peas or even chopped sugar snap peas for a similar texture and bright pop of green. The Crunchy Asian Ramen Noodle Salad Recipe is all about flexibility, so use what you have on hand.
Final Thoughts
I hope you’re as excited as I am to try the Crunchy Asian Ramen Noodle Salad Recipe! It’s a guaranteed crowd-pleaser that’ll brighten up any table and promises that irresistible, crunchy, colorful bite with every forkful. Give it a try—you just might discover your new favorite salad to share with friends and family.
Print
Crunchy Asian Ramen Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook (with optional oven toasting)
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
This Crunchy Asian Ramen Noodle Salad Recipe combines coleslaw mix, edamame, carrots, and a flavorful dressing for a delicious and satisfying salad with a crunchy twist.
Ingredients
Coleslaw Mix:
1 (16-ounce) bag
Instant Ramen Noodles:
2 packages (discard seasoning packets)
Shelled Edamame:
1 cup (steamed or thawed)
Shredded Carrots:
1 cup
Sliced Green Onions:
½ cup
Sliced Almonds (Toasted):
½ cup
Sunflower Seeds (optional):
¼ cup
Olive Oil:
½ cup
Rice Vinegar:
¼ cup
Honey:
3 tablespoons
Soy Sauce:
1 tablespoon
Sesame Oil:
1 tablespoon
Freshly Grated Ginger:
1 teaspoon
Garlic Powder:
½ teaspoon
Salt and Pepper:
to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Toast noodles and almonds: Break the ramen noodles into small pieces and spread them on a baking sheet along with the almonds. Toast in the oven for 5–7 minutes, stirring once, until golden brown.
- Combine ingredients: In a large mixing bowl, combine the coleslaw mix, edamame, shredded carrots, green onions, sunflower seeds, and toasted ramen and almonds.
- Make dressing: In a small bowl or jar, whisk together the olive oil, rice vinegar, honey, soy sauce, sesame oil, ginger, garlic powder, salt, and pepper until well combined.
- Toss salad: Pour the dressing over the salad and toss until everything is evenly coated.
- Allow flavors to blend: Let the salad sit for at least 10 minutes before serving to allow the flavors to blend.
Notes
- For added protein, top with grilled chicken or shrimp.
- You can also use napa cabbage instead of coleslaw mix.
- This salad keeps well in the fridge for up to 2 days, though it’s crunchiest when served fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
