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Asian ramen salad is full of color, flavor, and crunch! All of the fun textures make it perfectly satisfying and insanely delicious!
We love making our favorite Asian dishes at home, which are amazing. Try Lettuce Wraps, Chicken, and Salmon.
Asian Ramen Noodle Salad
When it is hot outside, the last thing you want to do is cook! But we all still need to eat. This is where this Asian ramen salad comes in. It is the perfect salad for any occasion. It is ideal for potlucks, BBQs, and family dinners. This Asian ramen salad recipe makes a lot, so it’s best for a crowd. It goes lovely with salmon, chicken, or your favorite steak. Everyone loves this Asian ramen salad. It’s just so colorful and scrumptious!
Make this Asian ramen salad for a fun lunch or brunch, and serve it with a side of rolls and fruit. This is the best summer salad because it’s light and refreshing, full of vegetables, and does not have a mayo-based dressing. This way, you can keep it out a bit longer than the other salads without worrying about the mayo getting too warm. With the toasted noodles and almonds, it has a big bite that is truly satisfying. You have to make this Asian ramen salad today!
What You Will Need for Ramen Salad
This Asian ramen salad is easy and full of vegetables. It’s a big winner! For all ingredient measurements, see the recipe card below.
- Ramen noodles: Use any flavor and you will remove the flavor packets.
- Sliced Almonds: You can use slivered almonds too, but the sliced almonds work best.
- Green cabbage: Slice the cabbage to bite-sized pieces yielding about 2 cups.
- Purple cabbage: You will also need 2 cups of sliced purple cabbage.
- Shredded carrots: Grate your own or you can buy pre-shredded.
- Green onions: Chop the onions finely.
- Shelled edamame: Adds a wonderful texture and a bit of protein to your salad.
Sweet and Savory Dressing
- Rice vinegar: This is nice mild vinegar that won’t overpower the salad.
- Olive oil: Classic oil of choice for dressings.
- Soy sauce: You can use low-sodium soy sauce if you desire.
- Honey: Sweet honey balances the vinegar.
- Garlic clove: Use fresh garlic minced for the best flavor.
- Sesame oil: This adds a rich sesame flavor that is lovely.
- Sesame seeds: Adds crunch and flavor.
- Salt and pepper: Add to taste.
Making Asian Ramen Salad
The crunch makes it so satisfying and the texture indulgent.
- Toast the noodles and nuts: Preheat oven to 350 degrees. Crush up the ramen noodles and lay them on a sheet pan with the almonds. Toast until lightly brown for 10 minutes.
- Combine vegetables: In a large bowl, add the cabbage, carrots, green onions, edamame, ramen, and almonds.
- To make the dressing: Whisk together the rice vinegar, olive oil, soy sauce, honey, garlic, sesame oil and seeds.
- Toss and Serve: Pour over the salad and toss until it is combined.
Tips For the Perfect Asian Ramen Salad
Colorful and super tasty, you will love everything this salad has to offer.
- Seasoning Packet: Do not add the seasoning packet to the dressing. You do not need it; save it for another use. It contains a lot of sodium, and the dressing has enough flavor on its own.
- Toasting: Toasting the nuts and noodles keeps them extra crunchy and adds a nice toasty flavor.
- Short Cuts: We all run out of time sometimes. You can save yourself a lot of prep time by buying pre-shredded carrots and the pre-bagged coleslaw mix.
- Purple cabbage: Combining purple and green cabbage makes for a really colorful, eye-catching salad, but you can use just one or the other if you desire.
What to Add Into your Ramen Salad
This is a fantastic side dish and could be used as a main dish.
- Protein: Turn this into a main dish by adding grilled chicken, salmon, shrimp or tofu.
- Fruit: Adding some fruit adds a sweet light touch. Mandarin oranges, chopped pineapple or mango.
- Vegetables: You can add in any other kind of vegetable that you think goes well with this. Edamame, mushrooms, zucchini, snowpeas and chopped peppers.
- Garnish: Adding cilantro gives an extra bit of freshness that is incredible.
How to Store Asian Salad
This asian ramen salad is even better the next day! If you know you will have leftovers, don’t add the dressing to the whole salad. It will make the noodles and almonds go soggy. Store the salad and dressing seperate in the fridge and mix individual servings as needed. The salad will keep for up to 4 days. The dressing will store for 2 weeks.
More Asian Recipes To Love
Asian food is one of our favorites. It’s always full of flavor and is often super easy. You can save yourself some money and headache by making your favorite take out at home. It allows you to modify and customize the recipes to your liking. Making your own Asian food at home also allows you to know exactly what ingredients are eating and feeding your family.These tried and true take out favorites are some you just have to try!
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Asian Ramen Salad
Ingredients
- 2 packages ramen noodles flavor packets removed
- 1/4 cup sliced almonds
- 1/2 head green cabbage sliced (2 cups)
- 1/2 head purple cabbage sliced (2 cups)
- 1/2 cup shredded carrots
- 1/4 cup green onions chopped
- 3/4 cup shelled edamame
Dressing:
- 1/4 cup rice vinegar
- 1/2 cup olive oil
- 3 Tablespoons soy sauce
- 3 Tablespoons Honey
- 1 garlic clove minced
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- salt and pepper
Instructions
- Preheat oven to 350 degrees. Crush up the ramen noodles and lay them on a sheet pan with the almonds. Toast until lightly brown for 10 minutes.
- In a large bowl, add the cabbage, carrots, green onions, edamame, ramen, and almonds.
- To make the dressing: Whisk together the rice vinegar, olive oil, soy sauce, honey, garlic, sesame oil and seeds.
- Pour over the salad and toss until it is combined.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The photos show what looks like the ingredients include edamame, but the recipe makes no mention of edamame.
Hi Sarah! You are totally right, I completely forgot to add edamame! I have gone in and fixed it! Thanks for letting me know!
The only substitution I made was using coconut palm sugar in place of honey – around 1 T. I think any sweetener would work – honey, brown sugar, white sugar, etc. Delicious!
This salad is absolutely fantastic. I would absolutely recommend anyone considering this to try it!!