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Asian ramen salad is colorful, crunchy, and packed with fresh flavor! It’s made with crisp cabbage, vegetables, toasted ramen noodles, almonds, and a sweet and savory homemade dressing.
What Makes Asian Ramen Salad So Addicting
- So much crunch: The cabbage, toasted almonds, and crispy ramen noodles give every bite the best texture.
- Homemade dressing: The sweet and savory sesame dressing is simple to whisk together and tastes so much better than bottled dressing.
- Perfect for sharing: This recipe makes a large salad that is great for parties, potlucks, and family gatherings.
A Reader’s Review
“This salad is absolutely fantastic. I would absolutely recommend anyone considering this to try it!!”
Asian Ramen Salad Ingredients
- Edamame: Buying frozen shelled edamame that is already removed from the pod makes it so convenient!
- Ramen noodles: Discard the seasoning packets and crush the dry noodles before toasting them.
How To Make Asian Ramen Salad
This salad comes together quickly. Toasting the ramen noodles and almonds gives it that perfect crunch! For more Asian-inspired favorites, try my easy homemade ramen, Asian chicken, or another fresh favorite like my Broccoli Ramen Salad.
- Toast the ramen and almonds: Preheat the oven to 350°F. Crush the ramen noodles and spread them on a baking sheet with the sliced almonds. Toast for about 10 minutes, or until lightly browned.
- Combine the salad: Add the green cabbage, purple cabbage, carrots, green onions, and edamame to a large bowl.
- Add: Add the toasted ramen noodles and almonds.
- Make the dressing: Whisk the rice vinegar, olive oil, soy sauce, honey, garlic, sesame oil, sesame seeds, salt, and pepper. Pour the dressing over the Asian Ramen Salad and toss until everything is evenly coated.
Alyssa’s Pro Tips
- Coleslaw Mix: Replace the green cabbage, purple cabbage, and carrots with a bagged mix.
- Add protein: Turn it into a main dish with grilled chicken, salmon, shrimp, steak, or tofu.
- Gluten Free: Use gluten free ramen noodles and tamari or gluten free soy sauce.
Must Have Tools For This Recipe
- Sharp knife: Makes it easy to thinly slice the cabbage and green onions.
- Cutting board: Gives you plenty of room to prepare the vegetables.
- Large bowl: Use a large enough bowl to easily toss all of the salad ingredients.
- Whisk: Helps combine the dressing until smooth.
Viral Crispy Ramen Method
- Boil: Cook the ramen for about 2 minutes, just until soft. Drain well.
- Season: Toss with 1 tablespoon olive oil and 1 tablespoon soy sauce.
- Bake: Spread on a parchment lined baking sheet. Bake at 400°F for 15–20 minutes, tossing halfway through.
- Crisp: Bake until golden and crunchy.
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Asian Ramen Salad
Ingredients
Salad
- 2 packages ramen noodles flavor packets removed
- ¼ cup sliced almonds
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- ½ cup shredded carrots
- ¼ cup chopped green onions
- ¾ cup shelled edamame
Dressing
- ¼ cup rice vinegar
- ½ cup olive oil
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit. Crush 2 packages ramen noodles. Scatter the crushed noodles and ¼ cup sliced almonds on a sheet pan. Toast for 10 minutes until lightly browned.
- In a large bowl, add 2 cups shredded green cabbage, 2 cups shredded purple cabbage, ½ cup shredded carrots, ¼ cup chopped green onions, ¾ cup shelled edamame, and the toasted ramen and almonds.
- In a small bowl, whisk together ¼ cup rice vinegar, ½ cup olive oil, 3 tablespoons soy sauce, 3 tablespoons honey, 1 teaspoon minced garlic, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and salt and pepper to taste.
- Pour the dressing over the salad and toss until it is combined.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storing Leftovers
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.
- In the Refrigerator: Store the salad and dressing separately in an airtight container in the fridge. Mix individual servings as needed. The salad will keep for up to 4 days. The dressing will store for 2 weeks.
Asian Inspired Recipes
We love making our favorite Asian dishes at home, which are amazing. Try my favorite Lettuce Wraps, Chicken, or Salmon. Here are a few more to try!
Hi – I just toasted the ramen for the Asian Ramen Noodle Salad. I used the Lotus Foods Organic Millet & Brown Rice Ramen and toasted in the oven for 10 minutes. They are crispy but so HARD! I guess they will soften when we put dressing, but maybe there is something else I can do, since I want to keep them on the side. Hope you see this and have an idea for me. I want to serve this on Thanksgiving this week.
I have never worked with that brand, so I can’t say for sure. It sounds like you need to put the dressing on them to help soften them up.
I made the Asian Ramen Salad for Thanksgiving and it was wonderful! I was concerned about the hard noodles but I put them in with the dressing and it was not a problem. I added the toasted almonds after. My daughter just asked me for the recipe because she is going to a pot luck next week! Thanks for sharing the recipe.
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!!