Ramen Noodle Salad

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5 from 6 votes
This ramen noodle salad is so good you will love the crunch of the coleslaw mix and the sweet tang of the dressing.  The buttery noodles and almonds added another layer of flavor.
Prep: 10 minutes
Total: 10 minutes
White bowl of ramen noodle. salad.

This ramen noodle salad recipe is so good. You will love the crunch of the coleslaw mix and the sweet tang of the dressing.  The buttery noodles and almonds added another layer of flavor.

White bowl of ramen noodle. salad.

Ramen Noodle Salad is the perfect salad for cookouts, get togethers, lunch or picnics. A fresh cabbage salad with a tasty oriental twist. The Asian flavors truly enhance this salad.

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What We Love About This Classic Ramen Noodle Salad Recipe

Ramen noodles are a popular lunch or dinner. The tender noodles make a wonderful meal, however, you can make so many inventive things, find more ramen facts here.

  • 10 Minute Meal: This ramen noodle cabbage salad is the perfect light but flavorful meal.
  • Easy Ingredients: All found in pantry or the refrigerator for this easy recipe.
  • Family Friendly: The tangy dressing makes this one of the best salads as a side dish or a main course.
  • Adaptable: Can make it low-carb, meat free, dairy free, etc…

Ingredient Notes for this Crunchy Ramen Noodles Salad

  • Asian Ramen noodles, 3 packages
  • Butter
  • Slivered almonds
  • Coleslaw mix, it doesn’t matter the type of cabbage for this salad.
  • Green onions, sliced into thin strips
  • Sugar
  • Canola oil
  • Apple cider vinegar
  • Soy sauce

Equipment Needed for this Easy Side Dish

How to Make Crunchy Ramen Noodle Salad

These are the basic steps for making asian salad with ramen noodles. Please refer to the recipe card below for more detailed instructions and nutrition information.

Cooking the noodles, preparing the rest of the ingredients for the salad.

STEP 1: BREAK

First, open the packages of dry Ramen noodles and remove and discard the flavor packets.  While the noodles are still in the package use a meat mallet (or a glass), crush the uncooked noodles into small pieces.

STEP 2: COOK

Next, in a large skillet, melt the butter.  Add the crushed noodles and stir constantly until golden, being careful not to burn the noodles and then add the almonds, stirring until they soften slightly.  Remove mixture from skillet and set aside.

STEP 3: MIX

Next, in a large bowl, combine coleslaw mix and green onions.  Add the cooked noodles and almonds and toss to combine and then In a separate bowl, whisk together the sugar, oil, vinegar, and soy sauce.  Whisk until the mixture is completely combined.

Preparing the dressing ingredients and placing them on the salad.

STEP 4: DRESS

Finally, right before serving, slowly add the dressing to the coleslaw mixture until it has a light even coating.  Be careful not to over-dress the salad.

Prep and Storage Tips for Asian Salad Ramen Noodle Recipe

HOW TO MAKE THIS HEARTY SALADS RECIPE AHEAD OF TIME

Assemble the dressing ingredients and store in an airtight container in the refrigerator.  The salad and noodles will get soggy if stored together.

HOW TO STORE THIS ASIAN RAMEN SALAD RECIPE

If you’re going to store leftover salad or you want to assemble it ahead of time, make sure you keep the 3 components stored separately — the noodles, the coleslaw, and the dressing.

Frequently Asked Questions about this Asian Crunchy Salad

HOW TO MAKE THIS RECIPE HEALTHIER?

You can replace the sugar with sugar substitute to keep it lower in calories.

CAN I SUBSTITUTE BROCCOLI SLAW FOR THE CABBAGE SLAW?

Of course, it is a great switch, use your favorites. Snap peas are a wonderful addition too.

CAN THIS RECIPE BE DOUBLED OR HALVED?

Indeed, use the recipe card below and adjust the quantity to suit your party.

IS IT POSSIBLE TO ADD PROTEIN?

Yes, make the salad even better by adding shrimp, chicken or salmon. Truly, it makes a great main dish with the addition of the protein.

Three bowls of ramen noodle salads.

Expert Tips for Making This Oriental Salad Ramen Noodles Recipe

  • Add Great Crunch: Sunflower seeds or sesame seeds make add a nutty flavor to this dish.
  • Short cut tip: Other salad ingredients can be add such as hard boiled egg, and red bell peppers to make this your favorite salad.
  • Variation tip: Make the salad dressing with olive oil in place of canola oil.
  • Alternate ingredient: Chick peas or Air fried Chick Peas or mandarin oranges for this ramen salad recipe.
  • Heat: Red Pepper Flakes in the dressing.

What to Serve with Ramen Noodle Salad

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White bowl of ramen noodle. salad.
5 from 6 votes

Ramen Noodle Salad

Yield: 4 servings
Prep: 10 minutes
Total: 10 minutes
This ramen noodle salad is so good you will love the crunch of the coleslaw mix and the sweet tang of the dressing.  The buttery noodles and almonds added another layer of flavor.
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Ingredients

  • 3 packages of Ramen noodles
  • 1 stick butter
  • 1 small package of slivered almonds
  • 2 bags of coleslaw mix
  • 3 green onions, sliced into thin strips
  • 1 cup sugar
  • 1 cup canola oil
  • 1/2 cup apple cider vinegar
  • 1 Tbsp soy sauce

Instructions

  • Open the packages of Ramen noodles and remove and discard the seasoning packet. While the noodles are still in the package use a meat mallet (or a glass), crush the uncooked noodles into small pieces.
  • In a large skillet, melt the butter. Add the crushed noodles and stir constantly until golden, being careful not to burn the noodles. Add the almonds, stirring until they soften slightly. Remove mixture from skillet and set aside.
  • In a large bowl, combine coleslaw mix and green onions. Add the cooked noodles and almonds and toss to combine.
  • In a separate bowl, whisk together the sugar, oil, vinegar, and soy sauce. Whisk until the mixture is completely combined.
  • Right before serving, slowly add the dressing to the coleslaw mixture until it has a light even coating. Be careful not to over-dress the salad.

Expert Tips

 
  • Add Great Crunch: Sunflower seeds or sesame seeds make add a nutty flavor to this dish.
  • Short cut tip: Other salad ingredients can be add such as hard boiled egg, and red bell peppers to make this your favorite salad.
  • Variation tip: Make the salad dressing with olive oil in place of canola oil.
  • Alternate ingredient: Chick peas or Air fried Chick Peas or mandarin oranges for this ramen salad recipe.
  • Heat: Red Pepper Flakes in the dressing.

Estimated Nutritional Information

Calories: 706kcal | Carbohydrates: 52g | Protein: 1g | Fat: 57g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 36g | Trans Fat: 1g | Sodium: 272mg | Potassium: 61mg | Fiber: 1g | Sugar: 50g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Salad
Cuisine: American
Keyword: Buffalo Salad, ramen

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30 thoughts on “Ramen Noodle Salad”

  1. sure its delicious…looks appetizing! thanks for sharing your recipe, love to give it a try! PinayMum – Mommy’s Life Around…wishing you a great weekend!

    Reply
  2. I am not sure if what I ate before with ramen noodles is also called asian salad. But the photo looks good. Mine is up – My Food

    Reply
  3. Oh wow. This has really gotten me in the mood for an Asian Salad. Visiting from Friday’s Favourites. Thanks for sharing this recipe.

    Reply
  4. I love the mixture of crunchy and tangy this salad has!!

    This is PERFECT for my new linky party, Foodie Friday. Please stop on over and link up!

    Reply
  5. Thanks for sharing this recipe-I tried it for dinner tonight because it looked so good! I really liked it, although I agree with you on cutting back on the butter and sugar. Also, I goofed and dumped the noodle mixture right into the salad, so they will not be crunchy tomorrow 🙁 At least I remembered to keep the dressing mixture seperate! Yummy salad!

    Reply
  6. I remember vividly the first time that I had this 🙂
    It was at a summer friends and family weekend.

    I think this salad disappeared faster than just about anything else.

    Reply
  7. This is a great Salad that we would really enjoy. It must be “A Keeper”.
    Thank you for sharing and have a great day!

    Reply
  8. Looks crunchy and yummy! I would suggest a drop or two of sesame oil for that toasted nutty aroma! Rice vinegar would work well instead of the acv too! I’m chinese so I cook a lot using these condiments (: Great salad! (:

    Reply
  9. Christina,
    This Asian Salad is very much like the one that I make.

    My recipe: Oriental Chicken Salad

    1 whole chicken breast, cooked & cubed (I use leftover rotissiree chicken from a previous meal when I can!)
    2 packages shredded cabbage or 1/2 head cabbage shredded
    2 Tablespoons sesame seeds toasted
    1/2 cup sliced almonds, toasted
    1 package chicken flavored Raman noodles crushed

    Combine salad ingredients in a large bowl.

    Dressing:
    1/2 cup salad oil
    3 Tablespoons vinegar
    2 Tablespoons sugar
    1/2 Teaspoon salt
    Seasoning packet from noodle mix

    Mix all ingredients in a shaker or whisk together and pour over salad. Toss and chill. Noodles will soften overnight but salad can be served earlier and will be crunchy. I use some red shredded cabbage as well as some shredded carrots to add some color. Really, you can add just about anything….chopped bell pepper, green onions, etc. Also, I have made this, leaving out the chicken which makes a nice side dish with an entree or to take to a picnic.

    Enjoy!

    Reply
  10. I love all things Asian… right now I am obsessed with my Asian Chicken Salad…the recipe is on my blog…. I’m trying to imitate the one from Panera…. Your cabbage salad looks great…..

    Reply

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