Asian Ramen Salad is quick, easy and full of flavor! It’s the perfect salad to take to a potluck, holiday or summer party. It’s easy to throw together and has a delicious homemade Asian dressing. It’s packed full of cabbage, carrots and crunchy ramen noodles. You can easily make this a main dish by throwing some grilled or rotisserie chicken in it! Perfect for an easy lunch when it’s hot out!
Asian Ramen Salad is the Perfect Potluck Recipe!
*This post was compensated by Truvia. All opinions are my own as always.
It seems like during the summer I’m always needing a big salad to bring to a party, potluck or BBQ! This Asian Ramen Salad is one of my favorites to bring. I usually just mix the coleslaw and toasted ingredients together in a big bowl before I go somewhere. When it’s time to serve the food I just pour in the salad dressing I’ve already made and its’ ready to go!
If you aren’t going to consume the entire salad just serve up what you are going to eat and toss that with some of the dressing. This way you don’t mix all the dressing into the salad and make it soggy for the next day!
What do I need to make Asian Ramen Salad?
- Coleslaw mix
- Ramen noodles
- Sesame seeds
- Sunflower seeds
- Sliced almonds
- Green onions
- Vegetable oil
- Truvia or white sugar
- Rice wine vinegar
- Soy sauce
- Sesame oil
- Black pepper
- Garlic powder
How do I make Asian Ramen Salad?
First, let’s make our easy Asian salad dressing. You want to grab a small bowl and mix together all the ingredients for the dressing. Set that aside.
After that you will want to preheat your oven to 425 degrees F and toast your ramen noodles, sunflower seeds and sliced almonds.
While they are toasting toss you coleslaw mix in a bowl. When the toasted mixture is cooled a bit toss those in and stir.
Right before serving add the dressing and stir to combine.
Asian Ramen Salad FAQs!
Here are a few tips and tricks to make this the best Asian Ramen Salad you will ever have!
If you have any other questions leave me a comment below and I’ll try to give you an answer!
Can Asian Ramen Salad be serving as a Main Dish?
Of course! Our favorite wait to make this salad a main dish is to add leftover grilled chicken to it. Another way to make it a main dish is to grab some rotisserie chicken and add that to it! This is the perfect salad during the summer for a lunch when you add chicken because it won’t heat the house up.
You could also add shrimp or grilled salmon to it too if you have that! Another great option would be tofu!
Can I substitute the Truvia for Sugar?
You can! This recipe calls for 2 Tbsp of Truvia, but if you’d rather use white sugar you can. Just replace the Truvia with 4 Tbsp of granulated white sugar.
Great Add-Ins for Asian Ramen Salad!
- Shredded or Grilled Chciken
- Mandarin Oranges
- Napa Cabbage
- Thinly sliced snow peas
- Diced Red Bell Pepper
Do I need to add the packet of seasoning in the Ramen package?
NO! I get a lot of questions about this. Just throw the packet or keep it for a different use. The homemade Asian dressing is plenty of flavor for this salad. That packet has a lot of sodium in it!
More Salad Recipes for Potlucks!
- Macaroni Salad
- 7 Layer Salad
- Pepperoni Cold Pasta Salad
- Mexican Street Corn Pasta Salad
- Greek Pasta Salad
Pair this Asian Ramen Salad with these Main Dishes!
To make Asian Ramen Salad a little bit lighter I used Truvia® Spoonable. It’s one of my favorite secret ingredients because it helps me reduce the calories in delicious recipes and not sacrifice the flavor. Truvia® sweetener is natural, great-tasting sweetness that was born from the leaves of the stevia plant. Asian Ramen Salad is the ultimate potluck recipe to bring to your end of the summer parties!
WATCH THE STEP BY STEP VIDEO FOR THIS ASIAN RAMEN SALAD RECIPE BELOW:
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Try it and love it? Rate it, please!!! ?Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
- 1 16 oz bag coleslaw mix
- 2 3 oz bags ramen noodles, crumbled (flavor does not matter as you won’t be using the seasoning packets)
- 2 Tbsp sesame seeds
- 1 c. sunflower seeds
- 1/2 c. sliced almonds
- 1/2 c. sliced green onions
- 2/3 c. vegetable oil
- 4 Tbsp white sugar
- 1/3 c. rice wine vinegar
- 1 1/2 Tbsp soy sauce
- 1/4 tsp sesame oil
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- Preheat oven to 425 degrees. Spread crumbled ramen noodles, sesame seeds, sunflower seeds and sliced almonds on a baking sheet. Bake for five minutes, stir and bake for 3-5 more minutes, until mixture is slightly toasted and golden. Set aside.
- In a large bowl whisk together all the ingredients for the salad dressing.
- Add coleslaw mix and ramen noodle mixture to the salad dressing and toss until combined.
- Serve immediately.