Asian Ramen Salad
77 Comments
Posted: 05/28/19
Updated: 06/30/23
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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!
We love pairing it with our favorite BBQ Chicken Marinade and finishing off our meal with Strawberry Pie!
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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
- Edameme
- 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
- Tuna 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!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Asian Ramen Salad
Quick, easy and full of flavor! Asian Ramen Salad is the perfect potluck salad and only takes minutes to throw Together!
Ingredients
Salad
- 16 oz bag coleslaw mix
- 2 bags ramen noodles 3 oz each, crumbled (flavor does not matter as you won't be using the seasoning packets)
- 2 Tbsp sesame seeds
- 1 cup sunflower seeds
- ½ cup sliced almonds
- ½ cup sliced green onions
Dressing
- ⅔ cup vegetable oil
- 4 Tbsp white sugar
- ⅓ cup rice wine vinegar
- 1 ½ Tbsp soy sauce
- ¼ tsp sesame oil
- ¼ tsp black pepper
- ½ tsp garlic powder
Instructions
- 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.
Tips
*Store leftovers in fridge for up to 3 days.
Video
Nutrition Information
Calories: 130kcal (7%), Carbohydrates: 10g (3%), Protein: 4g (8%), Fat: 9g (14%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.001g, Sodium: 138mg (6%), Potassium: 194mg (6%), Fiber: 3g (13%), Sugar: 6g (7%), Vitamin A: 85IU (2%), Vitamin C: 15mg (18%), Calcium: 53mg (5%), Iron: 1mg (6%)
Pam says
Very Good !!!!
Julie Evink says
Great to hear Pam! Thanks for commenting and rating the recipe!
Sheri says
Very good! 425 burned my seeds.
I added about 2 tsp ginger, added olive oil in place of veg oil, and added chicken. So good!
Julie Evink says
Great tips on adjustments Sheri!
D. Dixon says
I was looking for this salad because I forgot how to make it.
I am so looking forward in making it for dinner.
Thank you,
Julie Evink says
Hope you enjoy it!
Linda more says
Hi, This sounds perfect for camping. Can the dressing be made ahead of time? I guess what I need to know is how long the dressing can be stored in refrigerator.
Julie Evink says
Yes it can be, you may need to shake it before putting it on the salad as it might separate a bit. Should be good in the refrigerator for 3-4 days.
Kat says
Freakin yum!
Julie Evink says
Love it Kat!!
Lisa says
This recipe is great, we have been making this for years. Always a family favorite. Added tip for ramen is crush them really well, sauté in butter with a little garlic powder and S&P until the flavor is coated and slightly brown. Set aside. Make your salad, toss half the mixture in with it and the rest for garnish. We also used apple cider vinegar for more flavor. You want to make it as a meal added shredded chicken. Bon appetit
Julie Evink says
Great tips Lisa! Thanks for sharing!
Francine says
Did you add leftover sauce from sautéed ramen to the salad?
Cynthia says
I just finished making this recipe for a 4th of July picnic tomorrow. It is easy to make and very tasty. I know it says serve immediately, but I am hoping the flavors will mingle a little more by then and I prefer a cold slaw.
Thanks!
Julie Evink says
Hope you enjoyed it Cynthia!
Sherry says
DO NOT follow this recipe as written. I had the noodles, seeds, and nuts in the oven for 3 minutes and had to throw most of them out because they were burned. I should have known better. That is way too hot! The rest of the recipe was fine but I wasted expensive ingredients. It would have been better to toast slowly at 300 degrees Fahrenheit!
Michelle M says
I have made this recipe several times and followed it exactly. Perfect each time and the nuts and seeds are lightly browned. Thanks for a great recipe!
Vicki Breneman says
I chose this version of this salad because I loved the combination of sesame seeds, almonds, and sunflower seeds. That is brilliant. The dressing was delicious, but 2 packages of Raman noodles ruined it. Other recipes said just use one, but I used two. I even used about 20 oz of shredded cabbage. Still way too much Raman. I will make this again and adjust the ratio of cabbage, Raman, and dressing. Thanks!
Julie says
I’m glad you enjoyed everything else about it. One less packet of ramen sounds like an easy fix, thanks for the review!
Traci says
Just so I umderstand, the noodles are crunchy??
Julie says
Yes!
Karen says
Yes, noodles are crunchy AND.. they will taste much better if you toast them in the oven. 350° for about 4-5 min. Add them to slaw right before serving. Toast shivered almonds, too. Add to the slaw. YUM!
Debra Addley says
can I substitute reg or cider vinegar for the rice wine
Julie says
You could substitute it with cider vinegar.
Jenny says
Made this tonight and it was fantastic! Will be making again and again
Julie says
Great! I’m so glad you loved it!
Laukisha Mines says
Can I use olive oil instead of vegetable oil?
Julie says
It’ll change the flavor a bit but I think that would be fine.
Karyn says
I’m gluten free can I use something in place of ramen noodles?
Cassandra says
I cook buckwheat sobs noodles, that I break into smaller pieces first. It works great. Find some thin gf noodles, and cook 1st!
Julie says
Thanks for sharing, Cassandra!
Fuji Sushi says
Just made this.Thanks for sharing!
Visit: https://fujimn.com/
Julie says
You’re welcome!