Crunchy Asian Ramen Noodle Salad

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Crunchy Asian Ramen Noodle Salad

This salad is sweet, tangy, savory, and packed with texture. Perfect for potlucks, BBQs, meal prep, or a light dinner.

🛒 Ingredients (Serves 6)

For the Salad:

  • 2 (3 oz) packages ramen noodles (discard seasoning packets)

  • 4 cups green cabbage, thinly shredded

  • 2 cups red cabbage, thinly shredded

  • 1 cup shredded carrots

  • 4 green onions, sliced

  • ½ cup sliced almonds

  • ¼ cup sunflower seeds (optional but recommended)

  • ¼ cup chopped fresh cilantro (optional)

For the Dressing:

  • ⅓ cup rice vinegar

  • ¼ cup vegetable oil (or light olive oil)

  • 2 tbsp sesame oil

  • ¼ cup honey (or sugar)

  • 2 tbsp soy sauce

  • 1 tsp fresh grated ginger (optional)

  • 1 clove garlic, minced

👩‍🍳 Instructions

Step 1: Toast the Ramen & Nuts

  1. Preheat oven to 375°F (190°C).

  2. Break ramen noodles into small pieces (do not cook them).

  3. Spread noodles, almonds, and sunflower seeds on a baking sheet.

  4. Bake for 7–10 minutes, stirring halfway, until golden brown.

  5. Let cool completely (they will crisp as they cool).

Step 2: Prepare the Vegetables

In a large bowl, combine:

  • Green cabbage

  • Red cabbage

  • Carrots

  • Green onions

  • Cilantro (if using)

Toss lightly.

Step 3: Make the Dressing

In a jar or bowl, whisk together:

  • Rice vinegar

  • Oil

  • Sesame oil

  • Honey

  • Soy sauce

  • Ginger

  • Garlic

Mix until well combined.

Step 4: Assemble

  1. Add cooled ramen mixture to the cabbage.

  2. Pour dressing over salad.

  3. Toss well to coat evenly.

For best texture, serve within 30–60 minutes of adding dressing.

🍽 Serving Ideas

  • Serve as a side with grilled chicken or teriyaki salmon

  • Add shredded rotisserie chicken for a full meal

  • Top with sesame seeds or crispy wonton strips

❓ Q & A Section

Q1: Can I make it ahead of time?

Yes — but keep dressing and crunchy noodles separate. Combine just before serving.

Q2: Can I make it gluten-free?

Yes:

  • Use gluten-free ramen

  • Substitute tamari for soy sauce

Q3: How long does it last?

Once dressed, best eaten within 24 hours. Undressed components last 2–3 days refrigerated.

Q4: Can I make it vegetarian or vegan?

It already is vegetarian.
For vegan, replace honey with maple syrup or sugar.

Q5: Can I add protein?

Great additions:

  • Grilled chicken

  • Shrimp

  • Tofu

  • Edamame

Q6: What if I don’t have rice vinegar?

Substitute with:

  • Apple cider vinegar

  • White wine vinegar
    (Add ½ tsp sugar if needed to balance flavor.)

Q7: Can I make it spicy?

Add:

  • 1 tsp sriracha

  • ½ tsp red pepper flakes

  • A dash of chili oil

Q8: Why toast the ramen?

Toasting gives it:

  • Deep nutty flavor

  • Extra crunch

  • Better texture than raw noodles.

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