If you are on the lookout for a salad that bursts with texture and flavor, the Crunchy Asian Ramen Noodle Salad Recipe is going to become your new favorite. This vibrant dish brings together the satisfying snap of toasted ramen noodles, the crispness of fresh coleslaw mix, and a delightful mix of nuts and seeds, all tossed in a luscious tangy-sweet dressing. Every bite offers a unique combination of crunchy, savory, and slightly sweet notes that make this salad irresistible, whether as a quick lunch, a side dish for dinner, or a potluck star.
Ingredients You’ll Need
This salad is refreshingly simple to prepare yet balanced in bright colors and textures. Each ingredient plays a vital role—from the crunchy ramen noodles adding exciting crispness to the coleslaw mix that provides fresh, crisp veggies, and the nuts contributing a rich, nutty depth that truly elevates the salad experience.
- Ramen noodles (2 packages): Use the noodles dry and discard the seasoning for that signature crunch and easy-to-toast texture.
- Coleslaw mix (4 cups): A blend of shredded green and red cabbage with carrots brings color and crisp freshness.
- Sliced almonds (1/2 cup): Toast them lightly to intensify their nutty flavor and add satisfying crunch.
- Sunflower seeds (1/3 cup): These add a subtle earthiness and extra crunch for good measure.
- Green onions (4, thinly sliced): They provide a mild onion flavor that lifts the overall taste without overpowering.
- Fresh cilantro (1/4 cup, chopped): Adds a burst of herbaceous brightness to lighten and freshen every bite.
- Olive oil (1/4 cup): The base of the dressing for smooth richness that balances acidity.
- Rice vinegar (1/4 cup): Offers a gentle tang that complements the crunchy ingredients perfectly.
- Soy sauce (3 tbsp): Brings umami depth and a touch of saltiness to the dressing.
- Honey or sugar (2 tbsp): Balances the acidity with a subtle sweetness that ties flavors together.
- Sesame oil (1 tsp): A little goes a long way, imparting that signature nutty Asian flair to the dressing.
How to Make Crunchy Asian Ramen Noodle Salad Recipe
Step 1: Toast the Ramen Noodles
The magic starts by breaking the uncooked ramen noodles into bite-sized pieces and toasting them in a dry skillet over medium heat. This quick step, about 2 to 3 minutes, transforms the noodles from brittle strands into golden, crunchy jewels that bring the signature snap to your salad. Let them cool completely before combining with the other ingredients so they stay crisp.
Step 2: Combine the Fresh Ingredients
In a large mixing bowl, toss together the vibrant coleslaw mix, toasted ramen pieces, toasted sliced almonds, sunflower seeds, green onions, and chopped cilantro. Each ingredient adds its own layer of texture and bright flavor, creating a harmony of crunchy, nutty, and fresh elements eagerly awaiting the dressing.
Step 3: Whisk the Dressing
Next, prepare the dressing by whisking olive oil, rice vinegar, soy sauce, honey, and sesame oil together in a small bowl. This combination is the heart of the Crunchy Asian Ramen Noodle Salad Recipe, blending sweet, tangy, salty, and nutty flavors that coat every ingredient beautifully without weighing them down.
Step 4: Toss and Serve
Pour the dressing over the salad and toss until everything is evenly coated and glistening. For the ultimate crunch, serve right away—there is nothing like that initial crispness. If you have a bit more time, refrigerate for 15 to 20 minutes to allow the flavors to mingle, though the noodles soften slightly during this wait.
How to Serve Crunchy Asian Ramen Noodle Salad Recipe
Garnishes
To add a personal touch, consider sprinkling extra toasted almonds or sesame seeds on top right before serving. A few fresh cilantro leaves or thinly sliced red chili peppers can add an extra pop of color and a mild kick for those who like a bit of heat with their crunch.
Side Dishes
This salad pairs beautifully with grilled chicken, shrimp, or tofu, making it an excellent side for barbecues or weeknight dinners. It also complements lighter Asian-inspired mains like steamed dumplings or miso soup, offering a satisfying textural contrast.
Creative Ways to Present
Transform this salad into an eye-catching appetizer by serving it in small cups or lettuce wraps for easy grab-and-go bites. For potlucks, a large, colorful bowl garnished with herbs and extra nuts invites eager guests to dive in while showcasing its vibrant appeal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad and dressing separately in airtight containers to keep the noodles crunchy. Combine and toss just before serving again to revive that fresh, crisp texture so important to this salad’s charm.
Freezing
This salad does not freeze well because the fresh vegetables and crunchy noodles lose their texture when thawed. For best results, enjoy it fresh or within a day or two, refrigerated.
Reheating
Because the appeal of this salad lies in its crunch, reheating is not recommended. Instead, bring it out straight from the fridge, and toss again to redistribute the dressing for optimal freshness.
FAQs
Can I use a different type of noodle in this Crunchy Asian Ramen Noodle Salad Recipe?
Absolutely! While ramen noodles offer a unique crunch and flavor, you can substitute with crispy chow mein noodles or even crushed rice crackers for a different texture that still complements the salad beautifully.
Is there a vegetarian or vegan version of this salad?
Yes! This salad is naturally vegetarian and can be made vegan by substituting honey with maple syrup or agave nectar. The combination of veggies and toasted nuts ensures plenty of flavor and texture without any animal products.
How long can I keep the salad in the fridge?
For the best crunch and freshness, consume the salad within 1 to 2 days if stored properly in an airtight container. The noodles tend to soften over time, so it’s ideal served shortly after preparation.
Can I prepare this salad for a party?
Definitely! It’s a fantastic dish for gatherings since it’s quick to make in large batches and holds up well if you keep the dressing separate until serving. Just remember to toss it last minute to keep everything crisp and vibrant.
What if I don’t have rice vinegar on hand?
You can substitute rice vinegar with apple cider vinegar or white wine vinegar in the same quantity. Just make sure to adjust the sweetness slightly if the vinegar is more acidic or sharper than rice vinegar’s mild tang.
Final Thoughts
If you want a salad that excites your taste buds with every crunchy bite and brings a beautiful balance of fresh, nutty, and savory flavors, you simply must try this Crunchy Asian Ramen Noodle Salad Recipe. It’s easy to make, wonderfully versatile, and guaranteed to earn rave reviews from friends and family alike. Once you do, it might just become a staple in your recipe collection!
Print
Crunchy Asian Ramen Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Crunchy Asian Ramen Noodle Salad is a vibrant, flavorful dish combining toasted ramen noodles with fresh coleslaw mix and a zesty homemade dressing. Perfect as a light lunch or side, this salad offers a delightful crunch and a balanced blend of sweet, tangy, and savory flavors infused with sesame and soy. It’s quick to prepare and ideal for gatherings or a refreshing everyday meal.
Ingredients
Salad
- 2 packages (3 oz each) ramen noodles (discard seasoning packets)
- 4 cups coleslaw mix (shredded green and red cabbage, and carrots)
- 1/2 cup sliced almonds, toasted
- 1/3 cup sunflower seeds
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
Dressing
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 3 tbsp soy sauce
- 2 tbsp honey (or sugar)
- 1 tsp sesame oil
Instructions
- Toast the ramen noodles: Break the uncooked ramen noodles into small pieces and toast them in a dry skillet over medium heat for 2-3 minutes until lightly golden. Remove from heat and let them cool completely to ensure maximum crunch in the salad.
- Combine salad ingredients: In a large bowl, mix together the coleslaw mix, cooled toasted ramen noodles, sliced almonds, sunflower seeds, thinly sliced green onions, and chopped fresh cilantro for a colorful and crunchy base.
- Prepare the dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil until the ingredients are fully emulsified and the dressing is smooth and flavorful.
- Dress the salad: Pour the prepared dressing over the salad mixture and toss thoroughly until everything is evenly coated. Serve immediately to enjoy the crunch at its best, or refrigerate for 15-20 minutes to allow the flavors to come together for a more mellow taste.
Notes
- To enhance the crunch, toast the ramen noodles just before assembling the salad.
- Honey can be substituted with sugar for a more neutral sweetness.
- For extra protein, add cooked chicken, tofu, or edamame.
- This salad is best served fresh but can be kept refrigerated for up to one day; noodles may soften over time.
- Adjust soy sauce quantity for salt preference or substitute with tamari for gluten-free option.
