Asian ramen salad is colorful, crunchy, and packed with fresh flavor! It’s made with crisp cabbage, vegetables, toasted ramen noodles, almonds, and a sweet and savory homemade dressing.
What Makes Asian Ramen Salad So Addicting
So much crunch: The cabbage, toasted almonds, and crispy ramen noodles give every bite the best texture.Homemade dressing: The sweet and savory sesame dressing is simple to whisk together and tastes so much better than bottled dressing.Perfect for sharing: This recipe makes a large salad that is great for parties, potlucks, and family gatherings.A Reader’s Review“This salad is absolutely fantastic. I would absolutely recommend anyone considering this to try it!!”
– Gloria sian Ramen Salad Ingredients
Edamame: Buying frozen shelled edamame that is already removed from the pod makes it so convenient!Ramen noodles: Discard the seasoning packets and crush the dry noodles before toasting them.
How To Make Asian Ramen Salad
This salad comes together quickly. Toasting the ramen noodles and almonds gives it that perfect crunch! For more Asian-inspired favorites, try my easy homemade ramen, Asian chicken, or another fresh favorite like my Broccoli Ramen Salad.Toast the ramen and almonds: Preheat the oven to 350°F. Crush the ramen noodles and spread them on a baking sheet with the sliced almonds. Toast for about 10 minutes, or until lightly browned.Combine the salad: Add the green cabbage, purple cabbage, carrots, green onions, and edamame to a large bowl.Add: Add the toasted ramen noodles and almonds.Make the dressing: Whisk the rice vinegar, olive oil, soy sauce, honey, garlic, sesame oil, sesame seeds, salt, and pepper. Pour the dressing over the Asian Ramen Salad and toss until everything is evenly coated.
lyssa’s Pro TipsColeslaw Mix: Replace the green cabbage, purple cabbage, and carrots with a bagged mix.Add protein: Turn it into a main dish with grilled chicken, salmon, shrimp, steak, or tofu.Gluten Free: Use gluten free ramen noodles and tamari or gluten free soy sauce.
Must Have Tools For This Recipe
Sharp knife: Makes it easy to thinly slice the cabbage and green onions.Cutting board: Gives you plenty of room to prepare the vegetables.Large bowl: Use a large enough bowl to easily toss all of the salad ingredients.Whisk: Helps combine the dressing until smooth.Viral Crispy Ramen Method
Boil: Cook the ramen for about 2 minutes, just until soft. Drain well.Season: Toss with 1 tablespoon olive oil and 1 tablespoon soy sauce.Bake: Spread on a parchment lined baking sheet. Bake at 400°F for 15–20 minutes, tossing halfway through.Crisp: Bake until golden and crunchy.
Print> sian Ramen Salad#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }Asian ramen salad is full of color, flavor, and crunch! All of the fun textures make it perfectly satisfying and insanely delicious!Course Salad, Side DishCuisine Asian AmericanKeyword asian ramen noodle salad, asian ramen salad recipe, asian salad, crispy ramen saladPrep Time 10 minutesminutesCook Time 10 minutesminutesTotal Time 20 minutesminutesServings 6peopleCalories 397kcalAuthor Alyssa Rivers
Ingredients
Salad
2packagesramen noodlesflavor packets removedcupsliced almonds2cupsshredded green cabbage2cupsshredded purple cabbagecupshredded carrotscupchopped green onionscupshelled edamameDressing
cuprice vinegarcupolive oil3tablespoonssoy sauce3tablespoonshoney1teaspoonminced garlic1teaspoonsesame oil1teaspoonsesame seedssalt and pepper to tasteInstructions
Preheat oven to 350 degrees Fahrenheit. Crush 2 packages ramen noodles. Scatter the crushed noodles and ¼ cup sliced almonds on a sheet pan. Toast for 10 minutes until lightly browned.In a large bowl, add 2 cups shredded green cabbage2 cups shredded purple cabbage½ cup shredded carrots¼ cup chopped green onions¾ cup shelled edamame, and the toasted ramen and almonds.In a small bowl, whisk together ¼ cup rice vinegar½ cup olive oil3 tablespoons soy sauce3 tablespoons honey1 teaspoon minced garlic1 teaspoon sesame oil1 teaspoon sesame seeds, and salt and pepper to tastePour the dressing over the salad and toss until it is combined.Notes
Storage InstructionsIn the Refrigerator: Store the salad and dressing separately in airtight containers. The salad will keep for up to 4 days, and the dressing will keep for up to 2 weeks. Add the dressing just before serving to keep the noodles and almonds crunchy.Nutrition
Calories: 397kcalCarbohydrates: 35gProtein: 8gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.002gSodium: 1490mgPotassium: 349mgFiber: 4gSugar: 12gVitamin A: 2181IUVitamin C: 28mgCalcium: 68mgIron: 3mg
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