Crunchy Asian Ramen Noodle Salad – A Cold Salad Recipe Favorite!

This Crunchy Asian Ramen Noodle Salad is one of those treasured cold salad recipes that shows up at family gatherings, potlucks, and sunny weekend tables year after year. It’s simple, comforting, and full of texture—exactly the kind of dish that proves salads can be just as exciting as any main course. Rooted in home-style Asian-American cooking traditions, this salad brings together crisp vegetables, toasted ramen noodles, and a gently sweet, tangy dressing that coats every bite just right.

What makes this recipe so beloved is its balance. You get the freshness of cabbage and green onions, the nutty crunch of almonds and sesame seeds, and the golden, toasted ramen noodles that soak up the dressing while still keeping their bite. Served cold, it’s refreshing yet hearty, making it perfect for warm days, busy weeknights, or as a make-ahead side when company is coming.

This is the kind of recipe that gets passed down with handwritten notes in the margins—“double the dressing,” “add extra crunch,” or “everyone asked for the recipe.” It’s flexible, forgiving, and welcoming, just like traditional home cooking should be. Let’s make a bowl of something joyful, crunchy, and full of love.

Table of Contents

Table of Contents

Ingredients:

For the Salad Base

• 2 packages (3 oz each) ramen noodles, seasoning packets discarded
• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 4 green onions, thinly sliced
• 1/2 cup sliced almonds
• 2 tablespoons sesame seeds

For the Traditional Dressing

• 1/3 cup neutral oil (vegetable or avocado oil)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 teaspoon toasted sesame oil

Print

Directions:

1. Begin by preparing the ramen noodles. Break the dry noodles into bite-sized pieces while still in the package. Heat a dry skillet over medium heat and add the noodles, sliced almonds, and sesame seeds. Toast gently, stirring often, until everything is golden brown and fragrant. This step is essential for building that signature crunch. Once toasted, remove from heat and let cool completely. 🥢🔥
2. In a large serving bowl, combine the green cabbage, red cabbage, shredded carrots, and sliced green onions. Toss gently to distribute the colors evenly. The bowl should already look vibrant and inviting. 🌈
3. In a separate small bowl or jar, whisk together the oil, rice vinegar, soy sauce, sugar, and sesame oil until fully blended. The dressing should taste lightly sweet, tangy, and savory, with a soft sesame aroma. Adjust sugar or vinegar slightly to your preference.
4. Just before serving, add the toasted ramen mixture to the bowl of vegetables. Pour the dressing evenly over the salad.
5. Toss everything together gently but thoroughly, making sure the dressing coats every strand of cabbage and every crunchy noodle piece.
6. Let the salad rest for about 5 minutes to allow the flavors to mingle, but serve while the noodles are still crisp for the best texture. Serve chilled or cool. ❄️🥗

Notes:

• For best results, keep the dressing and crunchy topping separate until just before serving.
• This salad travels well, making it ideal for picnics and potlucks.
• You can easily double the recipe for a crowd—just use a very large bowl.
• Leftovers keep in the fridge up to 2 days, though the crunch will soften slightly. Still delicious!

Nutritional Information:

This crunchy Asian ramen noodle salad offers a balanced mix of carbohydrates for energy, healthy fats from nuts and oil, and fiber-rich vegetables. It’s a satisfying side dish that feels indulgent while still being light and refreshing. Enjoy it as part of a wholesome meal or alongside grilled dishes, soups, or simple proteins. 🥗💪

⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 10 minutes | ⏳ Total Time: 25 minutes
⚡ Calories per serving: ~280 | 🍽️ Servings: 6

#CrunchyRamenSalad #AsianInspiredSalad #ColdSaladFavorite #PotluckClassic #EasySaladRecipe #TraditionalHomeCooking #FreshAndCrunchy

Bon appétit and happy cooking!

FAQs about Ramen Noodle Salad