Description
This Crunchy Asian Ramen Noodle Salad is a classic cold salad recipe with toasted ramen noodles, crisp cabbage, almonds, sesame seeds, and a sweet-savory dressing. It’s perfect for potlucks, gatherings, and make-ahead meals.
Ingredients
Scale
- 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
- 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
Instructions
- Break the dry ramen noodles into bite-sized pieces.
- Heat a dry skillet over medium heat and add noodles, almonds, and sesame seeds.
- Toast while stirring until golden brown, then remove from heat and cool.
- Combine green cabbage, red cabbage, carrots, and green onions in a large bowl.
- Whisk oil, rice vinegar, soy sauce, sugar, and sesame oil until blended.
- Add toasted ramen mixture to the vegetables.
- Pour dressing over the salad and toss gently.
- Let rest 5 minutes, then serve chilled.
Notes
- Keep dressing and crunchy topping separate until serving.
- Ideal for potlucks and picnics.
- Recipe doubles easily for a crowd.
- Leftovers keep up to 2 days, though crunch softens.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg