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Ramen Noodle Asian Salad

If you need a show-stopper to bring to the next potluck, this ramen noodle Asian salad is the dish to choose.

Like a tasty cabbage salad, it’s refreshing, colorful, and loaded with crunch.

Bowl of Ramen Noodle Asian Salad
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Between the coleslaw, seeds, almonds, and ramen noodles, it’s pure, delicious madness – and I just know you’ll love it!

Tying the flavors together is a ridiculously delicious dressing with one secret ingredient. Trust me; your friends will not stop bugging you for the recipe. 

But I won’t tell if you don’t!

This ramen noodle Asian salad is embarrassingly easy to make, full of fun flavor and terrific texture, and one you’ll turn to again and again.

Ready to get started? Let’s dig in!

Ramen Noodle Asian Salad 

Whoever came up with this ramen noodle salad is a genius.

It’s a combination of shredded cabbage, carrots, almond slivers, sunflower seeds, and… wait for it… crunchy ramen noodles.

Crazy, I know. But somehow, it works.

Besides the varying levels of crunch from the ingredients, another thing that makes this salad a cut above the rest is the dressing.

It’s so flavorful, yet it’s hard to pinpoint what it’s made of.

It’s a blend of olive oil, apple cider vinegar, sugar, and pepper. Sounds basic, right?

But wait until you hear the secret ingredient.

Are you ready?

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It’s none other than the ramen seasoning packet. Bet you didn’t see that coming! 

Yup, it’s the ingredient responsible for making this salad surprisingly addictive. Try it and see for yourself.

Ramen Noodles Salad Close with scallions, nuts, and shredded cabbage

What is Asian Salad Made Of?

The Salad:

While you can definitely add more, these are the basic ingredients you’ll need for the salad:

  • Ramen Noodles – the key ingredient that makes this salad a standout. I like to use chicken-flavored ramen for this recipe, but feel free to use whichever one you have. Also, don’t throw out the seasoning packets! You’ll need it for the dressing.
  • Sunflower Seeds – together with the crushed ramen noodles, sunflower seeds give the salad that extra crunch.
  • Slivered Almonds – don’t skip the toasting. It gives the almonds a deeper, nuttier flavor and an even crunchier texture.
  • Coleslaw Mix – a mixed bag of shredded cabbage and carrots will save you so much prep time. You can also use other vegetable slaws such as Brussels sprouts or broccoli.
  • Green Onions – I love the pungent onion flavor it adds to the salad. If you like it milder, stick to the green portion and discard the white parts.

The Dressing:

  • Olive Oil – if you like its pungent and fruity flavor, go for regular olive oil. If you want a more neutral flavor, use light olive oil.
  • Apple Cider Vinegar – you can also use other kinds of mild vinegar if you don’t have this on hand. I like to use rice wine vinegar for a more authentic Asian flavor.
  • Granulated Sugar – for sweetness. Feel free to add more or less according to your taste.
  • Ground Black Pepper – for a bit of heat.
  • Ramen Seasonings – some recipes don’t like to use the seasoning packets, but I think it really gives the salad that addictive, can’t-quit-it flavor. 
Close up of Ramen Noodle Asian Salad

How to Make Asian Salad 

It couldn’t be easier.

Start by toasting ramen noodles, almonds, and sunflower seeds.

To do this, preheat your oven to 350 degrees Fahrenheit and spread the crushed noodles, seeds, and almonds evenly on a baking sheet.

Toast the mixture in the preheated oven for 10 to 15 minutes, or until your kitchen starts to smell like sweet heaven.

Everything should look golden brown, though you might need to give everything a toss so it cooks evenly.

Meanwhile, prepare the rest of the salad ingredients by tossing together the coleslaw mix and green onions in a large bowl.

Then top it with the cooled ramen mixture.

Next, make the dressing.

In a bowl, whisk together the olive oil, ramen seasoning packets, apple cider vinegar, sugar, and black pepper until well-combined.

Finally, pour the dressing over and toss! That’s it. Easy-peasy.

Bowl of Ramen Noodle Asian Salad

Tips for Making The Best Salad

  • Make it mess-free. Crush the ramen noodles with your hands while they’re still inside the packet. 
  • Give the dressing an Asian twist with sesame oil. Don’t overdo it, though! Too much sesame oil will be overwhelming.
  • Boost the dressing with garlic and ginger. Be sure to dice them finely so they blend well.
  • Instead of regular slaw, try other mixes:
    • Brussels sprouts slaw
    • Broccoli slaw
    • Carrot slaw
  • Use store-bought slaw for an effortless salad. Or, shred your choice of slaw veggies yourself. If you have a food processor, this should be quite quick. 
  • Don’t skip the toasting. This will give not just the nuts, but the ramen noodles, as well, a nice toasty flavor.
  • Brown the noodles in butter. Melt butter in a large skillet over medium heat. Sauté the crushed ramen noodles, almonds, and sunflower seeds until golden brown.
  • No apple cider vinegar? Other mild vinegar such as rice wine vinegar or white wine vinegar will work, too.
  • Mix it up with these mix-ins:
    • Shredded rotisserie chicken
    • Edamame
    • Carrots
    • Bell Peppers
    • Cucumbers
    • Radishes
    • Mandarin Oranges
    • Celery 
    • Cranberries 
    • Walnuts
    • Cashews
    • Sesame Seeds
  • Swap out instant ramen noodles for chow mein noodles. You can find these in any Asian market.
  • Add the noodles at the last minute. If you want to maintain the ramen’s crunch, don’t add it until right before you serve the salad.
  • Make-ahead instructions: Prepare the salad and dressing up to a day in advance. Store them in separate containers, and toss them together when ready to serve.

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Ramen Noodle Asian Salad



Prep time


Cooking time





If you need a show-stopper for the next potluck, this ramen noodle Asian salad is the dish to choose. It’s refreshing, colorful, and loaded with texture.


  • For the Salad:
  • 2 (3-ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved

  • 1/2 cup raw sunflower seeds

  • 1/2 cup slivered almonds

  • 1 (16-ounce) package coleslaw mix (about 6 cups)

  • 3 green onions, chopped

  • For the Dressing:
  • 1/2 cup olive oil

  • 3 tablespoons apple cider vinegar

  • 3 tablespoons granulated sugar

  • 1/2 teaspoon ground black pepper


  • Preheat the oven to 350 degrees Fahrenheit.
  • Place broken ramen noodles, sunflower seeds, and almonds onto a baking sheet
  • Bake for 10 to 15 minutes, or until fragrant and toasted. Set aside to cool.
  • In a large bowl, toss together coleslaw mix and green onions. Add cooled noodle mixture on top.
  • Prepare the dressing: whisk together olive oil, ramen seasoning packets, apple cider vinegar, sugar, and black pepper until smooth.
  • Pour dressing over the salad and toss to coat. Serve and enjoy!


  • Calories: 313kcal
  • Carbohydrates: 23.6g
  • Protein: 8.8g
  • Fat: 21.4g
  • Saturated Fat: 2.4g
  • Cholesterol: 0mg
  • Sodium: 406mg
  • Potassium: 206mg
  • Fiber: 3g
  • Sugar: 6.8g
  • Calcium: 50mg
  • Iron: 1mg
Ramen Noodle Asian Salad

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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