Ramen Noodle Salad
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Ramen Noodle Salad is an Asian salad with ramen noodles that is crunchy, fresh, a little sweet, a little savory, and tastes like summer in a bowl.
Ramen Noodle Salad Recipe
Ramen Noodle Salad
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This is one of those classic side dishes that shows up at family gatherings, church picnics, BBQs, and random Tuesday dinners because everyone loves it. The toasted ramen noodles, almonds, and sunflower seeds give it the best crunch, while the tangy sesame dressing pulls everything together with that slightly sweet Asian-inspired flavor.
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Why You’ll Love This Recipe
This salad is ridiculously easy to throw together and somehow tastes even better than you expect. The crunchy toasted ramen mixture gives it so much texture, and the creamy coleslaw mix stays crisp and refreshing under the light dressing.
I especially love that you can prep most of it ahead of time. Just keep the crunchy topping and dressing separate until serving and you’re golden.
Also, if you’re feeding a crowd? This recipe stretches beautifully.
Ingredients You’ll Need
- For the salad: butter, ramen noodles, slivered almonds, sunflower seeds, green onions, and coleslaw mix.
- For the dressing: olive oil, rice vinegar, sugar, soy sauce, and sesame oil.
- I used the tri-color bagged coleslaw mix and 8 cups ended up being about one and a half 16-ounce bags.
Step By Step Directions
Start by melting the butter in a large skillet. Add the crushed ramen noodles, almonds, and sunflower seeds, tossing everything together so it gets coated in the butter.
Cook the mixture, stirring occasionally, until it turns golden brown and smells amazing. Remove it from the heat and let it cool completely.
Meanwhile, whisk together the olive oil, rice vinegar, sugar, soy sauce, and sesame oil in a medium bowl until smooth and combined.
Add the coleslaw mix, green onions, cooled ramen mixture, and dressing to a large bowl. Toss everything together until evenly coated and serve immediately.
Tips & Tricks
- Don’t skip toasting the ramen mixture. That golden buttery crunch is what makes the salad so good.
- If you’re making this ahead of time, store the dressing separately and toss everything together just before serving so the noodles stay crisp.
- You can also add shredded chicken to turn this into more of a light meal situation instead of just a side dish.
Storage
This salad is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Just know the noodles will soften over time. Still delicious, just less crunchy.
More Delicious Salad Recipes
- Dill Pickle Pasta Salad Recipe
- Green Goddess Salad Recipe
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- Broccoli Salad Recipe
- See all our best salad recipes!
How to Make Ramen Noodle Salad
Ramen Noodle Salad Recipe
Ingredients
Salad
- 2 tablespoons butter
- 2 packages ramen noodles seasoning packets discarded and noodles crushed
- ½ cup slivered almonds
- ½ cup raw sunflower seeds
- ½ cup sliced green onions
- 8 cups coleslaw mix
Dressing
- ½ cup light tasting olive oil
- ¼ cup rice vinegar
- ¼ cup white sugar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the crushed ramen noodles, slivered almonds, and sunflower seeds. Toss to coat with the butter.
- Cook, stirring occasionally, until the mixture is golden brown and toasted. Remove from heat and allow to cool completely.
- In a medium bowl, whisk together the olive oil, rice vinegar, sugar, soy sauce, and sesame oil until combined.
- In a large bowl, combine the coleslaw mix, green onions, cooled ramen mixture, and dressing.
- Toss until evenly coated and serve immediately.
Notes
- I used tri-color bagged coleslaw mix. Eight cups was about one and a half 16-ounce bags.
- For the crunchiest texture, toss the salad together right before serving.
- Great topped with shredded chicken for a more filling meal.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Large Wooden Salad Bowl – This bowl is so nostalgic for me. I feel like every delicious salad I ate while growing up was served in this type of bowl!
- Wooden Salad Servers – If you have a gorgeous wooden bowl, you obviously need the matching serving utensils!
Other Awesome Asian Inspired Dishes
- Egg Drop Soup Recipe
- Ham Fried Rice Recipe
- Vegetable Stir Fry Noodles Recipe
- Mongolian Beef Recipe
- See all our best Asian inspired recipes!
Final Thoughts
This Ramen Noodle Salad is one of those recipes that never really goes out of style. It’s crunchy, flavorful, refreshing, and ridiculously easy to make. Perfect for cookouts, holidays, potlucks, or honestly just standing in the kitchen eating it straight from the bowl while pretending you’re “testing” it.
Frequently asked questions
Yes! For the best texture, keep the dressing and toasted ramen mixture separate until just before serving. That keeps everything nice and crunchy.
No, you can discard the seasoning packets for this recipe.
Any bagged coleslaw mix works well, but I really like the tri-color blend for extra color and texture. You can also just shred a head of cabbage!
Absolutely. Shredded chicken is especially delicious in this salad and turns it into more of a full meal.
It’s best the day it’s made, but leftovers will keep in the refrigerator for up to 2 days. The noodles will soften as it sits.
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