Looking for a quick, flavorful, and irresistibly crunchy salad? This Crunchy Asian Ramen Noodle Salad is a crowd-pleasing favorite that comes together in just 20 minutes! Made with crispy toasted ramen noodles, fresh coleslaw mix, nutty almonds, sunflower seeds, and a tangy-sweet soy sesame dressing, this dish delivers big flavors with minimal effort.
Whether you’re preparing it for a summer BBQ, a potluck, meal prep, or just a light and refreshing lunch, this salad is guaranteed to impress. The combination of textures and bold Asian-inspired flavors makes it one of the best no-cook salads you’ll ever try! Plus, it’s versatile and easy to customize with your favorite add-ins like chicken, shrimp, or edamame.
Read on to learn how to make this delicious, easy-to-follow recipe, along with pro tips, serving suggestions, and FAQs to help you master it like a pro!
Why You’ll Love This Crunchy Asian Ramen Noodle Salad
Quick & Easy: Ready in just 20 minutes with simple ingredients.
Incredibly Crunchy: Toasted ramen noodles, almonds, and sunflower seeds add amazing texture.
Bold Asian Flavors: A tangy, sweet, and savory soy-sesame dressing ties it all together.
Perfect for Any Occasion: Great as a side dish, meal prep, or potluck favorite.
Ingredients for Crunchy Asian Ramen Noodle Salad
For the Salad:
- 2 packages (3 oz each) ramen noodles, uncooked (discard seasoning packets)
- 4 cups coleslaw mix (green & red cabbage, carrots)
- ½ cup sliced almonds, toasted
- ⅓ cup sunflower seeds
- 4 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
For the Dressing:
- ¼ cup olive oil
- ¼ cup rice vinegar
- 3 tbsp soy sauce (use low-sodium if preferred)
- 2 tbsp honey (or substitute with sugar)
- 1 tsp sesame oil
Optional Add-Ins & Substitutions:
Make it spicy: Add ½ tsp sriracha or red pepper flakes.
Make it a meal: Add grilled chicken, shrimp, or tofu.
Nut-free version: Skip almonds & sunflower seeds or replace with toasted pumpkin seeds.
How to Make Crunchy Asian Ramen Noodle Salad – Step by Step
Step1: Toast the Ramen Noodles
Break up the uncooked ramen noodles into small pieces.
Heat a dry skillet over medium heat and toast the noodles for 2-3 minutes, stirring frequently until golden brown.
Let cool completely before adding to the salad.
Step2: Prepare the Salad
In a large mixing bowl, combine coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro.
Step3: Make the Dressing
In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil until well combined.
Step4: Toss & Serve
Pour the dressing over the salad and toss well to coat everything evenly.
Serve immediately for max crunch, or refrigerate for 15-20 minutes to let the flavors meld.
Pro Tips for the Best Crunchy Asian Ramen Noodle Salad
Toast the ramen noodles & nuts for extra crunch and deep flavor.
For a less sweet dressing, reduce honey to 1 tbsp or skip it entirely.
Make it ahead? Store ingredients separately & mix before serving to keep it fresh.
Want more protein? Add shredded chicken, shrimp, or edamame.
Best Ways to Serve Crunchy Asian Ramen Noodle Salad
Perfect Side Dish: Serve with grilled chicken, teriyaki salmon, or stir-fry.
Meal Prep Friendly: Store ingredients separately & mix before eating.
Great for Potlucks: Easy to transport and stays fresh for hours.
Nutritional Information (Per Serving – Approximate)
Calories: ~200 kcal
Carbs: ~20g
Protein: ~5g
Fats: ~12g
(Note: Nutritional values may vary depending on ingredients used.)
Storage & Leftovers
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Make it ahead: Keep dressing separate & toss before serving.
Not freezer-friendly: The texture will become soggy when thawed.
FAQs – Common Questions About This Recipe
Can I make Crunchy Asian Ramen Noodle Salad ahead of time?
Yes! But for best texture, keep the dressing and ramen noodles separate until just before serving.
What can I use instead of soy sauce?
Try tamari (gluten-free option) or coconut aminos (low-sodium alternative).
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, tofu, or even edamame are great additions.
What’s the best way to keep the salad crunchy?
Add the toasted noodles right before serving and avoid dressing it too early.
Related Recipes You’ll Love
-
Creamy Butternut Squash Sausage Pasta – Easy Dinner
-
Creamy White Cheddar Chicken Pasta – Best Dinner Recipe
Final Thoughts – Try This Delicious Crunchy Asian Ramen Noodle Salad!
This quick & easy ramen noodle salad is the perfect blend of crunchy, sweet, and savory flavors! Whether you’re making it for a weeknight dinner, potluck, or meal prep, this recipe is sure to be a hit.
Have you tried this recipe? Let us know in the comments & tag us on social media!
Happy Cooking!
Print
Crunchy Asian Ramen Noodle Salad – Best Easy Recipe
Description
Looking for a quick, flavorful, and irresistibly crunchy salad? This Crunchy Asian Ramen Noodle Salad is a crowd-pleasing favorite that comes together in just 20 minutes! Made with crispy toasted ramen noodles, fresh coleslaw mix, nutty almonds, sunflower seeds, and a tangy-sweet soy sesame dressing, this dish delivers big flavors with minimal effort.
Whether you’re preparing it for a summer BBQ, a potluck, meal prep, or just a light and refreshing lunch, this salad is guaranteed to impress. The combination of textures and bold Asian-inspired flavors makes it one of the best no-cook salads you’ll ever try! Plus, it’s versatile and easy to customize with your favorite add-ins like chicken, shrimp, or edamame.
Read on to learn how to make this delicious, easy-to-follow recipe, along with pro tips, serving suggestions, and FAQs to help you master it like a pro!
Ingredients
For the Salad:
- 2 packages (3 oz each) ramen noodles, uncooked (discard seasoning packets)
- 4 cups coleslaw mix (green & red cabbage, carrots)
- ½ cup sliced almonds, toasted
- ⅓ cup sunflower seeds
- 4 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
For the Dressing:
- ¼ cup olive oil
- ¼ cup rice vinegar
- 3 tbsp soy sauce (use low-sodium if preferred)
- 2 tbsp honey (or substitute with sugar)
- 1 tsp sesame oil
Optional Add-Ins & Substitutions:
Make it spicy: Add ½ tsp sriracha or red pepper flakes.
Make it a meal: Add grilled chicken, shrimp, or tofu.
Nut-free version: Skip almonds & sunflower seeds or replace with toasted pumpkin seeds.
Instructions
Break up the uncooked ramen noodles into small pieces.
Heat a dry skillet over medium heat and toast the noodles for 2-3 minutes, stirring frequently until golden brown.
Let cool completely before adding to the salad.
In a large mixing bowl, combine coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro.
In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil until well combined.
Pour the dressing over the salad and toss well to coat everything evenly.
Serve immediately for max crunch, or refrigerate for 15-20 minutes to let the flavors meld.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
Toast the ramen noodles & nuts for extra crunch and deep flavor.
For a less sweet dressing, reduce honey to 1 tbsp or skip it entirely.
Make it ahead? Store ingredients separately & mix before serving to keep it fresh.
Want more protein? Add shredded chicken, shrimp, or edamame.
