Name: Crunchy Asian Ramen Noodle Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
Ingredients: 3 packets instant ramen noodles (discard seasoning packets); 2 cups shredded cabbage (green or napa); 1 cup shredded carrots; 1/2 cup red bell pepper, thinly sliced; 1/2 cup green onions, chopped; 1/2 cup chopped cilantro; 1/4 cup sunflower seeds; 1/4 cup sliced almonds; 1 tablespoon sesame seeds (optional); 1/4 cup soy sauce; 2 tablespoons rice vinegar; 2 tablespoons sesame oil; 1 tablespoon honey or maple syrup; 1 teaspoon minced garlic; 1 teaspoon grated fresh ginger

Jump to Recipe

If you’re craving a salad that’s bursting with texture, bold flavor, and a perfect harmony of savory and sweet, you have to try this Crunchy Asian Ramen Noodle Salad. It’s a delightful combination of crisp cabbage, colorful veggies, crunchy nuts, and tender ramen noodles all dressed in a tangy, sesame-infused dressing. Every bite is a celebration of contrasts that come together effortlessly, making it one of my absolute go-to dishes for potlucks, quick lunches, or a tasty side that steals the show.

Crunchy Asian Ramen Noodle Salad Recipe - Recipe Image

Ingredients You’ll Need

This salad shines because of its simple yet thoughtfully selected ingredients. Each component plays a vital role, whether it’s adding crunch, freshness, or that irresistible zing in the dressing. Here’s what you’ll want to gather to make this dish sing on your palate.

3 packets instant ramen noodles: Use just the noodles themselves—these provide the signature crunch and chewy texture after cooking.
2 cups shredded cabbage: Either green or napa cabbage works wonderfully, adding a crisp base that holds up well to the dressing.
1 cup shredded carrots: Bright and sweet, carrots contribute a lovely pop of color and crunch.
1/2 cup red bell pepper, thinly sliced: Adds sweetness and vibrant red hues that make the salad visually appealing.
1/2 cup green onions, chopped: For that fresh, mild onion bite that lifts the entire flavor profile.
1/2 cup chopped cilantro: Brings a fresh, herbal note that’s quintessential in Asian-inspired dishes.
1/4 cup sunflower seeds: These add extra crunch and a nutty layer without overpowering the other ingredients.
1/4 cup sliced almonds: More crunch with a subtle buttery flavor that complements the nuts and seeds.
1/4 cup soy sauce: The salty backbone of the dressing that ties everything together.
2 tablespoons rice vinegar: Gives the salad a beautiful tang that balances the richness of sesame oil.
2 tablespoons sesame oil: Distinctive and nutty, it’s essential for authentic flavor.
1 tablespoon honey or maple syrup: Adds just the right touch of sweetness to soften the acidity.
1 teaspoon minced garlic: For a mellow kick that awakens the senses.
1 teaspoon grated fresh ginger: This adds warmth and a hint of spice that rounds out the dressing.
1 tablespoon sesame seeds (optional): A little sprinkle on top boosts the visual appeal and nuttiness.

How to Make Crunchy Asian Ramen Noodle Salad

Step 1: Cook and Cool the Noodles

Start by boiling the instant ramen noodles according to the package instructions, but don’t add the seasoning packets. Usually, this takes about 3 minutes. Once cooked, drain them well and rinse under cold water to stop the cooking process—this also prevents them from sticking together, ensuring each bite remains perfectly tender with just the right amount of bounce.

Step 2: Prepare the Fresh Veggies and Nuts

While the noodles cool, toss together your shredded cabbage, shredded carrots, thinly sliced red bell peppers, chopped green onions, chopped cilantro, sunflower seeds, and sliced almonds in a large mixing bowl. This colorful medley forms the crunchy foundation of your salad.

Step 3: Whisk Together the Dressing

In a small bowl, combine the soy sauce, rice vinegar, fragrant sesame oil, honey or maple syrup for sweetness, minced garlic, and freshly grated ginger. Whisk until all ingredients are fully blended into a glossy, aromatic dressing that’s ready to coat your salad in deliciousness.

Step 4: Combine and Toss

Add the chilled ramen noodles to your big bowl of vegetables and nuts, then pour the dressing right on top. Use tongs or two big spoons to toss everything thoroughly, making sure every noodle and shred is coated in that delightful dressing.

Step 5: Let the Flavors Meld

Allow the salad to sit for 5 to 10 minutes at room temperature. This gives the flavors a chance to blend beautifully and the cabbage a slight tenderening without losing its signature crunch. Give it one last toss before serving to redistribute any dressing that settled toward the bottom.

How to Serve Crunchy Asian Ramen Noodle Salad

Garnishes

For an extra special touch, sprinkle toasted sesame seeds or even some crushed peanuts on top. Fresh cilantro leaves or a few slivers of red chili can also elevate the dish, adding both aroma and a subtle pop of heat if you like a bit of spice.

Side Dishes

This Crunchy Asian Ramen Noodle Salad pairs beautifully with grilled chicken, shrimp, or tofu for a light yet satisfying meal. It’s also fantastic alongside a bowl of hot miso soup or crispy spring rolls for a complete Asian-inspired feast.

Creative Ways to Present

Try serving the salad in individual lettuce cups for a fun finger-food twist or pile it high in colorful rice paper wraps for a portable treat. You can also present it in a large, decorative bowl centered on your table to invite sharing and conversation.

Make Ahead and Storage

Storing Leftovers

Keep your Crunchy Asian Ramen Noodle Salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as the noodles and cabbage gradually soften over time, but a quick toss before serving can revive some of the initial crunch.

Freezing

This salad is not ideal for freezing because the fresh veggies and noodles will lose their texture once thawed. For best results, prepare only the amount you plan to eat within a couple of days.

Reheating

Since this is a cold salad, reheating is unnecessary and will compromise the crisp textures. If you want it a little less chilled, just let it sit at room temperature for 10 minutes before serving to take the chill off without sacrificing crunch.

FAQs

Can I use whole wheat or gluten-free ramen noodles?

Absolutely! You can swap in whole wheat or gluten-free ramen noodles to fit your dietary needs. Just make sure to cook them according to their package instructions and cool thoroughly before adding to the salad.

Is there a way to make this Crunchy Asian Ramen Noodle Salad vegan?

Yes! Simply use maple syrup instead of honey and choose a gluten-free soy sauce or tamari if needed. Everything else in the recipe is plant-based, so this salad is naturally vegan-friendly.

Can I add protein to make it more filling?

Definitely! Grilled chicken, cooked shrimp, tofu, or edamame are all fantastic additions that boost the protein while keeping the salad fresh and flavorful.

What can I substitute for sunflower seeds or almonds if I have nut allergies?

Try pumpkin seeds (pepitas) or roasted chickpeas for crunch and texture without nuts. Just ensure any substitute complements the flavors and maintains the salad’s delightful crunch.

How long does the dressing keep if I want to make it ahead?

The dressing can be made 2–3 days in advance and stored in an airtight container in the refrigerator. Just give it a good whisk before tossing with the salad to recombine any separated ingredients.

Final Thoughts

I can’t recommend this Crunchy Asian Ramen Noodle Salad enough if you want a dish that’s both simple to prepare and packed with dynamic flavors and textures. It’s perfect for warm weather lunches, potlucks, or anytime you want something light yet satisfying. Grab those ingredients, toss it together, and watch everyone fall in love bite after crunchy bite!

Crunchy Asian Ramen Noodle Salad Recipe

★★★★★

5.1 from 28 reviews

Author: Jack
Total Time: 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Crunchy Asian Ramen Noodle Salad is a vibrant, flavorful dish combining crispy ramen noodles, fresh vegetables, nuts, and a tangy sesame-soy dressing. Perfect for a light lunch or an impressive side dish, it delivers a delightful mix of textures and Asian-inspired flavors with every bite.

Instructions

Cook and cool the noodles: Begin by cooking the ramen noodles according to package instructions, typically about 3 minutes. Drain the noodles in a colander and rinse under cold water to stop the cooking process. Set aside to cool completely.
Prepare the salad base: In a large mixing bowl, combine the shredded cabbage, shredded carrots, thinly sliced red bell pepper, chopped green onions, chopped cilantro, sunflower seeds, and sliced almonds. Toss to mix evenly.
Make the dressing: In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and grated fresh ginger until well combined and emulsified.
Assemble the salad: Add the cooled ramen noodles to the vegetable mixture. Pour the prepared dressing over the salad and toss everything together thoroughly to ensure all ingredients are coated with the flavorful dressing.
Let flavors meld: Allow the salad to rest for 5 to 10 minutes, giving the noodles time to absorb the dressing flavors and for the textures to meld. Toss again just before serving. Optionally, sprinkle with sesame seeds for extra crunch and visual appeal.

Notes

Discard the seasoning packets that come with the ramen noodles, as the salad dressing provides all the necessary flavor.
For a nut-free version, omit the sunflower seeds and almonds and substitute with additional crunchy vegetables like sliced water chestnuts or radishes.
Serve this salad chilled or at room temperature for best flavor and texture.
Can be prepared a few hours ahead of time; just toss before serving to refresh the crunchiness.
For a gluten-free option, use gluten-free ramen noodles and tamari instead of soy sauce.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No cook (aside from boiling noodles)
Cuisine: Asian