This crunchy Asian Ramen Noodle Salad is one of those fresh sides or main courses that never lets you down. Made with coleslaw mix, plus a handful of simple, flavorful ingredients, it’s quick to throw together and always a hit—especially at potlucks, picnics, and backyard BBQ.
⭐️⭐️⭐️⭐️⭐️ Reader Cameron Said: “Yum! This is making me want a serving of Asian salad right now (and it’s 7am!). We ordered the salad bowl and new wooden salad servers you linked to also; they are perfect. So now it’s time for salad! Thanks!”
This Asian Ramen Noodle Salad was originally published in 2018 and updated in 2025 and 2026 with fresh photos, clearer instructions, and my best tips for the perfect crunchy, flavor-packed salad every time.
The Asian Ramen Salad I’ve Been Making for Over 20 Years
I’ve made this crunchy Ramen Noodle Salad more times than I can count—it’s been in my recipe rotation for over 20 years, and friends and family still ask me for the recipe! Whether it’s for potlucks, BBQs, holidays, or a quick and easy side dish during the week, it always gets rave reviews, and comes together in less than 30 minutes.
While it’s great for entertaining, it’s also the perfect prep ahead lunch. It’s easy to toss together with any leftover protein or customize to your liking with other flavors too! I guarantee this will be a hit with kids and adults and one Asian salad recipe you’ll keep on rotation all year long. Be sure to also try my Chopped Italian Sub Salad or Chicken Broccoli Salad too!
- Big crunch, big flavor – Toasted ramen noodles, almonds, and sesame seeds give this Asian ramen salad that irresistible crunchy texture in every bite.
- Easy make-ahead salad – Prep components ahead of time and toss just before serving—perfect for potlucks, BBQs, and busy weeknights.
- Simple, real ingredients – No seasoning packets here! Just a quick homemade Asian dressing with fresh, pantry-friendly ingredients.
- Flexible and family-friendly – Add chicken, shrimp, or tofu to make it a meal, or keep it as a fresh, crunchy side dish everyone loves.
Ingredients for Asian Chopped Salad
For the Asian Salad Dressing:
- Neutral Oil – I usually use grapeseed or avocado oil for a light, clean flavor. But any vegetable oil will work, even a mild olive oil.
- Rice Vinegar or White Wine Vinegar – Adds that classic tang.
- Soy Sauce – Use regular, Tamari, Bragg’s, or gluten-free soy sauce.
- Natural Cane Sugar – Just a bit to balance the acidity.
- Toasted Sesame Oil – Adds depth and a rich, sesame flavor.
- Brown Sugar – For a little extra sweetness and richness.
For the Asian Ramen Salad:
- Bagged Coleslaw Mix – Aka Slaw Mix – I prefer using one bag of regular mixed coleslaw and one of angel hair cabbage for the best texture. You may also use colored coleslaw, regular cabbage, or Chinese cabbage.
- Ramen Noodles – Use uncooked ramen for crunch (I love Organic Ramen, but any kind works, flavor doesn’t matter, skip the seasoning packet).
- Mandarin Oranges – A small can, drained; they add a pop of sweetness. Want to go totally fresh, use fresh mandarin orange segments instead. You’ll need 3-4 oranges.
- Nuts & Seeds – You’ll need slivered almonds (sliced works too) and sesame seeds for crunchy, nutty flavor!
- Green Onions – Chopped for a mild onion bite.
- Water Chestnuts – Adds a fun, crispy texture. We love them!
- Cooked Chicken (Optional) – Shredded rotisserie chicken makes this salad hearty enough to serve as a meal.
- Garnish: Chopped fresh cilantro adds great flavor, then toss in a few roasted cashews — extra garnish and crunch.
Get the full recipe in the recipe card below.
How to Make Asian Ramen Salad
Step 1: Mix the Dressing
Pour all dressing ingredients into a mason jar, with a tight-fitting lid and shake until combined. Use the bottle to gently crush the ramen noodles (in package), then store dressing in fridge until ready to use. Or in a medium bowl, whisk until combined.
Step 2: Toast the crunchies (optional)
Place almonds, sesame seeds, and crushed ramen noodles onto a baking sheet. Bake at 350°F for about 5-7 minutes, watch closely – you want them just golden. Remove from oven and cool completely.
Pro Tip: If you are in a hurry, you can skip the toasting and toss your ramen noodles, nuts, and seeds right in!
Step 3: Assemble the salad
Chop the green onions, and if you have larger mandarin oranges, cut them in half, drain, and add to the bowl.
In a large bowl combine cabbage, noodles, almonds, sesame seeds, green onions, chicken and mandarin oranges, water chestnuts (optional) toss to mix up. Shake dressing until combined again, pour over salad, mixing well. Refrigerate for an hour or two for best flavors.
Before serving, sprinkle with fresh chopped cilantro and roasted cashews (optional). If you don’t plan on having any leftover, you can also add some chopped romaine, but it will wilt if leftover.
Variations
This easy Asian coleslaw with ramen noodles is so easy to customize with what you have on hand or what your family loves! Here are some of my favorite ways to change it up:
- Add protein – Toss in cooked, shredded chicken (rotisserie chicken works great), grilled shrimp, salmon, sauted tofu or shelled edamame for a protein boost and a complete meal, I do this often!
- Veggies – Chopped red bell pepper, shredded carrots, diced cucumbers, adding a fresh, sweet crunch and a pop of color. In addition to the slaw mix, you can add red cabbage or Romaine lettuce. Also try adding chopped avocado, mango, edamame for more yumminess!
- Mix up the nuts and seeds – Try roasted peanuts, cashews, or sunflower seeds for different textures and flavors.
- Crunchies: Add even more crunch by tossing in crispy wonton strips, chow mein noodles or
- Try a different slaw – broccoli slaw works great as a substitute for or in combination with traditional cabbage slaw. You could also use napa cabbage.
- Dressing upgrade – Add a pinch of red pepper flakes or a splash of sriracha to the dressing for a bit of heat. Add a dash of garlic, onion powder or ginger to the dressing. Finish with a squeeze of lime juice.
- Make it gluten-free – Use gluten-free ramen noodles and Tamari or coconut aminos instead of soy sauce.
- Dairy-Free/Vegan: This Asian ramen salad is easily made vegan and is naturally dairy-free, just skip the chicken and use your favorite plant-based protein like tofu or edamame. And double-check your ramen noodles, some contain egg.
- Low-Carb: To make this Asian ramen salad low-carb, skip the ramen noodles and use monk fruit sugar replacements, and load up on crunchy cabbage and protein. Add in more nuts, seeds for crunch!
Expert Tips
- Place all of your dressing ingredients into a mason jar with a tight-fitting lid, shake wildly; it will still separate, but at least you have a start.
- I used Bragg’s Liquid Aminos in place of Soy Sauce, but you can use any good Tamari or Soy Sauce (or GF).
- Use any mild or neutral tasting oil for the dressing, I do love Avocado oil.
- Please don’t replace the Toasted Sesame Oil — if you have never cooked with it, you are in for a treat!! And it stores beautifully in the fridge.
- If you can’t find Rice Vinegar, it can be replaced with white wine vinegar, regular vinegar or apple cider vinegar (it will have a stronger vinegar taste with ACV).
Storage
Got leftovers? This salad holds up surprisingly well, but the key is how you store it.
- If already mixed: Place the salad in an airtight container in the refrigerator for up to 3 days. The noodles will soften over time, but the flavor stays delicious.
- Make-Ahead Tip: Combine all the ingredients except the noodles, seeds, and nuts together. Toss with some of the dressing and refrigerate. Keep the remaining dressing on the side to toss right before serving.
- Keep the toasted ramen and nuts in a zip-lock baggie or an airtight container at room temperature and mix them in right before eating.
Common Questions
I make a homemade dressing with simple pantry ingredients, but if you’re in a pinch you can use a store-bought Asian dressing, preferably with low sugar.
Toast the noodles and nuts if you have time for richer flavor. Hold off on adding the crunchy ingredients until right before serving.
When I’m making this for lunch, I love using rotisserie chicken, but it’s also delicious with steak, salmon, tofu, edamame or shrimp.
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Originally published in 2018 and updated in 2025 and 2026, this easy ramen noodle salad is a crunchy, crowd-pleasing classic you’ll make on repeat.
Video
Ingredients
Salad
- 2 bags shredded cabbage I use 1 bag regular mixed coleslaw and 1 bag angel hair
- 1 package ramen noodles uncooked (I like Koyu, Organic Ramen Noodles), crushed
- 11 ounce can mandarin oranges small can, drained (I like the kind in their own juice if you can find them)
- ½ cup slivered almonds heaping
- 2 tablespoons sesame seeds
- 3 green onions chopped
- 1 can water chestnuts small can
- 3-4 sprigs chopped cilantro optional garnish
Asian Dressing
- ⅔ cup vegetable oil I use avocado oil, may use olive oil too
- ½ cup rice vinegar or white wine vinegar
- 2 teaspoons soy sauce Tamari, Bragg’s Liquid Aminos or GF Soy all work
- 2 tablespoons sugar I used, natural cane sugar
- 2 tablespoons light brown sugar packed
- 1 tablespoon toasted sesame oil
Optional
- 1 cup favorite protein rotisserie chicken works great, shrimp, steak, salmon, or tofu
- 2 tablespoons roasted cashews optional garnish
Instructions
- Preheat oven to 350°F (175° C)
Make Dressing
- Pour all dressing ingredients into a mason jar, with a tight fitting lid and shake until combined. Use the bottle to gently crush the ramen noodles (in package), then store dressing in fridge until ready to use. Or whisk in a small bowl until combined.⅔ cup vegetable oil, ½ cup rice vinegar, 2 teaspoons soy sauce, 2 tablespoons sugar, 1 tablespoon toasted sesame oil, 2 tablespoons light brown sugar
Salad
- Place almonds, sesame seeds, and crushed ramen noodles onto a baking sheet. Bake at 350°F for about 5-7 minutes, watch closely – you want them just golden. Remove from oven and cool completely. Pro Tip: Toasting is an extra step I love taking, if you are in a hurry, you can skip this step and still enjoy your ramen salad.½ cup slivered almonds, 2 tablespoons sesame seeds, 1 package ramen noodles
- Combine cabbage, noodles, almonds, sesame seeds, green onions, mandarin oranges, water chestnuts and toss. Shake dressing until combined again, pour over salad, mixing well. Refrigerate for an hour or two for best flavors.2 bags shredded cabbage, 11 ounce can mandarin oranges, 3 green onions, 1 can water chestnuts, 1 cup favorite protein
- Before serving, sprinkle with fresh chopped cilantro and roasted cashews (optional). If you don’t plan on having any leftover, you can also add some chopped romaine, but it will wilt if leftover.Optional: Add your favorite protein for a complete meal, see post for ideas!3-4 sprigs chopped cilantro, 2 tablespoons roasted cashews
Notes
- If already mixed: Place the salad in an airtight container and refrigerate for up to 3 days. The noodles will soften over time, but the flavor stays delicious.
- Make-Ahead Tip: Combine all the ingredients except the noodles, seeds, and nuts together. Toss with some of the dressing and refrigerate. Keep the remaining dressing on the side to toss right before serving.
- Keep the toasted ramen and nuts in a zip-lock baggie or an airtight container at room temperature and mix them in right before eating.
Nutrition
Robin
If you looking for something different in the “Salad” world, this is it!! Soooo good and healthy for you. Give it a try!
So happy to hear this Robin! Thanks!
Cameron
Yum! This is making me want a serving of Asian salad right now (and it’s 7am!). Making …
We ordered the salad bowl and new wooden salad servers you linked to last month; they are perfect. So now it’s time for salad! Thanks!
Oh yay!! So glad you love them and the salad!!
Anonymous