This crunchy Ramen Noodle Salad is one of those go-to recipes that never lets you down. Made with simple, fresh ingredients it’s quick to throw together and easy on the budget. It’s always a hit—especially at potlucks, picnics, and BBQs. Keep reading for my tried-and-true tips on making it ahead and keeping those noodles perfectly crisp!
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. It even doubles as a fabulous meal-prep lunch. This is my go-to version of an Asian cabbage slaw.
Here’s what works best for me: toss all the salad ingredients except the ramen noodles, nuts, and seeds with about two-thirds of the dressing. Let it marinate in the fridge for a few hours (or overnight). Keep those crunchy toppings stored separately in little baggies, then toss everything together just before serving. Add a bit more dressing if needed. The result? A fresh, crisp salad that never turns soggy and tastes even better with a little time.
✅ Why This Ramen Noodle Salad Recipe Works
- Toasting matters – Toasting the ramen, nuts, and seeds adds a nutty, rich flavor and extra crunch in every bite.
- Make-ahead friendly – Marinate the salad ahead, store the crunchy toppings separately, and toss everything together just before serving.
- Wholesome ingredients – No seasoning packets or mystery mixes—just fresh, real food and a homemade Asian dressing with less sugar and more flavor.
Ramen Coleslaw Salad Ingredients
For the Dressing:
- Neutral Oil – I usually use grapeseed or avocado oil for a light, clean flavor. But any vegetable oil will work.
- 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.
- Ramen Noodles – Use uncooked ramen for crunch (I love Organic Ramen, but any kind works, flavor doesn’t matter, we’re not using the packet).
- Mandarin Oranges – A small can, drained; they add a pop of sweetness.
- 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.
All-natural ingredients, that’s what! I have a personal vendetta against MSG and other ingredients I can’t pronounce. This recipe utilizes simple ingredients that you likely have in your pantry or fridge, without sacrificing taste.
How to Make Asian Coleslaw with Ramen Noodles
Many of the recipes call for using the seasoning packet from the ramen noodles in the dressing. Have you read the ingredients?! EW! I have found these Organic Ramen Noodles, and they work beautifully for this dish.
But I digress back to the dressing, 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).
You can use any mild oil, I do love Grapeseed Oil and Avocado oils.
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.
I love the mildness of Rice Vinegar, but it can be replaced with white wine vinegar, regular vinegar or apple cider vinegar (it will have a stronger vinegar taste with ACV).
Before you put that jar in the fridge, though, use it to crush the ramen noodles gently; you don’t want them smashed to smithereens, but small, even chunks. Now, go put the bottle in the fridge. Sorry, I’ve been told I’m bossy!
Please preheat your oven to 350°F (175° C)
Next, for the BEST part, the “CRUNCHIES” as I call them.
Measure out the slivered almonds and the sesame seeds and place on a small sheet pan, I love (it’s well loved) my quarter sheet pan!
Toast in a 350°F (175° C) oven for 5-7 minutes, shake them about halfway through, you want them lightly toasted. Watch closely, the sesame seeds will toast fast; if preferred, toast the sesame seeds in a hot skillet instead.
Pro Tip: If you are in a hurry, you can skip the toasting and toss your ramen noodles, nuts, and seeds right in!
Once your crunchies are toasted, set aside to cool completely; it won’t take long.
Place your shredded cabbage into a large bowl. I typically use regular cabbage mix and a package of angel hair slaw mix — you are more than welcome to shred your own!
Chop the green onions, and if you have larger mandarin oranges, cut them in half, drain, and add to the bowl.
Variations for Asian Slaw with Ramen
This easy salad 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, sauted tofu or shelled edamame for a protein boost.
- Vegetables – 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 purple cabbage or Romaine lettuce.
- 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.
- 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 and Tamari or coconut aminos instead of soy sauce.
How to Store Ramen Noodle Salad Recipe
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 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 dressing and refrigerate. 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.
More Asian Inspired Recipes
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Equipment
- Olive Wood Salad Server set
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
- 1 can mandarin oranges small can, drained
- ⅓ cup slivered almonds heaping cup; toasted
- 2 tablespoons sesame seeds toasted
- 3 green onions chopped
- 1 can water chestnuts small can, optional
- 1 cup shredded rotisserie cooked chicken breast optional
- 3-4 sprigs chopped cilantro optional garnish
- 2 tablespoons roasted cashews optional garnish
Dressing
- 1 cup oil I use grapeseed or avocado oil
- ½ cup rice vinegar or white wine vinegar
- 2 tablespoons soy sauce Tamari, Bragg’s Liquid Aminos or GF Soy all work
- 2 tablespoons sugar I used, natural cane sugar
- 2 tablespoons toasted sesame oil
- 2 tablespoons brown sugar packed
Instructions
- Preheat oven to 350°F (175° C)
- Make your 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.1 cup oil, ½ cup rice vinegar, 2 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons toasted sesame oil, 2 tablespoons brown sugar
- Place your 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.⅓ cup slivered almonds, 2 tablespoons sesame seeds, 1 package ramen noodles
- 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. Add chopped or shredded chicken for a meal.2 bags shredded cabbage, 1 can mandarin oranges, 3 green onions, 1 can water chestnuts, 1 cup shredded rotisserie cooked chicken breast
- 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 get wilty if leftover.3-4 sprigs chopped cilantro, 2 tablespoons roasted cashews
Notes
- Shredded cooked chicken
- Roasted cashews
- Peanuts
- Diced Avocado
- Shredded Purple Cabbage
- Chow Mein or Rice Noodles
- 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 dressing and refrigerate. 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
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