ramen asian salad recipe

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The Best ramen asian salad recipe

I’m so excited to share with you one of my family’s favorite recipes – the Ramen Asian Salad! This dish has become a staple in our household, and for good reason. It’s not only ridiculously easy to make, but it’s also packed with flavor and nutrients. I love how the combination of crunchy ramen noodles, sweet and sour Asian-inspired dressing, and fresh veggies comes together to create a truly unique and delicious experience.

My kids adore helping me prepare this salad, and they always get excited when they see the colorful mix of ingredients on their plates. As a busy mom, I appreciate how quickly this salad can be made, even on the most chaotic of days. Plus, it’s a great way to get my kids eating more veggies and trying new flavors. We’ve enjoyed this salad for lunch, dinner, and even as a side dish at family gatherings.

The best part? It’s incredibly versatile – feel free to customize it to your taste with your favorite toppings or mix-ins! I’ve been making this recipe for years now, and I’m still discovering new ways to enjoy it. One of the things I love about this salad is how customizable it is – you can add or subtract ingredients to suit your taste preferences.

My kids are picky eaters, so I like to offer them a variety of options to choose from. For example, if they’re not fans of raw carrots, we can swap those out for some diced apples instead. The beauty of this salad is that it’s open to interpretation – you can make it as simple or as complicated as you like! Another thing I appreciate about this recipe is how healthy it is.

With the combination of protein-rich ramen noodles, fiber-rich veggies, and a tangy Asian-inspired dressing made with olive oil and soy sauce, this salad is a nutritional powerhouse. Plus, it’s low-calorie and easy on the budget – what’s not to love?! In short, this Ramen Asian Salad has become a staple in our household because of its unbeatable combination of taste, ease of preparation, and versatility.

4.7 from 1521 votes

A refreshing and flavorful ramen Asian salad recipe with a tangy sesame dressing. Perfect for a light meal or side dish.

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Prep Time20 mins

Cook Time30 mins

Resting Time0 mins

Total Time50 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

2 packages ramen noodles

1 head napa cabbage

1 large carrot

1 cucumber

1 red bell pepper

1 green onion

For the Dressing

1/4 cup soy sauce

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp honey

1 clove garlic

👨‍🍳Directions

1Prepare the ramen noodles by removing the seasoning packet and discarding it.

2Place the noodles in a saucepan and cover with water.

3Bring the water to a boil, then reduce the heat to medium and boil for 3 minutes, until the noodles are soft and translucent.

4Drain the noodles and rinse them under cold water to stop the cooking process.

5Set the noodles aside to cool.

6Prepare the vegetables.

7Thinly slice the napa cabbage, shred the carrot using a vegetable peeler or grater, thinly slice the cucumber, and thinly slice the red bell pepper.

8Chop the green onion into thin rounds.

9Set all the vegetables aside in a large mixing bowl.

10Prepare the dressing.

11In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and minced garlic until well combined.

12The dressing should have a smooth consistency and a fragrant aroma.

13Taste and adjust the seasoning if necessary.

14In a large mixing bowl, combine the cooked ramen noodles and all the prepared vegetables.

15Pour the dressing over the noodle and vegetable mixture.

16Toss everything together until well coated.

17The noodles and vegetables should be evenly distributed and glossy from the dressing.

18Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes.

19This allows the flavors to meld together and the noodles to absorb some of the dressing.

20Before serving, give the salad a quick toss to redistribute any dressing that may have settled at the bottom of the bowl.

🔧Equipment

Large mixing bowl

Cutting board

Knife

Saucepan

Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 55g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 12g

📝Notes

Tips: You can add protein to this salad by including cooked chicken, tofu, or shrimp. For a spicy kick, add sliced jalapeños or a drizzle of Sriracha sauce.

Watch Video Of How Ramen Asian Salad Recipe Works

One reason why I love serving this Ramen Asian Salad at family gatherings is that everyone loves it – kids included!

Whether we’re having a casual weeknight dinner or hosting guests over for the holidays, this salad always seems to bring people together.

Plus, with its easy storage options (just toss all components together in an airtight container) and quick reheating methods (simply microwave until warmed through), you’ll be able to serve up deliciousness without any last-minute stress.

❓ Frequently Asked Questions About Ramen Asian Salad

Q: What is the origin of Ramen Asian Salad?

This dish is believed to have originated in Japan in the 1970s as a fusion of traditional Japanese cuisine with Western-style salads.

Q: Can I make this salad ahead of time?

Yes! You can prepare the dressing and store it in an airtight container in the fridge for up to 3 days.

Q: How do I keep my ramen noodles crunchy?

To keep your ramen noodles crunchy for an extended period, try soaking them in cold water for about 10 minutes before using them in your salad.

Q: Can I use any type of noodle instead of ramen?

No! While other types of noodles might work in theory, ramen noodles provide the perfect texture contrast that makes this dish special.

Q: Is this salad suitable for vegetarians?

Nope! Unfortunately not because it contains chicken-based dressing (try making some vegan alternatives!).

ramen asian salad recipe

The Best ramen asian salad recipe