I’m so excited to share this Asian Ramen Salad recipe with you all. I’ve been making this dish for years, and it’s always a hit with my family. The combination of flavors and textures is just right, and it’s perfect for a quick and easy lunch or dinner.
I love that it’s a great way to use up leftover ingredients in the fridge, like ramen noodles, veggies, and eggs. My kids even love helping me make it because they can customize their own bowls with their favorite toppings. This recipe is also super versatile – you can serve it as a side dish, add some protein like chicken or tofu for a main course, or even turn it into a fun meal prep idea for the week.
One of the things I appreciate most about this recipe is how easy it is to make. Just cook the noodles according to the package instructions, chop up some veggies, and mix everything together in a big bowl. You can even use store-bought salad dressing if you’re short on time.
My family loves this recipe because it’s so customizable – everyone can add their own favorite toppings or mix-ins to make it their own. We always have fun making our own versions of this salad together. Plus, it’s so healthy and delicious – we feel good about what we’re putting into our bodies.
It’s also amazing how well this recipe reheats – even after a few days in the fridge, it still tastes amazing when you reheat it in the microwave or on the stovetop.
Asian Ramen Salad
4.7 from 1303 votes
A crunchy, refreshing salad made with broken ramen noodles, shredded cabbage, and a tangy soy-sesame dressing. Toasted almonds and sunflower seeds add nutty depth, while sliced green onions provide a fresh bite.
2 packages (3 oz each) ramen noodles, broken into pieces (discard seasoning packets)
4 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
4 green onions, sliced
1/2 cup sliced almonds
1/4 cup sunflower seeds
For the Dressing
1/3 cup vegetable oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
1 tablespoon sesame oil
1 clove garlic, minced
1/2 teaspoon ground ginger
👨🍳Directions
1Heat a large skillet over medium heat.
2Add the broken ramen noodles, sliced almonds, and sunflower seeds.
3Toast, stirring frequently, until the noodles are golden brown and the nuts are fragrant, about 5 to 7 minutes.
4Remove from heat and let cool completely.
5In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, minced garlic, and ground ginger until the sugar is fully dissolved.
6Set the dressing aside.
7In a large salad bowl, combine the shredded green cabbage, shredded purple cabbage, shredded carrots, and sliced green onions.
8Add the cooled toasted noodle mixture and toss gently to combine.
9Pour the dressing over the salad and toss until everything is evenly coated.
10Serve immediately for a crunchy texture, or refrigerate for 30 minutes to allow the flavors to meld and the noodles to soften slightly.
For extra protein, add shredded cooked chicken or edamame. The salad is best enjoyed the day it is made, but leftovers can be stored in the refrigerator for up to 24 hours.
Watch Video Of How Asian Ramen Salad Works
This Asian Ramen Salad recipe is one of my absolute favorites because it’s just so easy and adaptable to any occasion or gathering.
It’s perfect for potlucks, picnics, or even just a quick weeknight dinner at home.
One of my favorite things about this recipe is how easily it reheats – whether you’re microwaving leftovers for tomorrow’s lunch or warming up a big batch on the stovetop for a crowd-pleasing main course.
❓ Frequently Asked Questions About Asian Ramen Salad
Q: What type of ramen noodles should I use for this recipe?
A: You can use any type of ramen noodles you like for this recipe – traditional white noodles, spicy red noodles, or even gluten-free options are all great choices. The key is to choose a noodle that will hold up well to the dressing and toppings without getting mushy or falling apart.
Q: Can I make this salad ahead of time?
A: Yes, you can definitely make this salad ahead of time! In fact, one of the best things about this recipe is how well it holds up in the fridge for several days. Just mix all the ingredients together in a big bowl and store it in an airtight container in the fridge until you’re ready to serve.
Q: How do I keep my ramen salad from getting soggy?
A: To prevent your ramen salad from getting soggy, be sure to use a gentle hand when mixing everything together – don’t over-mix! Also, try using a bit less dressing than you think you’ll need at first – you can always add more if needed later.
Q: Can I add other ingredients to this salad besides what’s listed here?
A: Absolutely! This recipe is meant to be customized to your tastes and preferences. Feel free to add your own favorite ingredients such as cooked chicken or tofu, sliced almonds or pumpkin seeds, shredded carrots or zucchini – whatever sounds good to you!
Q: Is this recipe suitable for vegetarians?
A: Yes, this recipe is vegetarian-friendly as long as you skip the optional chicken or bacon bits.
Q: Can I make this salad gluten-free?
A: Yes, simply choose gluten-free ramen noodles and be sure to check the ingredient list of your chosen dressing for any gluten-containing ingredients.
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