Tangy Asian-Inspired Ramen Noodle Salad Recipe for Summer

Japanese-inspired ramen noodle salad brings vibrant flavors right to your plate.

Crisp vegetables dance alongside tender noodles in this refreshing dish.

Crunchy textures and zesty seasonings create an unexpected culinary adventure.

Light yet satisfying, this recipe breaks traditional salad boundaries with its bold profile.

Weeknight meals become exciting when simple ingredients combine in surprising ways.

Cool sesame undertones complement the hearty noodle base, making each bite memorable.

You’ll fall in love with how quickly this colorful meal comes together.

Grab your chopsticks and get ready to experience a delicious twist on classic comfort food.

Why Ramen Noodle Salad Is A Crowd Favorite

• Whip Up Effortless Flavor: This ramen noodle salad is a breeze to make, requiring minimal cooking skills and just basic chopping, perfect for beginners or busy home cooks who want a quick and delicious meal.
• Customize Your Crunch: The recipe offers incredible flexibility with optional ingredients like cilantro and different nuts, allowing you to personalize the salad to match your taste preferences or clear out pantry ingredients.
• No-Sweat Meal Prep Champion: With a simple 15-minute prep time and the ability to sit and marinate, this salad is ideal for make-ahead lunches, potlucks, or easy weeknight side dishes that taste better as they rest.
• Budget-Friendly Crowd Pleaser: Using affordable ingredients like ramen noodles, coleslaw mix, and basic pantry seasonings, this recipe delivers maximum flavor without breaking the bank, making it a smart choice for budget-conscious food lovers.

What Goes Into Ramen Noodle Salad

Main Ingredients:

• Coleslaw Mix: Adds a crisp, crunchy base to the salad with a mix of shredded cabbage and carrots.
• Green Onions: Provides a mild, fresh onion flavor and bright green color.
• Carrots: Brings natural sweetness and extra crunch to the salad.
• Cilantro: Optional herb that adds a fresh, citrusy note for those who enjoy its flavor.

• Ramen Noodles: Crushed noodles create a unique textural element and add a salty base to the salad.
• Almonds: Provide a nutty crunch and rich, toasted flavor.
• Sunflower Seeds: Offer additional crunch and a subtle, earthy taste.

• Vegetable Oil: Serves as the base for a smooth, light dressing.
• Rice Vinegar: Adds a tangy, slightly sweet acidic component.
• Soy Sauce: Brings umami and saltiness to the dressing.
• Sugar: Balances the vinegar and soy sauce with sweetness.
• Sesame Oil: Contributes a rich, nutty flavor.
• Ramen Seasoning Packets: Optional ingredient for extra flavor complexity.

How To Make Ramen Noodle Salad Fast

Step 1: Crunch and Chop Salad Ingredients

• Crisp coleslaw mix
• Crunchy ramen noodles (crushed into small pieces)
• Vibrant carrots
• Zesty green onions
• Toasted almonds
• Sunflower seeds
• Fresh cilantro (optional)

Mix these ingredients together, creating a colorful and textured base for your salad.

Step 2: Whip Up Flavor-Packed Dressing

• Smooth vegetable oil
• Tangy rice vinegar
• Savory soy sauce
• Sweet sugar
• Rich sesame oil
• Ramen seasoning packets (optional)

Whisk or shake these ingredients until they transform into a silky, well-blended dressing.

Step 3: Marry the Salad and Dressing

Pour the vibrant dressing over the crunchy salad ingredients. Use salad tongs or two large spoons to toss everything thoroughly, ensuring every morsel gets a delicious coating of flavor.

Step 4: Let Flavors Dance

Allow the salad to rest for 10-15 minutes. This magical pause lets the noodles soften slightly and allows the ingredients to mingle and absorb the dressing’s incredible taste.

Step 5: Serve and Enjoy

Plate your ramen noodle salad chilled or at room temperature. This refreshing dish is perfect for picnics, potlucks, or a quick lunch that packs a punch of flavor and texture.

Tips To Upgrade Ramen Noodle Salad

• Crush Noodles Smartly: Break ramen noodles while still in the sealed package to avoid messy crumbs and create perfect bite-sized pieces for even distribution in the salad.
• Customize Crunch Factor: Toast almonds and sunflower seeds lightly in a dry skillet to enhance their nutty flavor and add extra crispiness to the salad's texture.
• Prep Ahead Strategy: Make the dressing and chop vegetables in advance, storing separately in the refrigerator to save time and keep ingredients fresh before mixing.
• Balance Dressing Intensity: Adjust seasoning packet usage based on sodium preference – use half a packet for lighter flavor or skip entirely for a healthier version.
• Dietary Swap Options: Replace ramen noodles with gluten-free alternatives or use cauliflower rice for a low-carb version that maintains the salad's delicious Asian-inspired profile.

Keep Ramen Noodle Salad Fresh With These Steps

• Refrigerate leftover ramen noodle salad in an airtight container for up to 2 days.
• Keep the salad crisp by storing the crunchy ingredients like almonds and sunflower seeds separately if possible.
• Drain any excess liquid before storing to prevent soggy noodles and maintain the salad's fresh texture.
• Gently toss the salad again before serving to redistribute the dressing and revive the flavors.

Yummy Combos For Ramen Noodle Salad

• Pair with Crisp Sauvignon Blanc: The bright, zesty white wine cuts through the salad's rich, nutty flavors, balancing the soy sauce and sesame oil with its refreshing acidity.
• Complement with Grilled Chicken Skewers: Tender, slightly charred chicken adds protein and a smoky dimension that enhances the ramen salad's crunchy texture and Asian-inspired dressing.
• Match with Cold Asian-Style Beer: A light, crisp lager like Sapporo or Tsingtao provides a clean, refreshing counterpoint to the salad's bold, tangy flavors and helps cool down the palate.
• Serve alongside Cucumber Gazpacho: The chilled, light soup offers a smooth, cooling contrast to the salad's crunch, creating a harmonious and refreshing summer meal combination.

Ramen Noodle Salad Variations You’ll Like

• Asian Protein Power: Boost the salad with grilled chicken, shredded beef, or tofu cubes for added protein and a heartier meal option.
• Spicy Southwest Spin: Replace almonds with crushed tortilla chips, add diced jalapeños, and swap rice vinegar with lime juice for a zesty southwestern kick.
• Veggie Garden Mix: Incorporate diced cucumber, shredded red cabbage, and edamame to increase vegetable variety and nutritional value.
• Herb Garden Edition: Swap cilantro for fresh mint and basil, then add mandarin orange segments for a bright, refreshing flavor profile that brings Mediterranean flair to the classic ramen salad.

Need Help With Ramen Noodle Salad? Start Here

• Are ramen noodles the only type of noodles I can use in this salad?

You can substitute ramen noodles with other crunchy noodles like rice noodles or even broken chow mein noodles for a similar texture and crunch.

• Is this salad considered a healthy option?

While delicious, this salad is more of a treat with high sodium and sugar content. It contains fresh vegetables and nuts which add nutritional value, but should be enjoyed in moderation.

• Can I make this salad ahead of time?

Yes! You can prepare the salad up to 2 hours before serving. Just keep the dressing separate and mix it right before serving to maintain the noodles’ crispness.

• What can I do if I don't have rice vinegar?

You can substitute rice vinegar with apple cider vinegar or white wine vinegar. Each will provide a slightly different flavor profile but work well in the dressing.

Ramen Noodle Salad Recipe

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4.6 from 9 reviews

• Total Time: 15 minutes
• Yield: 6 1x

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Description

Chilled ramen noodle salad delivers a perfect summer fusion of Japanese and American flavors. Crisp vegetables, tangy dressing, and springy noodles create a refreshing dish you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Vegetables and Produce:

• 1 (16 ounces/454 grams) bag coleslaw mix
• ½ cup sliced green onions
• 1 cup shredded carrots (optional)
• ¼ cup chopped fresh cilantro (optional)

Noodles and Nuts:

• 2 packages ramen noodles (chicken flavor), crushed
• ½ cup slivered almonds
• ¼ cup sunflower seeds

Dressing Ingredients:

• ¼ cup vegetable oil
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 teaspoon sesame oil
• Seasoning packets from ramen noodles (optional, for extra flavor)

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Instructions

1. Prepare the crisp base by blending shredded coleslaw mix with crumbled ramen noodles to create a textural foundation for the salad.
2. Add vibrant layers of julienned carrots, finely chopped green onions, crunchy sliced almonds, and toasted sunflower seeds to introduce varied textures and nutty undertones.
3. Incorporate fresh cilantro leaves for a bright, herbaceous note that will elevate the overall flavor profile.
4. Craft a zesty dressing by vigorously whisking together fragrant sesame oil, tangy rice vinegar, robust soy sauce, and a touch of sweetness from granulated sugar.
5. Optional: Enhance the dressing’s depth by incorporating the reserved ramen seasoning packets for an extra umami kick.
6. Drizzle the liquid mixture over the vegetable and noodle medley, gently tossing to ensure every ingredient is thoroughly coated with the aromatic dressing.
7. Allow the salad to rest for 10-15 minutes, enabling the noodles to slightly soften and the flavors to meld and intensify.
8. Serve the salad chilled or at ambient temperature as a refreshing side dish or light meal.

Notes

• Crush ramen noodles into small, uneven pieces for added crunch and texture that absorbs dressing beautifully.
• Use unseasoned rice vinegar for a cleaner, brighter flavor profile that complements the soy sauce and sesame oil.
• Customize the salad by swapping almonds and sunflower seeds with toasted cashews or pumpkin seeds for varied nutrition and crunch.
• Reduce sugar content by using honey or agave nectar for a more natural sweetness that balances the savory dressing.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Mixing
• Cuisine: Japanese

Nutrition

• Serving Size: 6
• Calories: 330
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 0 mg