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Ridiculously Amazing Asian Ramen Salad

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This ridiculously amazing Asian ramen salad will have you and your guests going back for thirds and fourths. Everyone will be asking for the recipe and you'll want to bring this easy dish to every potluck!

This ridiculously amazing Asian ramen salad will have you and your guests going back for thirds and fourths. Everyone will be asking for the recipe and you’ll want to bring this easy dish to every potluck!

See how to make this in a video below!

Ridiculously Amazing Asian Ramen Salad via tablefortwoblog.com

Mouth pain is one of the most annoying pains to have especially since I’m a recipe developer/food blogger. We need to EAT and TASTE TEST everything but when you have mouth issues, it’s kind of hard to do that.

Thankfully, I’m all better now (and thank you for your well wishes!). It was just really rough to eat anything this past weekend. Every time something hot or salty or acidic was put in my mouth, I was in so much pain.

Who knew the dentist could make my mouth worse! Coffee was a struggle but there was no way I could give that baby up so I powered through it. It would be a really good time for someone to develop a coffee IV right about now! Haha

Ridiculously Amazing Asian Ramen Salad via tablefortwoblog.com

On Sunday, I went to brunch with a few of my new friends that I recently met at Pure Barre. Oh goodness, I was so thrilled to wake up Sunday morning to a healed mouth because that meant all the brunch items I could gobble up!

Brunch + mimosas + good friends + laughs were definitely the perks of Sunday Funday ;)

I’m so thankful for new friendships! We all have so much in common and I have a feeling this will be a regular monthly thing! Our servers are going to LOVE us!

Ridiculously Amazing Asian Ramen Salad via tablefortwoblog.com

This salad is true to its name. It’s ridiculously amazing.

My aunt gave me this recipe from which she got from her late husband’s family in Indiana. Every single time we make this salad and bring it to potlucks, it is the FIRST to go. Every single time! There’s never a time we leave with some of the salad left in the bowl. It’s always devoured.

I’ve been eating this salad for years and years. I always think of my aunt whenever I have this salad and I love the memories it evokes. See? Food is always attached to a memory!

The best part is, this is probably the easiest thing to throw together and there is no worry about keeping it refrigerated. It’s best served cold but it’s also ok to have it be room temperature.

Either way, I’m sure it won’t last long and you won’t even have to worry about it getting warm. It’ll be gone soo fast and you’ll get requests from everyone for the recipe :)



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Ridiculously Amazing Asian Ramen Salad
Prep Time
2 hr 10 mins
Total Time
2 hr 10 mins
 

This ridiculously amazing Asian ramen salad will have you and your guests going back for thirds and fourths. Everyone will be asking for the recipe and you'll want to bring this easy dish to every potluck!

Servings: 8 -10
Ingredients
  • 1: 16 ounce bag coleslaw mix
  • 1 cup sunflower seeds, de-shelled/shelled/no shells
  • 1 cup Diamond of California sliced almonds
  • 2: 3 ounce bags ramen* (any flavor, you won't be using the seasoning packets so it doesn't matter)
  • 5 stalks of scallions, sliced
  • 3/4 cup vegetable oil
  • 1/3 cup white vinegar
  • 1/2 cup granulated sugar
Instructions
  1. In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (see note below), and scallions.
  2. In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don't worry if the sugar will not completely dissolve.
  3. Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
  4. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
  5. Serve cold or room temperature.
Recipe Notes

To crush ramen, place ramen block into a Ziploc bag and using a rolling pin, gently crush the ramen into smaller pieces.

I personally didn't add the seasoning packets because I don't like the MSG/sodium content in ramen seasoning packets. However, I know this is a popular recipe and there are MANY variations of it. So, it's all up to preference on whether or not you want to add the seasoning packets, or anything else to this salad! :)


This was a sponsored post from Diamond of California. I was compensated for time but all opinions are 100% my own. Thank you for supporting brands that Table for Two loves. This helps us to continue to bring you unique and delicious recipes! There are affiliate links within this post.

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Posted on January 20, 2014

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  1. lisa mccoy
    07/03/2016 at 10:58 pm

    I actually cook the noodles an let them cool down a bit. also, i use the seasoning packets mixed in with the sugar, vinegar and oil. it just gives it alittle more flavor

    • Stacy
      07/04/2016 at 1:05 pm

      This is what I do! The seasoning packet adds so much flavor and the roasting of the nuts makes a deep nutty flavor and crunch. In addition, I substitute half of the oil with sesame oil. This gives it a real Asian nutty flavor!

      • Megan
        12/12/2016 at 4:17 pm

        What flavor ramen is everyone using?

    • Mary
      07/03/2017 at 3:40 pm

      How was the salad after you cook the noodles im make it tommorrow

  2. Linda
    07/04/2016 at 12:59 pm

    I added a Tablespoon of soy sauce and a bag of Edamame to it. Toasted the nuts and Ramen noodles. Great recipe! Thanks

  3. Natalie
    07/07/2016 at 2:06 pm

    I love this recipe although I tweet it a little.

    1. Add broccoli to my cabbage
    2. Use Wasabi almonds
    3. Use a combo of peanut, sesame and coconut oil instead of veg
    4. Add the ramen flavor packet
    5. Usually have a bag of frozen chicken breast that my husband pregrills so I pull a few out and add them in.

    Great light summer meal, no heat needed!

  4. PAT
    07/15/2016 at 2:30 pm

    ~ Julie, I love your Amazing Ramen Salad! A family favorite. Just for me, I wanted to make half the recipe, so I just used a small Napa cabbage instead of the cole slaw mix. Worked fine. Also used rice wine vinegar. I’d like some advice: what if I used Stevia instead of sugar? I’m not brave enough to experiment without some expert help.

    ~ Oh, and I especially like your Salad with small shrimp!

    • Julie
      07/16/2016 at 1:30 pm

      Stevia would be just fine.

  5. P. Reyes
    07/19/2016 at 11:25 pm

    I must be your aunts age ,I got the recipe Sans sunflower seeds but instead with golden raisins in Nevada where I lived in the 80’s I think the seeds are a nice addition and think red wine vinegar might work well now instead perhaps with a light olive oil

  6. Tammy
    07/27/2016 at 3:50 am

    I can’t wait to try this one. It looks yummy. And so easy.

  7. Amanda B. Epperson
    08/05/2016 at 2:02 pm

    Hi, for the dressing try a raspberry vinegarette…. Yumm!

  8. Kelly
    08/25/2016 at 10:05 am

    Do you boil the noodles first?

    • Julie
      08/25/2016 at 11:49 am

      You don’t boil the noodles at all. They’re there for the crunchy texture!

  9. Virginia
    08/26/2016 at 11:23 pm

    can this coleslaw be made 12 house in advance?

    • Julie
      08/27/2016 at 7:22 am

      Yes, you can, but your ramen might not be as crunchy so you might want to keep that separate and mix it in before serving.

  10. Dawn Driver
    09/20/2016 at 5:04 pm

    I was looking for an Asian Coleslaw recipe and came across yours. It is as delicious as you think it is and I will be taking it to potluck dinners myself, as well as any barbeque nights we have for family and friends. It is perfect!

  11. Crystal
    09/21/2016 at 10:41 pm

    How many people does this recipe feed?

    • Julie
      09/22/2016 at 7:29 am

      I mentioned in the recipe it yields 8-10 but personally, I feel it’s more like 6-8 because it’s so addicting ;)

      • Steve
        10/10/2016 at 4:01 pm

        I just made it and it served one . . . me

  12. Jonsie
    10/02/2016 at 3:23 pm

    I crush the Ramen and add them and the sunflower seeds and almonds to a skillet with a drizzle of EVOO and a small pat of butter. Stirring them on medium heat until golden brown. I also add 1/3 cup of soy sauce to the oil, vinegar and sugar mixture. Always a hit, never have left overs.

    • Tracy
      10/10/2016 at 11:44 am

      Gonna try this,,maybe my little grandkids will love it too !

  13. Susan Curtis
    10/15/2016 at 12:50 pm

    Can you use rice vinegar instead of vinegar?

    • Julie
      10/16/2016 at 10:09 am

      Yes

  14. Barbara
    10/21/2016 at 4:27 pm

    Where is the recipe for amazing Ramen Chicken Salad?

    • Julie
      10/22/2016 at 1:36 pm

      If you are on a mobile device, scroll back up and click on the big purple button that says CLICK HERE FOR THE RECIPE.

  15. bernice golda
    10/27/2016 at 11:13 am

    are we supposed to cook the ramen noodles or serve uncooked

    Thank YOu

    • Julie
      10/27/2016 at 11:27 am

      Uncooked. It’s for the crunch and texture!

  16. Diane W.
    11/06/2016 at 9:26 pm

    This was good. I have to eat gluten free, so Ramen noodles are not an option. So instead I used fried Sai Fun noodles. I don’t think it is quite the same as Ramen noodles but it works. I also had to make Ramen noodle seasoning from scratch as well but that wasn’t hard. I need a big punch of flavor. May also add a zing of lemon juice and some bacon as a variation next time. But what a great salad overall!

  17. Breezybest
    11/11/2016 at 2:08 am

    I buy the already seasoned dry ramen noodles in the Asian section of the grocery store so theres more flavor. I also toast the nuts and I use roasted and salted sunflower seeds (most of the time I don’t use sunflower seeds though).

  18. Sarah
    12/20/2016 at 12:35 pm

    Omg!! Been making this for years too!!!
    I toast the ramen noodles and almonds in the oven before serving which adds to the yummy!! Plus I have always added the ramen seasoning packet to my dressing. Yum.
    Yum!! Never added coleslaw though. Going to do that!!

  19. Denise Garrcia-Cornog
    01/01/2017 at 12:31 pm

    Love this salad
    Lost my recipe so trying this
    Seems exactly the same
    But really
    With the stuff they put in the noodles your
    Worried about MSG

  20. Stella
    01/11/2017 at 7:07 pm

    An awesome and flexible recipe! Thank you so much!!! You ROCK!!!!

  21. Deb Hassler
    01/23/2017 at 8:27 am

    This salad is a great side for Chicken, Fish, Grilled Steak or Burgers.
    I like to add Rasins or grapes and shredded Carrots for sweetness and color. This salad is AMAZINGLY delicious!! You must try it

  22. Theresa
    03/15/2017 at 11:46 am

    Delicious !

  23. Katie
    04/09/2017 at 3:27 am

    I’ve been making this recipe for years, For the dressing I use peanut oil instead of vegetable and add the beef seasoning from the ramen. Amazing!

  24. Marilyn Canja
    04/17/2017 at 1:41 pm

    I have made this twice and love it! I know there could be lots of variations – I added shelled edamame and cut the ramen in half and it was a big hit at our Easter family picnic.

  25. Rebecca
    05/05/2017 at 6:47 pm

    I added approximately 1 t. lime juice and sesame oil and it made the flavors pop!

  26. Kris
    05/29/2017 at 11:12 pm

    My moms makes this but also adds a head of napa cabbage shredded. Also we often add some chicken and mandarin oranges from a can, rinsed. I’m diabetic so,use Splenda instead of sugar also.

  27. Kae
    06/05/2017 at 12:33 am

    I also toast the the ramen and almonds under broiler. Watch carefully as they will burn very fast. Just brings out the flavor more. Make this salad all the time for potlucks. YUM!

  28. Laurel
    06/17/2017 at 12:03 am

    I like to add dried cranberries to mine!

  29. S
    06/28/2017 at 11:58 am

    On Pinterest it says this recipe is gluten free but it wouldn’t be. You could substitute rice ramen and it would be. Thanks for this yummy salad. I love it!!

    • Julie
      06/28/2017 at 12:51 pm

      Yeah, Pinterest has HORRIBLE categorization for recipes. They’re wrong 90% of the time and it’s super annoying. I usually just tell people to come to the blog for the full recipe and you’ll see I never label recipes under a specific dietary restriction if it truly isn’t.

      • Rosemary
        07/01/2017 at 10:38 am

        Can I add a tablespoon of peanut butter to this recipe?

      • Julie
        07/03/2017 at 6:52 am

        To the sauce? Sure!

  30. Jamie
    06/30/2017 at 2:26 pm

    I love this salad my recipe calls for a little sesame oil and it makes all the difference. Sooooo good. Thanks for publishing this.

  31. Pamela Bennet
    07/01/2017 at 4:01 am

    Jane, how funny that we ALL have been making this salad, each with a different “tweak”! I’ve been making the original recipe for at least 30 years, always being told I need to bring it to the Bunco, Tupperware or Princess House party of the week! LOL! Not to mention Baby Showers, Wedding Showers……ya’l get where I’m going! And yes, The recipe is always requested! After making this for many, many years, I too felt a “tweak” was in order! After a lot of test runs, finally landed on one that I liked. My dressing is made with evoo, red wine vinegar, 6 Tbsp. sugar, 2 Chicken flavor or Roasted Chicken flavor Top Ramen packets, soy sauce, sesame oil, and jam! Yep! I use one of the following, depending on my mood, Apricot, Peach, Orange Marmalaide, or any variety of berry. I also use 1 bag cabbage slaw and one bag of broccoli slaw. I toast with a pat of REAL butter almond slices or slivers and use one whole bunch of green onions. Oh yeah! I almost forgot! I add an entire bag of raw Snow Pea pods. It’s so good! And I don’t add the dry noodles or dressing until just before serving. I swear ladies, I think I’ve have each one of your recipes at least once through the years. I guess this is why I read cook books like a novel! So much FUN trying a new “tweak”!

    • Marilyn
      07/06/2017 at 8:32 am

      Lots of variations on this recipe out there. It’s a good one. I like to add snow pea pods to this as well. A really nice addition is to add some soy sauce and some grated ginger to the salad dressing. To cut the calories, I only use about 1/3 c. oil and sometimes I change the vinegar to rice vinegar or change the oil to sesame oil. Fresh Edamame is also a good addition. For a full meal, add shredded cooked chicken, diced leftover pork loin roast, or cooked shrimp to the dressing to marinate it for about 15 minutes before adding to the coleslaw. This works with any of the Ramen noodle flavors, but Oriental is still the best.

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