Ridiculously Amazing Asian Ramen Salad

  • 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!

    Ridiculously Amazing Asian Ramen Salad via tablefortwoblog.com

    This Asian ramen salad is so ridiculously amazing!

    This salad is true to its name.

    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 Asian ramen 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. If you need a side dish to bring to a party or potluck, this Asian ramen salad has your name written all over it!

    Ridiculously Amazing Asian Ramen Salad via tablefortwoblog.com

    Bring this Asian ramen salad to a potluck or party. It is fit for a crowd!

    It’s so easy to double, triple, or quadruple this Asian ramen salad for whatever size potluck or party you are going to. I have heard of someone trying to make this for 100 people.

    Can you imagine?

    That is a whole lot of Asian ramen salad to go around! Haha

    But I think the most appealing part of this recipe is how easy it is and the fact that it’s okay if it sits out at parties and potlucks. Nothing will “go bad” in this recipe so after you take it out of the fridge from its initial chilling, it is fine to sit out at the table.

    Ridiculously Amazing Asian Ramen Salad via tablefortwoblog.com

    What kind of add-ins could I add into this Asian ramen salad?

    So, my Asian ramen salad recipe is from my aunt and just like all recipes, there is a bunch of different ways that people make this recipe. There are so many variations and different ways it has been passed down!

    In being passed down from generation to generation, there’s always little add-ins that I have heard of through the years that would make a great addition to this salad.

    Here are some that I think would be great:

    • Shredded chicken
    • Mandarin oranges
    • Edamame
    • Napa cabbage

    With or without the seasoning packet?

    I get a lot of questions on this and my answer is no.

    In my recipe below, I actually tell you to omit the seasoning packet from the ramen because it’s filled with gross ingredients and so much sodium.

    Would sesame oil work in this Asian ramen salad?

    Using 3/4 cup of sesame oil would completely overpower the salad. I would say if you want to add in sesame oil, use like 1 tablespoon.

    Are the ramen noodles supposed to be crispy/uncooked?

    Yes. That’s the point. The crunchy ramen noodles give it texture and bite.

    They do get “soggy” after they have been sitting in the salad for awhile (since it soaks up the liquid) so there are two ways you can go about this:

    • Don’t add the ramen noodles until right before you serve if you want the crunchy texture.
    • Add the ramen noodles in before you put it in the fridge to chill; you’ll get slightly softened/soggy noodles but some people don’t like the extra crunch.

    Alright, so now I’ve talked your ear off about this Asian ramen salad you should probably go grab the ingredients listed in the recipe below and get to making!

    It’ll be gone soo fast and you’ll get requests from everyone for the recipe :)

    Come back and let me know how it goes ;)

    That’s how positive I am that it’s THAT good!

    Other great potluck recipe ideas:

    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! #ramensalad #asianramensalad

    4.75 from 12 votes
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    Ridiculously Amazing Asian Ramen Salad

    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!
    Prep Time: 2 hrs 10 mins
    Total Time: 2 hrs 10 mins
    Course: Appetizer, Side Dish
    Cuisine: American, Asian
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 8 -10
    Calories: 456
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    Ingredients

    • 1: 16 ounce bag coleslaw mix
    • 1 cup sunflower seeds, de-shelled/shelled/no shells
    • 1 cup 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

    • In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (see note below), and scallions.
    • In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don't worry if the sugar will not completely dissolve.
    • Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
    • Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
    • Serve cold or room temperature.

    Video

    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! :)
    Nutrition Facts
    Ridiculously Amazing Asian Ramen Salad
    Amount Per Serving (1 Serving)
    Calories 456 Calories from Fat 315
    % Daily Value*
    Fat 35g54%
    Saturated Fat 5g25%
    Carbohydrates 32g11%
    Fiber 3g12%
    Sugar 15g17%
    Protein 7g14%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.

     

  • 321 Comments
    Julie Wampler of Table for Two
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    Comments

  • Kortnee Johnson says:

    By any chance do you know the nutrition facts for this salad and what is considered a serving size?

    • Julie says:

      Hi, sorry! I do not. There are many nutritional calculators via Google that you could copy/paste the ingredients into. I would say a serving size is about 1 cup? Depends on how much you want to eat!

    • Joseph says:

      I came to a total of 4082 calories for all the ingredients, a lot of it coming from the oil. You could add chicken and make a pretty good main course.

  • Nancy Harter says:

    I was given this recipe by a good friend and it is truly amazing. I like it best the day after I mix it when the noodles absorb some of the dressing and sometimes I kick it up a notch by adding peeled boiled shrimp to it.

  • Zeenath says:

    Just wanted to know if you put in the raw ramen without first cooking it? Wont the raw uncooked ramen give digestive problems?

    • Julie says:

      I haven’t ever heard of digestion problems with raw ramen but yes, you put in the raw ramen. It’s the crunch factor of this salad :)

  • Jane Abel says:

    This recipe circulated in the Midwest many years ago. It is always a hit!

  • Sharon Ramon says:

    I haven’t made this in a little while, but we are having a block party in our neighborhood tomorrow. I used to make it when some of us ladies from work would get together for a potluck. It was always a winner. Yummy and easy to assemble. Depending on when you are making this, you CAN throw it together the day you need it, or the day before…sort of depends on your preference. You can even put it in a bag and mix it in when you are serving it. Either way…IT IS AMAZING! No exaggeration, you will want more than just one serving.

    And you can definately, change or add your own twist to this salad. I added shredded chicken. You can add bacon, dried sweetened cranberries, whatever you like.

  • Karen says:

    I add sesame oil.

  • Karen says:

    I have been making this for a couple of decades and more. It is very popular at parties, gatherings. I add one Tbs sesame oil to the vinegar, veg oil and sugar. It gives more of an Asian flavor. Also, I do not refrigerate. I feel it is better to be eaten right away as I like the cruchiness of the noodles. They become soggy the longer the sit. I add the oil mixture just before serving

  • Brianna Seifert says:

    When using the coleslaw mix do you use the coleslaw dressing or just the dry coleslaw mix? Thanks :)

    • Julie says:

      The dry coleslaw mix

  • Lark Kephart says:

    Great recipe! I made it as a main dish for summer by adding the meat off one rotisserie chicken and a cup of low sugar dried cranberries. Delish! Thanks for the yummy meals!

  • Sheena says:

    I make a salad with a similar dressing. For that recipe you mix the dressing ingredients in a saucepan and heat until it comes to a boil. That’s long enough to melt the sugar. Then let it cool and add just before serving. I think it’s well worth the extra time and effort.

  • Rueneta says:

    An excellent dish that won’t go to waste!

  • debbie says:

    I like to toast the ramen noodles before adding them it gives a nutty flavor and they stay crunchy longer

  • Jan Storey says:

    I add soy sauce and the oriental seasoning packet to the dressing and microwave it for a minute and a half to dissolve the sugar and then I add cooked chicken breast pieces to the salad….pour over the wa4med dressing and it’s a meal!

  • Stacey says:

    How long will this keep for?

    • Julie says:

      I would say a couple days at most.

  • Laurie says:

    I haven’t made your exact recipe but I do make a very similar one, except for the addition of the seasoning packet, and soy sauce (China Lily or similar not Kikoman or other fermented kind). It really is delicious and a favourite to make and eat.

    PS because I can never leave a recipe alone, I also add some chopped snow or snap peas, and red pepper for colour.

  • Katrina says:

    This is such a good salad! I didn’t have ramen noodles or almonds so used Chinese noodles and then added a little soy sauce and black sesame seeds and pepitas. So nice not to have such a sweet, overpowering salad.

  • Michelle says:

    Could you use olive oil or does that change the flavor?

    • Julie says:

      it would change the flavor a lot, unfortunately.

  • Ruth Dick says:

    I use broccoli slaw. So much better than regular coleslaw.

  • Fran Hogan says:

    I toast my ramen noodles, still crunchy and adds to flavor. I also use Splenda in place of sugar, still tastes great

  • Karen says:

    I personally think the dressing is very oily and bland. I use less oil, more vinegar and one of the seasoning packets to boost the flavor. I adjust the sugar to our taste.

  • sarah says:

    Is it white wine vinegar or white distilled vinegar?? Making for a party tonight…

    • Julie says:

      I’ve used both; whatever you want/have on hand is fine.

  • Sue A Norton says:

    I’ve made this almost exact salad for 40 years. The recipe circulating at that time used nappa cabbage, and no sunflower seeds but rather you toasted the sliced almonds and sesame seeds in a skillet with a touch of oil. Toasting the almonds first adds so much to this salad. So good!!

  • Meredith Hitt says:

    this is my favorite salad in the world, I can eat it all day. I wanted to let you know that if you put the ramen on a baking sheet and toast it in the oven first it brings out even more flavor and it is absolutely delicious. Give it a try!

    • Julie says:

      Brilliant idea; thanks!

  • Heidi Y says:

    Could I use apple cider vinegar in place of the white vinegar?

    • Julie Wampler says:

      Yes!

  • Kristina says:

    Would honey be a good substitute for the white sugar? We really try to avoid the processed sugars when possible.

    Thanks!

    • Julie Wampler says:

      Yes, you could use honey

  • Barbara says:

    You must use the seasoning packet…it totally makes the salad. Add it to the oil.

  • Maryann says:

    I add 1 tsp. curry powder plus 1/3 cup raisins to this dish. I then add cooked bacon pieces just before serving.
    yum!

  • Barbara says:

    I think the seasoning packet totally makes this salad…have been making another version of this for YEARS. I would love to have a healthier alternative…could you include instructions for making a substitute seasoning? Would also like to know where the 8 grams of protein per serving comes from…Thanks, love your blog!

    • Julie Wampler says:

      Protein can come from ingredients that you may not generally think has protein. Doesn’t have to be meat. Nuts have protein, as well :) I don’t know how to make a substitute seasoning, sorry!

  • Gess says:

    YUM! I use the same recipe but mine calls for the 1/3rd of white vinegar to be 1/2 balsamic/1/2 white vinegar equal parts of each to fill the 1/3rd cup..you wouldn’t believe how much it takes it up a notch!!

  • Tammy says:

    I use rice vinegar instead of white vinegar, lots of flavor!

  • Barb says:

    My favorite.. I actually add meatless crumbles, wonton strips, chives from my yard, a few shakes of red hot sause and a sesame dressing..as i found sesame oil and rice vinegar to be necessary flavor..

  • Spatsey79 says:

    We add the baby salad shrimp and it’s marvellous and always a hit.

  • Teresa Watts says:

    💕Love the recipe💕
    I add 1/2 the noodles when I originally make it, then add the rest just before serving because we love the ones that have soaked in the dressing and also the crunchy ones!
    I’ve also added blueberries or grapes for additional flavor and color.

  • Lisa Gonzalez says:

    This is REALLY good! The crunch of the almonds and sunflower seeds is so good and the dressing is great. Thanks, Lisa

  • Millie says:

    I would absolutely love to make and eat this salad! Before I HAD to stop including wheat/ flour in my life I loved this salad and therefore I would l9ve to eat it again. Can you tell me what I can use in place of Ramen noodles. Please

    • Julie Wampler says:

      I’m not very well-versed in gluten-free alternatives for ramen noodles. Maybe crushed tortilla chips?

  • Joan Kusich says:

    Only change was using rice vinegar. This is the best Asian ramen salad recipe I’ve used

  • Joan Kusich says:

    I used rice vinegar, the only change I made

  • Rick says:

    Really good and easy to make. I’m bringing one batch to work for a retirement party and I made a second to try at home. I will definitely make it again. Next time I will cut the sugar in half to see how the taste changes.
    Thank you for sharing this recipe

  • Mel says:

    Where to begin – I bought a 32 oz bag of shredded cabbage. I then realized to stay true to the serving calculator (16 servings), I would have to add another 32 oz bag of cabbage. Not going back to the grocery store, I just cut everything in half. 1 32 oz bag, 1 cup of almonds, 1 cup of sesame seeds.. etc. I toasted the almonds and sesame seeds for about 5 min at 350. I then added this hot to the emulsion of oil, vineger, and sugar. The sugar dissovled and that is what I was looking for. I added half rice vinegar and white wine vinegar, and also added two packages of ramen noodles (no seasoning packets) to this initial mix. Mixed it all and put it in the fridge. About two hours later I pulled it out and added another 2 things of the noodles (no seasoning packets). Tasted it and I was disappointed. I said to my husband maybe I should have doubled the dressing or something. He wasn’t impressed either. I immediately took it to the potluck and it was gone in seconds. Someone got on the mic and asked who made it, her husband loved it and she wanted the recipe. I had to laugh – there was a little bit left at the end of the night and it was put in a baggie to take home. So, my final conclusion is that this is an awesome recipe even if followed poorly like me. If you look at the 8 serving size – I doubled the cabbage but not the other ingredients. In hindsight it was drier, and yet still totally worked!! I am thinking that this recipe is so good that there is a lot of room for error. Thank you!! Awesome recipe!!

    • Julie Wampler says:

      Ahh what an amazing and awesome story!! Haha thank you for sharing!!

  • Anita Gonzales says:

    Can’t wait to try!

  • Kae miller says:

    I have done this recipe many times but I toast the almonds, ramen and sesame seeds. Keep an eye on them while they are under broiler as they will burn very quickly. I also warm the vinegar and sugar so the sugar wile dissolve then add the oil. My favorite salad. I do add chicken and mandarin oranges. Yummo!

  • Donna says:

    I have a variation of this recipe from a friend. It has been a favorite for years. Her dressing called for rice wine vinegar and a little soy. I also cut the oil in half. It tasted great without all of the extra calories/fat.

    I also added a dash of sesame oil.

  • Julie Schultz says:

    I have made this recipe countless times–it is a favorite of mine and one I always share. I have never strayed from the recipe–I like it just the way it is! Thank you for the details and story behind this perfect summer dish!

  • Sandy says:

    First, the noodles and almonds should be browned, either in the oven or stovetop. The roasted flavor enhances the salad, because crunch from tasteless, bland noodles is not my thing. The roasted almonds also add more flavor and crunch than raw almonds. Apple cider vinegar is seriously better in this recipe than white vinegar. Even rice vinegar is better than white. I agree those high-sodium gross flavor packets in the ramen noodles should be thrown away. They would not add anything to the flavor of the salad at all. I wouldn’t use coleslaw mix. Napa cabbage is the best thing to use for this type of salad.

    • Julie Wampler says:

      What I’m reading in your review of this is a lot of “shoulds.” The beauty of recipes is that you can do what *you* think is best for you and your tastebuds and what *you* like. Your suggestions are great and you can definitely do it your way but this recipe I shared was my way, passed down to me from my aunt so I will continue to do it that way! Thank you for your insight, however, I disagree with your two star rating just b/c it wasn’t made the way you think it should be made.

  • Lindsay says:

    Do you use salted or unsalted sunflower seeds in this recipe?

    • Julie Wampler says:

      You could use either! I’ve made them with salted and unsalted before and they both were fine in this recipe.

  • Taylor says:

    I skip the sunflower seeds and I buy the ramen noodles with the oriental flavor packet and add it to the salad as well. I’ve been making it for years and it is my favorite all time salad!

  • Shirley says:

    Are the sunflower seeds the salted ones that come in a bag as snack food or the raw ones in 10 oz container?

    • Julie Wampler says:

      The raw ones in the container

  • Laurie Crouse says:

    I have been making this recipe for 20 years. Every time I bring it to a function someone asks me for the recipe. I add the ramen seasoning and cranraisins to mine. It’s always a big hit!

  • Deborah says:

    Hi Julie,
    I’m going to make the Asian Salad Recipe &
    Wanted to know if I could substitute honey for the sugar.

    • Julie Wampler says:

      It may alter the taste slightly but it should be okay

  • Barbara says:

    Th8s is amazing. My family loved it!

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