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!

    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

    4.8 from 50 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: 456kcal
    Author: Julie Chiou
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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.

     

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  • Sharon says:

    I love this salad! I’ve made it several times, exactly as is, toasting the ramen noodles, either way it’s delicious. I do cut the sugar in half as I’m not much for processed sugar, in fact I didn’t have any in the house the first time I made it so went out and bought the smallest package I could find. I use apple cider vinegar as that’s what I always have on hand. I’ve since experimented with add ins and like thin sliced green beans or sugar snap peas the best but sometimes add chicken for a nice main course salad. Leftovers are great the next day for lunch at work. Sometimes i keep the ramen noodles separate and just add the amount I need for one serving, the salad lasts for several days in the fridge that way. I’ve added a tablespoon of peanut butter and/or toasted sesame oil to the dressing also. Delicious! Once I even added leftover grilled szechuan pork. This is my go-to salad for entertaining!

    • Kimberly says:

      I add one tbsp of sugar, and it is perfect. I add other veggies and raw cashews. It is sublime. This is the perfect recipe to play with. I love it.

    • Kimberly says:

      You should try rice vinegar. It’s much milder and just give such a nice flavor. It’s cheap and available at most grocery stores. It’s great to put a touch of acid in soups that need a bit of acid.

  • Rhonda says:

    I’ve made this before only with Broccoli Slaw instead of Coleslaw. It is delicious.

  • Sandra A Kirk says:

    This isn’t the authentic recipe without the ramen seasoning packet and it just doesn’t taste the same without it. I added it back in.

    • Julie Wampler says:

      I’m glad you did you!

    • Alyce (MiMi) says:

      Sandra.. I had this Salad a Long Time Ago!! We All in our Bible Study Group we’re assigned different things in the Salad to bring (as there were like 15 of us).. I remember we had made it withbNappa Cabbage & Iceburg lettuce (as far as greens).. We Also brought Almonds that had been sugared..celery, green onions & chicken & I thought the recipe called for the seasoning packet also when making the dressing.. but not sure how they did that!! Could you please share the dressing recipe??
      I want to try & do this again.. as it as Delicious!! Thank You!!🙌🙌🙌🤗

    • Kimberly says:

      I also add the ramen packets. I add a lot of raw veggies, and so it is mostly healthy, even with the packet. I’ve been cooking for 35 years, and the packets add so much flavor. I know that MSG sensitivity is not a real thing based on science.If you can eat tomatoes, mushrooms, grapes, cheese, meats–including pork and seafood, cured ham, egg yolks, walnuts, broccoli, peas, cabbage, and Doritos with no issues, you do not have a sensitivity. A lot of that is based on racism. Science does not support it, and it is a part of several totally natural foods. I appreciate the flavor it adds. I am on several cooking message boards, and most of the really good cooks use and understand MSG. The packets add so much umami, and they really make the dish. It reminds me of people who won’t use canned cream soups for a few downhome recipes that the soup really makes. My MIL is like that, and her casseroles just aren’t as good without it. You can tell seasoned cooks, b/c they know that every ingredient has its place. They aren’t afraid to very occasionally use cream soups, MSG, or Velveeta when they are the best ingredient to use for the recipe. My MIL is a terrible cook. She watches too much Food Network, and listens to everything they say like it’s gospel. Sometimes, you need something really processed to make food taste like it was meant to taste. Casseroles come to mind for this. I make them rarely, but when I do, I want them to taste how they are meant to taste. I do think the dressing needs the ramen packets. Since the recipe is so healthy overall, especially if you add veggies like red bell pepper, edamame, and english cucumber, it makes a big difference in taste without much difference in nutrition. If you do the research, you can see that lower sodium diets don’t do much if anything for BP either. I can cook anything, but food snobbery really get my hackles up.

      • Melodie C says:

        MSG sensitivity and allergic reactions are scientifically very real. It is one of the allergens that people get tested for. Unfortunately most restaurants don’t even know what is in their “spice mix” they use on foods and will blindly use it. Luckily Most Asian restaurants realize this and you are able to order food without it so you don’t go into anaphylactic shock. I know, I’m one of those scientifically prdoven people.

        • Michelle says:

          I don’t use canned soups in recipes because we don’t like the way they taste, not cause we’re food snobs. And allergies to MSG are very real; they even bring on migranes in some people.

      • Susan says:

        So much wrong with your comment and leaving it was totally unnecessary.

        Did you like the recipe?
        Yes? Yay! Let the OP know.
        No? Don’t leave any comment.

        Please don’t pass opinion off as science and fact. Thanks!

      • Gkenns says:

        How did a recipe turn into a racism platform? And as for your mother in law….I feel sorry for her! Be a Thumper and if you can’t say something nice don’t say anything at all.

      • Dayna says:

        What is wrong with you? She posted a recipe and just said she doesn’t use the packets. You can use the packets if you prefer, she didn’t need a lecture on it.

    • Dayna says:

      I’ve seen this recipe many times without the packets so I’m not sure who says which is authentic but either way if you prefer to add it go ahead, you don’t need to post about it in such a rude way.

  • Connie fischer says:

    What is sodium content just using the noodles

    • Julie Wampler says:

      What do you mean?

    • Kimberly says:

      220 mg. That is over all of the many servings in the entire bowl.Are you watching you sodium for some reason? If you look at studies, low sodium diets can lead to hyponatremia, which is not a good thing. In controlled studies, lower sodium diets only lower BP by a few scant points. You should really look into it. I have. Low sodium isn’t all it’s cracked up to be. It’s pretty much a sham. Older people on low sodium diets often have a lot of related confusion and problems from it. Any doctor recommending you watch your sodium, when you don’t have high BP, is a questionable doctor. Even with high BP, you have to be careful to get enough sodium, lest you end up with hyponatremia. Hyponatremia is very common and is a huge cause of confusion that may come off as dementia in elderly people.

      • Michelle says:

        Most Americans eat wayyyy too much salt. I think most of what you say is not only incorrect but dangerous.

        • Pamela Schmidt says:

          I agree, there is way tooo much sodium in our foods and it’s not good for us but that packet throughout this large salad is not much.

      • Brenda says:

        Kimberly you seem to have an awful lot of opinions! Maybe you should get your own blog to express yourself for those people who care what you think. Those of who are interested in Julie’s recipes aren’t on here to fulfill your needs.

      • Kyle says:

        I know I come to a recipe forum to get my sound medical advice.

  • Heather says:

    I made this salad as the recipe called for, without the ramen flavoring. It was delicious! My friend makes a version that I love with wasabi peas so next time I think I will try adding those instead of the sunflower seeds for a change.

    • Kimberly says:

      Or, you can add both! We also love raw cashews in ours. The wasabi peas sound great!

  • Kimberly says:

    I want to bring this to our next pitch-in at church!! But double it, and add chicken, as you suggested, for us at home. 🙂

    Thank you so much!!

    • Kimberly says:

      We don’t add any meat. We add edamame and cashews, both which have protein. We eat it for dinner. We also add red or yellow bell pepper and english cucumbers. It’s so good, and the perfect meal.

  • Bridget says:

    I added the seasoning packet, and some Worcestershire sauce and let me tell you it was awesome! I used red onion instead of the scallions because that’s what I had on hand.

  • Emily says:

    Toast the dry noodles In the oven until just starting to brown, they are sooo much better tasting. I’ve been making this for years including many wedding receptions at the church for many hundreds of people :) It’s a winner !

    • Diane Roeth says:

      What type of ramen noodles, chicken or beef??

  • Kimberly says:

    I love this as a base recipe. I also add chopped red bell pepper, raw cashews. shredded carrot, sub half the slaw for broccoli slaw, add edamame and english cucumber. It’s absolutely delightful. Thank you so much for this recipe. I gave me something to play off of. I make it as is, but with the other veggie additions. We love it. It’s a great raw meal, and the only “naughty” thing in it is the fried ramen.

  • Lydia Dixon says:

    The nutritional label states one serving is 456 calories. So, what is the serving size? A cup, 2 cups?

    • Julie Wampler says:

      about a cup, yes

  • Penny Bush says:

    I’ve made this salad before as well but the only thing different is that I add a seasoning packet into the mixture of the dressing, gives it a little more flavor and I also add cocktail peanuts as well.

  • Tina K. says:

    Before making this salad I read thru a lot of the comments. I took the tip advice from some and let me just say….DELISH! I toasted the ramen n almonds til lightly browned, used the breasts, shredded from a rotisserie chicken (chilled meat before adding to salad mix, in the dressing I did add the packets from ramen, a few dash’s of Worcestershire sauce and used rice vinegar. I did use 1 1/2 bags of tri-color cabbage. At serving time I topped with mandarin oranges & lightly sprinkled fresh cilantro on top. This recipe is officially a keeper in my file! Thank you for sharing this delicious recipe and also, this is a great salad for spring & summer, very light and scrumptious!

    • Cynthia says:

      Tina, yours sounds like the one I’d try.

  • Elaine says:

    I’ve made this multiple times over the years. A friend had made it and I loved it. I’ve had the recipe since 2009 and have passed it on when asked for a copy. I don’t use the seasoning packet either. I do mix the dressing part ahead of time to give it time to meld together. I use slivered almonds and toast them for a little extra flavor. I really like the crunch of the ramen noodles.

  • Nan Miller says:

    So many pop ups I had a difficult time reading. Really, what’s the point!
    I don’t want the advertising or to see some else making another dish up in the corner. Could only read 3 lines at a time. And no, not 8mpressed with the little hearts floating over the page either.

    • Julie Wampler says:

      I’m sorry you feel that way. You don’t want the advertising but you want free recipes. Just as an FYI – the website is paid for because of the advertising. Otherwise I wouldn’t have the money to run the website (web hosting, photography equipment, etc.) and develop recipes. Ingredients/food is not free. It costs you nothing to come to the website and scroll to get a free recipe. If you want to pay a monthly subscription, I’d be happy to add you to the list and you’d get no ads or anything bothersome.

    • sm says:

      you’re obviously new to the internet, NAN MILLER.

  • Linda says:

    I use 1/2 shredded thin red cabbage , slivered almonds, raw sunflower seeds, scallions .2 packs of beef ramen crushed and I add the beef seasonIng to the dressing. It’s better the next day. For protein, i add rotisserie chicken. Love this recipe!

  • Robin Vizer says:

    My family and I loved the taste of this but added more slaw since there were just too many nuts. No specific type of oil was mentioned, but I used sesame oil and I think that really upped the great dressing the recipe mixture.

  • Lisa says:

    Recipe says 4 oz cream cheese. Then refers to a regular block of cream cheese. A block is 8 ounces. So which is it?

    • Julie Wampler says:

      there is no cream cheese in this recipe. i don’t know what you are talking about.

  • Barbara says:

    Full disclosure I have not made this yet but giving it 5 stars because you’re trying to avoid unhealthy ingredients and I do plan to make it later today. A find I made last week was a healthy version of Ramen noodles at Costco they call them Tainan noodles but they appear to be the same thing and very short ingredient lists, nothing you can’t pronounce. Of course it’s always best to read the ingredients yourself to be sure you are ok with them but these pass my very stringent approval for both the noodles *and* the sauce. I’ll play with it. Planning to add a little shredded chicken as well and use the Kale salad mix including the topper packet. Easy breezy.

  • Suzanne says:

    This looks so good! This is such a crowd pleaser & great to eat as leftovers!

  • Vanessa says:

    Thanks for sharing! How far ahead of time can I make it?

    • Julie Wampler says:

      a day or two but i wouldn’t add in the ramen if you want it to be crispy. i’d add it in right before serving

  • Gloria Flynn says:

    I have made this recipe many times and have passed it on to others. Quick and easy and soo good.

  • Anquanette says:

    Sadly, this recipe was not a success for me. It fell flat in the flavor department. This is the first recipe I’ve tried on your site that wasn’t a hit. I doubt I’ll try it again but as always, I’m grateful for you sharing these recipes to help jazz up my everyday meals.

  • Robin says:

    So easy and so delicious!!!!

  • Mari says:

    Can you use oil olive

    • Julie Wampler says:

      preferably a non-flavoured oil

  • Darlene says:

    I love this salad too I wonder if a fee stripes of bacon broken up would be good too. Love your show so does my husband thank you.
    Sincerely Darlene

  • Armida says:

    What other kind of noodles can I use? Maifun?

    • Julie Wampler says:

      it would be best to use ramen noodles

  • Marie says:

    Delicious!! Followed the recipe exactly as written! Brought it a cookout yesterday- RAVE reviews! SO simple to throw together! I’m glad I chose your recipe! Thanks!

  • Deidre says:

    This is super delish and my hubby loves to have it for pitch-ins. However, I have reduced the amount of veggie oil to between 2/3 c and 1/2 c. 3/4 C is just too much. Otherwise, yummo!

  • Mari Mercado says:

    I enjoy making simple recipes will try thanks

  • Kelly says:

    Mix beef ramen seasoning in liquid. It tastes much better.

  • Karen Royer says:

    Has anyone used Stevia in place of sugar? I’m really looking forward to making this salad. My husband and I would love it. My only concern is the amount of sugar used due to my husband being diabetic. Thank you!

    • Julie Chiou says:

      you could definitely use stevia

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