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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 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!
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.
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 not-so-good ingredients and so much sodium.
Would sesame oil work in this Asian ramen salad?
Using sesame oil would completely overpower the salad. I would say if you want to add in sesame oil, use like 1/2 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:
- Honey mustard and onion pretzels
- Tangy potato salad
- Mexican Street Corn off the Cob
- Cabbage Slaw with Creamy Hummus Dressing
- Cowboy Caviar
- Broccoli Salad
Ridiculously Amazing Asian Ramen Salad
Ingredients
- 16 ounce (454 g) bag coleslaw mix
- 1 cup (134 g) sunflower seeds, de-shelled/shelled/no shells
- 1 cup (237 g) sliced almonds
- 6 ounces (170 g) dried ramen*, (any flavor, you won’t be using the seasoning packets so it doesn’t matter)
- 5 stalks of scallions, sliced
- ¾ cup (177 ml) vegetable oil
- ⅓ cup (79 ml) white vinegar
- ½ cup (100 g) granulated sugar
Instructions
- In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (see note below), and scallions.16 ounce (454 g) bag coleslaw mix, 1 cup (134 g) sunflower seeds, 1 cup (237 g) sliced almonds, 6 ounces (170 g) dried ramen*, 5 stalks of scallions
- In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don’t worry if the sugar will not completely dissolve.¾ cup (177 ml) vegetable oil, ⅓ cup (79 ml) white vinegar, ½ cup (100 g) granulated sugar
- 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.
I have been making this for a few years and I’m always looking to see what other people do with the recipes. The only difference in mine is I toast my almonds and crushed ramen before I add it to my Cole slaw mix!
Hi Julie, I made this for the first time today but I thought I had almonds. BUT I only had walnuts! Do you think they will be ok?
Yes, that’ll be fine! :)
Thank you Julie for such a quick reply. You saved me a trip to the market. ?
I love this salad although not only do I toast the ramen and nuts I add a Finley diced jalapeño to add some kick and I have yet to try it but I may add some Sirachia to the sauce for extra kick as I enjoy a spicy meatball
Love this! BUT, quick question….. I am taking it to the lake this weekend and would love to go ahead and mix up the dressing now and take it in a mason jar. I would think that it would be fine for 4 or 5 days before I mix up the salad since it’s just oil, vinegar and sugar, right? Should I keep it refrigerated? What do you think? Also, there will be about 15 people…. would you mix up a double batch? Thanks!
Yes, it’ll be fine if you mix the dressing in a mason jar and take it with you. I would definitely mix a double batch for 15 people. This salad goes fast! :)
Hi there! I found this recipe thru Pinterest and went to go make it when I started to read the little blog you put with it. When I started reading you were having mouth pain and it got worse when you went to the dr I had to write you. This happened to me. I couldn’t eat drink brush my teeth talk wash my face you name it! Then I found out it had nothing to do with my teeth! I even had teeth pulled thinking that was the reason for the pain. But in fact thru some digging on the internet myself I found out I actually have trigeminal neuralgia.(later diagnosed from a neurologist) The pain comes in waves (and I mean hurricane waves!) so you may be in remission right now but it could come back. And if it does please feel free to email me with any questions because the pain your experiencing could in fact be TN!
Facial pain bites! Now on to write down the ingredients so I can make this yummy looking recipe
Chandra
Thanks for the insight! Mine was simply just a canker sore that FINALLY went away, thank god!
I am from Minnesota and make this salad adding a large can of drained mandarin oranges and a half cup of raisins; the sugar is left out.
Good Morning,
Do you cook the Ramon Noodles (boil) after you crushed them??
Essie
No, you don’t boil/cook the ramen noodles at all. They’re in the salad raw for the ‘crunch’ factor.
Hello! What’s the purpose of letting the salad sit for two hours? Will I ruin it if I assemble it right before eating?
It’s to ensure that the salad gets chilled enough but you don’t have to do that. It won’t ruin anything if you assemble it right before eating.
I am making this for a school event for my son’s class. If I prepare it the night befire, isn’t it going to get soggy? What do you recommend I could do?
It won’t get soggy if you don’t add the ramen in. I would save the almonds and ramen in a zipper bag and then right before serving, add the almonds and ramen in and toss it all together :)
Sometimes I add dried cranberries for a little sweetness. I mix up the dressing the night before and pour it on right before serving. It’s always a huge hit ;)
Hi can I make your salad the night before? Its my first time making it? Also could I use apple cider vinegar instead?! Thank you! Steph
Hi, you can. I would just not add the ramen in until when you want to serve it, but if you like a softer ramen texture then add it in the night before. I just like the crunchier texture. Yes, you can use ACV instead.