This post may contain affiliate links. Please read our disclosure policy.
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.
An awesome and flexible recipe! Thank you so much!!! You ROCK!!!!
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
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!!
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).
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!
I’m from Canada and I found gf ramen noodles at a Bulk Barn store called Jade Pearl Rice Ramen with Miso soup mix distributed by Lotus Foods of Richmond,, CA. I’m also gluten and msg intolerant, I had no problems with these at all. They’re also 87% organic.
are we supposed to cook the ramen noodles or serve uncooked
Thank YOu
Uncooked. It’s for the crunch and texture!
Where is the recipe for amazing Ramen Chicken Salad?
If you are on a mobile device, scroll back up and click on the big purple button that says CLICK HERE FOR THE RECIPE.
Can you use rice vinegar instead of vinegar?
Yes
I do. It’s nice and mild. I am able to use way less sugar too. I use 1 tbsp. of suage. I also add some soy sauce to the dressing.
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.
Gonna try this,,maybe my little grandkids will love it too !
How many people does this recipe feed?
I mentioned in the recipe it yields 8-10 but personally, I feel it’s more like 6-8 because it’s so addicting ;)
I just made it and it served one . . . me