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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.
Can’t wait to try!
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!!
Ahh what an amazing and awesome story!! Haha thank you for sharing!!
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
I used rice vinegar, the only change I made
Only change was using rice vinegar. This is the best Asian ramen salad recipe I’ve used
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
I’m not very well-versed in gluten-free alternatives for ramen noodles. Maybe crushed tortilla chips?
This is REALLY good! The crunch of the almonds and sunflower seeds is so good and the dressing is great. Thanks, Lisa
?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.
We add the baby salad shrimp and it’s marvellous and always a hit.
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..