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!

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!

See how to make this in a video below!

Ridiculously Amazing Asian Ramen Salad via

Mouth pain is one of the most annoying pains to have especially since I’m a recipe developer/food blogger. We need to EAT and TASTE TEST everything but when you have mouth issues, it’s kind of hard to do that.

Thankfully, I’m all better now (and thank you for your well wishes!). It was just really rough to eat anything this past weekend. Every time something hot or salty or acidic was put in my mouth, I was in so much pain.

Who knew the dentist could make my mouth worse! Coffee was a struggle but there was no way I could give that baby up so I powered through it. It would be a really good time for someone to develop a coffee IV right about now! Haha

Ridiculously Amazing Asian Ramen Salad via

On Sunday, I went to brunch with a few of my new friends that I recently met at Pure Barre. Oh goodness, I was so thrilled to wake up Sunday morning to a healed mouth because that meant all the brunch items I could gobble up!

Brunch + mimosas + good friends + laughs were definitely the perks of Sunday Funday ;)

I’m so thankful for new friendships! We all have so much in common and I have a feeling this will be a regular monthly thing! Our servers are going to LOVE us!

Ridiculously Amazing Asian Ramen Salad via

This salad is true to its name. It’s ridiculously amazing.

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 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 and there is no worry about keeping it refrigerated. It’s best served cold but it’s also ok to have it be room temperature.

Either way, I’m sure it won’t last long and you won’t even have to worry about it getting warm. It’ll be gone soo fast and you’ll get requests from everyone for the recipe :)

Ridiculously Amazing Asian Ramen Salad
Prep Time
2 hr 10 mins
Total Time
2 hr 10 mins

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!

Servings: 8 -10
  • 1: 16 ounce bag coleslaw mix
  • 1 cup sunflower seeds, de-shelled/shelled/no shells
  • 1 cup Diamond of California 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
  1. In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (see note below), and scallions.
  2. In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don't worry if the sugar will not completely dissolve.
  3. Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
  4. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
  5. Serve cold or room temperature.
Recipe 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! :)

This was a sponsored post from Diamond of California. I was compensated for time but all opinions are 100% my own. Thank you for supporting brands that Table for Two loves. This helps us to continue to bring you unique and delicious recipes! There are affiliate links within this post.


Posted on January 20, 2014

Leave a Comment

Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published. Required fields are marked *

  1. cindy young
    06/11/2014 at 12:59 pm

    we call this The Candy so delicious..I usually toast my ramen in the oven before the salad an even nuttier taste..I usually use Nappa Cabbage but a lot of the times, I open the nappa and its rotten inside..i LOVE the idea of the coleslaw {no fail} and even the broccoli slaw..yay!..even more fail-proof salad :)

    • Sharon
      07/03/2015 at 3:36 pm

      I love this salad! I also toast the noodles a bit for extra crunch, plus I add grilled chicken. With the chicken, it becomes a meal in itself.

      • Marla Morgan
        12/03/2015 at 3:34 pm

        How do you “toast” the ramen? Thanks in advance this sounds delish!!

  2. Charles
    06/15/2014 at 4:27 pm

    Wow…Some people on the internet are just to troll. I can’t believe that some people would waste their time to argue with the author about “de-shelled’ and ‘unshelled’. Come on, this is a great recipe and my girlfriend loves when I cook nice dishes for her. Go Julie!

    • Julie
      06/16/2014 at 9:41 am

      Thanks Charles :)

      • James Dee
        05/20/2016 at 5:15 pm

        Hi Julie… I would like to add a lil bit of Sesame seed oil… How do you recommend to this dressing cause a lil goes a long way. Thanks!

      • Julie
        05/21/2016 at 11:23 am

        I would use 1/2 teaspoon and add more, to taste.

  3. karen
    06/22/2014 at 1:34 am

    I wanted to see if this recipe was any different than the one I’ve used I like a little sesame oil and some of the packet with the rice vinegar and sugar and alot of tossing.

  4. KH
    06/22/2014 at 10:32 am

    Let’s take out the confusion for the simple minded!! Let’s just call them sunflower kernels. If one wouldn’t know to use the kernels, they have no business in the kitchen! Simply doesn’t make sense that one would even think to use the sunflower seeds with the shells on them in a salad! The thought alone is disgusting!

    • Gail
      06/27/2016 at 8:20 am

      Doesn’t give you the right to call anyone simple minded. You bored..nothing better to do than insult people? Stay off social media until you have learned alittle etiquette. ..look up ” how can I be kind”

  5. Juju
    07/16/2014 at 5:15 pm

    Thank you bloggers for your ideas, I love the idea of browning/toasting noodles to give more crunch. Taking this salad to a luau this weekend, I’ll keep you posted! Bonus: Friend gave me a big head of cabbage straight from her garden, solved the issue of what to bring to a potluck. Glad I found this recipe. Mahalo.

  6. Amber
    07/23/2014 at 11:46 pm

    Julie, I see nothing wrong with your recipe. To me unshelled means not in the shell….ha.

    • Julie
      07/24/2014 at 9:43 am

      Thanks :)

  7. marilyn anderson
    08/21/2014 at 8:49 am

    Hi, I enjoyed reading all your letters. I don’t think some of the responders realize that the ramen noodles have been baked during production. We aren’t eating raw noodles.

  8. anita
    08/25/2014 at 7:05 pm

    This was true to the name! I can’t believe how easy (and yummy) this is. Thank you so much for posting ~ I just pinned it to my ‘tried and true’ recipe board. :)

    • Julie
      08/26/2014 at 7:23 am

      Great to hear, Anita! :)

  9. Ashley
    08/31/2014 at 10:37 pm

    This is soooo good, I can’t stop eating it.

  10. kellie smith
    09/01/2014 at 2:25 pm

    LOVE, LOVE this Salad. The longer it sits, the better it is. I also use Dill weed. This is a Winner in my house! Thanks for sharing :).

    • Julie
      09/02/2014 at 9:23 am

      Yes! This is a definite winner :) glad you feel the same!

  11. Lisa
    10/02/2014 at 11:13 pm

    Haven’t tried this yet but a friend made one and I wanted the recipe and googled it and found yours. I look forward to trying. I have enjoyed reading all of the comments and yes, unshelled or shelled, I knew what you meant. Keep up the good work.

    • Julie
      10/03/2014 at 8:33 am

      Thanks, Lisa! Hope you enjoy!

  12. Laurie
    10/18/2014 at 10:20 am

    Hello. Recipe looks great. I’m making it gor my daughter’s birthday party where there will be 20 Adults. Just wondering how many servings this makes? Should I double? And if I do is this salad still good the next day or does it get soggy? Thank you.

    • Julie
      10/19/2014 at 9:02 am

      Hi Laurie, it’s stated in the recipe under “servings” that it is for 8-10. With that said, I definitely think you should double it! I would make it the day of because yes, it does get a little soggy but not terribly. I would save to add the ramen if you’re going to make it the day before and add in the ramen prior to serving. Hope this helps. Enjoy!

  13. Emily
    12/01/2014 at 8:16 am

    Hi Julie! I’m not a Ramen connoisseur, so I’m a bit confused. Isn’t Ramen out of the package hard? Does the dressing help make it softer the longer it sits? Thanks in advance! I’m thinking of making this for a potluck!

    • Julie
      12/02/2014 at 7:54 am

      Yes, it is hard. That’s the point :) it gives the salad an added crunch! And yes, overtime, the dressing does soften it! I hope everyone enjoys it!

    • liz
      02/15/2015 at 9:10 pm

      I have tried this with boiled ramen….and it comes out fantastic too!!!!

  14. Susan
    12/08/2014 at 7:25 am

    Folks this is always devoured at any party. My way adds a tbsp. sesame seeds to almonds and noodles and brown all in some butter in a skillet. Also I add 1 tsp of soy sauce to dressing and few drops sesame oil. I like the Napa cabbage best. Don’t add the topping until ready to serve so it is crunchy.

  15. 12/26/2014 at 6:17 pm

    Thank you for posting this recipe! I had something similar recently but couldn’t find a solid recipe that matched. This is it! Can’t wait to make it this week. Thank you!

    • Julie
      12/29/2014 at 7:22 am

      Hope you enjoy!

  16. Stephanie
    01/14/2015 at 12:12 am

    hey this looks delish!! Do you think there could be a sub for the sugar to make this as tasty (or close to it) but also healthy? Wondered if you had tried any variation with that ingredient. Thanks for sharing this!

    • Julie
      01/15/2015 at 9:17 am

      I haven’t tried subbing out the sugar but maybe try agave nectar or something?

    • Beverly
      11/10/2015 at 1:04 pm

      I use 1 pack of splenda per 2 packs of ramen noodles. Gives it just the right amount of sweet and salty. I also shred carrots in the salad. YUMMY

  17. Amber
    02/01/2015 at 5:51 pm

    How big is one serving? One cup! 1/2 cup? Thank you!

    • Julie
      02/02/2015 at 7:24 am

      I would say about 1 cup

  18. Karen
    03/27/2015 at 11:57 pm

    Julie, I have been looking for this recipe for over a decade! A former co-worker brought it to a potluck, and I fell in love with it. Made it today, and it was delicious. Thanks!

    • Julie
      03/28/2015 at 3:54 pm

      Yay! Glad you found it!

  19. 04/14/2015 at 12:43 am

    Hi Julie! this salad sure does look ridiculously amazing. Pinned! I think my family would LOVE this! :)

  20. Janet
    04/18/2015 at 8:46 am

    I make this all the time but I substitute most of the oil and sugar for 1 cup of pinapple juice. The juice is sweet without the added sugar and less calories without all the fat. Add 6 drops of sesame oil. My mom is a diabetic and the changes make it good for her. I also use one of the flavor packets that comes with the noodles. Love this recipe.

    • Melissa
      05/30/2015 at 6:46 am

      What a great idea to use pineapple juice in place of some of the oil and sugar, Julie! I was hoping to find a way to make it a little lower in calories, I think that will work perfectly. I have a covered dish at church tomorrow, now I know what I’m taking! Thanks!!

  21. Lenny
    05/24/2015 at 7:19 pm

    i just found this recipe of yours and would really love to try it, however do you think this would still taste really good as what people had commented if I change the vegetable oil to maybe extra virgin olive oil?

    • Julie
      05/25/2015 at 1:14 pm

      I think it’ll be fine!

  22. RRrn
    06/07/2015 at 5:22 pm

    I’ve made this twice now for work potlucks and both times it’s come together within minutes and disappeared just as quickly. True to the other posts everyone asked for the recipe. Very flattering as I’m not much of a cook.

    For those that have asked about substitutions, don’t hesitate to try them! This recipe is very forgiving and practically impossible to ruin. Aside from discovering rotten Napa cabbage, or burning the nuts when toasting, it’s about as fool proof as it gets.

    The first time I made the recipe as indicated, but the second time I made some substitutions and the results were equally as delicious, and maybe a skoche more healthful? I used 1/3 of cup olive oil and equal parts vegetable oil and grape seed oil to equal the 3/4 cup of oil. Instead of using all sugar I used equal parts honey and agave, and then probably 2 tbsp sugar to equal the 1/2 cup of sweetness. I couldn’t find the ratio for substituting agave for sugar but this tasted the same as the original, so I guess it’s about even. I mixed apple cider vinegar with rice wine vinegar instead of white vinegar. I also added just a splash of soy ginger sauce. The only difference, noticicable only to me since I had made the original, was that the dressing with the substitutes wasn’t quite as thick after whisking. It still coated everything nicely and didn’t pool in the bottom, separate, or anything else weird. I’m also a fan of toasting everything, nuts, seeds and ramen. I was afraid it would taste too raw otherwise. Not necessary but worth the extra few minutes of prep, imho.

    I look forward to making this over and over. Thanks so much for sharing this fabulous meal!

  23. Daphne
    06/12/2015 at 11:05 pm

    Fantastic recipe! Thanks so much for sharing :) I will definitely be bringing this to the next church potluck…which happens to be this weekend!

  24. Kathleen
    06/19/2015 at 7:39 pm

    I love this Asian ramen salad and it is amazing! It is very flexible (as other commenters have mentioned). I used what I had on hand – wine vinegar with a splash of cider vinegar, sucralose for sweetner, olive oil, a small amount of regular onion and since I did not have almonds I doubled the sunflower seeds. Looking forward to trying it as written and with some of variations mentioned in the comments!

  25. Eldri
    07/04/2015 at 4:49 pm

    For the inexperienced cook- just wondering how much of the green onions to use. I cut the green stalks with a scissor into thin circles but left the white onion parts out. Should I have chopped them up too???

    • Julie
      07/06/2015 at 7:14 am

      It doesn’t matter – you could chop them or discard them. It’s really up to preference!

      • Margie
        03/18/2016 at 9:00 pm

        Do you think I could make this one day before and stir in the nuts and sunflower seeds right before serving? I am thinking about doubling the recipe for a graduation party.

      • Julie
        03/19/2016 at 7:15 am

        Yes, you absolutely can! It *might* be slightly soggy/softened and not as crunchy but the nuts and sunflower seeds that you add in right before serving will give the salad the crunch and texture :)

    • 03/07/2016 at 11:55 pm

      Yes you should use the white part too. Usually a recipe will indicate if they want you to use only the white or green part of the green onions (also known as scallions). Hope this helps

  26. Amy
    07/14/2015 at 5:10 pm

    This salad looks delicious!! I’m planning on making it on Thursday for out of state guests :) But I have a question first. If I added one packet beef seasoning, would it be ‘too’ salty? Or is it salty enough without the seadoning packets? Thanks in advance!!

    • Julie
      07/14/2015 at 8:44 pm

      No, it wouldn’t be too salty at all! My aunt adds it in but I just don’t really like that beef-ish flavor it gives the salad.

      • Amy
        07/14/2015 at 11:17 pm

        Aw man! What to do!! Ha! I think I’ll give it s shot. But, is it still salty without the packet? It’s bad. I like salt too much :/

      • Julie
        07/15/2015 at 6:10 am

        No, it’s not really salty at all without the packet. It’s more tangy, in my opinion!

      • Amy
        07/15/2015 at 6:21 am

        Thank you!!!!!!

  27. Melissa
    07/19/2015 at 2:21 pm

    I couldn’t believe I randomly pulled up this recipe today since I am having sore mouth problems you described and I am going to the dentist tomorrow morning. what helped? By the way, making this recipe now. looks great! Thanks!

    • Julie
      07/19/2015 at 4:06 pm

      I just gave it time :( I didn’t have a special cure

  28. Kae
    07/29/2015 at 9:13 am

    i too toast the ramen but I also toast the almonds along with the ramen but watch carefully because they will burn. At potluck so I never go home with leftovers. Best salad ever!

  29. Cheryl Cope
    07/31/2015 at 4:35 pm

    love this salad! My recipe calls for chicken ramen and you use the packet in the dressing. Enjoy reading all the different tips.

  30. Monica DiRocco
    08/12/2015 at 2:04 pm

    Love this !! I’m going to make this and add dried cranberries !

  31. Pam
    08/31/2015 at 1:15 pm

    I add a little shredded chicken breast to mine…..super delicious!

  32. 09/06/2015 at 5:50 pm

    This is relish! Any idea how many carbs?

  33. 09/21/2015 at 6:24 pm

    I stole this recipe from a friend because it was so good! I made it for a surprise birthday dinner/murder mystery dinner party, and there was none left by the end of the night!

    I recommend using less sugar and don’t smash your noodles too small, or you will lose your crunch.

  34. Shalom
    10/04/2015 at 5:39 pm

    Tried the recipe. And it was a success!!!! Thank you for sharing!

  35. Trish
    01/13/2016 at 2:25 pm

    I love this recipe! How long and what temperature do I toast the almonds and sunflower seeds?😊

    • Julie
      01/14/2016 at 6:48 am

      The recipe doesn’t call for you to toast the almonds and sunflower seeds. I don’t know how long you would though because I didn’t test this myself.

      • Trish
        01/14/2016 at 9:19 am


  36. Teyla
    01/23/2016 at 5:14 pm

    I made this salad for dinner tonight and we loved it!!! I added salt, pepper, and the juice from half a lemon and it was fantastic!! SO easy to make. Thanks!

  37. Emily
    01/27/2016 at 4:36 pm

    Just found you on pinterest and decided to make this for the kids after school today. They devoured it! I did add the flavor pack (chicken) and they said it was perfect. Thanks for a great easy recipe!

  38. Muriel
    02/12/2016 at 1:45 pm

    Dear Julie, I love this recipe and my family loves it. It is a very forgiving salad, because you can other ingredients and it is still super. I added mandarin oranges, and chicken. It is a full meal. I do also add the chicken flavor packet in the dressing. WOW!!! I am glad I found you.

  39. Muriel
    02/12/2016 at 1:48 pm

    Dear Julie, One fantastic salad. I do add chicken and mandarin oranges and we have a full meal. Sure glad I have found you.

    • Kim Riffle
      03/08/2016 at 7:10 pm

      I always toast the ramen noodles AND the nuts. It really adds to the flavor. I start out the toasting at 350 degrees for 6 minutes and then check every minute past that,because they can burn quickly.

  40. diane mishler
    02/26/2016 at 11:01 am

    Julie, thanks so much for your great recipe! I added a few drops of sesame oil to the dressing, and used rice vinegar instead of white. And sprinkled sesames seeds on top:)… I love your salad because it’s great to begin with and then a variation here and there can change it up on different days! Thanks for sharing with us!

  41. 03/26/2016 at 5:45 pm

    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

    • Julie
      03/27/2016 at 8:11 am

      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.

  42. Pam
    04/19/2016 at 8:36 pm

    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 ;)

  43. Yamirka
    06/02/2016 at 6:52 pm

    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?

    • Julie
      06/03/2016 at 12:29 pm

      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 :)

  44. Erin
    06/04/2016 at 8:34 pm

    Hello! What’s the purpose of letting the salad sit for two hours? Will I ruin it if I assemble it right before eating?

    • Julie
      06/06/2016 at 8:02 am

      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.

  45. Essie
    06/19/2016 at 10:23 am

    Good Morning,
    Do you cook the Ramon Noodles (boil) after you crushed them??


    • Julie
      06/19/2016 at 12:25 pm

      No, you don’t boil/cook the ramen noodles at all. They’re in the salad raw for the ‘crunch’ factor.

  46. Mary
    06/22/2016 at 7:21 pm

    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.

  47. Chandra Micom
    06/27/2016 at 12:16 pm

    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


    • Julie
      06/28/2016 at 7:22 am

      Thanks for the insight! Mine was simply just a canker sore that FINALLY went away, thank god!

  48. Lynn
    06/28/2016 at 1:01 pm

    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!

    • Julie
      06/29/2016 at 9:27 am

      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! :)

  49. Pat
    07/03/2016 at 8:14 am

    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?

    • Julie
      07/03/2016 at 8:33 am

      Yes, that’ll be fine! :)

      • Pat
        07/03/2016 at 8:45 am

        Thank you Julie for such a quick reply. You saved me a trip to the market. 😃

      • Paco
        07/24/2016 at 6:27 am

        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

  50. Stephanie
    07/03/2016 at 10:39 am

    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!

1 2 3
Back to Top