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

    4.74 from 15 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
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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.

     

  • 329 Comments
    Julie Wampler of Table for Two
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    Comments

  • cindy young says:

    we call this The Candy Salad..lol..its so delicious..I usually toast my ramen in the oven before serving..gives 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 says:

      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 says:

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

  • Charles says:

    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 says:

      Thanks Charles :)

      • James Dee says:

        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 says:

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

  • karen says:

    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.

  • KH says:

    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 says:

      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”

  • Juju says:

    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.

  • Amber says:

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

    • Julie says:

      Thanks :)

  • marilyn anderson says:

    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.

  • anita says:

    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 says:

      Great to hear, Anita! :)

  • Ashley says:

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

  • kellie smith says:

    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 says:

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

  • Lisa says:

    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 says:

      Thanks, Lisa! Hope you enjoy!

  • Laurie says:

    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 says:

      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!

  • Emily says:

    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 says:

      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 says:

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

  • Susan says:

    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.

  • Tamar says:

    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 says:

      Hope you enjoy!

  • Stephanie says:

    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 says:

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

    • Beverly says:

      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

  • Amber says:

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

    • Julie says:

      I would say about 1 cup

  • Karen says:

    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 says:

      Yay! Glad you found it!

  • Natasha of Natashaskitchen.com says:

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

  • Janet says:

    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 says:

      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!!

  • Lenny says:

    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 says:

      I think it’ll be fine!

  • RRrn says:

    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!

  • Daphne says:

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

  • Kathleen says:

    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!

  • Eldri says:

    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 says:

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

      • Margie says:

        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 says:

          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 :)

    • Kathy says:

      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

  • Amy says:

    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 says:

      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 says:

        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 says:

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

      • Amy says:

        Thank you!!!!!!

  • Melissa says:

    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 says:

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

  • Kae says:

    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!

  • Cheryl Cope says:

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

  • Monica DiRocco says:

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

  • Pam says:

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

  • Joye says:

    This is relish! Any idea how many carbs?

  • Kimm says:

    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.

  • Shalom says:

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

  • Trish says:

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

    • Julie says:

      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 says:

        Gotcha!

  • Teyla says:

    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!

  • Emily says:

    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!

  • Muriel says:

    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.

  • Muriel says:

    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 says:

      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.

  • diane mishler says:

    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!

  • Steph says:

    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 says:

      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.

  • Pam says:

    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 ;)

  • Yamirka says:

    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 says:

      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 :)

  • Erin says:

    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 says:

      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.

  • Essie says:

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

    Essie

    • Julie says:

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

  • Mary says:

    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.

  • Chandra Micom says:

    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

    • Julie says:

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

  • Lynn says:

    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 says:

      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! :)

  • Pat says:

    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 says:

      Yes, that’ll be fine! :)

      • Pat says:

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

      • Paco says:

        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

  • Stephanie says:

    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!

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