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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.
Th8s is amazing. My family loved it!
Hi Julie,
I’m going to make the Asian Salad Recipe &
Wanted to know if I could substitute honey for the sugar.
It may alter the taste slightly but it should be okay
I have been making this recipe for 20 years. Every time I bring it to a function someone asks me for the recipe. I add the ramen seasoning and cranraisins to mine. It’s always a big hit!
Are the sunflower seeds the salted ones that come in a bag as snack food or the raw ones in 10 oz container?
The raw ones in the container
I skip the sunflower seeds and I buy the ramen noodles with the oriental flavor packet and add it to the salad as well. I’ve been making it for years and it is my favorite all time salad!
Do you use salted or unsalted sunflower seeds in this recipe?
You could use either! I’ve made them with salted and unsalted before and they both were fine in this recipe.
First, the noodles and almonds should be browned, either in the oven or stovetop. The roasted flavor enhances the salad, because crunch from tasteless, bland noodles is not my thing. The roasted almonds also add more flavor and crunch than raw almonds. Apple cider vinegar is seriously better in this recipe than white vinegar. Even rice vinegar is better than white. I agree those high-sodium gross flavor packets in the ramen noodles should be thrown away. They would not add anything to the flavor of the salad at all. I wouldn’t use coleslaw mix. Napa cabbage is the best thing to use for this type of salad.
What I’m reading in your review of this is a lot of “shoulds.” The beauty of recipes is that you can do what *you* think is best for you and your tastebuds and what *you* like. Your suggestions are great and you can definitely do it your way but this recipe I shared was my way, passed down to me from my aunt so I will continue to do it that way! Thank you for your insight, however, I disagree with your two star rating just b/c it wasn’t made the way you think it should be made.
I have made this recipe countless times–it is a favorite of mine and one I always share. I have never strayed from the recipe–I like it just the way it is! Thank you for the details and story behind this perfect summer dish!
I have a variation of this recipe from a friend. It has been a favorite for years. Her dressing called for rice wine vinegar and a little soy. I also cut the oil in half. It tasted great without all of the extra calories/fat.
I also added a dash of sesame oil.
I have done this recipe many times but I toast the almonds, ramen and sesame seeds. Keep an eye on them while they are under broiler as they will burn very quickly. I also warm the vinegar and sugar so the sugar wile dissolve then add the oil. My favorite salad. I do add chicken and mandarin oranges. Yummo!