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This Asian ramen salad is the potluck dish that always disappears long before anything else on the table. Crispy crushed ramen noodles, crunchy sunflower seeds and almonds, and shredded cabbage come together in a sweet-and-tangy vinaigrette—no cooking required, and it only gets better as it sits.
The Potluck Legend Ramen Coleslaw Salad That Never Makes it Home
My aunt gave me this Asian ramen noodle salad recipe—she got it from her late husband’s family in Indiana—and I always think of her when I make it. I love that. A dish this simple carrying that much meaning is exactly why I keep cooking.
Every time we bring it to a potluck or get-together, it is the FIRST thing to go. We have never once gone home with leftovers, which is both the highest compliment and a little devastating when you were counting on having some for lunch the next day.
Unlike most salads, this Asian slaw with ramen noodles actually benefits from sitting out. Nothing in it will wilt or spoil, so it’s safe on the table at a party or potluck for hours. That’s what makes it such a crowd-pleaser for entertaining.
Why I Use Bagged Coleslaw
There’s no chopping here. No shredding cabbage. No julienning anything. That’s the beauty of making ramen noodle salad with bagged coleslaw. You grab a 16-ounce bag of pre-shredded coleslaw mix from the store, and you’re already most of the way there.
I know some folks might feel like using a bag is “cheating,” but I promise you, it’s not. The coleslaw mix gives you the perfect blend of green cabbage, red cabbage, and carrots, and since everything is uniform in size, every forkful has great texture and color. If you do want to go the homemade route, my cabbage slaw with creamy hummus dressing is a great place to start. But I recommend saving your knife skills for another day.
Someone once tried to scale this up for 100 people. Can you imagine? That’s a lot of coleslaw bags (13 by my calculations!). But I completely understand the impulse because this salad is just that good.
How to Make Asian Ramen Salad
This might be the easiest recipe on the blog: Place the dry noodle block in a zip-top bag and use a rolling pin to break it into smaller pieces. Add the coleslaw mix, crushed ramen, sunflower seeds, sliced almonds, and scallions to a large bowl. Whisk together the oil, vinegar, and sugar in a measuring cup (don’t worry if the sugar doesn’t fully dissolve; it’s fine). Pour the dressing over everything and toss well with a large spatula until coated. Cover and refrigerate for at least 2 hours before serving.
Why I Don’t Toast the Noodles & Nuts
People always ask me: Are the ramen noodles really supposed to go in dry and uncooked? The answer is yes. Absolutely yes. The crunchy, uncooked noodles are the signature texture of this asian ramen slaw. That satisfying snap when you bite in is kind of the whole point.
And no, you don’t need to toast the almonds or sunflower seeds either. It might seem like toasting would add more flavor, but raw is the way to go here. The dressing does the flavor lifting, and toasting can actually make the nuts go soft faster once dressed.
Dressing Tips
The dressing for this Asian ramen noodle salad is just three ingredients: vegetable oil, white vinegar, and granulated sugar. That’s it.
A few questions I get all the time:
- Can I substitute sesame oil? I wouldn’t use it as a straight swap. Sesame oil is potent and will completely take over the salad. If you love that flavor, add just ½ tablespoon alongside the vegetable oil, not instead of it.
- Can I reduce the sugar or make the dressing without it? The sugar is what balances the sharpness of the white vinegar, so I wouldn’t skip it entirely. You could try honey as a substitute—start with a little less since honey is sweeter by volume—but the texture of the dressing will be slightly different. The granulated sugar also doesn’t fully dissolve, which is totally fine and expected. Just whisk it well before pouring.
Ways to Make it Your Own
This ramen noodle coleslaw with sunflower seeds is wonderful as-is, but it also plays nicely with add-ins. A few that I think work really well:
- Shredded rotisserie chicken (turns it into a full meal)
- Mandarin oranges (a little sweetness and juiciness)
- Edamame (adds protein and color)
- Napa cabbage in place of some of the regular coleslaw mix (lighter, more tender)
- Sesame seeds (a small sprinkle goes a long way)
- A pinch of red pepper flakes if you want a little heat
- If you’re into that tangy crunch, my pickled cabbage would be amazing stirred in
And if you love a cold noodle salad as much as I do, check out my soba noodle salad with creamy peanut dressing, too!
The dressing can be made ahead and stored in a jar at room temperature for up to 1 week. Just shake or whisk again before using, since it will separate.
No. I leave it out entirely. The seasoning packets are high in sodium and add flavors that compete with the clean, sweet-tangy dressing. The vinegar-and-sugar dressing is all you need.
The ramen noodles do get “soggy” after they have been sitting in the salad for a while (since they soak up the liquid), so there are two ways you can go about this:
1. Don’t add the ramen noodles until right before you serve if you want the crunchy texture.
2. 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.
Make-Ahead & Storage Instructions
This asian slaw with ramen is one of those rare salads that’s actually better after it chills. The dressing has time to work its way into the cabbage, and the flavors meld beautifully. Make it up to the point of adding the ramen noodles, refrigerate for up to 2 hours (or overnight), and add the noodles right before serving if you want them crispy.
Once fully dressed, the salad keeps well at room temperature for several hours. Leftovers can be stored covered in the fridge for 1–2 days. The noodles will continue to soften, but honestly? A lot of people love the slightly softened version even more.
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.
The nutritional label states one serving is 456 calories. So, what is the serving size? A cup, 2 cups?
about a cup, yes
I love this as a base recipe. I also add chopped red bell pepper, raw cashews. shredded carrot, sub half the slaw for broccoli slaw, add edamame and english cucumber. It’s absolutely delightful. Thank you so much for this recipe. I gave me something to play off of. I make it as is, but with the other veggie additions. We love it. It’s a great raw meal, and the only “naughty” thing in it is the fried ramen.
Toast the dry noodles In the oven until just starting to brown, they are sooo much better tasting. I’ve been making this for years including many wedding receptions at the church for many hundreds of people :) It’s a winner !
What type of ramen noodles, chicken or beef??
@Emily, At what temp did you toast the dry noodles? Approx. how long before they turn brown?
@Julie, I toast the ramen noodles & almonds at 350° & start checking on them around 8 minutes, usually takes about 12-13 min. to turn a perfectly golden brown.
I added the seasoning packet, and some Worcestershire sauce and let me tell you it was awesome! I used red onion instead of the scallions because that’s what I had on hand.
I want to bring this to our next pitch-in at church!! But double it, and add chicken, as you suggested, for us at home. ?
Thank you so much!!
We don’t add any meat. We add edamame and cashews, both which have protein. We eat it for dinner. We also add red or yellow bell pepper and english cucumbers. It’s so good, and the perfect meal.
So glad I read this and I can resume making this delicious Asian Ramen salad with all these updated additions! Edamame, wasabi peas, other veggies…Yes, please. I’m vegan now and I don’t think I’ll miss the chicken one bit!
I made this salad as the recipe called for, without the ramen flavoring. It was delicious! My friend makes a version that I love with wasabi peas so next time I think I will try adding those instead of the sunflower seeds for a change.
Or, you can add both! We also love raw cashews in ours. The wasabi peas sound great!
What is sodium content just using the noodles
What do you mean?
220 mg. That is over all of the many servings in the entire bowl.Are you watching you sodium for some reason? If you look at studies, low sodium diets can lead to hyponatremia, which is not a good thing. In controlled studies, lower sodium diets only lower BP by a few scant points. You should really look into it. I have. Low sodium isn’t all it’s cracked up to be. It’s pretty much a sham. Older people on low sodium diets often have a lot of related confusion and problems from it. Any doctor recommending you watch your sodium, when you don’t have high BP, is a questionable doctor. Even with high BP, you have to be careful to get enough sodium, lest you end up with hyponatremia. Hyponatremia is very common and is a huge cause of confusion that may come off as dementia in elderly people.
Most Americans eat wayyyy too much salt. I think most of what you say is not only incorrect but dangerous.
I agree, there is way tooo much sodium in our foods and it’s not good for us but that packet throughout this large salad is not much.
Kimberly you seem to have an awful lot of opinions! Maybe you should get your own blog to express yourself for those people who care what you think. Those of who are interested in Julie’s recipes aren’t on here to fulfill your needs.
I know I come to a recipe forum to get my sound medical advice.
This isn’t the authentic recipe without the ramen seasoning packet and it just doesn’t taste the same without it. I added it back in.
I’m glad you did you!
Sandra.. I had this Salad a Long Time Ago!! We All in our Bible Study Group we’re assigned different things in the Salad to bring (as there were like 15 of us).. I remember we had made it withbNappa Cabbage & Iceburg lettuce (as far as greens).. We Also brought Almonds that had been sugared..celery, green onions & chicken & I thought the recipe called for the seasoning packet also when making the dressing.. but not sure how they did that!! Could you please share the dressing recipe??
I want to try & do this again.. as it as Delicious!! Thank You!!????
I also add the ramen packets. I add a lot of raw veggies, and so it is mostly healthy, even with the packet. I’ve been cooking for 35 years, and the packets add so much flavor. I know that MSG sensitivity is not a real thing based on science.If you can eat tomatoes, mushrooms, grapes, cheese, meats–including pork and seafood, cured ham, egg yolks, walnuts, broccoli, peas, cabbage, and Doritos with no issues, you do not have a sensitivity. A lot of that is based on racism. Science does not support it, and it is a part of several totally natural foods. I appreciate the flavor it adds. I am on several cooking message boards, and most of the really good cooks use and understand MSG. The packets add so much umami, and they really make the dish. It reminds me of people who won’t use canned cream soups for a few downhome recipes that the soup really makes. My MIL is like that, and her casseroles just aren’t as good without it. You can tell seasoned cooks, b/c they know that every ingredient has its place. They aren’t afraid to very occasionally use cream soups, MSG, or Velveeta when they are the best ingredient to use for the recipe. My MIL is a terrible cook. She watches too much Food Network, and listens to everything they say like it’s gospel. Sometimes, you need something really processed to make food taste like it was meant to taste. Casseroles come to mind for this. I make them rarely, but when I do, I want them to taste how they are meant to taste. I do think the dressing needs the ramen packets. Since the recipe is so healthy overall, especially if you add veggies like red bell pepper, edamame, and english cucumber, it makes a big difference in taste without much difference in nutrition. If you do the research, you can see that lower sodium diets don’t do much if anything for BP either. I can cook anything, but food snobbery really get my hackles up.
MSG sensitivity and allergic reactions are scientifically very real. It is one of the allergens that people get tested for. Unfortunately most restaurants don’t even know what is in their “spice mix” they use on foods and will blindly use it. Luckily Most Asian restaurants realize this and you are able to order food without it so you don’t go into anaphylactic shock. I know, I’m one of those scientifically prdoven people.
I don’t use canned soups in recipes because we don’t like the way they taste, not cause we’re food snobs. And allergies to MSG are very real; they even bring on migranes in some people.
So much wrong with your comment and leaving it was totally unnecessary.
Did you like the recipe?
Yes? Yay! Let the OP know.
No? Don’t leave any comment.
Please don’t pass opinion off as science and fact. Thanks!
How did a recipe turn into a racism platform? And as for your mother in law….I feel sorry for her! Be a Thumper and if you can’t say something nice don’t say anything at all.
What is wrong with you? She posted a recipe and just said she doesn’t use the packets. You can use the packets if you prefer, she didn’t need a lecture on it.
@Dayna, right on
I’ve seen this recipe many times without the packets so I’m not sure who says which is authentic but either way if you prefer to add it go ahead, you don’t need to post about it in such a rude way.
I’ve made this before only with Broccoli Slaw instead of Coleslaw. It is delicious.
I love this salad! I’ve made it several times, exactly as is, toasting the ramen noodles, either way it’s delicious. I do cut the sugar in half as I’m not much for processed sugar, in fact I didn’t have any in the house the first time I made it so went out and bought the smallest package I could find. I use apple cider vinegar as that’s what I always have on hand. I’ve since experimented with add ins and like thin sliced green beans or sugar snap peas the best but sometimes add chicken for a nice main course salad. Leftovers are great the next day for lunch at work. Sometimes i keep the ramen noodles separate and just add the amount I need for one serving, the salad lasts for several days in the fridge that way. I’ve added a tablespoon of peanut butter and/or toasted sesame oil to the dressing also. Delicious! Once I even added leftover grilled szechuan pork. This is my go-to salad for entertaining!
I add one tbsp of sugar, and it is perfect. I add other veggies and raw cashews. It is sublime. This is the perfect recipe to play with. I love it.
You should try rice vinegar. It’s much milder and just give such a nice flavor. It’s cheap and available at most grocery stores. It’s great to put a touch of acid in soups that need a bit of acid.
Julie – Thank you for this great basic recipe – it’s amazingly versatile and invites the imaginative cook to embellish and innovate with a variety of add-ins , depending on what’s on hand and mood dictates. I have used variations of this recipe for years, having first obtained it while living in Hawaii in the 60’s.
I’m glad to have this recipe, since I misplaced my original long ago …
Many thanks !
What’s the point of all the snippy little criticisms, ladies ?? Isn’t variety supposed to be the spice of life ? Just a little petty …