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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.
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 …