This post may contain affiliate links. Please read our disclosure policy.
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.
I love this salad! I have a question, can I use avocado oil as a substitute for the vegetable oil? Thank you.
yes, definitely
I made this easy and delicious ramen salad a few weeks ago for a pot luck gathering. This made a LOT! I only changed one thing .. apple cider vinegar instead of white. Plus I added a large can of drained Mandarin oranges, a handful of Craisins and a small pkg of real bacon bits. It was a hit because I came home with very little and that didn’t last very long.
This is a salad I love to take to family gatherings. I was taught to use apple cider vinegar. Thank you for reminding me of this recipe.
Hi, how long can you leave this in the refrigerator before it not being very good to serve?
probably two days would be max
I sauted the Ramen noodles, almonds. And sesame seeds in skillet, toasting them in butter. Also add salad shrimp. Very good
Thank you for posting this recipe. My mom made this for holidays and it was my favorite. She’s gone now and I didn’t have the recipe. Thanks to your post, she’ll still be a part of my Thanksgiving.
aww that’s so lovely. i am so glad you found this recipe and was able to have her a part of your Thanksgiving. thank you for writing and letting me know!
Hi! Could a different oil be used?
Sure, any neutral flavor oil will work
Hi Julie love all your recipes. I’m Chinese & have grown up being taught that Ramen noodles have a plastic coating during packaging. So we boil the noodles & then get rid of that water. After draining we lightly rinse the noodles in cooled & clean water(tap). We were taught to use fresh boiled hot water after the rinse if we want soup with the noodles.
hi Lily! thanks for that note. for this specific recipe, it’s using the crunch of the raw ramen noodles so if you were to boil it, it won’t have that crunch anymore. for ramen noodle dishes, definitely understand what you’re talking about though!
Can I add pumpkin seeds instead of sliced almonds?
Yes, absolutely!
We’re a no nut family due to allergies. Thx for an alternative! Love this salad!!!
Easy, quick and delicious. I could eat all 8 servings!
great to hear, Sue! thank you for the feedback!