I’m sharing my Asian Ramen Salad, made with coleslaw mix, ramen noodles, and a simple dressing that comes together in minutes and works great for lunch, dinner, or your next potluck.

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I love a salad that actually feels like a meal, so my Asian Cabbage Crunch Salad With Ramen is a go to when I want something fast that still wows. I pile coleslaw mix with crushed instant ramen noodles, toss it with tangy sweet notes, and get this addicting crunch.

It reads like an Asian Coleslaw but it really eats like a Crunchy Asian Slaw Ramen Noodle Salad, the kind you bring to a potluck and people hover over. I never plan to share the whole bowl, but somehow I always do, and they keep asking how I made it.

Ingredients

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Shredded cabbage and carrots, crunchy, high in fiber, light slightly sweet flavor.
Instant ramen noodles, crushed for crunch, mostly carbs, salty flavor from seasoning.
Sliced almonds, toasted for aroma, add protein and healthy fats plus nutty crunch.
Sunflower seeds, small but mighty, add vitamin E and more toasty texture.
Green onions, bright bite, give oniony freshness and a little sharpness.
Cilantro, optional, fragrant herb that adds freshness, slightly citrusy and bold.
Bacon, optional, smoky salty crunch and some extra protein and richness.
Rice vinegar, sugar and soy, dressing makes sweet sour umami, sesame oil adds nuttiness.

Ingredient Quantities

1 (14 to 16 oz) bag coleslaw mix (shredded green cabbage and carrots)

1 (3 oz) package instant ramen noodles, crushed

3/4 cup sliced almonds, toasted

1/3 cup sunflower seeds, toasted

4 green onions, thinly sliced

1/2 cup chopped fresh cilantro, optional

6 slices bacon, cooked and crumbled, optional

1/2 cup vegetable oil

1/3 cup granulated sugar

1/4 cup rice vinegar

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

1/4 teaspoon ground black pepper

1/4 teaspoon kosher salt, or to taste

1 tablespoon sesame seeds, optional

How to Make this

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1. Toast the almonds and sunflower seeds in a dry skillet over medium heat, stirring often, until theyre fragrant and lightly golden, about 3 to 5 minutes; transfer to a plate to cool.

2. Crush the instant ramen noodles into bite sized pieces with your hands or a rolling pin, discard the seasoning packet.

3. If using bacon, cook until crisp in a skillet, drain on paper towels and crumble.

4. Make the dressing: in a jar or bowl combine 1/2 cup vegetable oil, 1/3 cup granulated sugar, 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon black pepper, 1/4 teaspoon kosher salt and the 1 tablespoon sesame seeds if using; whisk or shake until the sugar mostly dissolves.

5. In a very large bowl add the 14–16 oz bag of coleslaw mix, the thinly sliced green onions, 1/2 cup chopped cilantro if using, the cooled toasted almonds and sunflower seeds, the crushed ramen, and the crumbled bacon if using.

6. Pour the dressing over the salad and toss thoroughly to coat everything, breaking up any noodle clumps as you go.

7. Taste and adjust seasoning with a little more salt or soy sauce if needed.

8. Let the salad sit at room temperature for 10 to 15 minutes so the flavors meld and the noodles soften just a bit, then give it one more toss before serving.

Equipment Needed

1. Large dry skillet for toasting nuts and seeds and for cooking bacon if you want
2. Rolling pin or sturdy zip-top bag and a can to crush the ramen into bite sized pieces
3. Large mixing bowl to toss the salad in (make it very big)
4. Cutting board and a chef’s knife for slicing green onions and chopping cilantro
5. Measuring cups and spoons for the oil, sugar, vinegar and seasonings
6. Small bowl or jar with a tight lid (to whisk or shake the dressing)
7. Spatula or salad tongs to toss everything and break up noodle clumps
8. Plate and paper towels for cooling and draining the toasted nuts and bacon

FAQ

Q: Can I make this ahead for a party? A: Yes, you can. Toast the almonds and sunflower seeds, crush the ramen, and make the dressing up to 3 to 5 days ahead. Keep the dry mix and dressing separate and toss them together with the cabbage right before serving so it stays crunchy.

Q: What if I want this vegetarian or gluten free? A: For vegetarian skip the bacon, add extra nuts or crispy baked tofu. For gluten free use a certified gluten free ramen or swap in crushed rice crackers, and use tamari instead of soy sauce.

Q: How do I keep the salad from getting soggy? A: Don’t dress it until just before serving. Also add crushed ramen and seeds at the last minute. If you must dress it early, toss only a portion and leave the rest dry.

Q: Can I use the ramen seasoning packet? A: You can, but it’s usually very salty. Taste first; if you use it, cut the soy sauce or salt. Most people skip the packet because the sweet-sour-sesame dressing gives plenty of flavor.

Q: How long will leftovers keep? A: Dressed leftovers get soft fast, but undressed will keep 2 to 3 days in the fridge. Store dressing separately for up to 5 days. Recrunch by adding fresh crushed ramen when serving.

Q: Any quick swaps or extras to try? A: Sure. Swap almonds for slivered almonds or peanuts, try napa cabbage instead of coleslaw mix, add sliced bell pepper or shredded carrot for color, and if you want heat stir in a teaspoon of sriracha or some crushed red pepper flakes.

Asian Cabbage Crunch Salad With Ramen Recipe Substitutions and Variations

Instant ramen noodles: swap for crushed toasted chow mein noodles or broken rice vermicelli, they give the same crunch and texture.
Sliced almonds: use chopped roasted peanuts or cashews, or even pepitas if someone has a tree nut allergy.
Sunflower seeds: try pepitas (pumpkin seeds), toasted sesame seeds, or hemp seeds for a similar bite.
Rice vinegar: replace with apple cider vinegar plus 1/2 tsp sugar, or white wine vinegar, or a squeeze of lime for bright acidity.

Pro Tips

1) Toast nuts and seeds until you can smell them, then get them off the heat fast, they go from perfect to bitter real quick. If youre making a bunch, use the oven on a single sheet for even color, and let them cool completely so they dont steam the salad.

2) Crush the ramen but leave some bigger chunks for crunch, and keep the crushed noodles separate until just before you toss if you want max crispness. If you add them too early they soak up all the dressing and get soggy.

3) Dont pour all the dressing in at once, start with half then taste, you can always add more. If the sugar wont dissolve try warming the oil a few seconds in the microwave or shaking the jar really well, it helps blend everything.

4) Make ahead smart: store the crunchy bits and the dressing separate from the slaw, toss together right before serving. Leftovers are fine but the noodles and bacon lose their snap, you can re-crisp nuts briefly in a hot oven if needed.

Asian Cabbage Crunch Salad With Ramen Recipe

Recipe by Jot Punji

0.0 from 0 votes

I'm sharing my Asian Ramen Salad, made with coleslaw mix, ramen noodles, and a simple dressing that comes together in minutes and works great for lunch, dinner, or your next potluck.

Servings

servings

Calories

468

kcal

Equipment: 1. Large dry skillet for toasting nuts and seeds and for cooking bacon if you want
2. Rolling pin or sturdy zip-top bag and a can to crush the ramen into bite sized pieces
3. Large mixing bowl to toss the salad in (make it very big)
4. Cutting board and a chef’s knife for slicing green onions and chopping cilantro
5. Measuring cups and spoons for the oil, sugar, vinegar and seasonings
6. Small bowl or jar with a tight lid (to whisk or shake the dressing)
7. Spatula or salad tongs to toss everything and break up noodle clumps
8. Plate and paper towels for cooling and draining the toasted nuts and bacon

Ingredients

1 (14 to 16 oz) bag coleslaw mix (shredded green cabbage and carrots)
1 (3 oz) package instant ramen noodles, crushed
3/4 cup sliced almonds, toasted
1/3 cup sunflower seeds, toasted
4 green onions, thinly sliced
1/2 cup chopped fresh cilantro, optional
6 slices bacon, cooked and crumbled, optional
1/2 cup vegetable oil
1/3 cup granulated sugar
1/4 cup rice vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt, or to taste
1 tablespoon sesame seeds, optional

Directions

Toast the almonds and sunflower seeds in a dry skillet over medium heat, stirring often, until theyre fragrant and lightly golden, about 3 to 5 minutes; transfer to a plate to cool.
Crush the instant ramen noodles into bite sized pieces with your hands or a rolling pin, discard the seasoning packet.
If using bacon, cook until crisp in a skillet, drain on paper towels and crumble.
Make the dressing: in a jar or bowl combine 1/2 cup vegetable oil, 1/3 cup granulated sugar, 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon black pepper, 1/4 teaspoon kosher salt and the 1 tablespoon sesame seeds if using; whisk or shake until the sugar mostly dissolves.
In a very large bowl add the 14–16 oz bag of coleslaw mix, the thinly sliced green onions, 1/2 cup chopped cilantro if using, the cooled toasted almonds and sunflower seeds, the crushed ramen, and the crumbled bacon if using.
Pour the dressing over the salad and toss thoroughly to coat everything, breaking up any noodle clumps as you go.
Taste and adjust seasoning with a little more salt or soy sauce if needed.
Let the salad sit at room temperature for 10 to 15 minutes so the flavors meld and the noodles soften just a bit, then give it one more toss before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.