What is crunchy Asian ramen noodle salad made of?

Crunchy Asian ramen noodle salad is made with a blend of toasted, uncooked instant ramen noodles (seasoning packets discarded), a colorful coleslaw mix of shredded cabbage and carrots, sliced almonds, sunflower seeds, green onions, and chopped fresh cilantro. It's tossed with a homemade dressing made from olive oil, rice vinegar, soy sauce, honey (or sugar), and a touch of sesame oil. The result is a crisp, refreshing, flavor-packed salad that hits sweet, salty, tangy, and nutty notes all at once.

How do you keep ramen noodles crispy in salad?

The trick to keeping the noodles crispy is timing . Toast the broken ramen noodles in a dry skillet until golden and fragrant, then let them cool completely . Store them separately until just before serving. Only toss them into the salad right before adding the dressing and serving—it keeps their texture intact and prevents sogginess.

Can you make Asian ramen noodle salad ahead of time?

Yes! In fact, this salad is a dream for meal prep and potlucks. You can: Make the dressing up to 3 days ahead and store it in the fridge. Prep the veggies a day or two in advance. Toast and cool the ramen noodles and keep them in a sealed container at room temp. Pro tip: Assemble everything but the noodles and dressing ahead of time, then combine just before serving to keep it fresh and crunchy.

What dressing is best for Asian ramen salad?

A simple soy-vinegar dressing works beautifully here. The classic combo includes olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil. It's a balance of tangy, sweet, salty, and nutty that perfectly complements the crunch and freshness of the salad. If you want to explore flavor variations, you can add peanut butter, ginger, or citrus juice to give the dressing a personal twist.

Is this salad healthy?

It depends on your definition of healthy, but yes—it can be! This salad is full of fresh vegetables, heart-healthy oils, and seeds like almonds and sunflower seeds that offer good fats and a bit of protein. To make it even more nutritious, you can use: Low-sodium soy sauce Whole grain or gluten-free ramen Maple syrup instead of sugar or honey Extra veggies like edamame, bell peppers, or snap peas It’s a flexible dish you can tailor to your needs.

Can I make this recipe gluten-free?

Absolutely. To make a gluten-free version of Crunchy Asian Ramen Noodle Salad , just: Use gluten-free ramen noodles (brands like Lotus Foods are a great option). Replace soy sauce with tamari or coconut aminos . Double-check that all your add-ins and condiments are certified gluten-free. With these simple swaps, you can enjoy all the crunch and flavor without the gluten

Crunchy Asian Ramen Noodle Salad – The Best 2025 Party Side!

Description

This Crunchy Asian Ramen Noodle Salad is bright, bold, and loaded with texture—from toasty noodles to crisp veggies and a sweet-savory soy dressing. It’s quick to throw together, perfect for potlucks or weekday dinners, and always a crowd favorite. Every bite brings you crunch, color, and Carmen-style comfort.

Ingredients

Scale

Salad:

2 packages (3 oz each) ramen noodles, seasoning packets discarded
4 cups coleslaw mix (green cabbage, red cabbage, and carrots)
½ cup sliced almonds, toasted
⅓ cup sunflower seeds
4 green onions, thinly sliced
¼ cup chopped fresh cilantro (optional)

Dressing:

¼ cup olive oil
¼ cup rice vinegar
3 tablespoons soy sauce
2 tablespoons honey (or granulated sugar)
1 teaspoon sesame oil

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Instructions

Toast the noodles
Break the uncooked ramen noodles into small pieces. Heat a dry skillet over medium heat. Toast the noodles for 2–3 minutes, stirring frequently, until golden and fragrant. Let cool completely.
Assemble the salad
In a large bowl, combine the coleslaw mix, toasted almonds, sunflower seeds, green onions, and chopped cilantro. Set aside.
Make the dressing
In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil until smooth and emulsified.
Toss and serve
Pour the dressing over the salad mixture and toss gently to combine. Just before serving, add the cooled ramen noodles and toss again. Serve immediately for best crunch.

Notes

For gluten-free, use gluten-free ramen and tamari or coconut aminos instead of soy sauce.
To make it vegan, swap honey for maple syrup or sugar.
Add grilled chicken, shrimp, tofu, or edamame to make it a complete meal.
Toast your ramen and almonds ahead of time and store separately for meal prep convenience.
If making ahead, keep the dressing and noodles separate until ready to serve to preserve that satisfying crunch.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad, Side Dish
Method: No-bake, Tossed
Cuisine: Asian-American

Nutrition

Serving Size: 1 generous cup
Calories: 320
Sugar: 7g
Sodium: 580mg
Fat: 22g
Saturated Fat: 2.5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg