Name: Crunchy Asian Ramen Noodle Salad
Prep time: 10 min
Cook time: 4 min
Total time: 44 min
Ingredients: 2 packages Ramen noodles (3 oz each, discard seasoning packets, broken into bite-sized pieces); 4 cups Coleslaw mix (Shredded green and red cabbage and carrots, ready to use); 1/2 cup Sliced almonds (Toasted until golden and fragrant); 1/4 cup Sesame seeds (Optional, for extra crunch and nuttiness); 1/2 cup Green onions (Chopped, white and light-green parts included); 1/2 cup Asian sesame dressing (Store-bought or homemade, chilled)

Jump to Recipe

Crunchy Asian Ramen Noodle Salad is a bright, crunchy, and delightfully simple dish that comes together in minutes — perfect for weeknight dinners, potlucks, or a quick lunch that still feels special. Imagine crisp cabbage ribbons, toasted almonds, scallions, and broken ramen noodles tossed in a tangy sesame dressing: crunchy, savory, and slightly sweet in every bite. Fun fact: this salad was popularized in community cookbooks and church potlucks where easy, budget-friendly dishes ruled the day.

This recipe is special because it’s fast, forgiving, and universally loved by kids and adults alike. It’s a great alternative to heavier pasta salads and pairs well with other quick favorites on the blog — try it alongside our Asian Cucumber Salad for a fresh, cooling contrast. Whether you’re feeding a crowd or just want a tasty side, this salad proves simple ingredients can make a show-stopping dish. Grab your bowl and let’s make something crunchy and delicious.

What is Crunchy Asian Ramen Noodle Salad?

What’s in a name? Crunchy Asian Ramen Noodle Salad combines the unexpected crunch of broken ramen noodles with classic Asian flavors for a side dish that’s part salad, part snack — and all fun. Ever wonder why it’s called that? Maybe someone brought it to a potluck and the ramen was the first thing to go. Or maybe it’s because “crunchy” just sounds more exciting than “shredded cabbage.” As the old joke goes, “the way to a man’s heart is through his stomach,” and this salad is proof that a little crunch and lots of flavor can win anyone over. Give it a try and see how quickly it disappears.

Why You’ll Love This

Crunch and contrast: The standout feature is the textural play — tender cabbage and carrots meet toasted almonds and crisp ramen noodles for irresistible crunch in every forkful.
Budget-friendly and quick: Made with pantry staples like ramen and coleslaw mix, it’s an economical dish that doesn’t skimp on flavor. Perfect for busy evenings when you want something tasty without a lot of fuss.
Flavor-packed toppings: Toasted almonds, sesame seeds, and green onions add nutty depth and brightness; the sesame dressing ties everything together with a sweet-savory finish.

If you like other light, flavorful sides on the blog, you’ll find this one pairs beautifully and offers a different texture profile than softer salads. Ready to make it at home? You’ll be surprised how fast it comes together.

How to Make: Quick Overview

This salad is easy, fast, and satisfying. The prep is mostly chopping and toasting; the recipe features a crunchy finish from toasted sliced almonds and broken ramen noodles. Plan on about 10 minutes to prep and 5 minutes to cook the noodles, with an optional 30-minute chill for flavors to meld. The standout element is the crunchy finish and the bright sesame dressing that coats everything without getting soggy.

Approximate time:

Prep: 10 minutes
Cook: 4 minutes
Chill (optional): 30 minutes
Total: 14–44 minutes

Ingredients

2 packages (3 oz each) ramen noodles — discard seasoning packets, noodles broken into bite-sized pieces before or after cooking as preferred
4 cups coleslaw mix — shredded green and red cabbage and carrots, ready to use
1/2 cup sliced almonds — toasted until golden and fragrant
1/4 cup sesame seeds — optional, for extra crunch and nuttiness
1/2 cup green onions — chopped, white and light-green parts included
1/2 cup Asian sesame dressing — store-bought or homemade, chilled

Directions

Bring a pot of water to a boil. Add the ramen noodles (discard the seasoning packets) and cook for about 3–4 minutes until just tender. Avoid overcooking so they maintain some texture. Drain and rinse briefly under cold water to stop cooking. Drain well and set aside to cool slightly.
In a large bowl, combine the coleslaw mix with the cooked and drained ramen noodles. Toss gently so the cabbage and noodles are evenly distributed.
Sprinkle the toasted sliced almonds, sesame seeds (if using), and chopped green onions over the salad. These toppings add crunch and fresh flavor.
Drizzle the Asian sesame dressing over the mixture. Start with about half the dressing and toss gently to coat; add more if you prefer a saucier salad. Taste and adjust seasoning as needed.
Serve immediately for maximum crunch, or refrigerate for 30 minutes to allow the flavors to blend and the dressing to mellow. If chilled, toss briefly before serving to redistribute dressing.

Crunchy Asian Ramen Noodle Salad

What to Serve With

Grilled chicken or teriyaki salmon for a protein-forward meal.
Steamed dumplings or potstickers for an Asian-inspired spread.
A bowl of miso soup or edamame for a light starter.
For drinks, try iced green tea, a jasmine tea, or a crisp lager to balance the sesame sweetness.
Pair with another bright side like our Crunchy Asian Ramen Noodle Salad recipe for a themed buffet (this internal link points to the same recipe page for convenience when navigating the site).

Top Tips for Perfecting

Toast almonds carefully: Warm a dry skillet over medium heat and stir sliced almonds until fragrant and lightly golden, about 3–5 minutes. Watch closely to avoid burning.
Ramen texture: Don’t overcook the noodles. Cook until just tender and rinse under cold water to stop the process. This keeps them from going mushy.
Dressing control: Add dressing gradually. You can always add more but can’t take it away. If you like a lighter coating, toss with half, chill, then add more if needed.
Make it ahead: Mix ingredients except the ramen and almonds up to a day ahead and toss with dressing and nuts just before serving.
Variations: Swap almonds for peanuts or cashews, add shredded rotisserie chicken for protein, or toss in mandarin segments for a citrus lift.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Expect some softening of the ramen and cabbage over time.
Freezing: Not recommended. Freezing will ruin the texture of the cabbage and crunchy noodles.
Reviving texture: If the salad softens, add a handful of fresh crushed ramen or toasted nuts before serving to restore crunch. Serve cold or at room temperature — do not reheat, as warmth will make the cabbage limp and the nuts lose crunch.

FAQs

Can I use the flavor packets from the ramen noodles?
No. The flavor packets are very salty and not designed for this salad’s flavor balance. Discard them and use a sesame dressing to control salt and sweetness.

How do I keep the noodles crunchy after tossing with dressing?
Cook noodles al dente, rinse cold, and drain thoroughly. Toss with dressing just before serving. Add extra toasted noodles or nuts right before serving for peak crunch.

Is this salad gluten-free?
Not as written. Standard ramen noodles contain wheat. For a gluten-free version, use gluten-free ramen or substitute with thin rice noodles and check the dressing and soy sauce ingredients.

Can I make this vegan?
Yes. Use a vegan sesame dressing and ensure toppings like toasted almonds and sesame seeds are the only add-ins. Skip any animal-based garnishes.

How long does the salad keep in the fridge?
Stored in an airtight container, it keeps well for up to 3 days. Texture softens over time, so plan to eat within 1–2 days for best crunch.

Conclusion

This Crunchy Asian Ramen Noodle Salad is a quick, budget-friendly crowd-pleaser that delivers big on texture and flavor while being incredibly simple to prepare. It’s an easy side for weeknight dinners, potlucks, or a make-ahead dish that travels well. If you’d like a trusted version to reference or compare, check out this popular inspired recipe from a well-known blog at Crunchy Asian Ramen Noodle Salad | Gimme Some Oven. Give it a try, share it with friends, and enjoy the crunch.