🛒 Ingredients

• 2 packages (3 oz each) ramen noodles (discard seasoning packets)
• 4 cups coleslaw mix (shredded green and red cabbage, and carrots)
• ½ cup sliced almonds, toasted
• ½ cup sunflower seeds (optional, for extra crunch)
• 3 green onions, thinly sliced
• 1 cup shredded cooked chicken (optional, for a heartier salad)

🥢 For the Dressing

• ½ cup vegetable oil (or light olive oil)
• ¼ cup rice vinegar (or apple cider vinegar)
• 2 tablespoons soy sauce
• 2 tablespoons sugar (or honey)
• 1 teaspoon sesame oil
• Salt and black pepper to taste

👩‍🍳 Instructions

Step 1: Prepare the Ramen Noodles

Break up the dry ramen noodles into small pieces — not crumbs, but bite-sized chunks. You can do this right in the package using your hands or a rolling pin. Set aside while you prepare the rest of the salad.

Step 2: Toast the Crunchy Bits

In a large dry skillet, add the crushed ramen noodles and sliced almonds. Toast over medium heat for 3–5 minutes, stirring often, until golden and fragrant. Watch closely — they can burn quickly. Once toasted, remove from the heat and let cool.

Step 3: Make the Dressing

In a small bowl or mason jar, whisk together the oil, rice vinegar, soy sauce, sugar (or honey), sesame oil, salt, and pepper. Taste and adjust the sweetness or tanginess to your preference.

Step 4: Assemble the Salad

In a large mixing bowl, combine the coleslaw mix, green onions, toasted noodles, and almonds. Add sunflower seeds and shredded chicken if desired. Pour the dressing over the salad and toss gently to coat all ingredients evenly.

Step 5: Let It Rest

For the best flavor, cover and refrigerate the salad for 20–30 minutes before serving. This allows the dressing to slightly soften the noodles while keeping the perfect crunch.

💡 Tips for the Perfect Crunchy Ramen Salad

• Toast the noodles! It’s the secret to rich flavor and irresistible crunch.
• Adjust sweetness: Like it tangier? Add extra vinegar. Want it sweeter? A touch more sugar or honey will do.
• Add protein: Toss in shredded rotisserie chicken, tofu, or edamame for a full meal.
• Make ahead: Keep the noodles and dressing separate until serving time to maintain crunch.
• Freshen it up: Add chopped cilantro or a squeeze of lime for a burst of brightness.

🌈 Flavor Variations

• Mandarin Orange Ramen Salad: Add drained mandarin orange slices for a sweet, juicy twist.
• Spicy Ramen Crunch: Stir a teaspoon of sriracha or chili flakes into the dressing for heat lovers.
• Thai Peanut Version: Replace the sesame oil with peanut butter and a dash of lime juice for a nutty flavor.
• Korean-Inspired: Add kimchi, gochujang, and sesame seeds for a bold, tangy flavor kick.

🍽️ Serving Ideas

This salad pairs beautifully with grilled meats like teriyaki chicken, BBQ ribs, or shrimp skewers. It’s also fantastic alongside burgers or sandwiches as a fresh and crunchy side dish. Serve it cold or slightly chilled for the best texture and flavor balance.

For gatherings or potlucks, double the recipe — it’s guaranteed to disappear fast! Guests always ask for the recipe after one bite.

⏳ Storage Tips

If you plan to store leftovers, keep the dressing separate from the salad mix until ready to eat. The salad stays fresh in the refrigerator for up to 3 days, though the noodles may soften over time. For an extra crunch boost, toss in a handful of fresh toasted ramen before serving again.

💬 Why Everyone Loves This Salad

This Crunchy Asian Ramen Noodle Salad combines simplicity with flavor magic. The combination of crisp vegetables, crunchy toasted noodles, and tangy sesame dressing makes it addictive and refreshing. It’s one of those “once you start eating, you can’t stop” recipes — and it works for every occasion, from summer picnics to quick weekday dinners.

Plus, it’s budget-friendly, easy to customize, and ready in less than 20 minutes. You can dress it up or down, depending on what’s in your fridge — and it always tastes incredible!