Asian Ramen Salad

Are you bored of your usual boring salad options?

Do you want to add a delicious twist to your lunch or dinner routine? 

Look no further! In this blog post, we are excited to share with you an easy and flavorful recipe for Asian ramen salad.

This dish combines the crispiness of fresh vegetables, the crunchiness of ramen noodles, and the tangy sweetness of an Asian-inspired dressing. 

Not only is it a quick and convenient meal option, but it’s also packed with nutrients and bursting with flavors that will satisfy your taste buds.

So get ready to elevate your salad game and impress both yourself and others with this mouthwatering Asian ramen salad recipe!

Short Overview Of Asian Ramen Salad Recipe

Before we start to discover the Asian ramen salad recipe, let’s first discuss what it is and where it originated from. 

This popular dish is a combination of fresh vegetables, crunchy ramen noodles, and a savory dressing that creates a perfect balance of flavors.

It has become a staple in many potlucks, parties, and gatherings due to its simplicity and delicious taste. 

The origins of this dish can be traced back to the United States in the 1980s when it was first introduced as a Japanese-inspired salad. 

However, over time, different variations and adaptations have been made, making it a versatile and customizable dish.

Ingredients Used In Asian Ramen Salad Recipe

Now that we have a brief background on this dish let’s take a look at the ingredients used in making Asian ramen salad.  

We have: 

1. Dressing

The dressing is what binds all the elements of the Asian ramen salad together, creating a flavor that is both unique and irresistible. 

– Rice Vinegar: Adds a bright acidity that balances the sweetness and brings out the freshness of the vegetables. It’s best to add the vinegar first to ensure it evenly disperses throughout the dressing.

– Honey: Provides a natural sweetness that contrasts beautifully with the vinegar and soy sauce. Add the honey slowly, whisking continuously, to achieve the desired sweetness.

– Low Sodium Soy Sauce: Offers a rich umami flavor, grounding the dressing with depth and saltiness. Due to its intensity, it’s important to add gradually and taste as you go to avoid overpowering the other flavors.

– Salt: Enhances the overall taste of the dressing. Add a pinch at a time, tasting frequently to ensure the dressing is well-seasoned without becoming overly salty.

– Black Pepper: Introduces a mild heat and complexity, adding layers to the dressing’s flavor profile. Freshly ground black pepper is preferable for its aromatic qualities.

– Onion Powder: Gives a slight onion flavor without the texture or intensity of fresh onions, making the dressing smoother and more cohesive.

– Garlic Powder: Adds a warm, savory element that complements the soy sauce and vinegar. Like onion powder, garlic powder should be used sparingly to ensure it supports rather than overwhelms the dressing.

– Oil: Usually a neutral oil like canola or vegetable, it helps to emulsify the dressing, giving it a silky texture that coats the salad ingredients evenly. Drizzle the oil in slowly while whisking vigorously to create a stable emulsion.

2. Salad

– Ramen Noodles: Before adding them to the salad, break the noodles up while they are still in the package. There’s no need to cook the noodles; their uncooked, crisp texture is what you’re aiming for.

– Coleslaw Mix: It typically includes shredded cabbage and carrots, offering a slightly sweet, crunchy base. Simply open the bag, and it’s ready to use, making it an ideal choice for quick assembly.

– Green Onions: Also known as scallions, green onions introduce a mild onion flavor that is not overpowering. Slice the green onions thinly, using both the white and green parts, and scatter them throughout the salad for bursts of flavor.

– Bell Pepper: Adding bell pepper not only injects a splash of vibrant color but also provides a sweet, crisp contrast to the other ingredients.

– Slivered Almonds: For best results, toast the almonds lightly in a dry skillet over medium heat until they are golden brown. This enhances their flavor and adds an extra crunch.

Together, these ingredients create a harmonious blend of textures and flavors, making the Asian ramen salad a delightful dish. 

Easy Instructions to Make Asian Ramen Salad

After we’ve gone through the list of ingredients, it’s time to put everything together and make this delicious Asian ramen salad.

Follow these simple steps:

Step 1: Prepare The Dressing

Gather all the necessary ingredients for the dressing. 

In a small mixing bowl, combine the rice vinegar, honey, low-sodium soy sauce, a pinch of salt, freshly ground black pepper, onion powder, and garlic powder.

Slowly drizzle in the oil while continuously whisking the mixture to ensure all ingredients are well-blended and the dressing is smooth.

Step 2: Crush The Ramen Noodles

Take the package of ramen noodles and gently crush them while still sealed, breaking them into small pieces but avoiding turning them into crumbs. 

Open the package, discard the flavor packet, or save it for another use, and set the crushed noodles aside.

Step 3: Mix The Salad Ingredients

In a large salad bowl, combine the prepared coleslaw mix, thinly sliced green onions, diced bell pepper, and lightly toasted slivered almonds.

Add the crushed ramen noodles to the bowl with the other salad ingredients.

Step 4: Toss The Salad With Dressing

Pour the prepared dressing over the salad ingredients in the bowl. 

Use a pair of tongs or salad servers, and toss everything together until the salad is evenly coated with the dressing.

Step 5: Chill The Salad

Cover the bowl with a lid or plastic wrap and place it in the refrigerator. 

Allow the salad to chill for at least 1 hour.

This resting time lets the flavors meld together and softens the ramen noodles slightly, enhancing the overall texture of the salad.

Step 6: Serve

Once chilled, give the salad a final toss to redistribute the dressing and ingredients. 

Serve cold as a refreshing side dish or a light main course.

Follow these steps to savor the unique blend of textures and flavors that Asian ramen salad has to offer.

Tips For Making The Best Asian Ramen Salad 

If you want to take your Asian ramen salad to the next level, don’t be afraid to experiment with different ingredients and flavors. 

First, enhance the dressing by adding a teaspoon of sesame oil for an authentic Asian flavor that complements the salad’s profile. 

Experiment with adding a splash of lime juice for an extra zing. 

Don’t shy away from incorporating more colorful vegetables, such as shredded purple cabbage or matchstick carrots, for added crunch and visual appeal. 

Mixing in some protein, like shredded chicken or tofu, can transform this dish from a side salad into a satisfying main course. 

Finally, for an extra layer of flavor and texture, sprinkle some toasted sesame seeds or a handful of crispy won-ton strips on top just before serving. 

These simple yet effective tweaks can make your Asian ramen salad even more memorable and delicious.

Storage and Serving Suggestions

For storage, it can be refrigerated in an airtight container for up to three days.

However, keep in mind that the noodles will continue to soften over time, so if you prefer them crisp, consider adding them just before serving if you’re not planning to eat the salad immediately.

For serving, this versatile salad makes a fantastic addition to picnic spreads, barbecue parties, or as a refreshing summer meal.

It pairs well with grilled meats, seafood, or a simple soup for a light yet satisfying meal. 

Remember, the salad is best enjoyed cold, so take it out of the fridge just before you’re ready to serve.

This ensures the flavors are at their best and the salad is delightfully refreshing.

FAQs About Asian Ramen Salad Recipe

1. What can I use if I don’t have rice vinegar for the dressing?  

If you’re out of rice vinegar, apple cider vinegar makes a good substitute.

It offers a similar mild and slightly sweet acidity that complements the salad ingredients well.

2. How can I make the Asian ramen salad vegan?  

To make this salad vegan, ensure your ramen noodles do not contain any animal products and use agave nectar or another vegan sweetener in place of honey in the dressing. 

3. Can I substitute the almonds with another type of nut?  


Cashews or peanuts can be used as a substitute for almonds.

They both add a lovely crunch and nutty flavor that complements the other salad ingredients.


In conclusion, the Asian ramen salad is a must-try dish for any salad aficionado or someone looking to add some variety and excitement to their meals.

With its unique blend of textures and flavors, it’s sure to become a favorite in your recipe arsenal. 

Try it out today, and don’t be afraid to get creative with the ingredients.

Whether as a side dish, main course, or even a quick snack, this Asian ramen salad is sure to please and impress. 

Happy cooking!

So go ahead and give it a try today.

asian ramen salad

Asian Ramen Salad

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8



  • Rice Vinegar: 1/4 cup
  • Honey: 3 tablespoons
  • Low Sodium Soy Sauce: 2 tablespoons
  • Salt: 1/2 teaspoon
  • Black Pepper: 1/4 teaspoon
  • Onion Powder: 1 teaspoon
  • Garlic Powder: 1 teaspoon
  • Oil (Canola or Vegetable): 1/2 cup


  • Ramen Noodles: 2 packages (3 ounces each), uncooked
  • Coleslaw Mix: 1 bag (14 ounces), ready to use
  • Green Onions: 1 bunch, thinly sliced
  • Bell Pepper: 1 large, julienned
  • Slivered Almonds: 1/2 cup, toasted


  • Prepare the Dressing: Mix rice vinegar, honey, soy sauce, seasonings, and oil to create a smooth dressing.
  • Crush the Ramen Noodles: Before opening, gently crush the ramen noodles inside their packet to create small pieces.
  • Mix Salad Ingredients: In a large bowl, combine coleslaw mix, green onions, bell pepper, almonds, and the crushed ramen noodles.
  • Toss with Dressing: Add the dressing to the salad ingredients and toss until everything is well coated.
  • Chill the Salad: Refrigerate the salad for at least an hour to allow flavors to meld and noodles to soften.
  • Serve: Once chilled, toss the salad again before serving it cold.
Keyword asian ramen salad

Chef Chip Roman is one of the most exciting and talented chefs in Philadelphia. He has his own catering business, Charles Roman Catering, as well as Roman Restaurant Group which includes Blackfish, Mica, and Ela. He graduated from Drexel University in 2002 with a degree in business and culinary arts. Chip Roman is a classically trained chef who has worked in some of the most prestigious kitchens and chefs in Philadelphia, including Le Bec Fin’s George Perrier and Marc Vetri’s Vetri.

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