I made this Asian Ramen Salad and I’m warning you now it disappears faster than I can nap between BBQs because it’s crunchy, tangy, and dangerously addictive.
I’m obsessed with this Asian Ramen Salad because it hits crunchy, sweet, salty notes all at once. I love tossing huge bowls of shredded green cabbage with crushed ramen for instant texture.
But it’s the dressing with toasted sesame oil that drags me back for more every party. I swear people fight over the last scoop.
It’s loud, bright, and weirdly addictive. Not a lettuce salad.
More like a ramen cabbage salad with attitude. Bring it to a BBQ or potluck and you’ll be the person folks ask for the recipe.
I’m not sorry. Seriously, make extra.
You’ll thank me.
Ingredients
- Green cabbage: crunchy base, super cheap and keeps the salad light.
- Napa cabbage: softer crunch, kind of sweet and refreshingly mellow.
- Carrots: bright color and sweet crunch, makes it feel fresh.
- Green onions (white): savory punch, great for that oniony backbone.
- Green onions (green): mild bite and color, looks sharp on top.
- Cilantro: herbal pop, optional but it livens things up.
- Ramen noodles: crunchy, fun texture and a nostalgic snack vibe.
- Ramen seasoning: salty umami boost if you wanna use it.
- Almonds or peanuts: toasty crunch and nutty depth, very satisfying.
- Sesame seeds: tiny toasty bits, adds nuttiness and visual interest.
- Neutral oil: carries flavors and makes dressing smooth without fuss.
- Sesame oil: nutty aroma, a little goes a long way.
- Soy sauce: salty, savory backbone that ties everything together.
- Rice vinegar: bright acid that keeps the salad from tasting flat.
- Honey or brown sugar: sweet counterpoint, balances the tang and salt.
- Fresh ginger: zippy, warming note that cuts through richness.
- Ground ginger: handy backup, still gives that gingery vibe.
- Garlic: punchy savory note, you’ll smell it in a good way.
- Sriracha: optional heat, wakes up the whole salad if you like spice.
- Kosher salt: basic seasoning, use it to make flavors pop.
- Shredded chicken: adds protein and makes it a meal, simple and cozy.
Ingredient Quantities
- 6 cups shredded green cabbage (about 1 small head) plus 2 cups shredded napa cabbage, loosely packed
- 2 cups shredded carrots (about 3 medium carrots)
- 1 cup thinly sliced green onions (about 6 stalks), white and green parts separated
- 1 cup chopped fresh cilantro, roughly chopped, optional but great
- 2 (3 ounce) packages instant ramen noodles, uncooked and crushed (reserve seasoning packets or toss)
- 1 cup sliced almonds or chopped peanuts, toasted
- 1/2 cup toasted sesame seeds
- 1/2 cup neutral oil like vegetable or canola oil
- 1/4 cup toasted sesame oil
- 1/3 cup low sodium soy sauce
- 1/3 cup rice vinegar
- 1/4 cup honey or brown sugar, use what you got
- 2 tablespoons grated fresh ginger or 1 teaspoon ground ginger
- 2 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon sriracha or chili paste, optional for heat
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper to taste
- 3 cups cooked shredded chicken (grilled or rotisserie), optional for serving
How to Make this
1. Toast the almonds or peanuts and sesame seeds in a dry skillet over medium heat, stirring a lot, until they smell nutty and are lightly browned, about 4 to 6 minutes; dump them onto a plate to cool so they don’t keep cooking.
2. Crush the uncooked ramen noodles by hand or in a zip bag with a rolling pin, mix the crumbs with the toasted nuts and seeds, and set aside; toss or keep the seasoning packets for another use, your call.
3. In a medium bowl whisk together the dressing: neutral oil, toasted sesame oil, soy sauce, rice vinegar, honey or brown sugar, grated ginger, minced garlic, sriracha if using, 1/2 teaspoon kosher salt and a few grinds of black pepper until smooth and the sugar’s dissolved.
4. Taste the dressing and adjust: add more honey if you want sweeter, more soy for salt, or more vinegar for tang; remember it should be bold because it will get mellowed by the cabbage.
5. In a very large bowl combine the shredded green cabbage, shredded napa cabbage, shredded carrots, the white parts of the green onions (thinly sliced), and the chopped cilantro if you’re using it.
6. Pour about two thirds of the dressing over the veggies and toss well to coat; reserve the rest of the dressing to add later if needed so the salad doesn’t get soggy.
7. Fold in the crunchy ramen-nut-seed mixture and most of the toasted sesame seeds, reserving a little for garnish; toss gently so you keep some crunch.
8. If you’re serving with chicken, fold in the cooked shredded chicken now, or pile it on top when plating; taste and add more dressing, salt or pepper if needed.
9. Let the salad sit at room temperature for 10 to 20 minutes before serving so the flavors meld a bit but the noodles stay crunchy; you can also chill it up to a couple hours, just add extra crushed ramen at serving for crunch lost.
10. Finish with the remaining green onion tops and reserved sesame seeds, give one more quick toss and serve; this is great for potlucks, BBQs or packed lunches — store leftovers in the fridge and expect the crunch to soften after a day.
Equipment Needed
1. Very large mixing bowl for tossing the salad
2. Medium bowl for whisking the dressing
3. Dry skillet for toasting nuts and seeds
4. Cutting board
5. Chef’s knife (or a sharp kitchen knife)
6. Whisk
7. Measuring cups and spoons
8. Rolling pin and a zip‑top bag (or a meat mallet) for crushing the ramen
FAQ
Asian Ramen Salad Recipe Substitutions and Variations
- Green cabbage / napa cabbage: use pre-shredded coleslaw mix, thinly sliced savoy cabbage, or shredded green kale for more bite. They all hold dressing well and won’t get soggy fast.
- Instant ramen noodles: swap with crushed baked wonton strips, broken rice vermicelli, or thin chow mein noodles for the crunch. If you want it gluten free use toasted rice noodles.
- Toasted sesame oil: substitute with toasted peanut oil, light toasted walnut oil, or a smaller amount of tahini thinned with a bit of neutral oil. Sesame flavor is strong so adjust amounts to taste.
- Honey or brown sugar: use maple syrup, agave nectar, or simple syrup (1:1 sugar to water) as an easy swap. If you want less sweet try reducing the amount and add a splash more rice vinegar.
Pro Tips
– Toast the nuts and seeds in a dry pan but watch them like a hawk, they go from perfect to burnt real quick. Take them off the heat the moment they smell nutty, then spread ’em out to cool so they stop cooking in the hot pan.
– Make the dressing a little stronger than you think you need. Cabbage soaks up flavor, so add the dressing slowly and keep some back. If it gets too mellow, you can always add a splash more vinegar or soy right before serving.
– Keep the ramen crumbs and crunchy mix out until the last minute. If you mix them in too early the salad will lose that great snap. If you’re serving later, pack the crunch separately and toss it on at the table.
– If you want to add chicken, warm it slightly and toss with a bit of the dressing first so it’s not dry and it blends with the salad better. If using rotisserie, shred and squeeze a little lemon or add extra soy to perk it up.
Asian Ramen Salad Recipe
I made this Asian Ramen Salad and I'm warning you now it disappears faster than I can nap between BBQs because it's crunchy, tangy, and dangerously addictive.
8
servings
529
kcal
Equipment: 1. Very large mixing bowl for tossing the salad
2. Medium bowl for whisking the dressing
3. Dry skillet for toasting nuts and seeds
4. Cutting board
5. Chef’s knife (or a sharp kitchen knife)
6. Whisk
7. Measuring cups and spoons
8. Rolling pin and a zip‑top bag (or a meat mallet) for crushing the ramen
Ingredients
-
6 cups shredded green cabbage (about 1 small head) plus 2 cups shredded napa cabbage, loosely packed
-
2 cups shredded carrots (about 3 medium carrots)
-
1 cup thinly sliced green onions (about 6 stalks), white and green parts separated
-
1 cup chopped fresh cilantro, roughly chopped, optional but great
-
2 (3 ounce) packages instant ramen noodles, uncooked and crushed (reserve seasoning packets or toss)
-
1 cup sliced almonds or chopped peanuts, toasted
-
1/2 cup toasted sesame seeds
-
1/2 cup neutral oil like vegetable or canola oil
-
1/4 cup toasted sesame oil
-
1/3 cup low sodium soy sauce
-
1/3 cup rice vinegar
-
1/4 cup honey or brown sugar, use what you got
-
2 tablespoons grated fresh ginger or 1 teaspoon ground ginger
-
2 cloves garlic, minced (about 1 tablespoon)
-
1 tablespoon sriracha or chili paste, optional for heat
-
1/2 teaspoon kosher salt, plus more to taste
-
Freshly ground black pepper to taste
-
3 cups cooked shredded chicken (grilled or rotisserie), optional for serving
Directions
- Toast the almonds or peanuts and sesame seeds in a dry skillet over medium heat, stirring a lot, until they smell nutty and are lightly browned, about 4 to 6 minutes; dump them onto a plate to cool so they don’t keep cooking.
- Crush the uncooked ramen noodles by hand or in a zip bag with a rolling pin, mix the crumbs with the toasted nuts and seeds, and set aside; toss or keep the seasoning packets for another use, your call.
- In a medium bowl whisk together the dressing: neutral oil, toasted sesame oil, soy sauce, rice vinegar, honey or brown sugar, grated ginger, minced garlic, sriracha if using, 1/2 teaspoon kosher salt and a few grinds of black pepper until smooth and the sugar’s dissolved.
- Taste the dressing and adjust: add more honey if you want sweeter, more soy for salt, or more vinegar for tang; remember it should be bold because it will get mellowed by the cabbage.
- In a very large bowl combine the shredded green cabbage, shredded napa cabbage, shredded carrots, the white parts of the green onions (thinly sliced), and the chopped cilantro if you’re using it.
- Pour about two thirds of the dressing over the veggies and toss well to coat; reserve the rest of the dressing to add later if needed so the salad doesn’t get soggy.
- Fold in the crunchy ramen-nut-seed mixture and most of the toasted sesame seeds, reserving a little for garnish; toss gently so you keep some crunch.
- If you’re serving with chicken, fold in the cooked shredded chicken now, or pile it on top when plating; taste and add more dressing, salt or pepper if needed.
- Let the salad sit at room temperature for 10 to 20 minutes before serving so the flavors meld a bit but the noodles stay crunchy; you can also chill it up to a couple hours, just add extra crushed ramen at serving for crunch lost.
- Finish with the remaining green onion tops and reserved sesame seeds, give one more quick toss and serve; this is great for potlucks, BBQs or packed lunches — store leftovers in the fridge and expect the crunch to soften after a day.
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.
Nutrition Facts
- Serving Size: 222g
- Total number of serves: 8
- Calories: 529kcal
- Fat: 39.6g
- Saturated Fat: 3.9g
- Trans Fat: 0.06g
- Polyunsaturated: 8.8g
- Monounsaturated: 18.8g
- Cholesterol: 0mg
- Sodium: 460mg
- Potassium: 516mg
- Carbohydrates: 39.8g
- Fiber: 6.8g
- Sugar: 16.2g
- Protein: 9g
- Vitamin A: 5375IU
- Vitamin C: 30mg
- Calcium: 183mg
- Iron: 3mg