Packed crispy, crunchy ingredients and dressed with sweet and sour goodness, my Asian Ramen Salad is so good it can hardly be called a salad at all. My favorite use for this salad is served up on top of these juicy Kimchi Burger Sliders, but honestly this salad is amazing enough to devour all on its own.
Are you a noodle lover like me? Ramen probably tops my list, which is why my Creamy Mushroom Ramen with Brown Butter Chicken is a must-make hearty and savory weeknight meal. Don’t miss my Vietnamese Cold Noodle Salad, satisfying those fresh food cravings in every way. Swap out boring old spaghetti for Ramen in my Baked Chicken Parmesan Meatball recipe – one of my go-to family faves. These Super Easy Peanut Sesame Noodles make a wonderful meal-prep or base for your favorite protein as well!
HERE’S A HOW-TO VIDEO ON THE GRAM!
HERE’S WHAT YOU’LL NEED:
I typically have all these ingredients on hand in my pantry and fridge… so this recipe was a no brainer. Per the usual, you can make some swaps with what you have on hand and make this your own!
- Ramen
- Sesame Seeds
- Slivered Almonds
- Bagged Cabbage or Slaw Mix
- Green Onions
- Canola Oil
- Soy Sauce
- Rice Vinegar
- Sugar
If you happen to try a different variety of mix-ins, let me know in the comments so I can give it a whirl myself! 🙂
HOW TO MAKE THIS ASIAN RAMEN SALAD:
- Crush the uncooked ramen noodles and add those to a skillet with the almonds and sesame seeds. Brown in 1-2 tablespoons of canola oil over medium to low heat, making sure not to burn. Set aside.
- In a large bowl, add slaw mix and sliced green onions.
- Heat a small saucepan over low and add soy sauce, canola oil, sugar, and rice vinegar. Cook for several minutes until sugar is fully dissolved. Allow it to cool.
- Add the crunchy ramen mixture to the bowl and top with dressing.
SOME OF MY FAVORITE SALADS:
One of the Easiest Farro Salad Recipes
Roasted Beet Salad With Balsamic Coffee Reduction
Chicken Cobb Salad with Dill-Dijon Vinaigrette
Grilled Salmon Salad with Citrus Vinaigrette
- 6 oz. Uncooked Ramen Noodles
- ¼ cup Sesame Seeds
- ¼ cup Slivered Almonds
- 6-8 oz. of bagged Cabbage or Slaw Mix
- 1 head Green Onions, sliced
- ¼ cup Canola Oil
- 4 tbsp. Soy Sauce
- ¼ cup Rice Vinegar
- 2 tbsp. Sugar
- Crush the uncooked ramen noodles and add those to a skillet with the almonds and sesame seeds. Brown in 1-2 tablespoons of canola oil over medium to low heat, making sure not to burn. Set aside.
- In a large bowl, add slaw mix and sliced green onions.
- In a small saucepan, add soy sauce, canola oil, sugar, and rice vinegar. Heat over low heat for several minutes until sugar is fully dissolved. Allow it to cool.
- Add the crunchy ramen mixture to the bowl and top with dressing.
NOTES ON THIS RECIPE:
- If you plan to make this ahead of time, simply store the dressing separately. Then top immediately before you serve it up.
- Bok Choy makes an awesome substitute for the cabbage based slaw mix in this recipe if you can find it at your local grocery store.
- While this salad can be served up as is, it’s an awesome base for my Weeknight Grilled Sesame Chicken.
PIN THIS FOR LATER
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