ASIAN RAMEN SALAD Recipe

I brought this Asian Ramen Salad to a BBQ and it vanished so fast I’m still mad I didn’t make double.

I am seriously obsessed with Asian Ramen Salad because it hits every crunchy, salty, tangy note I want at a party. I love how the flavors punch through without trying too hard, and it disappears first every time.

This Ramen Cabbage Salad is the kind of thing I stash in my head for potlucks and lazy summers when I want something bold and easy. I toss in crushed instant ramen noodles and toasted slivered almonds for that ridiculous crunch everyone fights over.

No fluff. Just bright dressing, cabbage, noodles, and chaos on a plate.

Bring it and take notes, please.

Ingredients

• Green cabbage: crunchy, light base that soaks up dressing and keeps it fresh.
• Red cabbage: pretty color and firmer crunch, plus extra veggie goodness.
• Carrots: sweet, bright strands that add color and an easy chew.
• Green onions: sharp, oniony notes that wake the salad up.
• Fresh cilantro: bright, herby punch; skip it if you hate cilantro.
• Ramen noodles: crispy, fun crunch that gives that classic pop.
• Sliced almonds: toasty, nutty crunch that feels a bit fancy.
• Sunflower seeds: extra crunch and cheap protein boost, basically snack vibes.
• Cooked chicken: adds real protein so it’s a proper meal.
• Vegetable oil: smooth mouthfeel and helps the dressing cling.
• Rice vinegar: tangy zip that cuts the oil and sweet stuff.
• Soy sauce: salty, savory backbone that ties the dressing together.
• Sugar or honey: balances the tang with gentle sweetness, not overpowering.
• Toasted sesame oil: nutty aroma that makes it smell like takeout.
• Garlic: little bite and aroma, keeps it from tasting flat.
• Ginger: fresh spice that adds a warm, zippy note.
• Sesame seeds: tiny toasty bits for extra aroma and texture.
• Salt and pepper: basic seasoning, do not skip for taste balance.

Ingredient Quantities

• 4 cups green cabbage, finely shredded
• 2 cups red cabbage, finely shredded
• 2 cups carrots, grated or julienned
• 3 green onions, thinly sliced (white and green parts)
• 1/2 cup fresh cilantro, chopped (optional but I usually add it)
• 2 packages (about 3 oz each) instant ramen noodles, uncooked and crushed
• 1 cup sliced almonds or slivered almonds, toasted
• 1/2 cup sunflower seeds (optional for extra crunch)
• 2 cups cooked chicken, shredded or chopped (rotisserie or grilled), optional
• 1/3 cup vegetable oil or neutral oil
• 1/3 cup rice vinegar
• 2 tablespoons soy sauce (or tamari)
• 2 tablespoons granulated sugar (or honey)
• 1 tablespoon toasted sesame oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame seeds, toasted
• Salt and black pepper, to taste

How to Make this

1. In a very large bowl combine the shredded green cabbage, shredded red cabbage, grated carrots, sliced green onions and chopped cilantro if you`re using it.

2. Toast the sliced or slivered almonds in a dry skillet over medium heat until they`re fragrant and just golden, 3 to 5 minutes, shaking the pan so they don`t burn. Toss the almonds into the big bowl. In the same skillet lightly toast the sesame seeds for 30 to 60 seconds and set aside.

3. Crush the uncooked ramen noodles with your hands or roll them in a towel with a rolling pin until they`re in bite sized pieces. If your ramen packets have seasoning, discard or save it for another use.

4. If you want chicken, shred or chop the cooked rotisserie or grilled chicken and add it to the bowl now. If you`re keeping it vegetarian, skip this step.

5. Whisk together the dressing: vegetable oil, rice vinegar, soy sauce or tamari, granulated sugar or honey, toasted sesame oil, minced garlic, grated ginger, and a pinch of salt and black pepper. Taste and adjust: more vinegar for tang, more sugar or honey if you like it sweeter.

6. Pour about two thirds of the dressing over the cabbage mixture and toss well so everything is coated. Let the salad sit for 10 to 20 minutes so the cabbage softens just a bit and so flavors meld.

7. Right before serving add the crushed ramen, toasted almonds if you kept some back for topping, sunflower seeds, and the toasted sesame seeds. Toss gently to combine so the noodles stay crunchy.

8. Taste and finish with extra salt, pepper or a splash more rice vinegar or soy if it needs it. If you`ve got more dressing left over keep it in the fridge for next time.

9. Serve cold or at room temp. This goes great on its own as a side at a BBQ or with extra shredded chicken for a main. If making ahead, store dressing separate and add the crushed ramen and seeds just before serving so it stays crunchy.

10. Leftovers keep 2 to 3 days in the fridge but expect the noodles and cabbage to soften over time, still tasty but less crunchy.

Equipment Needed

1. Very large mixing bowl (big enough to toss the whole salad)
2. Large skillet or frying pan (for toasting almonds and sesame seeds)
3. Cutting board
4. Chef’s knife (for shredding cabbage and chopping cilantro)
5. Box grater or vegetable peeler (for grating carrots)
6. Whisk and a small bowl or jar with lid (to mix the dressing)
7. Measuring cups and spoons
8. Rolling pin or clean kitchen towel (to crush the ramen)
9. Salad tongs or large spoon and spatula (to toss and serve)

FAQ

ASIAN RAMEN SALAD Recipe Substitutions and Variations

• Green or red cabbage: swap with Napa cabbage, shredded kale (massage with a little oil so it’s not tough), or thinly sliced romaine for a milder crunch.
• Instant ramen noodles: use crushed crispy chow mein noodles, toasted broken wonton strips, or even crushed rice crackers for the same crunchy zip.
• Almonds or sunflower seeds: switch to chopped peanuts, cashews, or pumpkin seeds if you want a different flavor or need a nut free option.
• Rice vinegar, soy sauce, sugar dressing: use apple cider vinegar or white wine vinegar instead of rice vinegar, coconut aminos in place of soy sauce for lower sodium, and replace granulated sugar with honey or maple syrup (use a little less honey ’cause it’s sweeter).

Pro Tips

1. Toast the almonds and sesame seeds right before you need them, and keep some back for topping, not all in the bowl. Toasting brings out flavor but they go soft fast once mixed, so toss most in at the last minute for max crunch.

2. Taste the dressing as you go. Start with less sugar and vinegar than the recipe says, then add a little at a time until it tastes right to you. Everyone likes it different, and you can always fix it but you cant take it out.

3. Don’t crush all the ramen the same size. Leave some larger chunks for texture and break other bits smaller so every bite has a mix of crunch. Wrap the noodles in a towel and roll with a rolling pin, or just crush half by hand.

4. If you want the salad a little softer, let it sit 10 to 20 minutes after dressing, or gently massage the cabbage with a pinch of salt for a minute. For storing, keep the dressing and crunchy toppings separate, otherwise it gets soggy quick.