Asian Ramen Salad

This Asian Ramen Salad is perfect for taking to a potluck or cookout and always one of the first foods to go. Everyone loves the sweet, tangy dressing paired with the crisp vegetables and crunchy Ramen.

Course Salad

Cuisine Asian

Prep Time 10

Total Time 10

Servings

Calories 311kcal

Author Karly Campbell

Ingredients

2 packages Ramen noodles 3 ounces each, any flavor
16 ounces coleslaw mix
1 cup slivered almonds
3 tablespoons sesame seeds
½ cup chopped green onions
½ cup olive oil
½ cup granulated sugar
¼ cup white distilled vinegar
1 tablespoon toasted sesame oil

Instructions

Open the ramen packets and set aside the seasoning packets for another use. They won’t be used in this recipe. Crumble the ramen into small chunks into a large mixing bowl.
Add the coleslaw mix, almonds, sesame seeds, and green onions and toss.
Add the olive oil, sugar, vinegar, and sesame oil to a small bowl and whisk well to combine.
Pour the dressing over the salad and stir to coat.
Serve immediately or cover and refrigerate for up to 6 hours. Best served fresh.

Notes

The Ramen noodles will lose their crunch the longer they sit in the dressing. If you must make this ahead, we recommend keeping the noodles separate and stirring them in just before serving. You can also toast the ramen noodles in a bit of oil in a hot skillet before adding, if desired.

The seasoning packets can be added to the dressing if you want a salty punch, but go easy. You likely won't want the full amount as things will get quite salty.

This dressing is quite sweet. You can easily reduce the amount of sugar down to suit your tastes.

Nutrition