Asian Ramen Salad

Name: Asian Ramen Salad
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Asian
Ingredients: 2 bags shredded cabbage (1 bag regular mixed coleslaw and 1 bag angel hair); 1 package ramen noodles (uncooked, crushed); 11 ounce can mandarin oranges (small can, drained); ½ cup slivered almonds (heaping); 2 tablespoons sesame seeds; 3 green onions (chopped); 1 can water chestnuts (small can); 3-4 sprigs chopped cilantro (optional garnish); ⅔ cup vegetable oil (avocado or olive oil); ½ cup rice vinegar or white wine vinegar; 2 teaspoons soy sauce (tamari, bragg’s liquid aminos, or gf soy); 2 tablespoons sugar (natural cane sugar); 2 tablespoons light brown sugar (packed); 1 tablespoon toasted sesame oil; 1 cup favorite protein (such as rotisserie chicken, shrimp, steak, salmon, or tofu); 2 tablespoons roasted cashews (optional garnish)

By:

Thomas

Published:

August 6, 2026

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Asian Ramen Salad is a refreshing, vibrant dish that beautifully blends crunchy textures and a symphony of flavors. The marriage of shredded cabbage, crunchy ramen noodles, and sweet mandarin oranges creates a salad experience that dances in your mouth. Topping it off with toasted almonds and sesame seeds adds a delightful nutty crunch that elevates this dish to a whole new level. This is not just an ordinary salad; it’s a cornucopia of colors and tastes, making it a standout side or a satisfying main meal.

The first time I made Asian Ramen Salad was for a summer gathering with friends. I was craving something light yet hearty, and boy did this salad deliver! It quickly became our go-to recipe, often requested for BBQs and potlucks because it’s easy to whip up and always impresses. Since it comes together in less than half an hour, it’s perfect for those times you want something delicious without spending all day in the kitchen. If you’re looking for a crowd-pleaser that’s full of flavor, this is the one you need to try!

Why You’ll Love This Recipe

Simple & Quick: Prepped and ready in about 15 minutes, perfect for busy weeknights!
Irresistible Flavor: The balance of sweetness from mandarin oranges and the savory notes from the soy sauce creates a mouthwatering experience.
Eye-Catching Appeal: A colorful mix that will wow your guests without much effort.
Flexible Serving: Great as a side dish or a light meal; add your favorite protein for a complete dish!
Diet-Friendly Options: Easily customizable to accommodate gluten-free, vegetarian, or vegan diets.

Ingredients You’ll Need

2 bags shredded cabbage: I use 1 bag of regular mixed coleslaw and 1 bag of angel hair for varied texture.
1 package ramen noodles (uncooked, crushed): I prefer Koyu organic ramen noodles for a wholesome option.
11-ounce can mandarin oranges (drained): Look for ones in their own juice for a lighter touch.
½ cup slivered almonds (heaping): Adds crunchiness; feel free to swap with sunflower seeds for nut-free options.
2 tablespoons sesame seeds: Use either black or white for added visual appeal and nutty flavor.
3 green onions (chopped): These bring a fresh, sharp bite to your salad.
1 can water chestnuts (small can): Offers a delightful crunch and unique flavor.
3-4 sprigs chopped cilantro (optional garnish): A fresh herb that adds color and brightness.
⅔ cup vegetable oil (avocado or olive oil): Provides richness; customize as needed.
½ cup rice vinegar or white wine vinegar: Balances out the salad with a tangy note.
2 teaspoons soy sauce (tamari or gluten-free alternative): Delivers umami flavor.
2 tablespoons sugar (natural cane sugar): For a hint of sweetness; brown sugar works too if you prefer.
2 tablespoons light brown sugar (packed): Adds a deeper, caramel-like flavor.
1 tablespoon toasted sesame oil: This flavorful oil brings warmth and depth to your dressing.
1 cup favorite protein (cooked): Rotisserie chicken, shrimp, steak, or tofu works wonderfully.
2 tablespoons roasted cashews (optional garnish): For added crunch and visual interest.

How to Make Asian Ramen Salad

Preheat the Oven: Set your oven to 350°F (175°C) for toasting the toppings.
Make the Dressing: Combine ⅔ cup vegetable oil, ½ cup rice vinegar, 2 teaspoons soy sauce, 2 tablespoons sugar, 2 tablespoons light brown sugar, and 1 tablespoon toasted sesame oil in a mason jar. Shake well or whisk in a bowl until everything is well combined. You can also gently crush the ramen noodles in their package. Then store the dressing in the fridge until you’re ready to use it.
Toast the Toppings: On a baking sheet, spread out the slivered almonds, sesame seeds, and crushed ramen noodles. Bake for 5-7 minutes, keeping a close eye until they are just golden. This step is optional, but it adds a fantastic crunch and flavor to the salad.
Combine the Ingredients: In a large bowl, toss together the shredded cabbage, toasted toppings, chopped green onions, drained mandarin oranges, and water chestnuts. This mix is going to look beautiful!
Dress the Salad: Shake the dressing again before pouring it over the salad. Toss everything together so that the dressing coats each element well. For the best taste, refrigerate the salad for at least an hour before serving—you won’t regret it!
Garnish and Serve: Right before serving, sprinkle with fresh chopped cilantro and roasted cashews for an additional layer of flavor and texture. If you’re using it for a complete meal, add your favorite protein.

Storing & Reheating

To store any leftovers, keep the salad in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. If you prefer to extend its shelf life, consider freezing it—though I recommend doing so without the dressing, as it can change the texture. Just let it cool completely before placing it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it, simply thaw in the refrigerator and refresh the flavors with a drizzle of fresh dressing.

Chef’s Helpful Tips

To avoid soggy noodles, add the crushed ramen and toasted ingredients just before serving.
Make sure to watch the toasting process closely; they can burn quickly and will only need a minute or two.
If you’re preparing in advance, keep the dressing separate and mix it in right before serving for optimum freshness.
Consider adding scallops or tofu for a different protein spin; both work well with the dressing flavors.
A squeeze of fresh lime juice can brighten the salad just before serving; don’t skip it!

Asian Ramen Salad is not just delicious; it’s versatile and a canvas for your culinary creativity. The nourishing crunch and refreshing flavors make it a perfect addition to any meal or gathering. Even better, it’s a breeze to make! I encourage you to try your variations, whether that’s adding in extra veggies or experimenting with proteins. Enjoy every bite of this delightful salad!

Recipe FAQs

Can I make Asian Ramen Salad ahead of time?

Absolutely! You can prepare the salad a few hours in advance. Just keep the dressing separate until you’re ready to serve to maintain the freshness of the ingredients.

What protein can I add to this salad?

You have various options! Rotisserie chicken, grilled shrimp, or crispy tofu are all fantastic additions. If you’re looking for vegetarian, consider using edamame for a protein boost.

Can I use any type of vinegar?

Yes, rice vinegar is traditional, but you can substitute it with white wine vinegar or apple cider vinegar. Each will bring a slightly different flavor profile but are delicious nonetheless.

Can I alter the salad for different dietary needs?

Definitely! To make it gluten-free, use tamari instead of regular soy sauce and check that your ramen noodles are GF. For a nut-free version, you can skip the nuts or substitute sunflower seeds. The possibilities are endless!