Ramen Salad Crunchy Asian Ramen Noodle Salad Wellplated Com

How do I explain this oriental ramen noodle salad to those of you who didn’t grow up in the Midwest? If you’ve never eaten crunchy ramen salad, my hunch is that you might be skeptical of crumbling an uncooked ramen noodle packet (yes, I do mean the same ramen noodle packet that helped you survive college) over a bowl of bagged cabbage coleslaw. You might not believe me when I tell you that canned mandarin oranges are mandatory. That before the Brussels Sprouts Slaw, Creamy Cucumber Salad, Grilled Corn Salad, or even Mexican Corn Salad, THIS ramen salad recipe is the dish first inhaled by the hungry hoards. Make ramen salad for your next potluck and you’ll see I speak truth.

I can’t specifically pinpoint the one single item that makes this salad so enduringly popular and outrageously addictive. I suspect it lies somewhere between the crispness of the coleslaw, the toastiness of the almonds, the sweetness of the dressing, and the fact that crumbling uncooked ramen noodles over a dish and then declaring it a salad feels like a bit of a win. I do know that as soon as I spy the cabbage ramen salad (or this Asian Cabbage Salad) on the buffet line, I barrel down upon it. This is the moment: seize it before it’s gone.

How to Make Ramen Salad

The original version in my childhood parish cookbook is a ramen noodle salad with seasoning packet. It calls for a waterfall of vegetable oil, three packets of ramen noodles, and the mysterious seasonings that come with it. I decided to see if I could come up with a healthy adaptation of the classic cabbage ramen salad using real ingredients that would be as irresistible as the original church-lady version. The final report: GLOWING. Today’s recipe is just as obsessively good as any classic Asian ramen salad, but it’s better for you!

The Ingredients

Coleslaw Mix. Shredded cabbage forms the crunchy base for this salad. Use a coleslaw mix for an easy coleslaw ramen noodle salad, or shred your own.

Shredded Carrots. To boost the vegetable content. They make the salad more colorful too.Edamame. Not at all traditional but perfect in every way here. They make the ramen salad buttery and more satisfying.Green Onions. For a bit of zip.Mandarin Oranges. They add a delicious sweetness to the salad and are pretty much mandatory by all ramen noodle salad standards.Ramen Noodles. For that classic, addictive crunch that gives the recipe its name.Almonds + Sesame Seeds. Two bonus ingredients that become delightfully flavorful once toasted and help make this ramen noodles coleslaw crunch salad feel complete. Dressing. A big opportunity to slim down this crunch ramen salad was in the dressing. I used a moderate amount of heart-healthy olive oil, rice vinegar, soy sauce, and honey. The revamped dressing is sweet and salty, well balanced, and loads better for you than the original.

The Directions

Storage Tips

To Store. Cover and refrigerate leftovers for up to 3 days.

If you wait to add the ramen noodles, nuts, and sesame seeds, you can make it 1 full day in advance. (The ramen noodles soften as the salad sits, so add them last.)

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Recommended Tools to Make this Recipe

Baking Sheet. Perfect for toasting the ramen for this Chinese cabbage salad with ramen noodles. Measuring Spoons. These are easy to clean and store. Liquid Measuring Cup. Ideal for both mixing and measuring.

Looking for an easy crowd-pleaser for your next potluck, a stellar side, or a taste of the Midwest? Leave a rating below in the comments and let me know how you liked the recipe. You’ve found it right here in this ramen noodle salad!