If you are craving a salad that bursts with vibrant colors, delightful textures, and an irresistible flavor combo, you will absolutely love this Crunchy Asian Ramen Noodle Salad Recipe. It’s a fun, refreshing mix packed with crisp vegetables, sweet mandarin oranges, crunchy ramen noodles, and toasted almonds all tossed together in a tangy, slightly sweet dressing. This salad manages to be light yet satisfying, perfect for potlucks, family dinners, or any occasion when you want something quick but truly unforgettable. Let me guide you through making this gem step by step!
Ingredients You’ll Need
This recipe relies on simple, everyday ingredients that come together to create a masterpiece of taste and texture. Each one has a role, from the crunch of the coleslaw and ramen noodles to the sweetness of the mandarin oranges and zing from fresh lemon juice. Gathering these essentials is the first step to making this salad sing.
- Tri-color coleslaw (2 pounds): Provides a crisp, colorful base loaded with cabbage and carrots for crunch and freshness.
- Fresh snow peas, sliced (8 ounces): Adds sweet, snap-in-every-bite greens to balance the salad’s flavors.
- Red bell pepper, sliced (1): Brings vibrant color and a subtle sweetness that complements the other veggies.
- Yellow bell pepper, sliced (1): Adds a bright pop of color and a mild, juicy crispness.
- Mandarin oranges, drained (15 ounces): Offers juicy citrus bursts to brighten every forkful.
- Diced water chestnuts, drained (8 ounces): Contributes a refreshing, watery crunch that pairs perfectly with the other textures.
- Green onions, sliced (green parts only, 4): Adds a mild onion flavor with a pop of green color.
- Fresh cilantro, chopped (1/3 cup): Injects a fresh herbaceous note that lifts the entire salad.
- Sesame seeds for garnish (optional): Adds a subtle nutty aroma and pretty shimmer on top.
- Vegetable oil (1 tablespoon): Used to toast the almonds, boosting their flavor and crunch.
- Ramen noodles, crushed (2 packages of 3 ounces each): The signature crunch in this Crunchy Asian Ramen Noodle Salad Recipe.
- Sliced almonds (1 & 1/2 cups): Toasted for extra texture and a nutty edge that stands out wonderfully.
- Vegetable oil (1/2 cup): Forms the smooth base for the vibrant dressing.
- Granulated sugar (6 tablespoons): Adds just the right hint of sweetness to the dressing.
- Freshly squeezed lemon juice (6 tablespoons): Gives the dressing a bright, zesty kick that wakes up your palate.
- Toasted sesame oil (1/2 tablespoon): Infuses a warm, nutty flavor signature to Asian-inspired dishes.
- Salt (1 teaspoon): Enhances every flavor in the salad.
- Black pepper (1/4 teaspoon): Adds a touch of heat to balance sweetness.
- Garlic powder (1/4 teaspoon): Introduces subtle savory depth to the dressing.
How to Make Crunchy Asian Ramen Noodle Salad Recipe
Step 1: Prepare the vegetables and fruits
Start by washing and slicing your fresh produce: snow peas and bell peppers should be thinly sliced to ensure each bite offers a nice crunch and fresh flavor. Drain your mandarin oranges and diced water chestnuts thoroughly to avoid excess liquid that could soggy the salad. Toss all of these with the colorful tri-color coleslaw mix in a large bowl to form the crisp base of your salad.
Step 2: Toast the almonds and crush the ramen noodles
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the sliced almonds and stir frequently for 3-5 minutes until they develop a golden hue and fragrant aroma. Be careful not to burn them! Meanwhile, open the ramen noodle packages and gently crush the dry noodles into bite-sized pieces (discard the seasoning packets). These noodles will provide that iconic signature crunch.
Step 3: Make the dressing
In a bowl, whisk together 1/2 cup vegetable oil, 6 tablespoons sugar, freshly squeezed lemon juice, toasted sesame oil, salt, black pepper, and garlic powder. This sweet and tangy dressing perfectly ties all the bold textures and flavors together, balancing the crunchy veggies, nuts, and noodles beautifully.
Step 4: Toss everything together
Pour the dressing over your prepared bowl of coleslaw, vegetables, mandarin oranges, and water chestnuts. Add the toasted almonds, crushed ramen noodles, sliced green onions, and chopped cilantro. Toss gently but thoroughly so every ingredient is lovingly coated in the dressing, ensuring a harmonious flavor in every bite.
How to Serve Crunchy Asian Ramen Noodle Salad Recipe
Garnishes
Sprinkle a few sesame seeds on top for an elegant finish and a subtle extra nuttiness. You can also add a few whole cilantro leaves or additional chopped green onions for a fresh, colorful touch that makes your salad Instagram-worthy.
Side Dishes
This salad stands out wonderfully as a side at barbecues, picnics, or casual dinners. It pairs beautifully with grilled chicken, teriyaki salmon, or your favorite Asian-inspired dishes. Its refreshing crunch and bright flavors also balance out richer mains like pork belly or fried rice.
Creative Ways to Present
For a fun twist, serve this Crunchy Asian Ramen Noodle Salad Recipe in individual lettuce cups for a handheld delight at parties. Alternatively, layering the salad in a glass trifle bowl creates a stunning display as you can see the vivid layers of veggies, nuts, and dressing. This will wow your guests before they even take a bite!
Make Ahead and Storage
Storing Leftovers
Place leftover salad in an airtight container and refrigerate promptly. It will stay fresh for up to 2 days, but I recommend adding the ramen noodles and almonds right before serving to maintain that perfect crunch.
Freezing
This salad is best enjoyed fresh and does not freeze well due to its fresh vegetables and crunchy components. Freezing would cause sogginess and loss of texture that are key to the dish’s appeal.
Reheating
Since this is a cold salad, reheating is not recommended. Instead, give leftovers a quick toss and add fresh crushed ramen noodles and almonds to revive the crunch before serving again.
FAQs
Can I use other types of cabbage instead of tri-color coleslaw?
Absolutely! While tri-color coleslaw offers great color and variety, green cabbage or Napa cabbage can work well too. Just choose what’s freshest and crunchiest to maintain the salad’s delightful texture.
How can I make this salad vegan?
This salad is naturally vegan since it contains no animal products. Just be sure to use vegetable oil and check your ramen noodles to confirm they don’t contain any animal-derived seasoning.
Is it possible to make this salad gluten-free?
Traditional ramen noodles contain wheat, so for a gluten-free version, substitute with gluten-free crunchy noodles or crispy rice noodles found in Asian markets. Ensure all other ingredients, including sauces and seasonings, are gluten-free as well.
What are some variations I can try?
Feel free to add shredded carrots, chopped red cabbage, or edamame for extra veggies and protein. You can also swap almonds for cashews or peanuts depending on your favorite nut flavors or what you have on hand.
How long does it take to prepare this Crunchy Asian Ramen Noodle Salad Recipe?
This recipe comes together in about 30 minutes, making it a fantastic option when you want something quick yet packed with freshness, flavor, and crunch.
Final Thoughts
This Crunchy Asian Ramen Noodle Salad Recipe is one of those dishes that never fails to impress and refresh. It’s colorful, flavorful, and texturally exciting—perfect for sharing with friends or just brightening your own day. I hope you give it a try soon; once you do, it’s going to become a go-to favorite in your recipe arsenal!
Print
Crunchy Asian Ramen Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Crunchy Asian Ramen Noodle Salad is a vibrant, refreshing dish perfect for gatherings or as a light meal. Combining tri-color coleslaw, fresh vegetables, and crunchy toasted ramen noodles and almonds, it’s tossed in a tangy and sweet dressing with sesame notes, resulting in a delightful blend of textures and flavors.
Ingredients
Salad Ingredients
- 2 pounds tri-color coleslaw
- 8 ounces fresh snow peas, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 15 ounces mandarin oranges, drained well
- 8 ounces diced water chestnuts, drained well
- 4 green onions, sliced (green parts only)
- 1/3 cup chopped fresh cilantro
- Sesame seeds for garnish (optional)
- 1 tablespoon vegetable oil
- 2 packages (3 ounces each) ramen noodles, crushed
- 1 1/2 cups sliced almonds
Dressing Ingredients
- 1/2 cup vegetable oil
- 6 tablespoons granulated sugar
- 6 tablespoons freshly squeezed lemon juice
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Toast Ramen Noodles and Almonds: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the crushed ramen noodles and sliced almonds, stirring frequently. Toast until golden brown and fragrant, about 5-7 minutes. Remove from heat and set aside to cool.
- Prepare the Dressing: In a medium bowl, whisk together 1/2 cup vegetable oil, granulated sugar, freshly squeezed lemon juice, toasted sesame oil, salt, black pepper, and garlic powder until the sugar is dissolved and the dressing is well combined.
- Combine Salad Ingredients: In a large mixing bowl, add the tri-color coleslaw, sliced snow peas, red and yellow bell peppers, mandarin oranges, diced water chestnuts, sliced green onions, and chopped cilantro. Toss gently to combine all ingredients evenly.
- Toss Salad with Dressing and Crunch: Pour the prepared dressing over the salad mixture and toss well to coat all the ingredients. Then add the toasted ramen noodle and almond mixture and gently toss again to distribute the crunch throughout the salad.
- Garnish and Serve: Transfer the salad to a serving platter or bowl. Sprinkle sesame seeds over the top if desired. Serve immediately for maximum crunch or refrigerate for up to 1 hour to allow flavors to meld, noting the noodles may soften over time.
Notes
- Toast the ramen noodles and almonds carefully to avoid burning, stirring frequently.
- Use freshly squeezed lemon juice for the best flavor in the dressing.
- This salad is best served fresh to maintain the crunchiness of the toasted noodles and almonds.
- Mandarin oranges should be well drained to prevent soggy salad.
- You can substitute almonds with other nuts like cashews if preferred.
- For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
