Crunchy Asian Ramen Salad

Name: Crunchy Asian Ramen Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Asian American
Ingredients: 2 packages ramen noodles, seasoning packets discarded; 1/4 cup sliced almonds; 2 cups shredded green cabbage; 2 cups shredded purple cabbage; 1/2 cup shredded carrots; 1/4 cup chopped green onions; 3/4 cup shelled edamame; 1/4 cup rice vinegar; 1/2 cup olive oil; 3 tablespoons soy sauce; 3 tablespoons honey; 1 teaspoon minced garlic; 1 teaspoon sesame oil; 1 teaspoon sesame seeds; Salt and pepper to taste

This vibrant salad is packed with crisp veggies and toasted ramen noodles for a satisfying crunch in every bite.

By Recipes By Nani· 🌍 Asian American· August 6, 2026

recipesbynani.com

Prep

10 minutes

Cook

10 minutes

Total

20 minutes

Serves

If you are looking for a crowd pleaser that everyone at the potluck will talk about, this is it. It is bright, colorful, and brings such a wonderful texture to the table with those crunchy toasted noodles and almonds. My family loves how fresh it tastes, and I love how quickly it comes together when I need a healthy side dish in a hurry.

For a little time saving trick, you can grab a bag of coleslaw mix from the grocery store instead of shredding your own cabbage and carrots. It works perfectly and saves you a few minutes in the kitchen, which is always a win in my book.

🧺 Ingredients

2 packages ramen noodles, seasoning packets discarded
1/4 cup sliced almonds
2 cups shredded green cabbage
2 cups shredded purple cabbage
1/2 cup shredded carrots
1/4 cup chopped green onions
3/4 cup shelled edamame
1/4 cup rice vinegar
1/2 cup olive oil
3 tablespoons soy sauce
3 tablespoons honey
1 teaspoon minced garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
Salt and pepper to taste

👩‍🍳Instructions

1
Preheat your oven to 350 degrees Fahrenheit.
2
Crush the ramen noodles and spread them onto a baking sheet along with the sliced almonds.
3
Toast the noodles and almonds for 10 minutes until they are lightly browned and fragrant, then set them aside to cool.
4
In a large bowl, combine the green cabbage, purple cabbage, carrots, green onions, and edamame.
5
In a separate small bowl, whisk together the rice vinegar, olive oil, soy sauce, honey, minced garlic, sesame oil, sesame seeds, salt, and pepper.
6
Add the toasted ramen and almonds to the large bowl with the vegetables.
7
Pour your dressing over the salad and toss everything together until it is well combined and coated.

💡 Tips

Store the salad base and the dressing in separate airtight containers in the refrigerator to keep the noodles crunchy. This salad keeps well for up to 4 days, just add the dressing right before you are ready to serve.

#vegetarian #healthy #salad #quick #side dish

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