If you’re looking for a show-stopping potluck hit or a bright new spin on your everyday salad routine, look no further than this Crisp and Crunchy Asian Ramen Salad. This colorful medley of fresh cabbages, sweet carrots, toasty almonds, and those impossibly satisfying ramen noodle crisps has everything: craveworthy flavors, lively crunch, and a zippy sesame-soy dressing that ties it all together. Whether you’re feeding your hungry family or setting the stage for a backyard meal with friends, this is that crowd-pleaser recipe you’ll come back to, season after season.

Crisp and Crunchy Asian Ramen Salad Recipe - Recipe Image

Ingredients You’ll Need

Nothing here is fussy, but every ingredient plays a vital role—bringing color, serious crunch, or a punch of flavor to make your Crisp and Crunchy Asian Ramen Salad unforgettable. These pantry and produce staples come together in a snap, and you can easily tweak them to match your cravings!

Green cabbage: Classic backbone of the salad, bringing big crunch and a neutral, juicy freshness to the mix.
Purple cabbage: For a pop of color and a subtle earthiness, it helps the salad look as good as it tastes.
Carrots: Sweetness and vivid orange contrast—plus they shred up beautifully for maximum texture.
Green onions: A punchy, mildly sharp bite that brightens every forkful.
Instant ramen noodles: Grab any classic kind—the star of the crunchy topping! Just discard the seasoning packet.
Sliced almonds: Add a buttery, nutty crunch that’s addictively good when toasted.
Sunflower seeds: Their rich, salty snap is welcome in every bite; toasted for extra flavor.
Butter: Key to toasting the ramen and nuts, lending golden color and depth.
Vegetable oil: Neutral base for the tangy-sweet dressing.
Rice vinegar: Provides gentle acidity and that unmistakable zing, balancing out the richness.
Granulated sugar: Rounds out all the flavors, making the dressing pop without being too sweet.
Soy sauce: Salty, savory depth that brings the whole salad together.
Sesame oil: Just a touch for toasty, aromatic flair that elevates the dressing from simple to spectacular.

How to Make Crisp and Crunchy Asian Ramen Salad

Step 1: Shred and Chop the Veggies

Start by combining your shredded green cabbage, purple cabbage, carrots, and sliced green onions in a big mixing bowl. This is your colorful, crunchy salad base! You can prep these ahead and stash them in the fridge if you like, making this Crisp and Crunchy Asian Ramen Salad even quicker to assemble later on.

Step 2: Crush and Toast the Crunchy Toppings

Take your package of instant ramen noodles, and crush them up into bite-sized bits—just use your hands or the bottom of a pan. In a skillet over medium heat, melt the butter, then stir in your crushed noodles, sliced almonds, and sunflower seeds. Keep stirring as everything gets golden and fragrant, about five minutes; this step is all about building an irresistible, rich crunch that makes the salad shine. Move the mixture to a plate to cool.

Step 3: Whisk Together the Vibrant Dressing

In a jar or small bowl, combine the vegetable oil, rice vinegar, granulated sugar, soy sauce, and that all-important sesame oil. Whisk (or shake!) until the dressing is completely blended and the sugar is dissolved. This is where the Crisp and Crunchy Asian Ramen Salad gets its vibrant, sweet-and-savory punch.

Step 4: Toss the Salad

Pour the dressing over your cabbage mixture and toss well, making sure everything is coated and gleaming. This helps soften the cabbage just a touch and infuses every bite with bright flavor.

Step 5: Add the Crunch—Right Before Serving!

Right before you’re ready to dig in, scatter the cooled, toasty ramen and nut mixture over the top. Give it one gentle toss. This timing is key: adding the crisp topping at the last second keeps it gloriously crunchy.

How to Serve Crisp and Crunchy Asian Ramen Salad

Garnishes

Elevate your Crisp and Crunchy Asian Ramen Salad with a shower of fresh cilantro, a sprinkle of toasted sesame seeds, or even a few flecks of chili flakes for extra color and flavor. Thinly sliced red chili or a squeeze of lime can also add a fun, fresh twist.

Side Dishes

Thanks to its punchy dressing and hearty crunch, this salad pairs beautifully with anything grilled—think teriyaki chicken, shrimp skewers, or even simple marinated tofu. It also holds its own as a potluck salad alongside classics like BBQ pulled pork or a spread of summer rolls.

Creative Ways to Present

Serve your Crisp and Crunchy Asian Ramen Salad in a clear trifle dish for a colorful, layered look, or scoop it up into lettuce cups for a hand-held appetizer. For parties, pack individual portions into small mason jars; they look adorable and keep that crunch perfectly preserved!

Make Ahead and Storage

Storing Leftovers

If you have extras, store the dressed cabbage mixture in an airtight container in the fridge, with the crunchy noodle topping in a separate container. This way, the crunchy bits won’t get soggy and will stay delicious for up to 3 days.

Freezing

Freezing isn’t recommended for Crisp and Crunchy Asian Ramen Salad, as the fresh veggies and toasted ramen lose their signature crunch and texture once thawed. It’s best to enjoy this salad fresh or chilled from the fridge.

Reheating

No reheating necessary! This salad is meant to be served crisp and cold, right from the fridge or tossed together at room temperature. If you want to freshen up leftovers, just add an extra splash of dressing and a handful of reserved crunchy topping right before serving.

FAQs

Can I make the salad ahead of time for a party?

Absolutely! Prepare the cabbage mixture and the dressing up to a day in advance and keep them chilled separately. Toast the ramen noodle mixture and store it at room temperature. Combine everything just before serving so your Crisp and Crunchy Asian Ramen Salad stays crisp and fresh.

Is there a gluten-free option for this recipe?

Definitely! Simply use gluten-free ramen noodles and tamari instead of soy sauce. You’ll enjoy the same vibrant, crunchy flavors in your gluten-free Crisp and Crunchy Asian Ramen Salad.

Can I add protein to make this a main dish?

Yes, this salad welcomes all sorts of proteins! Grilled chicken, chilled shrimp, edamame, or crispy tofu are all fantastic tossed in for a heartier, more filling version of Crisp and Crunchy Asian Ramen Salad.

What if I don’t have rice vinegar?

If you’re out of rice vinegar, apple cider vinegar or white wine vinegar can do the trick. Rice vinegar does offer that uniquely mellow tang, but swapping is totally fine in a pinch!

How long does the crunchy topping stay crisp?

Stored in an airtight container at room temperature, the toasted ramen, almonds, and sunflower seeds mixture will stay crunchy for up to three days. Make sure not to mix it into the salad until just before serving for the ultimate Crisp and Crunchy Asian Ramen Salad experience.

Final Thoughts

Once you’ve tried this salad, it’ll quickly earn a spot in your regular rotation—there’s a reason Crisp and Crunchy Asian Ramen Salad turns heads at every gathering. With its bold colors, lively textures, and lightning-fast prep, this is one of those cheerful dishes that always gets friends asking for the recipe. Give it a whirl, and watch your salad game reach new heights!

Crisp and Crunchy Asian Ramen Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

Author: Emma
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Crisp and Crunchy Asian Ramen Salad is a delicious and easy-to-make salad with a satisfying crunch in every bite. The combination of fresh cabbage, carrots, and green onions, tossed in a tangy dressing and topped with a crispy noodle mixture, makes it a favorite for potlucks and summer gatherings.

Ingredients

Scale

Cabbage Mixture:

2 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
3 green onions, sliced

Crunchy Topping:

1 package instant ramen noodles (discard seasoning packet)
1/2 cup sliced almonds
1/2 cup sunflower seeds
1/4 cup butter

Dressing:

1/3 cup vegetable oil
3 tablespoons rice vinegar
2 tablespoons granulated sugar
1 tablespoon soy sauce
1 tablespoon sesame oil

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Instructions

Cabbage Mixture: In a large bowl, combine the green cabbage, purple cabbage, shredded carrots, and sliced green onions.
Crunchy Topping: Crush the ramen noodles into small pieces. In a skillet, melt the butter and add crushed ramen noodles, sliced almonds, and sunflower seeds. Cook until golden brown and crisp, about 5 minutes. Let cool.
Dressing: In a small bowl, whisk together vegetable oil, rice vinegar, sugar, soy sauce, and sesame oil. Pour over the cabbage mixture and toss to coat.
Just before serving, add the crunchy noodle mixture and toss again. Serve immediately.

Notes

For added protein, top with grilled chicken or shrimp.
You can prepare the salad base and dressing ahead but add the crunchy topping just before serving to maintain texture.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian-Inspired