If you’ve ever taken a bite of something so crisp, colorful, and downright crave-worthy that you immediately needed seconds, you already know the magic of Crunchy Ramen Noodle Salad. Packed with piles of coleslaw mix, toasty ramen noodles, almonds, and zippy green onions, then tossed with the most addictive, tangy-sweet Asian-inspired dressing, this salad brings out smiles wherever it goes. It’s wonderfully easy to make and even easier to devour—a staple at potlucks, weeknight dinners, and anytime you want a stunning vegetarian dish that’s irresistibly crunchy in every forkful.
Ingredients You’ll Need
With just a handful of fresh veggies, pantry basics, and a quick homemade dressing, you’ll be amazed at how each ingredient adds to the irresistible flavor and uniquely crunchy texture of this salad. Here’s what you’ll need and why it matters:
- Coleslaw mix (1, 16 oz bag): Grabs all the vibrant crunch from cabbage and carrots without any chopping.
- Ramen noodles (2 packages, seasoning discarded): These are your secret weapon for that iconic, crave-worthy crunch!
- Sliced almonds (½ cup): Their nutty flavor and delicate texture mingle perfectly with the crunchy noodles.
- Sunflower seeds (¼ cup): Add a salty, roasty punch in every bite.
- Green onions (3, sliced): Brighten the salad and give it a subtle, peppery bite.
- Shredded carrots (½ cup, optional): For a pop of extra color and sweet crunch (totally optional, but always delightful).
- Olive oil (¼ cup): Forms the luscious base for your dressing.
- Rice vinegar (2 tablespoons): Adds tanginess and lifts all the flavors.
- Soy sauce (2 tablespoons): Bringing savory, umami depth into the mix.
- Honey or maple syrup (2 tablespoons): Sweetens the dressing without making it heavy.
- Sesame oil (1 teaspoon): Just a little gives that authentic, nutty perfume.
- Garlic powder (½ teaspoon): Rounds out the flavors with subtle garlicky warmth.
- Black pepper (¼ teaspoon): Finishes the dressing with gentle heat.
How to Make Crunchy Ramen Noodle Salad
Step 1: Toast the Ramen, Almonds, and Sunflower Seeds
Start by preheating your oven to 350°F. While that’s heating up, break the ramen noodles apart with your hands—don’t be gentle, you want lots of bite-sized pieces! Spread the noodles out on a baking sheet along with the almonds and sunflower seeds. Toast them in the oven for 8 to 10 minutes, giving everything a stir halfway to ensure an even, golden crunch throughout. Set the tray aside to cool—it makes all the difference!
Step 2: Mix the Fresh Base
In a large salad bowl, toss together your coleslaw mix, those snappy green onions, and shredded carrots (if you’re using them). The colors and textures here are already so inviting—you’ll be tempted to nibble!
Step 3: Whip Up the Dressing
Grab a small bowl or a mason jar and combine olive oil, rice vinegar, soy sauce, honey (or maple syrup), sesame oil, garlic powder, and black pepper. Whisk or shake until everything’s perfectly blended and glossy. This dressing smells amazing and balances sweet, tangy, salty, and nutty flavors in a single pour.
Step 4: Assemble Just Before Serving
Right before you’re ready to serve, toss the fresh slaw with the cooled, toasted ramen mixture. Pour over the dressing and toss until every shred of cabbage and every crunchy piece is deliciously coated. This last-minute assembly is the real secret to that fabulous crunch in your Crunchy Ramen Noodle Salad.
How to Serve Crunchy Ramen Noodle Salad
Garnishes
Don’t hesitate to finish your salad with a flourish of extra sliced green onions, a sprinkle of sesame seeds, or a quick grate of carrot on top. These garnishes make the Crunchy Ramen Noodle Salad look beautiful and taste even brighter.
Side Dishes
This salad is brilliant alongside grilled chicken, salmon, or tofu—just about any main dish that’s looking for a punchy, textured sidekick. It also turns simple sandwiches or wraps into a colorful meal and pairs perfectly with summer barbecue foods.
Creative Ways to Present
If you’re entertaining, serve your Crunchy Ramen Noodle Salad in a big, clear bowl to showcase all the layers, or plate it up in single-serve mason jars for a fun, portable twist. Tuck it into lettuce cups for a bite-sized app, or pile it high on a platter surrounded by crunchy veggies for an interactive salad spread.
Make Ahead and Storage
Storing Leftovers
If you have leftover Crunchy Ramen Noodle Salad, you can store it in an airtight container in the fridge for up to 2 days. Just know, the noodles and nuts will start losing their crunch after a few hours—still tasty, just a little softer. To keep things at peak crunch, store the salad, toasted topping, and dressing separately and combine only what you need.
Freezing
This salad is best enjoyed fresh, and freezing is not recommended—the veggies and ramen lose their crisp bite once thawed. But you can freeze extra coleslaw mix (unmixed with dressing) or keep unopened ramen noodles in the freezer for longer storage if you want to prep components in advance.
Reheating
Since Crunchy Ramen Noodle Salad is meant to be cold and crunchy, there’s no need for reheating! If you must revive a softer batch, sprinkle a few more toasted nuts and seeds on just before serving to bring some crunch back into the mix.
FAQs
Can I make Crunchy Ramen Noodle Salad ahead of time?
Absolutely! Prep everything—toast the ramen and nuts, mix the veggies, and whisk the dressing—up to a day in advance. Just store them separately and toss together right before serving for best crunch.
What kind of ramen should I use?
Any standard instant ramen pack works wonderfully here. Just make sure to discard the seasoning packets and break up the noodles before toasting. If you’re gluten-free, rice ramen is a tasty substitute.
Can I add protein to Crunchy Ramen Noodle Salad?
Definitely! Grilled chicken, tofu, edamame, or even shrimp turn this salad into a full meal and play beautifully with the tangy-sweet flavors.
Is there a way to make Crunchy Ramen Noodle Salad vegan?
Just swap honey for maple syrup in the dressing, and you’ll have a completely plant-based salad that everyone can enjoy.
How long does the salad stay crunchy after mixing?
For maximum crunch, it’s best within the first hour after tossing with the dressing and ramen mixture. After that, the textures soften a bit, but the flavors remain delicious for up to 2 days stored in the refrigerator.
Final Thoughts
Whether you’re packing lunches, prepping for a party, or just treating your tastebuds to something refreshingly different, give Crunchy Ramen Noodle Salad a try. It’s the feel-good, fuss-free dish that delivers on big flavor and serious crunch every single time—your next favorite just might be this irresistible salad!
Print
Crunchy Ramen Noodle Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Crunchy Ramen Noodle Salad is a delightful blend of textures and flavors. Crisp coleslaw mix paired with toasted ramen noodles, almonds, and sunflower seeds, all tossed in a savory-sweet dressing, creates a perfect balance of crunch and tanginess.
Ingredients
Coleslaw Mix:
- 1 (16 oz) bag coleslaw mix
Ramen Noodles:
- 2 packages ramen noodles (discard seasoning packets)
Additional Ingredients:
- ½ cup sliced almonds
- ¼ cup sunflower seeds
- 3 green onions, sliced
- ½ cup shredded carrots (optional)
Dressing:
- ¼ cup olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven: Preheat oven to 350°F.
- Toast: Break ramen noodles into pieces and spread on a baking sheet with almonds and sunflower seeds. Toast for 8–10 minutes until golden, stirring halfway through. Let cool.
- Combine: In a large bowl, mix coleslaw, green onions, and carrots if using.
- Prepare dressing: In a separate bowl, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, garlic powder, and black pepper.
- Toss: Just before serving, combine slaw mixture with toasted ramen mixture and dressing until coated.
Notes
- For extra protein, add grilled chicken, edamame, or tofu.
- This salad is best enjoyed fresh to maintain its crunch. To make ahead, store toasted noodles and dressing separately and mix just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
