This Asian Ramen Noodle Salad is one of those crowd-pleasers that somehow always disappears first from the potluck table. It’s crunchy, colorful, packed with flavor, and ridiculously easy to toss together with a few pantry staples and fresh ingredients. The kind of salad you don’t even realize you’re going back for seconds… until you’re scraping the bowl.
Why This Salad Always Comes Back Empty
I’ll be honest—this isn’t the salad I think about on a random Tuesday night. But the moment someone mentions a barbecue, a family get-together, or even a casual weekend picnic, this one immediately jumps to mind. It’s the “oh yeah, that salad!” that always hits the mark.
There’s just something nostalgic about it. I remember my aunt bringing this to nearly every family picnic when I was a kid. Crunchy ramen, sweet mandarins, that savory-sweet dressing—it was a hit with both the adults and us picky-eating cousins.
And here’s the kicker—it’s ridiculously low effort. Open a few bags, chop a couple things, whisk a quick dressing, and boom—you’ve got a bright, refreshing side dish that stands out even next to grilled meats and heavier mains.
What Goes In My Ramen Noodle Salad
Let’s keep it real—there are a lot of versions of this salad floating around, but here’s what I personally like to include to make it a bit more exciting than your usual coleslaw mix + ramen.
Base:
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Coleslaw mix – Saves time, and has just the right crunch.
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Crunchy ramen noodles – Uncooked, straight from the packet. Just crumble them up with your hands.
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Edamame – I use shelled and thawed edamame for some plant-based protein and a pop of green.
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Mandarin oranges – The sweet, juicy contrast works so well here. I usually keep a few cans on hand because they’re a favorite in our house.
Toppings:
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Green onions – For a fresh, sharp bite.
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Slivered almonds – Toast them lightly if you have time—it makes a big difference.
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Black sesame seeds – Optional, but they add a nice nutty touch and a little visual flair.
Dressing That Brings It All Together
This dressing leans savory with a hint of sweetness—just enough to balance the cabbage and ramen crunch without making the salad taste like dessert.
I keep it simple:
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Light soy sauce (not the regular stuff—it’s too salty)
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A splash of rice vinegar
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A little neutral oil
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Sugar (but not too much—start small and taste as you go)
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A dash of toasted sesame oil (a little goes a long way)
You can whisk it all together in a small bowl or shake it up in a jar if you’re like me and can’t be bothered to clean another whisk.
How I Make It
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Toss everything together: In a big mixing bowl, I throw in the coleslaw mix, crumbled ramen, edamame, green onions, almonds, and mandarin oranges.
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Pour the dressing: I usually mix the dressing right before tossing to keep it fresh.
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Let it chill: This salad actually gets better after resting in the fridge for an hour—the cabbage softens just slightly, and the flavors come together beautifully.
I often make this in the morning if we’ve got guests coming over for lunch. It holds up well and gives me one less thing to worry about when the doorbell rings.
Real-Life Tips That Help
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Don’t use the ramen flavor packet. Just toss it—this salad has its own flavor magic.
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Use shelled, frozen edamame. They’re easy to find and quick to thaw. A little rinse under warm water and they’re good to go.
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Swap the nuts if needed. If someone in your family avoids almonds, go for finely chopped pecans or sunflower seeds. I’ve done both and they work great.
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Go light on the sesame oil. It’s tempting to overdo it, but a few drops give plenty of flavor without making it overwhelming.
Make It a Meal
When I’ve got leftovers, I love adding some shredded rotisserie chicken or grilled tofu to turn this into a light lunch. It’s a great way to use up the last bit of that salad without it feeling like, well, leftovers.
Sometimes I’ll even toss in some leftover grilled steak or shrimp and call it dinner. It’s one of those “what’s in the fridge” kind of dishes that always delivers.
Making It Ahead for Parties
This salad is a dream for meal prep and potlucks. I usually toss the dressing in right before serving to keep the crunch intact, but even fully dressed, it holds up surprisingly well for a few hours.
If I’m prepping for a picnic or road trip, I pack the salad in one container and the dressing in a jar—super easy to shake and pour when it’s time to eat.
Storing Leftovers
You can keep any leftovers in an airtight container in the fridge for 1–2 days. Just know the ramen noodles will soften the longer they sit—still tasty, just less crispy.
If you’re planning for leftovers, keep some of the ramen crunch aside and add it fresh before serving.
Frequently Asked Questions
Can I use fresh oranges instead of canned mandarins?
You could, but the syrupy sweetness of canned mandarins balances the dressing so nicely. If you’re using fresh, you might want to add a tiny splash of honey to the dressing.
Can I skip the sugar in the dressing?
You can, but I’d suggest tasting before deciding. That small amount of sweetness rounds out the flavors and brings everything together.
What else can I add to this salad?
Chopped bell peppers, shredded carrots, cucumber, or even some Thai basil if you’re feeling adventurous. But honestly, I find the original combo hard to beat.
How long can this salad sit out at a party?
At room temperature, it’ll be just fine for about 2 hours. After that, I pop it in the fridge or a cooler if we’re outside.
Final Thoughts
This Asian Ramen Noodle Salad is the kind of recipe that becomes a staple without even realizing it. It’s quick, easy, and adaptable—exactly the kind of thing I love keeping in my back pocket. Whether you’re headed to a potluck or just want something simple and fresh, this one never disappoints.
Asian Ramen Noodle Salad recipe
This crunchy, colorful salad is a potluck classic for a reason—it's fast, fresh, and full of flavor. With crisp cabbage, toasty ramen, and a tangy-sweet sesame dressing, it’s the kind of dish that always disappears first at gatherings.
Ingredients
- 1 (15-ounce) can mandarin oranges, drained
- 1 (16-ounce) bag coleslaw mix
- 1 cup frozen shelled edamame, thawed
- 6 green onions, chopped (white and green parts)
- 1 packet dry ramen noodles (discard the seasoning packet)
- ¼ cup slivered almonds (or substitute with chopped walnuts or pecans)
- 1 tablespoon black sesame seeds
- 7 tablespoons seasoned rice vinegar
- 2 tablespoons vegetable oil or grapeseed oil
- 4 teaspoons sesame oil (add extra if you prefer a bolder flavor)
- 3 teaspoons light soy sauce
- 3 teaspoons sugar
- Freshly ground black pepper, to taste
Instructions
- In a large serving bowl, toss together the coleslaw mix, edamame, mandarin oranges, and green onions. Crumble the dry ramen noodles right over the top for extra crunch, then sprinkle in the slivered almonds and black sesame seeds.
- In a separate small bowl or jar, whisk together the rice vinegar, vegetable oil, sesame oil, soy sauce, sugar, and a generous pinch of freshly ground black pepper until well combined.
- Pour the dressing over the salad and gently toss everything together until coated. Cover and refrigerate for about an hour to let the flavors come together.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 158Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 297mgCarbohydrates 13gFiber 2gSugar 5gProtein 3g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
If you try it, let me know how it went—and definitely don’t skip those mandarin oranges.
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