If you’re searching for a salad that bursts with flavor, texture, and color, look no further than this incredible Crunchy Asian Ramen Noodle Salad Recipe. It’s the kind of dish that instantly brightens up any meal with its fresh, crisp vegetables, juicy mandarin oranges, and that addictive crunch from toasted almonds and crushed ramen noodles. The tangy, sweet dressing ties everything together beautifully, making it a crowd-pleaser perfect for potlucks, barbecues, or simply a vibrant lunch. You’ll find yourself coming back to this recipe again and again because it’s as satisfying as it is simple.
Ingredients You’ll Need
The beauty of this Crunchy Asian Ramen Noodle Salad Recipe lies in its straightforward ingredients. Each one plays a special role, whether it’s the fresh crispness of the snow peas or the zesty punch from the lemon juice-based dressing. These components combine seamlessly to create a symphony of flavors and textures you won’t want to miss!
- Tri-color coleslaw (2 pounds): Adds a colorful, crunchy base packed with cabbage and carrots, giving the salad substance and freshness.
- Fresh snow peas, sliced (8 ounces): Brings a sweet snap and vibrant green color to brighten the dish.
- Red bell pepper, sliced (1): Offers sweetness and a pop of bold red color.
- Yellow bell pepper, sliced (1): Adds mellow, sweet flavor along with sunshine-yellow tones.
- Mandarin oranges, drained (15 ounces): Imparts juicy sweetness and a citrusy twist that pairs perfectly with the savory ingredients.
- Diced water chestnuts, drained (8 ounces): Contributes a crisp, refreshing bite that complements the other textures.
- Green onions, sliced (4, green parts only): Adds mild onion flavor and a fresh herbal note.
- Fresh cilantro, chopped (1/3 cup): Gives a bright, citrusy freshness that lifts the whole salad.
- Sesame seeds (optional): For an extra nutty crunch and a beautiful garnish.
- Vegetable oil (1 tablespoon): Used to toast the almonds for that irresistible nutty aroma.
- Ramen noodles, crushed (2 packages, 3 ounces each): The secret ingredient that delivers the iconic crunchy texture everyone loves.
- Sliced almonds (1 & 1/2 cups): Adds buttery crunch and protein to the salad.
- Vegetable oil (1/2 cup): Forms the base of the sweet and tangy dressing.
- Granulated sugar (6 tablespoons): Balances the acidity of the lemon juice with gentle sweetness.
- Freshly squeezed lemon juice (6 tablespoons): Provides bright, fresh acidity to light up the flavors.
- Toasted sesame oil (1/2 tablespoon): Offers a rich, aromatic depth to the dressing.
- Salt (1 teaspoon): Enhances all the natural flavors throughout the salad.
- Black pepper (1/4 teaspoon): Gives a subtle hint of warmth and complexity.
- Garlic powder (1/4 teaspoon): Adds a background note of savory garlic that ties everything together.
How to Make Crunchy Asian Ramen Noodle Salad Recipe
Step 1: Prepare the Crunchy Elements
Begin by heating one tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced almonds and lightly toast them, stirring frequently, until they turn golden brown and release that irresistible nutty aroma. Remove the almonds and set them aside. Next, crush the dry ramen noodles gently with your hands or a rolling pin, and then add them to the skillet with the reserved oil from the toasted almonds, cooking just until lightly golden. These crunchy components will add extra texture to your salad that’s hard to beat.
Step 2: Mix the Fresh Vegetables and Fruit
In a large mixing bowl, combine the tri-color coleslaw, sliced snow peas, red and yellow bell peppers, diced water chestnuts, mandarin oranges, green onions, and chopped fresh cilantro. This fresh medley is the heart of the salad, bursting with vibrant colors and varying textures that make every bite exciting.
Step 3: Whisk Together the Dressing
In a small bowl, whisk the 1/2 cup of vegetable oil with granulated sugar, freshly squeezed lemon juice, toasted sesame oil, salt, black pepper, and garlic powder until well combined. This dressing is the magic touch, perfectly balancing sweetness, acidity, and that deep sesame flavor to tie all the salad elements together.
Step 4: Combine Everything
Pour the dressing over the fresh vegetables and fruit mixture, tossing gently to evenly coat everything. Then, fold in the toasted almonds and crushed ramen noodles carefully so they stay crunchy and don’t get soggy. This step ensures every bite has that signature crunch we all crave from this fantastic recipe.
How to Serve Crunchy Asian Ramen Noodle Salad Recipe
Garnishes
Sprinkle toasted sesame seeds on top of your salad just before serving for a beautiful finish and an added layer of crunch and nuttiness. Adding extra chopped fresh cilantro can also brighten the dish visually and flavor-wise.
Side Dishes
This salad pairs wonderfully with grilled chicken, shrimp, or tofu to round out the meal. It’s also a fantastic side for simple barbecue fare like burgers or hot dogs, adding a fresh and flavorful contrast to smoky grilled foods.
Creative Ways to Present
For a fun twist, serve the salad in individual lettuce cups or hollowed-out bell peppers for a festive, handheld presentation. You can also layer the salad in a clear glass bowl to showcase the vibrant colors, perfect for parties or family gatherings where presentation matters.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and the crunchy toppings separately in airtight containers in the refrigerator. This prevents the noodles and almonds from getting soggy. The fresh salad will stay crisp for two to three days when kept chilled properly.
Freezing
Because of the fresh vegetables and crunchy noodles, freezing this Crunchy Asian Ramen Noodle Salad Recipe is not recommended. The texture will suffer significantly upon thawing.
Reheating
Reheating this salad is generally not advised, as it’s best enjoyed chilled and fresh. However, if you want to serve it at room temperature, simply let it sit out for about 10 minutes before serving to take the chill off.
FAQs
Can I use instant ramen noodles instead of the regular ones?
Absolutely! Instant ramen noodles work just as well for this salad. Just be sure to discard the seasoning packets and crush the noodles before adding them in for that perfect crunch.
Is there a vegetarian or vegan version of this salad?
Yes, this salad is naturally vegetarian and can be vegan as long as you ensure the ramen noodles don’t contain any animal-derived ingredients. The recipe itself doesn’t call for any dairy or eggs, making it a great option for plant-based diets.
Can I substitute other nuts for the sliced almonds?
Certainly! Cashews, peanuts, or even chopped pecans can be delicious alternatives — they each bring their own unique flavor and texture to the salad while maintaining that satisfying crunch.
How far in advance can I prepare this salad?
For best texture and flavor, prepare the salad components a day ahead but keep the toasted almonds and crushed ramen noodles separate until just before serving. Toss everything together at the last minute to preserve the crunch.
What type of dressing oil works best?
Vegetable oil is preferred for this recipe because of its neutral flavor, allowing the toasted sesame oil and lemon juice to shine. You can experiment with light olive oil if needed, but avoid strong-flavored oils that might overpower the dish.
Final Thoughts
This Crunchy Asian Ramen Noodle Salad Recipe truly has it all — a gorgeous balance of flavors, textures, and colors that make it a joyful dish to prepare and eat. Whether you’re bringing it to a gathering or enjoying it as a satisfying meal with family, it’s sure to make a lasting impression. Give it a try, and get ready to fall in love with this charming and crunchy salad sensation!
Print
Crunchy Asian Ramen Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 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 potlucks or as a light meal. Loaded with tri-color coleslaw, fresh snow peas, bell peppers, mandarin oranges, and crunchy almonds and ramen noodles, it offers a delightful mix of textures and flavors. The tangy sesame dressing ties everything together, making for a delicious and satisfying salad that can be prepared in just 30 minutes.
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)
Crunchy Topping
- 1 tablespoon vegetable oil
- 2 packages (3 ounces each) ramen noodles, crushed
- 1 & 1/2 cups sliced almonds
Dressing
- 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
- Prepare the Crunchy Topping: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the crushed ramen noodles and sliced almonds; sauté until the noodles are golden brown and almonds are lightly toasted, about 3-5 minutes. Remove from heat and let cool.
- Combine Salad Ingredients: In a large bowl, mix the tri-color coleslaw, sliced snow peas, red and yellow bell peppers, drained mandarin oranges, diced water chestnuts, sliced green onions, and chopped fresh cilantro.
- Make the Dressing: In a separate bowl or jar, 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.
- Toss the Salad: Pour the dressing over the mixed salad ingredients. Toss everything gently to ensure that the salad is evenly coated with the dressing.
- Add Crunchy Topping and Garnish: Sprinkle the cooled crunchy ramen noodle and almond mixture over the top of the salad. If desired, garnish with sesame seeds for an extra touch of flavor and presentation.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to allow flavors to meld and serve chilled for best taste and texture. This salad serves approximately 16 portions.
Notes
- For best crunch, add the ramen noodle mixture just before serving to prevent sogginess.
- You can substitute lemon juice with rice vinegar for a slightly different tang.
- Feel free to add grilled chicken or tofu to make this salad a complete meal.
- If you prefer less sweetness, reduce the sugar in the dressing to 4 tablespoons.
- Leftover salad keeps well refrigerated for up to 2 days but may lose some crunch.
