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If you love a dish that bursts with vibrant colors and a medley of textures, you’re absolutely going to adore the Crunchy Asian Ramen Noodle Salad Recipe. This salad is more than just a side—it’s a celebration of crisp, fresh vegetables mingling with sweet mandarin oranges, crunchy almonds, and those unmistakable crushed ramen noodles that add the perfect golden crunch. Tossed in a tangy, slightly sweet dressing with a touch of sesame aroma, this salad quickly becomes a crave-worthy favorite that you’ll want to share at every gathering and picnic. Let me walk you through all the wonderful details of this irresistible classic.

Crunchy Asian Ramen Noodle Salad Recipe - Recipe Image

Ingredients You’ll Need

Getting ready to make this salad is a breeze. The ingredients are simple but essential; each one brings something unique that plays into the sweet, tangy, and crunchy harmony of the dish. From crisp coleslaw mix to snow peas and the surprise little crunch of almonds and ramen noodles, every bite is a fresh and exciting experience.

Tri-color coleslaw (2 pounds): The foundation of the salad, offering crunch and beautiful color with red, green, and purple cabbage.
Fresh snow peas, sliced (8 ounces): Adds fresh sweetness and a crisp snap that balances the salad beautifully.
Red bell pepper, sliced (1): Brings a burst of color and subtle sweetness.
Yellow bell pepper, sliced (1): Adds vibrancy and mild fruity flavor.
Mandarin oranges (15 ounces), drained well: Juicy and sweet, these little citrus gems brighten up every bite.
Diced water chestnuts (8 ounces), drained well: Offers a satisfying crunchy texture and subtle earthiness.
Green onions, sliced (green parts only, 4): Adds a mild oniony freshness without overpowering the salad.
Chopped fresh cilantro (1/3 cup): Brings a burst of herbal brightness and a signature Asian flair.
Sesame seeds for garnish (optional): For a nutty topping that also looks beautiful sprinkled on top.
Vegetable oil (1 tablespoon): Used for toasting the almonds to deepen their flavor.
Ramen noodles, crushed (2 packages of 3 ounces each): The secret to that addictively crunchy texture everyone raves about.
Sliced almonds (1 1/2 cups): Adds extra crunch and a rich, nutty taste.
Vegetable oil (1/2 cup): Forms the base of the tangy dressing with a smooth finish.
Granulated sugar (6 tablespoons): Brings sweetness to balance the tart lemon juice.
Freshly squeezed lemon juice (6 tablespoons): Adds bright acidity that ties all the flavors together.
Toasted sesame oil (1/2 tablespoon): Infuses the salad with a warm, nutty aroma.
Salt (1 teaspoon): Enhances all the flavors evenly.
Black pepper (1/4 teaspoon): Adds a gentle, peppery kick.
Garlic powder (1/4 teaspoon): A subtle hint of savory depth to elevate the dressing.

How to Make Crunchy Asian Ramen Noodle Salad Recipe

Step 1: Prepare the Fresh Ingredients

Start by giving all your fresh ingredients a good wash and drying them thoroughly. Slice the snow peas, red and yellow bell peppers, and green onions. Drain the mandarin oranges and water chestnuts well so no excess liquid soggifies the salad. Chop the fresh cilantro finely. Having everything prepped neatly makes the assembly smooth and enjoyable.

Step 2: Toast the Almonds

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced almonds and toast them, stirring often, until they are golden brown and fragrant. This step is crucial because it transforms the almonds from ordinary to spectacular, adding a toasty richness that perfectly complements the rest of the salad.

Step 3: Crush and Toast the Ramen Noodles

Using the same skillet, add the crushed ramen noodles (no seasoning packets needed!). Toast them gently until golden brown, stirring frequently to avoid burning. These crunchy bits are the iconic texture highlight of the Crunchy Asian Ramen Noodle Salad Recipe and truly make it stand out.

Step 4: Mix the Dressing

In a bowl, whisk together 1/2 cup vegetable oil, granulated sugar, freshly squeezed lemon juice, toasted sesame oil, salt, black pepper, and garlic powder. This zesty dressing brings a balance of sweet, tangy, and savory notes that make every forkful utterly addictive.

Step 5: Combine and Toss

In a very large bowl, combine the tri-color coleslaw, snow peas, bell peppers, mandarin oranges, water chestnuts, green onions, and cilantro. Pour the dressing over the mixture and toss gently but thoroughly to coat every bite. Finally, fold in the toasted almonds and ramen noodles so their crunch is evenly distributed throughout the salad.

How to Serve Crunchy Asian Ramen Noodle Salad Recipe

Garnishes

For some extra flair and texture, sprinkle a handful of toasted sesame seeds on top right before serving. Not only do they add a delightful nutty flavor, but they also provide an elegant finishing touch that will impress your guests.

Side Dishes

This Crunchy Asian Ramen Noodle Salad Recipe is incredibly versatile and pairs wonderfully with grilled chicken, seared salmon, or even as a fresh contrast alongside heavier Asian-influenced dishes like teriyaki beef or sticky pork belly. It can also shine on its own as a lively light lunch or picnic centerpiece.

Creative Ways to Present

For parties, consider serving this salad in crisp lettuce cups or hollowed-out bell peppers for colorful edible bowls. Another fun idea is layering it in a clear glass trifle dish so guests can admire the beautiful layers before scooping their own portions.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad in an airtight container in the refrigerator for up to 2 days. To keep the crunch intact, it’s best to store the ramen noodles and almonds separately and only mix them in when you’re ready to serve again.

Freezing

This salad does not freeze well due to its fresh vegetables and crunchy components. Freezing will wilt the crisp veggies and ruin the crunchy textures that are essential to the dish’s appeal.

Reheating

Since this salad is best enjoyed cold or at room temperature, reheating is not recommended. If you want to bring out the flavors after refrigeration, simply let it sit at room temperature for 15 to 20 minutes before serving and toss gently to freshen it up.

FAQs

Can I use regular cabbage instead of tri-color coleslaw mix?

Absolutely! While tri-color coleslaw adds wonderful color and texture variety, you can use green cabbage alone or mix with shredded carrots for a similar effect. Just aim for a crisp, fresh cabbage to maintain the right crunch.

Is there a substitute for water chestnuts?

If you can’t find water chestnuts, jicama is a fantastic substitute. It offers a similar crunch and mild sweetness, keeping the delightful texture that’s so important in this salad.

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 2 days in advance and stored in the fridge. Just give it a good whisk before tossing with the salad to recombine the ingredients evenly.

How can I make this salad vegetarian or vegan?

This Crunchy Asian Ramen Noodle Salad Recipe is naturally vegetarian and vegan as long as you use vegetable oil and ensure ramen noodles do not contain any animal-based seasoning. The fresh ingredients and dressing are plant-based and packed with vibrant flavor.

Why are the ramen noodles toasted separately?

Toasting the crushed ramen noodles gives them a golden color and deeper nutty flavor while enhancing the crunch. Adding them raw would leave them soft or chewy once mixed with the dressing, which would change the essential texture balance.

Final Thoughts

If you’re looking to wow your family or guests with a dish packed full of flavor, texture, and color, this Crunchy Asian Ramen Noodle Salad Recipe will be your new go-to. It’s simple to prepare, endlessly versatile, and has that perfect mix of fresh, tangy, sweet, and crunchy notes that keep everyone coming back for more. Give it a try—you just might find it becoming a staple in your recipe collection!

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