Asian Ramen Salad

Asian Ramen Salad

A better, healthy version of the classic crunchy Ramen Salad made with fresh ingredients. Pre-packaged coleslaw makes it quick and easy to toss together with pantry staples.  Add pulled rotisserie chicken or even browned ground turkey or chicken and you have yourself a complete meal.
Yields: 8 servings


For the Salad:

  •  2 packages ramen noodles — (3 ounces)
  •  2/3 cup sliced almonds
  •  2 tablespoons sesame seeds
  •  1 bag coleslaw mix — (16 ounces)
  •  1 1/2 cups sugar snap peas, (trimmed and sliced on diagonal) or edamame
  •  1 cup shredded carrots
  •  4 scallions — thinly sliced (both white and green parts)
  •  1/2 cup canned mandarin orange segments in water -drained (optional)

For the Dressing:

  •  1/4 cup rice vinegar
  •  3 tablespoons extra-virgin olive oil or sesame seed oil (or a mix)
  •  2 tablespoons honey — substitute agave if vegan
  •  2 tablespoon low-sodium soy sauce
  •  1/2 teaspoon kosher salt


  1. Heat a non-stick pan on medium high, lightly oiled with sesame seed oil or butter. Crumble the ramen noodles and almonds into the hot pan. Cook, stirring gently for 5 minutes. Add the sesame seeds for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
  2. In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a jar with a tight-fitting lid.)
  3. In a serving bowl, toss together the coleslaw, sugar snap peas, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine.
  4. Sprinkle the oranges over the top, then refrigerate until ready to serve. (This salad is best after sitting in the refrigerator for at least an hour or overnight.

Recipe Notes

  • Leftover Asian Ramen Salad will last in the refrigerator for up to 3 days.