Asian Ramen Salad with Coleslaw

Category: Recipes the Whole Family Will Love

This colorful salad blends crunchy toasted ramen noodles and almonds with a base of crisp coleslaw mix. Shredded carrots, edamame, scallions, and sweet mandarin oranges add freshness and flavor. Everything is tossed with a tangy homemade sesame-soy dressing for a vibrant, satisfying dish. Quick to prepare—just 15 minutes from start to finish—it’s ideal for gatherings or weekday meals. The layered textures and bright flavors make it a standout side or light main. Best served chilled and enjoyed within a few days for peak freshness.

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Created By Melanie Carter
Updated on Mon, 26 May 2025 22:42:47 GMT
Ramen Salad Pin
Ramen Salad | mellierecipes.com

This lighter ramen salad transforms the nostalgic potluck favorite into something fresh and craveable. Crispy ramen bits get a quick oven toast with almonds and sesame, then everything is tossed with crunchy slaw, edamame, and a tangy soy honey dressing. This is my favorite way to sneak extra veggies into a shareable dish while keeping that crowd-pleasing sweet savory crunch.

Every time I make this ramen salad for a gathering it disappears by the end of dinner. It has become one of my go-tos because even kids put extra veggies on their plates without complaint.

Ingredients

  • Ramen noodles: Find the standard three ounce packs cheap and perfect for crunch toast the noodles for golden flavor
  • Sliced almonds: Add subtle richness and extra texture Look for sliced not slivered so they toast evenly
  • Sesame seeds: These little seeds boost flavor and add visual appeal Go for toasted if possible but raw will toast in oven
  • Coleslaw mix: Bagged slaw makes things fast and easy Look for a blend with mostly cabbage and a bit of carrot for best crunch
  • Shelled frozen edamame: A protein boost that keeps things satisfying Use fresh if you can find it thaw frozen for even texture
  • Shredded carrots: Extra color and sweetness Pre-packaged matchsticks work or shred them at home for extra freshness
  • Scallions: Both white and green parts add oniony bite and color Pick firm stalks with bright green tips
  • Canned mandarin oranges: Choose those packed in light syrup for the best flavor Rinse and drain well to keep the salad crisp
  • Rice vinegar: Brings tangy brightness to the dressing Make sure it is unseasoned for best control over salt and sweetness
  • Extra-virgin olive oil: Keeps the vinaigrette light and silky Pick a mild oil so it does not overwhelm the dressing
  • Honey: The natural sweetener balances out the tang For vegan use agave syrup instead
  • Low sodium soy sauce: Adds umami try to use low sodium so the salad is not too salty
  • Kosher salt: For freshness and clean flavor Use fine sea salt if that is all you have but start with less
  • Ground black pepper: Just enough to add a subtle bite Fresh cracked is best

Step-by-Step Instructions

Toast the Crunch:
Break up the ramen noodles on a baking sheet and spread them out with the sliced almonds Bake at four hundred twenty five degrees for five minutes until beginning to turn golden Sprinkle on the sesame seeds and bake for one to three minutes more so everything is a warm golden brown Remove and let cool
Mix the Dressing:
In a small bowl whisk together the rice vinegar olive oil honey or agave low sodium soy sauce salt and black pepper Stir well until the dressing looks glossy and fully combined If you like shaking use a jar with a tightly fitting lid and shake until blended
Build the Salad Base:
To a large mixing bowl add the bagged coleslaw thawed shelled edamame shredded carrots and sliced scallions Pour in the still crunchy ramen almond sesame mixture and toss gently to combine all the textures
Dress and Serve:
Pour the prepared vinaigrette evenly over the salad mixture Toss thoroughly but gently until everything is lightly coated Top with rinsed and drained mandarin orange segments Scatter them so each bite offers a perfect pop of sweetness Place in the refrigerator until ready to serve for extra crispness
Ramen Salad Pin
Ramen Salad | mellierecipes.com

I always come back to edamame as my favorite addition It delivers amazing bite and makes the salad hearty enough for a main lunch I remember the first time my niece asked for seconds because she loved those bright orange mandarins on top

Storage Tips

Keep any leftovers in an airtight container in the fridge for up to three days The texture actually stays crisp if you store the salad and dressing separately and mix before serving For best flavor add fresh oranges right before eating

Ingredient Substitutions

Sunflower seeds or pumpkin seeds can stand in for almonds for a nut free twist Chickpeas work if you cannot find edamame Any prepacked salad mix works if coleslaw is not available Or swap maple syrup for honey if you enjoy a different sweetness

Serving Suggestions

Pile the salad high in a shallow serving bowl or platter to highlight the colorful mix of vegetables It pairs perfectly with grilled chicken teriyaki burgers or tofu for a more filling meal I love scooping it onto lettuce cups for a little appetizer or letting it stand alone as a hearty side

Cultural and Historical Context

Classic Asian ramen salads became a staple at American potlucks in the nineteen eighties thanks to the invention of inexpensive instant noodles Families loved the crunchy twist on slaw Using fresh colorful vegetables and a homemade dressing instead of the usual seasoning packet makes this version a healthier update

Recipe FAQs

→ How do you toast ramen noodles without burning them?

Spread crumbled ramen and almonds on a baking sheet, bake at 425°F for 5 minutes, then add sesame seeds and bake 1-3 minutes more. Watch closely, as they turn golden fast.

→ Can I use fresh mandarin oranges instead of canned?

Yes, fresh mandarin orange segments bring a more natural sweetness and firmer texture to the salad.

→ What protein options work besides edamame?

Try grilled chicken, shrimp, or tofu for extra protein and a heartier meal. Simply slice and add to the salad before serving.

→ How should leftovers be stored?

Keep the salad in a covered container in the refrigerator for up to three days. Toss before serving to refresh the texture.

→ Can the salad be made vegan?

Absolutely. Substitute agave for honey in the dressing and ensure ramen noodles are egg-free if preferred.

→ Is it okay to prep the salad ingredients ahead of time?

Yes, toast noodles and almonds, chop vegetables, and mix dressing in advance. Combine with dressing just before serving for best crunch.

Asian Ramen Salad with Coleslaw

Crisp coleslaw, toasted ramen, mandarin oranges, and a tangy sesame dressing for a fresh, lively salad.

Prep Time
10 minutes
Cooking Duration
5 minutes
Overall Cooking Time
15 minutes
Created By: Melanie Carter

Recipe Category: Family-Friendly Meals

Skill Level: Beginner-Friendly

Cuisine Style: Asian-inspired

Result Amount: 8 Portions

Diet Preferences: Suitable for Vegetarians, Dairy-Free Option

What You’ll Need to Make This

→ Salad

01 85 grams ramen noodles, crumbled (1 package, 3 oz, seasoning discarded)
02 80 grams sliced almonds (2/3 cup)
03 18 grams sesame seeds (2 tablespoons)
04 450 grams coleslaw mix (1 bag, 16 oz)
05 225 grams shelled frozen edamame, thawed (1 1/2 cups)
06 100 grams shredded carrots (1 cup)
07 4 scallions, thinly sliced
08 120 grams canned mandarin orange segments in light syrup, rinsed and drained (1/2 cup)

→ Dressing

09 60 milliliters rice vinegar (1/4 cup)
10 45 milliliters extra-virgin olive oil (3 tablespoons)
11 30 milliliters honey or agave syrup for vegan option (2 tablespoons)
12 15 milliliters low-sodium soy sauce (1 tablespoon)
13 1.25 milliliters kosher salt (1/4 teaspoon)
14 1.25 milliliters ground black pepper (1/4 teaspoon)

How to Prepare

Step 01

Preheat oven to 220°C. Scatter crumbled ramen noodles and sliced almonds in an even layer on a baking tray. Bake for 5 minutes. Remove tray, add sesame seeds, mix, and return to the oven for 1 to 3 minutes until fragrant and golden. Monitor closely to prevent burning. Set aside to cool.

Step 02

In a small bowl, vigorously whisk together rice vinegar, extra-virgin olive oil, honey or agave, soy sauce, kosher salt, and ground black pepper until emulsified. Optionally, combine in a jar with a tight lid and shake well.

Step 03

In a large serving bowl, mix coleslaw, thawed edamame, shredded carrots, scallions, and the toasted ramen mixture. Drizzle dressing evenly over the salad and toss gently to coat.

Step 04

Distribute mandarin orange segments over the top of the salad. Refrigerate until chilled, then serve.

Extra Tips

  1. For optimal texture, add toasted noodles and almonds just before serving to preserve crunch.
  2. Salad can be kept refrigerated in an airtight container for up to 3 days.

Tools Required

  • Oven
  • Baking tray
  • Large salad bowl
  • Whisk or jar with lid

Allergen Info

Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
  • Contains soy, tree nuts (almonds), and gluten (ramen noodles)

Nutritional Information (Per Serving)

Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
  • Caloric Value: 236
  • Fat Content: 14 grams
  • Carbohydrate Content: 23 grams
  • Protein Content: 8 grams