Asian Ramen Salad is made with beef ramen noodles, cole slaw, sliced almonds, green onions amd mixed together with a delicious sweet and sour dressing.
ASIAN RAMEN SALAD
I know y'all have seen this fun little salad grace many a picnic table. It seems everyone has a recipe for it with small variations here and there. But they are all usually delicious and it's something a little different for your guests to try. Plus, it's super simple to throw together. Just be sure to have the recipe handy as everyone will ask you for it! 🙂
VIDEO INCLUDED BELOW:
CAN I USE DIFFERENT RAMEN NOODLE FLAVORS?
Absolutely! Chicken or vegetarian flavors all work in this recipe!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
bagged cole slaw mix
green onions
beef flavored Ramen noodles
sliced almonds
butter
sugar
olive oil
Worcestershire sauce
red wine vinegar
green onions
beef flavored Ramen noodles
sliced almonds
butter
sugar
olive oil
Worcestershire sauce
red wine vinegar
HOW TO MAKE ASIAN RAMEN SALAD:
Preheat oven to 350F degrees. Open packages of ramen noodles. Put aside all the seasoning packets (we'll be using those soon.) Crunch up the noodles into bite size pieces and place into medium sized bowl. Toss in sliced almonds and combine.
Mix together the melted butter with 2 packets of the Ramen noodle seasoning mix.
Pour over Ramen noodles and almonds and stir well, making sure the noodles and almonds are thoroughly coated.
Spread onto a baking sheet and bake for about 10-12 minutes (until golden brown.) Cook's Note: you could also lightly toast the noodles and almonds in a large skillet. Remove from oven and cool.
Place cole slaw mix in food processor (small batches at a time), and chop up cole slaw into smaller pieces. About 3-4 short pulses should do it.
This part is optional, but a lot of bags of cole slaw tend to have really large pieces of cabbage in them that aren't really eater-friendly.
Plus, I think smaller pieces blend in better with the ramen noodles.
If you like, you can just chop up a medium head of cabbage for this but the bags of cole slaw mix usually have a mix of carrots as well as red cabbage in the them so it adds a bit of color. Put cole slaw mix in a large bowl and add your chopped green onions.
Once noodles and almonds are cool, add those to the bowl as well and give it all a good mix. For the dressing, whisk together the sugar, oil, Worcestershire sauce, red wine vinegar and the remaining packet of Ramen noodle seasoning.
Pour over cole slaw mix and stir well.
CRAVING MORE RECIPES? GIVE THESE A TRY!
EASY RAMEN NOODLE BOWLS
SUMMER SPAGHETTI SALAD
HAMBURGER RAMEN NOODLE SKILLET
SOUTHERN COLE SLAW
SHREDDED BRUSSEL SPROUTS SALAD
ASIAN RAMEN SALAD
Asian Ramen Salad is made with beef ramen noodles, cole slaw, sliced almonds, green onions amd mixed together with a delicious sweet and sour dressing.
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Servings: 8
Calories: 341kcal
Ingredients
- 1 (16 oz) bag cole slaw mix
- 1 bunch green onions, chopped
- 3 packages beef flavored Ramen noodles, save seasoning packets
- 1 cup sliced almonds
- ¼ cup salred butter, melted
- ½ cup granulated sugar
- ½ cup olive oil
- 1 tsp Worcestershire sauce
- ¼ cup red wine vinegar
Instructions
- Preheat oven to 350F degrees.
- Open packages of Ramen noodles.
- Put aside all the seasoning packets (we'll be using those soon).
- Crunch up the noodles into bite size pieces and place into medium sized bowl.
- Toss in sliced almonds and combine.
- Mix together the melted butter with 2 packets of the Ramen noodle seasoning mix.
- Pour over Ramen noodles and almonds and stir well, making sure the noodles and almonds are thoroughly coated.
- Spread onto a baking sheet and bake for about 10-12 minutes (until golden brown). Note: You could also gently toast the ramen noodles and almonds in a large skillet.
- Remove from oven and cool.
- Place cole slaw mix in food processor (small batches at a time), and chop up cole slaw into smaller pieces. About 3-4 short pulses should do it.
- Put cole slaw mix in a large bowl and add your chopped green onions.
- Once noodles and almonds are cool, add those to the bowl as well and give it all a good mix.
- For the dressing, whisk together the sugar, oil, Worcestershire sauce, red wine vinegar and the remaining packet of Ramen noodle seasoning.
- Pour over cole slaw mix and stir well.
- Serve immediately.
Video
Notes
The dressing in this has can make the Ramen noodles get a little soft. So you don't want to add the dressing until right before serving.
Nutrition
Calories: 341kcal | Carbohydrates: 20g | Protein: 4g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 500mg | Potassium: 244mg | Fiber: 3g | Sugar: 15g | Vitamin A: 295IU | Vitamin C: 21.9mg | Calcium: 76mg | Iron: 1.2mg
Nutritional Disclaimer
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Originally published: April 2012
Updated and republished: May 2019
This is definitely going in tje "pot luck" section of my recipes. I have a different version of this, but I definitely like this one. Thanks/Lindacrochets
Super yummy!
This is a nice variation on one of my favorite salads. I also like the cabbage to marinate just a bit so I pour my dressing over the veggies and let it sit. I add the crunchy stuff just before I serve. Either way...yummy, light and easy!
So delicious! I've had other versions but I think this one is my favorite!!
healthy and delicious...
super flavors!
mary x
We do a version of this and put cut up chicken tenders in it and call it a meal! yummy!
We do a version of this but add cut up chicken and call it a meal!
I've had Asian slaw before and love it, but I've never owned the recipe so thanks very much for sharing this. It looks simple and straightforward. Can't wait to give it a try.
What a classic side to enjoy this summer. I have made it many times and never tire of it. Thanks for sharing with us.
OH YUM! I have eaten this dish a few times but have never made it. I love that it starts with a bag of shredded cabbage. =) Wanted you to know I am sharing your cheese danish recipe at my blog today...WOOOHOOO!! Have a good one Friend.
amazingly simple or... simply amazing... or both! Lowe it 🙂 Thank you for sharing I just love it!
Found this recipe last night ad made it this morning! This salad is as delicious as it looks!!! Thanks for sharing!!!
I have a recipe almost exactly like this but it uses a bag of Broccoli slaw mix instead of cabbage slaw - YUMMY!
I MAKE THIS ALL THE TIME BUT USE RICE VINEGAR AND NOT BUTTER OR RED VINEGAR BUT IT IS GREAT WITH THAT RICE FLAVOR BARB!
Seasoned or UNseasoned rice vinegar?
Hi Karen, it's seasoned but if all you have is unseasoned - that will work fine.
When I had to evenly coat the almonds & noodles together with the seasonings I put it in a zip-block bag....I just shook it up and it coated it all. Just a suggestion for everybody! 🙂
Thanks for the tip 1
I love this salad. I add a can of drained mandarine oranges and some dried cranberries, also some shredded chicken for a great summer lunch by the pool.
Instead of all olive oil, Worcestershire sauce and red wine vinegar... I use a bit of sesame oil with olive oil, soy sauce and rice wine vinegar - It really changes it to more Asian flavor.
Brandie, I have to tell you that this was the best version of ramen slaw I have ever made! This one is the best!!
Made this today exactly to your recipe and wouldn't change a thing - it was perfect and I went hoe with an empty bowl!
Delicious! You can saute the nuts and ramen in a dry skillet. No need to fire up the oven.
As the comments indicate their are many variations which is always the cook's choice, but this is a great basic version. I generally add sunflower seeds in place of almonds and use a little sesame seed oil and rice vinegar. Hey it's all good. i love this stuff.
I used less than 1/4 cup of sugar and it was plenty!!
Made many times. We love this recipe.
You’re the best - thank you Jillian!