How to Make Asian Ramen Coleslaw

Very easy and tasty salad to make – ramen noodles, almonds, and sunflower seeds provide the crunch, and the dressing is quite delicious! You can’t go wrong with this Oriental (Asian) Ramen Coleslaw. Perfect for picnics and potlucks, or any summer gathering!

For more Asian-inspired salads, try our tasty Easy Asian Salad with Sesame Dressing and this meal-in-itself Spring Roll Grilled Chicken Salad. We just posted our favorite summer salad, Vietnamese Bun Rice Noodle Salad, that you can pair with grilled chicken, pork, beef, or shrimp!

From the moment I tasted this delicious salad many years ago at one of our church potluck dinners, I was hooked. I must admit the first time I saw this salad, I thought it looked weird. Uncooked ramen noodles on top? Really?

Setting aside my preconceived ideas about ramen noodles on salad, I decided to give it a try. After one or two mouthfuls, I instantly loved this delicious coleslaw. And you would, too, if you haven’t tried this yet!

Thoughts on Asian Ramen Coleslaw

• The salad combines coleslaw mix with slivered almonds, sunflower seeds, and crushed ramen noodles, dressed with a mixture made from the ramen seasoning packet, oil, vinegar, and brown sugar.

• The dish requires approximately 10 minutes of preparation time with no cooking required, making it suitable for picnics, potlucks, and time-sensitive meal preparation.

• Toasting the ramen noodles before adding them to the salad enhances the depth of flavor and improves the overall taste profile of the dish.

• The salad can be converted into a complete meal by adding grilled chicken or pork as additional protein sources.

The Science Behind Why Uncooked Ramen Works in Cold Salads

Most people never consider that ramen noodles are actually pre-cooked during manufacturing through a process called steam-and-fry or air-drying, which means they’re completely safe and ready to eat straight from the package.

Why the Texture Works:
• The noodles have already been gelatinized during manufacturing, making the starches digestible
• They absorb dressing gradually, softening just enough while maintaining crunch
• The frying process creates a porous structure that holds flavor better than raw pasta
• After about 15-20 minutes in dressing, they reach the perfect texture between crispy and tender

The Flavor Chemistry:
The seasoning packet contains MSG, dried vegetables, and salt that creates umami when dissolved in acidic dressings (vinegar), which enhances every ingredient in the salad. This is the same reason why the dressing tastes more complex than simple oil and vinegar combinations.

Pro Tip: If you want maximum crunch, add half the noodles just before serving and let the other half sit in the dressing for 10 minutes—this creates a dual-texture experience that makes every bite interesting.

Notes on Ingredients for Oriental (Asian) Ramen Coleslaw

• Coleslaw Mix  – use either the classic coleslaw mix or the broccoli coleslaw mix. You may also use a combo of the two for a more vibrant-looking salad.
• Green Onions or Scallions
• Slivered Almonds – if raw, toast the almonds quickly on the stovetop until lightly browned for extra depth of flavor.
• 1/2 cup Sunflower Seeds
• Chicken-flavored Ramen Noodles – use your favorite brand.
• Sunflower (or Peanut) Oil – you may also use a more neutral-flavored oil like Avocado Oil.
• Vinegar – I’ve tried both rice and cider vinegar for this, and both worked well. 
• Brown Sugar – this doesn’t sweeten the salad but enhances the flavor so don’t omit, if possible.

How to Make Asian Ramen Coleslaw

Combine the coleslaw mix, green onions, almonds, and sunflower seeds in a salad bowl.

Mix the seasoning packet from the ramen noodles with the oil, vinegar, and sugar in a separate container.

Just before serving, break half the ramen noodles into smaller pieces and place on top of the coleslaw mix. Pour the dressing and toss everything to coat. Break the remaining Ramen noodles and scatter on top. Garnish with extra green onions, if desired. You may make the salad about 15 minutes before serving to allow the vegetables to absorb the dressing.

If you wish to use broccoli coleslaw instead of regular coleslaw, check out our recipe for Asian Ramen Broccoli Coleslaw instead.

Frequently Asked Questions (FAQs)

Can I make this salad without the ramen seasoning packet to reduce sodium?
Yes, you can create your own seasoning blend using 1 teaspoon of chicken bouillon powder, ½ teaspoon of garlic powder, ¼ teaspoon of onion powder, and a pinch of white pepper. You can also use low-sodium soy sauce mixed with a bit of sesame oil as an alternative dressing base. The flavor will be slightly different but still delicious.

What’s the best way to break up the ramen noodles without making a mess?
Keep the noodles in the unopened package and use a rolling pin or the bottom of a heavy pan to crush them to your desired size—this contains all the crumbs. Alternatively, break them inside a large zip-top bag. For the most control, you can break them by hand directly over the salad bowl right before serving.

Will this salad work for meal prep, or does it have to be eaten immediately?
The salad works well for meal prep if you pack the components separately—store the dressed coleslaw mix in one container and keep the crushed ramen noodles in a separate small container or bag. Combine them right before eating. If mixed together and refrigerated, the salad stays good for up to 24 hours, though the noodles will soften considerably.

Can I substitute the sunflower oil with olive oil?
While you can use olive oil, choose a light or refined olive oil rather than extra virgin, as the strong flavor of EVOO can overpower the delicate Asian-inspired dressing. Avocado oil, grapeseed oil, or vegetable oil are better neutral-flavored alternatives that won’t compete with the other flavors.

What proteins pair best with this salad for a complete meal?
Grilled or rotisserie chicken is the most popular choice, but this salad also pairs excellently with Asian-marinated pork tenderloin, teriyaki salmon, crispy tofu, or even leftover Chinese takeout like orange chicken or beef and broccoli. For a lighter option, add steamed edamame or a soft-boiled egg.

Tips and Tricks

For more depth of flavor, toast the ramen noodles first, either on the stovetop or in the oven, just until lightly browned. This makes the salad tastier, so do it if you’re able.

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