Salads
This Asian ramen noodle coleslaw salad transforms a simple lunch into a bold, flavor-packed dish that blends crispy ramen with tangy sesame dressing. The secret lies in perfectly cooked ramen that stays chewy yet crisp at the edges, paired with thinly sliced cabbage for that signature crunch.
I've perfected this recipe over countless weeknight lunches, and it never fails to impress—whether served as a refreshing side or a satisfying main.
The beauty of this salad is its adaptability. You can customize it with spicy mayo for heat, extra sesame seeds for nutty depth, or even protein like shrimp or tofu for a heartier meal.
The dressing, a bright mix of soy sauce, rice vinegar, and sesame oil, cuts through the richness of the noodles while enhancing their umami flavor. It's the kind of dish that feels both nostalgic and fresh, proving fusion cuisine can be simple yet deeply satisfying.
By the time you're done, you'll have a vibrant salad with layers of texture—crisp cabbage, chewy ramen, and creamy dressing—all balanced in every bite. The sesame dressing clings to the noodles and vegetables, creating a cohesive yet dynamic flavor profile.
This recipe is perfect for meal prep, office lunches, or a light dinner that still feels indulgent.
Serve it alongside grilled chicken or steak for a complete meal, or enjoy it solo for a quick, satisfying lunch. The best part? It comes together in under 20 minutes, making it ideal for busy days. Here's how to make it—simple, flavorful, and impossible to resist.
Ingredients for asian coleslaw salad recipe with ramen noodles
Pantry staples and fresh crunch—this Asian ramen salad comes together faster than takeout.
| Ingredient | Amount | Notes |
|---|---|---|
| Ramen Noodles 🍜 | 8 oz | Uncooked, any flavor |
| Green Cabbage 🥬 | 4 cups | Thinly sliced, core removed |
| Carrots 🥕 | 2 medium | Julienned or matchstick cut |
| Sesame Oil 🫒 | 2 tbsp | Toasted for authentic flavor |
| Rice Vinegar 💧 | 3 tbsp | White or seasoned |
| Soy Sauce 🍶 | 2 tbsp | Low-sodium preferred |
| Sesame Seeds 🥜 | 2 tbsp | Toasted for crunch |
| Honey 🍯 | 1 tbsp | Or agave for vegan option |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| Ginger 🌿 | 1 tsp | Freshly grated |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Spicy Mayo 🥣 | 2 tbsp | Optional for heat |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
The ramen noodles are the star here. Any flavor works, but chicken or chili ramen adds extra depth. Trader Joe's or Asian markets have great options—look for the ones with the most seasoning packets, as they'll add more flavor to your salad. If you're using dried ramen, cook it just 1 minute less than package instructions to keep it chewy. The cabbage should be crisp, so store-bought bagged coleslaw mix saves time, but whole heads last longer. For extra crunch, toss in shredded jicama or daikon radish if you're feeling fancy.
No sesame oil? Toasted peanut oil at half the amount works in a pinch. Short on honey? Maple syrup or agave keeps things vegan-friendly. The dressing can be prepped ahead—just store it in a jar and shake before using. Need more protein? Add 1 cup cooked shrimp or cubed tofu right before serving. The spicy mayo is optional but adds a kick—Sriracha mixed with mayo is my go-to. If you don't have lime juice, lemon juice works too, though it's slightly less tangy.
This salad keeps beautifully for 3-4 days in the fridge, though the noodles get softer over time. To preserve crunch, store dressing separately and toss just before eating. Meal prep tip: Divide into containers with dressing on the side—perfect for lunches. The dressing also doubles as a dip for veggies or spring rolls. Freezing isn't recommended, as the texture changes, but you can freeze the dressing alone for up to 3 months.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear, this salad takes less effort than deciding what to eat. Toss in pre-shredded cabbage and carrots (or just slice them yourself in two minutes), boil the ramen, and—boom—done. The noodles add chew without extra work, and the sesame oil dressing comes together faster than you can say "takeout."
- Umami Bomb: Between us, the ramen seasoning pack does all the heavy lifting here. That salty-savory punch from the noodles? It turns basic cabbage into something dangerously addictive. The rice vinegar brightens it up, but honestly, the noodles steal the show every time.
- Lunchbox Legend: This keeps perfectly for days—no soggy lettuce here. Pack it for work, toss it in bento boxes, or serve it cold at potlucks. The noodles hold their shape, the crunch stays crisp, and it’s the only salad I’ve ever made that my picky teenager actually finishes.
- Pantry Magic: You’re already using what’s in your cupboard. Ramen? Check. Cabbage? Probably in the fridge. Carrots? Last week’s grocery haul. The dressing costs pennies and uses oil and vinegar you’d otherwise forget about. It’s the kind of meal that saves money and time—no guilt, just flavor.
Step-by-step instructions for Asian ramen noodle coleslaw salad
Here's how to create a perfectly balanced salad with crisp ramen noodles and vibrant vegetables.
Cook and Cool the Ramen Noodles
Bring a pot of water to a rolling boil and add the 8 oz ramen noodles. Cook according to package instructions until al dente - they should be tender but still have a slight bite. Drain immediately and rinse under cold water to stop the cooking process and remove excess starch.
Spread the noodles on a clean kitchen towel and pat dry thoroughly. This step is crucial for achieving crispy noodles in your salad. You want them completely dry so they absorb the dressing properly and maintain their texture. Let them cool completely at room temperature before moving to the next step.
Prepare the Vegetable Mixture
In a large mixing bowl, combine the 4 cups thinly sliced green cabbage and 2 medium julienned carrots. Give everything a gentle toss with your hands to distribute the vegetables evenly. The cabbage should be crisp and the carrots should have a satisfying crunch - this is the foundation of your salad's texture.
Add the 2 tbsp toasted sesame seeds to the bowl and toss again. The sesame seeds will add a nutty crunch that complements the fresh vegetables beautifully. Make sure they're evenly distributed throughout the mixture so every bite has that satisfying texture contrast.
Make the Tangy Sesame Dressing
In a small bowl, whisk together the 2 tbsp sesame oil, 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp honey, 2 cloves minced garlic, 1 tsp freshly grated ginger, 0.5 tsp salt, and 0.25 tsp black pepper. Taste the mixture and adjust seasoning if needed - you want it to be tangy, slightly sweet, and well-balanced.
For an extra kick, add the 2 tbsp spicy mayo and 1 tbsp lime juice to the dressing. The lime juice adds a bright citrus note that cuts through the richness of the other ingredients. Mix everything together until fully combined and the dressing has a smooth, consistent texture. This dressing is what ties all the components together in this flavorful salad.
Combine All Ingredients
Add the cooled ramen noodles to the vegetable mixture in the large bowl. Pour the dressing over the top and gently toss everything together with your hands or a large spoon. Be careful not to overmix - you want to maintain the individual textures of the ingredients while ensuring everything is well-coated with the dressing.
Taste the salad and adjust seasoning if needed. The noodles should be crispy, the vegetables should retain their crunch, and the dressing should be well-distributed throughout. If the salad seems too dry, add a little more dressing. If it's too wet, let it sit for 5-10 minutes to allow the noodles to absorb any excess moisture.
Chill and Serve
Cover the salad and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together and the noodles to become extra crispy. The longer it chills, the better the textures will be when you serve it.
When ready to serve, give the salad one final toss to redistribute the ingredients. The noodles should be crispy, the vegetables should be crunchy, and the dressing should be evenly distributed. This Asian ramen noodle coleslaw salad makes a refreshing and satisfying meal that's perfect for lunch or a light dinner.
Pro Tips For Making Asian Coleslaw Salad Recipe With Ramen Noodles
- USE COLD NOODLES: Toss the ramen noodles straight from the fridge into the salad—no reheating needed. The cold shock keeps them from turning mushy and gives the dish that perfect crunchy bite right away. (Yes, even if the package says otherwise.)
- SHRED CABBAGE THIN: Cut the green cabbage into matchsticks, not chunks—think 1/8-inch thick slices. Thinner shreds wilt less in the dressing and soak up the sesame oil better, so every bite stays crisp and flavorful. (A sharp knife and a steady hand make this easier than it sounds.)
- DRESS NOODLES SEPARATELY: Toss the noodles with just a splash of rice vinegar and sesame oil before mixing them with the cabbage and carrots. This prevents the noodles from turning soggy while the veggies sit in the dressing too long. (Trust me, your salad’s texture will thank you.)
- ADD CARROTS LAST: Slice the carrots just before serving and fold them into the salad at the very end. Raw carrots stay crunchier when they’re not sitting in dressing for hours, and this keeps the whole dish from getting watery. (Peel them first—no one wants gritty surprises.)
Wine and beer pairings for asian coleslaw salad recipe with ramen noodles
Crisp White Wine
This salad pairs beautifully with Sauvignon Blanc—its bright acidity and citrus notes mirror the lime juice and rice vinegar in the dressing. I love a New Zealand Sauvignon Blanc like Kim Crawford or Oyster Bay, as their zesty flavors complement the sesame and soy without overpowering.
The crispness cuts through the richness of the ramen, making every bite feel refreshing. 🍷
Light Lager Balance
For beer lovers, a Japanese lager like Asahi Super Dry or Sapporo works perfectly. The clean, slightly sweet profile balances the umami from the soy sauce and the crunch of the noodles.
If you prefer something with a little more character, try a Belgian witbier like Hoegaarden—the coriander and citrus notes add a fun twist to the salad's flavors. 🍺
Spicy Pairing Boost
If you added spicy mayo to your salad, a dry Riesling from Germany like Dr. Loosen Blue Slate adds a fruity contrast that cools the heat. The slight sweetness in the wine helps balance the spice, while its acidity keeps the dish feeling light.
For a non-alcoholic option, sparkling yuzu soda or ginger beer enhances the dressing's zing without overpowering the salad. 🌶️
Warm Beer Option
A warm hoppy IPA like Stone Ruination can work surprisingly well if you're serving this as a heartier meal. The maltiness complements the noodles, while the hop bitterness cuts through the sweetness of the honey in the dressing.
Just be mindful—IPAs can be too bold for some palates, so I recommend sipping it alongside rather than using it as a primary pairing. ⚡
Nutrition facts
Frequently asked questions
Can I use any type of ramen noodles for this recipe?
Yes, but the flavor varies! Regular ramen works, but for extra depth, try chicken-flavored or chili ramen—the seasoning packets add umami that pairs perfectly with the dressing. Avoid instant noodles with heavy oil packets, as they can make the salad greasy. Pro tip: Look for ramen with minimal preservatives for the freshest taste.
How do I keep the ramen noodles crispy instead of soggy?
The secret is undercooking by 1 minute and drying them thoroughly! Rinse with cold water immediately after boiling, then spread on a towel and pat dry. Let them cool completely before mixing with other ingredients. If the salad seems too wet, chill it longer (up to 1 hour) to help the noodles crisp up.
Can I make this salad ahead of time?
Store the dressing separately and keep the noodles and veggies in an airtight container for 3-4 days. Toss everything together just before serving to maintain crispness. For meal prep, divide into containers with dressing on the side—it's perfect for lunches. The flavors actually improve overnight as they meld together!
What are some good protein additions?
This salad is already satisfying, but you can boost it with grilled shrimp, cubed tofu, or shredded rotisserie chicken. For extra crunch, add crispy fried shallots or chopped peanuts. If you want something creamy, try soft-boiled eggs or avocado slices. Just add proteins right before serving to keep them fresh and crisp.
Why does my dressing taste too sweet or salty?
Start with the basic dressing ratios (sesame oil, rice vinegar, soy sauce) and adjust one ingredient at a time. For sweetness, reduce honey by 0.5 tsp increments. For saltiness, add 1 tsp water or lime juice to dilute. Taste after each adjustment—your goal is balance! The dressing should complement, not overpower, the noodles and veggies.