If you are looking to wow your friends and family with a salad that bursts with textures and flavors, this Crunchy Asian Ramen Noodle Salad Recipe is exactly what you need. It combines crisp veggies, sweet mandarin oranges, and the irresistible crunch of toasted almonds and ramen noodles, all tossed in a tangy-sweet dressing that’s both refreshing and satisfying. This salad is not only a feast for the palate but also a vibrant, colorful addition to any meal or gathering. Trust me, once you make this, it will quickly become one of your go-to recipes for potlucks, weeknight dinners, or anytime you want to impress with minimal fuss.
Ingredients You’ll Need
Every ingredient in this Crunchy Asian Ramen Noodle Salad Recipe plays a key role, contributing to a delightful balance of flavors, textures, and colors. From the crunchy raw vegetables to the sweet bursts of mandarin oranges, each bite feels fresh and exciting. These simple, everyday ingredients come together to create something truly special.
- Tri-color coleslaw (2 pounds): A beautiful mix of green and purple cabbage plus shredded carrots gives body and vibrant color.
- Fresh snow peas (8 ounces, sliced): Adds a crisp, slightly sweet snap to every forkful.
- Red bell pepper (1, sliced): Delivers juicy sweetness and a pop of red color.
- Yellow bell pepper (1, sliced): Brightens the salad with sunny flavor and texture.
- Mandarin oranges (15 ounces, drained well): Juicy bursts of citrusy sweetness that balance the savory elements.
- Diced water chestnuts (8 ounces, drained): Provides a crisp and mildly nutty texture contrast.
- Green onions (4, sliced, green parts only): Give a gentle onion bite without overpowering.
- Fresh cilantro (1/3 cup, chopped): Adds a fresh, herbaceous lift that brightens the salad.
- Sesame seeds (for garnish, optional): Toasted for a nutty finish and pretty presentation.
- Vegetable oil (1 tablespoon): Used for toasting the noodles and almonds to perfection.
- Ramen noodles (2 packages, 3 ounces each, crushed): The star crunch element that makes this salad unforgettable.
- Sliced almonds (1 1/2 cups): Adds another layer of delightful crunch and nutty flavor.
- Vegetable oil (1/2 cup): Forms the base of the sweet and tangy dressing.
- Granulated sugar (6 tablespoons): Balances acidity with a gentle sweetness in the dressing.
- Freshly squeezed lemon juice (6 tablespoons): Provides bright citrus tang that wakes up the palate.
- Toasted sesame oil (1/2 tablespoon): Infuses the salad with authentic Asian aroma and depth.
- Salt (1 teaspoon): Enhances all the flavors harmoniously.
- Black pepper (1/4 teaspoon): Adds mild heat and complexity.
- Garlic powder (1/4 teaspoon): Gives a subtle savory kick without overpowering freshness.
How to Make Crunchy Asian Ramen Noodle Salad Recipe
Step 1: Prepare the Fresh Vegetables and Fruit
Start by washing and slicing the snow peas, red bell pepper, and yellow bell pepper into thin strips or bite-sized pieces. Make sure to drain the mandarin oranges and water chestnuts thoroughly to avoid adding extra moisture that could make the salad soggy. Chop the green parts of the green onions and cilantro finely, so they blend beautifully into the salad without overwhelming the texture. These fresh ingredients create the crisp, refreshing base you’ll fall in love with.
Step 2: Toast the Ramen Noodles and Almonds
In a large skillet over medium heat, add one tablespoon of vegetable oil. First, toast the crushed ramen noodles until golden and fragrant, stirring frequently to avoid burning. Remove them from the pan once toasted and set aside. Then, toast the sliced almonds in the same pan until they’re lightly browned and aromatic. This step is essential to achieve that amazing crunch and nutty flavor that defines the salad.
Step 3: Make the Dressing
In a mixing bowl, whisk together 1/2 cup vegetable oil, granulated sugar, freshly squeezed lemon juice, toasted sesame oil, salt, black pepper, and garlic powder until the sugar dissolves and the dressing emulsifies. This tangy-sweet dressing will coat the salad ingredients perfectly, tying all those crisp textures together in harmony.
Step 4: Combine and Toss Everything
In a large bowl, add the tri-color coleslaw mix, sliced snow peas, sliced bell peppers, drained mandarin oranges, diced water chestnuts, green onions, and chopped cilantro. Pour the dressing over the salad and toss gently but thoroughly to ensure every piece is lightly coated. Finally, fold in the toasted ramen noodles and almonds just before serving to preserve their crunchiness.
How to Serve Crunchy Asian Ramen Noodle Salad Recipe
Garnishes
Sprinkle toasted sesame seeds over the top right before serving for an extra nutty flavor and an inviting visual touch. You can also add thinly sliced extra green onions or chopped fresh cilantro for a burst of color and freshness that provides a wonderful finishing touch.
Side Dishes
This salad pairs beautifully with grilled chicken, seared salmon, or delicate shrimp for a light, balanced meal. It’s also fantastic alongside Asian-inspired dishes such as dumplings or spring rolls, offering a crunchy and refreshing contrast.
Creative Ways to Present
For a fun twist, serve this salad in individual lettuce cups or crisp wonton shells to turn it into an appetizer. Alternatively, layering the salad in a clear glass bowl shows off the vibrant colors, making it the star centerpiece of your table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad without the ramen noodles and almonds in an airtight container in the refrigerator for up to two days. Keep the crunchy toppings separate to maintain their texture until you’re ready to enjoy the salad again.
Freezing
This salad is best enjoyed fresh and is not recommended for freezing because the raw vegetables and dressing can become watery and limp upon thawing.
Reheating
Since this salad is served cold and relies on its crisp textures, reheating is not required or recommended. Just toss the salad again with fresh toasted noodles and almonds if needed before serving.
FAQs
Can I use other types of noodles besides ramen?
While ramen noodles provide that signature crunch and flavor, you can substitute with crushed fried wonton strips or crispy baked rice noodles for a similar effect. Just make sure they stay crunchy.
Is this salad gluten-free?
Traditional ramen noodles contain gluten, so this salad is not gluten-free unless you specifically purchase gluten-free ramen or substitute with gluten-free crunchy elements.
Can I make this salad vegan?
Yes! This recipe is naturally vegan as it contains no animal products. Just ensure your ramen noodles and other packaged ingredients do not contain any animal-derived additives.
How do I prevent the salad from becoming soggy?
Drain the mandarin oranges and water chestnuts well, toast the nuts and noodles freshly, and toss the salad only right before serving to maintain maximum crunch and freshness.
Can I add protein to make this a complete meal?
Absolutely! Grilled tofu, chicken, shrimp, or even edamame would complement this salad wonderfully and make it a satisfying main course.
Final Thoughts
I can’t stress enough how much this Crunchy Asian Ramen Noodle Salad Recipe brings joy to any mealtime with its vibrant colors, delightful contrast of textures, and perfectly balanced flavors. It’s so easy to prepare yet impresses every time. If you’re craving something fresh, crunchy, and delicious, this salad is your new best friend in the kitchen. Give it a try and watch it become a beloved staple in your recipe collection!
Print
Crunchy Asian Ramen Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 16 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Crunchy Asian Ramen Noodle Salad is a vibrant, refreshing dish packed with colorful vegetables, tangy mandarin oranges, and crispy ramen noodles and almonds. The combination of a sweet and tangy dressing along with crunchy textures makes it a perfect side dish for gatherings or a light, satisfying meal.
Ingredients
Salad Ingredients
- 2 pounds tri-color coleslaw
- 8 ounces fresh snow peas, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 15 ounces mandarin oranges, drained well
- 8 ounces diced water chestnuts, drained well
- 4 green onions, sliced (green parts only)
- 1/3 cup chopped fresh cilantro
- Sesame seeds for garnish (optional)
- 1 tablespoon vegetable oil
- 2 packages (3 ounces each) ramen noodles, crushed
- 1 & 1/2 cups sliced almonds
Dressing Ingredients
- 1/2 cup vegetable oil
- 6 tablespoons granulated sugar
- 6 tablespoons freshly squeezed lemon juice
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Prepare the Crunchy Toppings: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the crushed ramen noodles and sliced almonds. Stir constantly and cook until the noodles and almonds are golden brown and toasted, about 3-5 minutes. Remove from heat and set aside to cool.
- Combine Salad Ingredients: In a large bowl, mix together the tri-color coleslaw, sliced fresh snow peas, red and yellow bell peppers, drained mandarin oranges, diced water chestnuts, sliced green onions, and chopped cilantro.
- Make the Dressing: In a separate bowl, whisk together 1/2 cup vegetable oil, granulated sugar, freshly squeezed lemon juice, toasted sesame oil, salt, black pepper, and garlic powder until the sugar dissolves and the dressing is well combined.
- Assemble the Salad: Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
- Add Crunchy Toppings: Just before serving, add the toasted ramen noodles and almond mixture to the salad and toss lightly to incorporate, maintaining the crunch.
- Garnish and Serve: Garnish the salad with sesame seeds if desired. Serve immediately for the best texture and freshness.
Notes
- Toast the ramen noodles carefully, stirring constantly to avoid burning and to ensure an even golden color.
- If you prefer, you can substitute lemon juice with rice vinegar for a different tangy flavor.
- This salad is best served immediately after adding the crunchy toppings to maintain their texture.
- Make sure to drain the mandarin oranges and water chestnuts well to avoid a watery salad.
- You can prepare the salad base and dressing a few hours ahead and add the crunchy noodles and almonds just before serving.
