A perfect no-cook salad for the warmer months! This Asian Ramen Noodle Salad is sweet, tangy, and full of flavors for a perfect main dish or side. It’s filled with vegetables, protein, mandarin oranges, and crushed up ramen noodles for crunch. This salad has it all!
Variations
Protein – I used canned chicken, but other proteins work well. Try tofu, grilled chicken or shrimp.
Herbs – Cilantro would be a great addition to the other Asian flavors of this salad.
Vegetables – Swap in or add bell pepper or cucumber!
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Asian Ramen Noodle Salad
An easy salad full of vegetables and crunchy ramen noodles with sweet and tangy dressing.
Servings: 4
Ingredients
Dressing
- ¼ cup granulated sugar
- ⅓ cup rice vinegar
- ½ cup vegetable oil
- 2 tablespoons sesame oil
- 2 teaspoons salt
- 1 teaspoon pepper
Salad
- 4 cups green cabbage shredded
- 2 cups red cabbage shredded
- ⅓ cup carrots cut into matchsticks
- 1 cup canned or diced chicken
- ½ cup sliced almonds
- 1 15 ounce canned mandarin oranges drained
- ¼ cup green onion diced
- 2 packages instant ramen noodles broken into small pieces, discard seasoning packet
Instructions
Dressing
- Mix the dressing ingredients together in a small bowl. Whisk until the sugar dissolves. Store in the refrigerator until ready to use.I like to use a mason jar with a tight fitting lid to mix and store the dressing. It’s the easiest way to do it!
Salad
- Place cabbages, carrots, chicken, almonds, mandarin oranges, green onion, and crushed ramen noodles into a large bowl.
- Pour the dressing over the salad mixture and toss to coat evenly. Serve immediately.
Notes
The longer this salad sits, the longer the dressing will permeate the noodles and they will lose crunch.
Everything can be prepared beforehand. Keep dressing and salad separate until ready to serve.
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