This crunchy Asian ramen salad is a beloved classic. Napa cabbage, carrots and green onions are mixed with crushed (dried) ramen noodles, sliced almonds, sunflower seeds and a simple sweet dressing. This salad is delicious as is or tossed with leftover shredded chicken.

Crunchy Asian Ramen Salad

Happy New Year, friends! I hope you all had a great end of 2017 and a wonderful beginning to your 2018!

We had a lazy relaxing weekend. And since it’s been so cold, Pat had a fire going in the fireplace just about every day. I hibernated under a thick wooly blanket and I either was writing this post  or reading. Best. Weekend. Ever. I loved not waking up to an alarm and I only left the house once to run to a store.

I didn’t even think about making any resolutions. Did you? I feel like I always have good intentions to eat better, but then something like pizza or tacos is put in front of my face and I lose all will power.

Crunchy Asian Ramen Salad

So I’m not putting any pressure on myself to eat better, but I am going to try to eat more salads.

So yeah, basically nothing has changed. 😉

ingredients for Crunchy Asian Ramen Salad

To Make This Crunchy Asian Ramen Salad You Will Need:

  • napa cabbage
  • carrots
  • green onions
  • ramen noodles
  • sliced almonds
  • roasted and unsalted (shelled) sunflower seeds
  • sugar
  • honey
  • vinegar
  • tamari
  • toasted sesame oil
  • olive oil

make dressing

In a bowl, whisk together the 1/4 cup sugar, 2 tablespoons honey, 1/4 cup vinegar [either rice, white distilled or apple cider vinegar can be used], 2 tablespoons low-sodium tamari [or soy sauce] and a splash of sesame oil.

In the original recipe I had, it called for 1/2 cup of refined sugar. I cut it in half and added in 2 tablespoons of honey instead. Keep whisking while you slowly pour in olive oil. The sugar won’t dissolve all of the way, so set the dressing off to the side.

add salad ingredients to a bowl.

Then in a large mixing bowl add the chopped cabbage, grated carrot, sliced green onion, crushed ramen, sliced almonds and sunflower seeds.

toss to combine

Toss to combine.

pour dressing over top.

Drizzle in the dressing.

toss in the dressing

And toss to combine.

Crunchy Asian Ramen Salad

Serve immediately or refrigerate for an hour before serving. This salad is delicious served right away, just keep in mind the longer the salad sits, tossed in the dressing it will lose it’s crunch factor.

With that said, I could eat this whole bowl all by myself. I also love this crunchy Asian ramen salad with fish, chicken or shrimp! I’ve also tossed in leftover shredded chicken to make this a crunchy Asian chicken ramen salad.

Crunchy Asian Ramen Salad

Sweet, crunchy and SO addictively good!

Crunchy Asian Ramen Salad

Enjoy! And if you give this Asian Ramen Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Crunchy Asian Ramen Salad

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Yield: 8 servings

Best Crunchy Asian Ramen Salad

This crunchy Asian ramen salad is a beloved classic. Napa cabbage, carrots and green onions are mixed with crushed (dried) ramen noodles, sliced almonds, sunflower seeds and a simple sweet dressing. This salad is delicious as is or tossed with leftover shredded chicken.

Ingredients

FOR THE DRESSING:

  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 1/4 cup vinegar, rice, white or apple cider
  • 2 tablespoons low-sodium tamari, or low-sodium soy sauce
  • 1 splash toasted sesame oil
  • 1/2 cup olive oil

FOR THE ASIAN RAMEN SALAD:

  • 1 medium head napa cabbage, chopped
  • 1 bunch green onions, sliced
  • 2 medium carrots, shredded
  • 6 ounces ramen noodles, crumbled (any kind - seasoning packet is discarded)
  • 1/2 cup sliced almonds, for more flavor, toast almonds in a dry skillet until golden and fragrant
  • 1/4 cup roasted un-salted, without shells sunflower seeds

Instructions 

MAKE THE DRESSING:

  • In a medium bowl, whisk together the sugar, honey, vinegar, tamari and sesame oil. Continue whisking while slowly pouring in the olive oil. Set aside.

MAKE THE SALAD:

  • In a large bowl, gently toss the chopped cabbage, green onions, shredded carrots, (uncooked) crushed ramen noodles, almonds, sunflower seeds together. Pour in all of the dressing, toss well and serve immediately or refrigerate for 1 to 2 hours.

IF MAKING IN ADVANCE:

  • Refrigerate salad and dressing separately, tossing together 1 to 2 hours or even immediately before serving.
Serving: 1cup, Calories: 389kcal, Carbohydrates: 33g, Protein: 9g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 1g, Sodium: 707mg, Potassium: 509mg, Fiber: 4g, Sugar: 14g, Vitamin A: 2938IU, Vitamin C: 32mg, Calcium: 143mg, Iron: 2mg