Asian Ramen Noodle Salad Recipe
Crispy and light, Asian Ramen Noodle Salad has all the bright flavors of a classic ramen noodle salad with a modern twist. Crunchy macadamias, juicy pineapple, sweet mandarin oranges and a bright citrusy dressing make this easy side salad the star of your party.
We just planned out last summer trip of the season and the fact that summer is rolling to a close in just a few short weeks won’t stop me from still eating all the fun things we love in the summer. I mean, Labor Day weekend is the unofficial end of summer but Mother Nature gives us a few extra weeks of summer to enjoy even though school has to ruin everything with an early start date this year.
So….party on, peeps. I’m planning to host several more impromptu parties and this Asian Ramen Noodle Salad recipe will still be a staple. I LOVE the crunch of ramen noodle salads and this easy side dish is no exception.
We have been serving up this crunch ramen noodle salad for years….and I think it’s original recipe goes back to the 50’s as an insert in one of the women’s magazines like Better Homes and Gardens. I love a great classic salad recipe and this easy dish is no exception.
Chinese cabbage salad with ramen noodles, edamame, crunchy macadamia, pineapple, carrots and a tangy dressing go together like macaroni and cheese. And believe it or not, it’s just as delicious! It comes together in minutes and just gets better the longer it sits in the fridge.
How to Make Ramen Noodle Salad
This fresh recipe is super simple to make. Top Ramen Salad is like a classic old school recipe that you just toss together and serve.
Here’s how you make it:
- Chop the cabbage and toss in a bowl.
- Add the crushed ramen noodles, edamame, pineapple, mandarin oranges, macadamia nuts, green onions, and dressing to the bowl.
- Toss the ingredients together and sprinkle with the sesame seeds.
- Serve or stash in the fridge for your impending party!
What’s in Crunchy Ramen Noodle Salad
Although a classic ramen noodle salad has pretty much the same ingredients, I upped the ante just a bit to make it more modern with a few fun additions.
To make this Asian Ramen Noodle Salad recipe, you will need:
- Napa Cabbage (Chinese Cabbage)
- Red Cabbage
- Mandarin Oranges
- Macadamia Nuts
- Green Onions
- Carrots, if desired. (Not pictured)
- Sesame Seeds
- Ramen Noodle Salad Dressing (Follow recipe in recipe card)
You can really add any other additional you want to make your ramen salad your very own. If your allergic to any of the ingredients you can totally substitute with anything you like. Don’t care for macadamias….substitute with peanuts or slivered almonds.
Want more fruit? You can totally add anything you like! Extra crunch? Add some chopped Bok Choy!
This is the PERFECT salad for a potluck because you can totally adapt the recipe for the guests attending the party.
Tips for Making Ramen Noodle Salad
- Save a bit of the juice from the mandarin oranges and pineapple to sweeten up the dressing. A tablespoon or two of each should do the trick.
- If you don’t like macadamia nuts (for the flavor or the price), you can substitute with almonds or even peanuts. Just be sure to chop them up pretty well so they blend into the salad easily.
- I use frozen edamame for this recipe. It thaws quickly and you don’t have to worry about shelling your own beans. Be sure to buy edamame that’s already been shelled and is unseasoned.
- For quick prep, you can use matchstick cut carrots found with the bagged carrots in your produce section. It’s such a timesaver and you won’t have to peel and chop your carrots at all.
- Want to save even more time…you can totally sub out the chinese cabbage with bagged slaw mix. It’s a little different but will save you about 10 minutes of chopping time.
- Don’t use the seasoning packet in the ramen noodles. That’s just good for the trash so toss it and don’t even feel badly about it.
- Be sure to try and use low sodium soy sauce to shave off extra sodium.
Are Ramen Noodles healthy?
Well, while ramen noodles made according to the package directions are high in sodium, they’re not when used in a ramen salad. The reason is you’re going to toss that seasoning packet right in the trash and only use the noodles.
Still, ramen noodles don’t really have any nutritional value because they are fried and packaged. But they’re not the most terrible thing to eat and they’re tossed with tons of healthy vegetables, fruit and nuts. So, the whole dish isn’t a calorie bomb and you’ll definitely enjoy that extra crunch from the noodles.
What to Serve with Ramen Noodle Salad
My FAVORITE things to serve alongside Asian Ramen Salad are:
- Baked Teriyaki Chicken Breast
- Grilled Teriyaki Chicken Sandwich
- Grilled Teriyaki Chicken Kabobs
- Grilled Five Spice Flank Steak
Can Asian Ramen Noodle Salad be a main course?
It’s an excellent way to use up any leftover protein you may have left in the refrigerator.
MORE SUMMER SIDE DISH RECIPES
- EASY Caprese Tortellini Salad
- Classic Broccoli Salad with Bacon
- Mediterranean Chickpea Salad
- Asian Style Coleslaw
- No Cook Asian Rice Noodle Salad
Asian Ramen Noodle Salad Recipe
Crisp and crunch, Asian Ramen Noodle Salad is the potluck classic with a modern twist!
- 4 cups shredded napa cabbage or green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 packages ramen noodles crumbled, seasoning packets discarded
- 1 cup sliced green onions
- 1/2 cup canned mandarin oranges juice reserved
- 1/2 cup canned pineapple chunks juice reserved
- 1 cup frozen edamame thawed
- 1/2 cup chopped macadamia nuts
- 1/4 cup black sesame seeds
- 3/4 cup rice vinegar
- 2 tbsp olive oil
- 1 tbsp low sodium soy sauce
- 2 tbsp honey
- 1/2 tbsp minced ginger
- 1/2 tsp minced garlic
In a large bowl, toss together the napa cabbage, red cabbage, carrots, noodles, onions, pineapple, edamame, macadamia nuts and sesame seeds to combine. Set aside.
In a small bowl, whisk together the vinegar, olive oil, soy sauce, honey, ginger, garlic, 2 tbsp pineapple juice and 2 tbsp mandarin orange juice until well combined.
Pour the dressing over the salad and toss to coat.
Cover the salad and refrigerator for 30 minutes or up to 3 hours to allow the flavors to mingle.
Serve with additional sesame seeds, if desired.
Ramen Noodle Salad can be made up to 24 hours in advance but the noodles will absorb some of the dressing and will be less crunchy the longer it sits.