Easy Asian Ramen Noodle Salad Recipe

Easy Asian Ramen Noodle Salad Recipe

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I made this last night as I dreamt of summer. Will it ever come? Regardless, it was the perfect meal to satisfy my summer longing. I’m not a big meat eater so I served the chicken on the side and the family chopped it up and cleaned their plates. The crunch of ramen noodles and cabbage make this easy salad a picnic and pot luck favorite.

  • Course Salad, Side Dish
  • Cuisine American, Asian
  • Keyword ramen noodle salad
  • Prep Time 10 minutes
  • Servings 8 to 10
  • Calories 146.33 kcal


  • 1 16- ounce package coleslaw mix
  • 1 package dry ramen noodles
  • 1 15- ounce can mandarin oranges drained
  • 1 cup frozen shelled edamame beans thawed
  • 6 green onions whites and greens chopped
  • 1/4 cup slivered almonds*
  • 1 tablespoon black sesame seeds
  • 7 tablespoons seasoned rice vinegar
  • 2 tablespoons vegetable or grapeseed oil
  • 3 teaspoons light soy sauce
  • 3 teaspoons sugar
  • 4 teaspoons sesame oil add more to taste if you prefer a strong sesame taste
  • Freshly ground black pepper


  1. Add the coleslaw mix to a large bowl. Crumble the dry ramen noodles into the coleslaw and then add the mandarin oranges and edamame. Add the green onions, slivered almonds and black sesame seeds and toss.
  2. In a small bowl, whisk the rice vinegar, vegetable oil, soy sauce, sugar and sesame oil and freshly ground black pepper in a small bowl. Drizzle over the slaw mix and toss to combine. Refrigerate for 1 hour for flavors to meld.