Crisp and Crunchy Asian Ramen Salad

Guys, I’ve been craving this crisp and crunchy asian ramen salad for months now! It’s one that my mom made when we were growing up and I’ve always been a huge fan of it! Of course I added a few extra ingredients to add some more bulk to it but I think they all blended together beautifully!

Crisp and Crunchy Asian Ramen Salad

What I love the most about this salad is the texture! There’s so much crunch in every bite! You’ve got crisp cabbage, romaine, carrots and green onions along with toasty ramen, almonds, sesame seeds, and wonton strips. Add a bit of grilled chicken and it’s complete!

Crisp and Crunchy Asian Ramen Salad

Once you’ve got the vegetables sliced and diced, the toppings toasted and the chicken grilled, all that’s left to do is whisk up the homemade vinaigrette. Now if you’re OCD you can totally do it in a blender so that it’s less likely to separate, but if you’re planning on using it immediately it’s really not an issue. Once you’ve tossed everything together enjoy immediately! It’s a huge salad, probably best for dinner or small gathering! Leftovers are just as good, although the ramen and the wontons get a little soggy if you choose to add all of the dressing at once. Although that’s never stopped me from eating it 1, 2 or even 3 days later 🙂

Crisp and Crunchy Asian Ramen Salad

If you’re in a rush you can totally used packaged salad and coleslaw mixture for the base and pre-cooked chicken. But if you have a bit of time to chop, slice and dice, I’d highly suggest using fresh ingredients! Because this salad should taste as good as it looks! Next time you’re in the mood for a crisp and crunchy flavor-packed salad, you’ve gotta give this one a try- you won’t regret it!

Crisp and Crunchy Asian Ramen Salad
 
Prep time
Total time
 
This crisp and crunchy Asian ramen salad is packed full flavor and lots of yummy ingredients! All of the flavors meld together perfectly for one delicious salad!
Author:
Yield: 8-10 servings
Ingredients
  • 2 (3-ounce) packages of ramen noodles, crumbled (no seasoning packet)
  • ½ c. thinly-sliced almonds
  • 2 tbsp. sesame seeds
  • 1½ c. fried wonton strips
  • 1 head romaine, chopped
  • ½ green cabbage, chopped
  • ½ purple cabbage, chopped
  • 1 carrot, julienned
  • 4 small green onions, sliced)
  • 1 chicken breast, cooked and sliced

  • For the vinaigrette:
  • ½ c. vegetable or canola oil
  • ¼ c. honey or agave
  • ⅓ c. rice wine vinegar
  • 1 tbsp. soy sauce
  • ¼ tsp. sesame oil
  • ¼ tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. pepper
Directions
  1. Preheat oven to 400 degrees. Spread the crumbled ramen noodles, sliced almonds and sesame seeds on baking sheet. Place in oven and bake for 5-7 minutes or until the mixture is slightly toasted and golden brown. Remove and toss with the wontons, set aside.
  2. In large bowl, combine & toss the romaine, cabbages, carrot and green onion. Add the chicken and top with the ramen/almond/sesame/wonton mixture.
  3. Whisk together the ingredients for the vinaigrette or use a blender to combine. Pour over salad and serve immediately.
Notes
-If you're not going to eat the salad all in one day, I'd highly suggest leaving out the crunchy toppings and the dressing and adding them as you need them! That way everything stays nice and crunchy!


-Recipe source: adapted from a Life Made Simple family recipe

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Ooh I think I’ve had a similar salad at some pot lucks but never as fancy and yours looks even more delicious. Can’t wait to try this recipe!

  2. I made this today but I cheated becausie I had a bagof trader joes orange chicken I used a bag of coleslaw green onions and chopped celery I toastd the ramen and put the chicken in oven I let the sauce that comes with the chicken thaw out I put the sauce in bottom of quart mason jar then the coleslaw green onion celery then the chicken and topped it with thie ramen noodles I could not quit eating it because it was so good and I really didnt have to do much iwas going to put fresh sliced pineapple in it but forgot it