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!
Yield: 8-10 servings
  • 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
  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.
-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
Recipe by Life Made Simple at