Amazin’ Asian Ramen Salad

Asian Ramen Salad recipeI know people roll their eyes at the story behind a recipe, but I must share how I first came across this one. It’s only right to honor the original source of this delicious flavor combo.  

Years ago, I was on a family bike trip in the San Juan islands. Pre-children, bike trips were a beautiful, challenging and slower way to see a new part of the world. You meander down roads less traveled and see the land as the locals do. And stay active. AND build up a killer appetite. 

We were biking the very hilly San Juan Islands off of Washington state, and our guide, Carrie, set up picnic lunches for us every day. The biggest hit was this Marcella Oriental Slaw, which was originally created by her mom and published in a local cookbook called the Home Grown Tomatoes Favorites Cookbook.

I never thought I’d love something in the ‘slaw family, since coleslaw is one of my least favorite foods. But aside from the cabbage base, this is very un-slaw-like. It uses crumbled Ramen noodles, soy sauce, almonds and a few other hard-to-hate ingredients.

I changed a few things about the recipe to make it my own. Among other little things, I…

  • altered the ratio of cabbages
  • cut way down on sodium (removed one flavor packet and added my own Asian spices)
  • reduced the sugar
  • increased the soy sauce
  • increased the almonds (protein!)

And instead of calling it an oriental slaw (because I wouldn’t have eaten it!), it shall go by Amazin’ Asian Ramen Salad. 

I know you’ll find it amazin’ too. It makes a great appetizer or main course (we added a side of crusty bread & olive oil when hubby and I ate it as an entree). And crushing up the Ramen noodles is a fun way to get kids involved in the recipe-making process. Please enjoy, and thank you Carrie, wherever you are! 

Amazin' Asian Ramen Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Serves 8

Amazin' Asian Ramen Salad


  • 1/2 head green cabbage
  • 1 small head purple/red cabbage
  • 2 Tbsp sesame seeds
  • 3/4 cup sliced almonds, toasted
  • 2 packages Oriental Ramen noodles, crushed
  • For the dressing:
  • 1 bunch scallions, chopped
  • 1/4 cup white vinegar
  • 3 Tbsp sugar
  • 2 Tbsp soy sauce (low-sodium preferred)
  • 1/2 cup olive oil
  • 1 package seasoning (from the Oriental Ramen noodles package)
  • 1/4 tsp garlic powder (optional)
  • 1/4 tsp ground ginger (optional)
  • 1/4 tsp onion powder (optional)
  • 1/2 Tbsp pure sesame seed oil (optional)


  1. Shred cabbages using a large cheese grater or food processor. Combine in a large bowl. Add sesame seeds, toasted almonds and crushed Ramen noodles.
  2. To make dressing:
  3. Mix all ingredients together. Pour over bowl of dry ingredients and stir well.


You may want to make this a few hours ahead to let the flavors meld. It can be one of those "better the next day" foods!

The Ramen noodles will soften up, which I like, after a few hours in the dressing. If you prefer a crunch, add the noodles right before serving.

Asian Ramen Salad


Love salad in a jar?

Mason Jars make an excellent vehicle for salads. Load up the ingredients, top with dressing & shake. Great for fridge storage or taking to work. 😎

Asian Ramen Salad in a Mason Jar


July 15, 2016

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