Crunchy Asian Ramen Noodle Salad
5 from 1 vote

Crunchy Asian Ramen Noodle Salad

Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American, Asian
Servings: 4 servings
Calories: 706kcal
Author: Jessica Randhawa


  • 10 ounces shredded green cabbage
  • 1 cup shredded purple cabbage
  • 12 ounces fresh sugar snap peas chopped
  • 1/2 cup green onions chopped
  • 1/2 cup fresh cilantro chopped
  • 4 carrots julienned
  • 1 large cucumber chipped
  • 10 ounces cherry tomatoes halved
  • 11 ounces canned Mandarin oranges juice drained
  • 1/2 cup almonds thinly sliced
  • 6 oz ramen noodles seasoning packet discarded (I love Koyo ramen noodles)
  • White and black sesame seeds for garnish

For the Dressing:


  • Prepare the dressing- place all the ingredients for the dressing in a medium mason jar or container with an airtight lid. Seal jar with fitted lid and shake until all ingredients are fully combined. Taste and make adjustments as needed. Set aside or place in the refrigerator until ready for use.
  • Gently toss all ingredients for the salad in a large salad bowl. Add the dressing to the salad and toss again, or distribute salad to individual serving bowls and drizzle the dressing over each individual bowl (if you think you will have leftovers).
  • Sprinkle with white and black sesame seeds, if desired.


*The salad is just as fantastic leftover. Just store the salad and veggies in a large zip-lock bag or container with a fitted lid- sans dressing, of course. **Shredded Chicken or grilled shrimp would be a wonderful addition to this salad if you're looking for more protein.


Calories: 706kcal | Carbohydrates: 90g | Protein: 16g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 0mg | Sodium: 1765mg | Potassium: 1237mg | Fiber: 12g | Sugar: 45g | Vitamin A: 12770IU | Vitamin C: 136.2mg | Calcium: 218mg | Iron: 6.3mg
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