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Crunchy Asian Ramen Noodle Salad
4.75 from 4 votes

Crunchy Asian Ramen Noodle Salad

learn how to make this Ramen Noodle Salad which is both crunchy and Asian inspired.
Prep Time15 mins
Total Time15 mins
Servings: 4 servings
Calories: 706kcal


  • 10 ounces shredded green cabbage
  • 1 cup shredded purple cabbage
  • 12 ounces fresh sugar snap peas - chopped
  • ½ cup green onions - chopped
  • ½ cup fresh cilantro - chopped
  • 4 carrots - julienned
  • 1 large cucumber - chipped
  • 10 ounces cherry tomatoes - halved
  • 11 ounces canned Mandarin oranges - juice drained
  • ½ 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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