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Ramen Noodle Salad, dressing, blue pattern napkin

Asian Ramen Noodle Salad (Chinese Coleslaw)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Total Time: 20 Minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Salads
  • Cuisine: American


This super good, super fast to make Asian ramen noodle salad, Chinese coleslaw, is perfect for a potluck, great for lunch, and you can’t go wrong for dinner either. You just may want to add some chicken or other protein! So good and it stays crunchy for a few days even with dressing!



Units Scale

2 packages Ramen Noodles, uncooked and crumbled, no seasoning packet needed

1/2 c sliced almonds

1 12 oz bag edamame

12 16 oz bags of coleslaw mix or Brocoli Slaw (I used 24 oz)

1 bunch scallions minced

1 15 oz can Mandarin oranges, drained or I used Trader Joes, dried Mandarins (1/2 c)

1/2 c chopped celery or water chestnuts

1 T sesame seeds

Chicken, shrimp, steak-optional

Sesame Asian Dressing

1 t minced ginger

1 t sesame oil

2 cloves minced garlic

1 1/2 t brown sugar

1/4 c rice vinegar

1/4 c soy sauce

2 T honey

1/2 c canola oil or other flavorless oil


Preheat oven to 400 or use a dry skillet for toasting the noodles and almonds.

Spread crumbled ramen noodles and sliced almonds on baking sheet and bake for about 5 – 7 minutes or until slighty toasted and golden. Do not let them overbrown or they will burn!

Add all salad ingredients to a large bowl along with some of the ramen/almond mixture. Save some to garnish the salad with!

Add the vinaigrette as needed and toss with the sesame seeds. Garnish with additional ramen noodles, almonds and sesame seeds.


Combine all ingredients in a jar with a lid. When ready to serve shake jar until dressing has emulsified. Use as much or as little as you want. Dressing keeps well in the fridge.


I use frozen edamame and thaw them in a strainer under running water. I then sprinkle them with a generous amount of salt for extra flavor.