This irresistible Asian ramen salad with peanut dressing is one of those dishes that disappears quickly at gatherings. It’s easy to prepare, full of contrasting textures, and the peanut dressing brings a sweet-savory richness that keeps guests coming back for more.

The Best Ramen Salad

This recipe uses classic dry ramen noodles for crunch — the kind you probably remember from college. You don’t need the seasoning packet; instead, the dry crushed noodles add a satisfying crispy texture when folded into the salad just before serving. Use whatever ramen flavor you have on hand.

Cooked or Uncooked Noodles?

Yes—the noodles are meant to be crispy and uncooked when added. Their crunch provides texture and contrast. Over time they will soften as they absorb the dressing, so if you prefer maximum crunch, add the ramen right before serving.

What Type of Slaw?

Use any slaw mix you like. Broccoli slaw works especially well because it holds its texture when tossed with the dressing, but coleslaw mix or a shredded cabbage blend will also be great.

Can You Add Protein?

The basic recipe is vegetarian, but you can easily add cooked chicken, shrimp, or tofu to make it heartier. For a bright, fruity note, try folding in mandarin oranges or thinly sliced mango.

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Yield: 8 servings

Asian Ramen Salad with Peanut Dressing

This ridiculously amazing Asian ramen salad with peanut dressing will have you and your guests going back for thirds and fourths.

Prep Time
10 minutes

Additional Time
30 minutes

Total Time
40 minutes

Ingredients

• 16 ounce bag broccoli slaw mix
• 1/2 cup honey roasted sunflower seeds
• 1 cup sliced almonds
• 2 green onions, sliced
• 2 (3 ounce) bags ramen, crushed (dry noodles, without seasoning packets)
• Peanut Dressing:
• 1/2 cup peanut butter
• 1/2 cup honey
• 2 tablespoons olive oil
• 2 tablespoons water (plus more if needed)
• 1 tablespoon rice vinegar
• 1 tablespoon liquid aminos (or soy sauce)
• 1/2 teaspoon salt

Instructions

1. In a large mixing bowl, combine the broccoli slaw mix, honey roasted sunflower seeds, sliced almonds, and sliced green onions.
2. Make the peanut dressing by blending the peanut butter, honey, olive oil, water, rice vinegar, liquid aminos (or soy sauce), and salt until smooth. If the dressing is too thick, add an extra tablespoon of water so it is pourable but still thick enough to coat.
3. Pour the peanut dressing over the slaw mixture and toss until everything is evenly coated. Cover and chill in the refrigerator for at least 30 minutes to let the flavors meld.
4. Just before serving, gently fold in the crushed dry ramen noodles so they remain crunchy. If adding protein (grilled chicken, shrimp, or tofu) or fruit (mandarin oranges), fold them in at this stage.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 476
Total Fat: 28g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 22g
Cholesterol: 7mg
Sodium: 1400mg
Carbohydrates: 52g
Fiber: 6g
Sugar: 39g
Protein: 13g