Crunchy Noodle Salad *Award Winning*

"Asian inspired salad that EVERYONE asks me to bring, make or share. I actually had my voice on TV and won a $320 wok for this recipe! I have updated and modified it to be healthier and easier! Hope you like it! Submitted for World Tour Asian and SW catagories as it is very popular here in TX. NOTE: We never liked the 'leftover' salad as the crunchy parts got soggy except for the almonds until I got the bright idea to add the leftover salad to a tortilla and make it into a wrap. (I amaze myself sometimes! lol) I placed the tortilla/wrapper in a skillet and flipped after the first side was warmed. Laid some sliced sandwich meat -whatever you like- on the warmed side and let the new side warm. Remove from pan and add leftover salad- drain any dressing from it to get it a little drier. Roll up and serve- WOW! Try adding other stuff to it as well. We liked raisins, dried cranberries, shredded carrots, chopped celery etc... Salad recipe can also be found on:"
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by stephenlou08 photo by stephenlou08
photo by Swirling F. photo by Swirling F.
photo by Sageca photo by Sageca
photo by Mommy Diva photo by Mommy Diva
Ready In:


  • 1 (12 ounce) coleslaw mix (or you can simply shred a head of cabbage)
  • 2 (3 ounce) packages oriental-flavor instant ramen noodles, other flavors are good too
  • 1 bunch green onion, chopped
  • 4 ounces sesame seeds, toasted (optional)
  • 4 ounces slivered almonds, toasted
  • 12 cup vegetable oil (olive oil will get solid in refrigerator) or 1/2 cup sesame (olive oil will get solid in refrigerator)
  • 13 cup white wine vinegar or 1/3 cup cider vinegar
  • 14 cup sugar or 1/4 cup Splenda granular


  • Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
  • Mix cabbage, sesame and almonds together in a large bowl.
  • Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended.
  • Refrigerate separately until ready to serve.
  • When ready to serve:

  • Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
  • Pour dressing over cabbage and noodles and mix well.
  • NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
  • Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.

Questions & Replies

  1. Going to a gathering of 10 to 12 people and everybody has to bring a dish. This serves six to eight. Would this be sufficient to take or should I double it? Thank you
  2. I don't have any white wine vinegar. Can I use red wine vinegar? And can I make the dressing before hand and refrigerate it for 24 hours?


  1. This recipe deserves way more than 5 stars! We went back to eat more after dinner and it was even better. My husband asked if we can make it again this weekend. I sliced some roast chicken on the top and it was great. I really do think this is one of the best salads I have ever had. Thank you!!!
  2. I make this often, every 2 or 3 weeks. It’s good as is, but there are a few things I change about the recipe which in my opinion make it better. Instead of using straight vegetable oil I make 1/3 of it sesame oil. I substitute peanuts for the almonds, toast them a little in the oven, and break them up a bit before adding to the salad. I cut chicken tenderloins and thighs into strips, marinate them in oyster sauce, a little water to thin it, sesame oil, and minced ginger and garlic, then bake it in a shallow pan until done. Chop the chicken and add the pan juices and ginger/garlic bits to the dressing. With chicken added it makes a great lunch.
  3. Delicious! Made this for our lunch today and I used cabbage, napa cabbage, red/yellow bell peppers, some green and red onion slivers and grated carrots...toasted the almonds, sesame seeds and noodles. I did use rice vinegar and added some sesame oil to the regular vegetable oil. DH and I totally loved this salad and will be making this again. Thank you for posting. Made for 2013 Zaar Chef Alphabet Soup tag game.
  4. I served this at my 4th of July picnic and it got RAVE reviews. Everyone was flumoxed about the ingredients and were surprised to see raman in something that tasted so good. A ton of people brought leftovers home with them. The only changes I made were to halve the amount of sesame seeds and use veggie broth instead of the ramen broth to make it fit for the vegetarians.
  5. This is a good ramen noodle salad. I'm looking for one with a sweeter dressing, though. I think I would leave out some of the seasoning packet next time because it made it a little bit too salty for my taste. Thanks!


  1. I also add fresh grated ginger and lemon zest cilantro and Mandarin orange segments
  2. This is always a winner. I have found two other ingredients that can really add flavor...a dash of ponzu or soy sauce in the dressing, and some chopped cilantro in the salad. Yum!
  3. Made this with pre-packaged shredded cabbage/carrot mix because that all the store had at the time and added broccoli florets also. I used rice vinegar instead of cider or white wine vinegar. Also grilled up some asian marinated chicken breasts to top this salad with. This is an awesome recipe! A miriad of tastes going on in this yummy recipe. Thank you for sharing.
  4. Made it today...everyone liked it! I toasted the noodles, the sesame seeds and the almonds. Instead of oil, I used water to make it lighter. I had cabbage so I used about 1/2 head. I loved crunchy and tasty. The noodles add an incredible touch! Addictive...really. Thanks :)!


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