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Asian ramen salad recipe

Asian Ramen Salad Recipe

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This mayo-free Asian ramen salad uses uncooked noodles to make a crunchy salad—it’s great for a picnic!
Course lunch
Prep Time 10 mins
Total Time 10 mins
Servings 8 servings
Calories 320
Author Cheryl Najafi



  • 1/2 cup oil
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 1 Tbsp low sodium soy sauce
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder


  • 2 pkg ramen noodles any flavor
  • 16 oz bag coleslaw mix
  • 4-5 green onions sliced
  • 1 bell pepper seeded and sliced thinly
  • 1/2 cup slivered almonds toasted


  • In a small bowl, add all ingredients for salad dressing and whisk to combine. Set aside while you toss the ingredients for the salad.
  • Prior to opening the ramen noodles, crush the noodles into relatively small pieces but not into crumbs.
  • Transfer broken noodles into a large bowl and remove flavor packet. Reserve flavor packet for another use or discard.
  • Add coleslaw mix, sliced green onions, bell pepper and almonds to bowl then toss to combine. Pour dressing over salad and toss until completely combined.
  • Cover and refrigerate approximately 1 hour until chilled and noodles have softened slightly.


This salad has no mayo and is great at room temperature—just another reason to take it along for a picnic.


Calories: 320kcal | Carbohydrates: 31g | Protein: 5g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Sodium: 877mg | Potassium: 114mg | Fiber: 3g | Sugar: 14g