Dessert

Crunchy Ramen Noodle Salad with Sesame Seed Dressing Recipe

BySimon Carel December 21, 2025December 21, 2025

Introduction

This Ramen Noodle Salad is a delightful blend of crunchy textures and tangy flavors, perfect for a quick and satisfying dish. Combining fresh coleslaw mix with toasted ramen noodles and a zesty dressing, it’s a crowd-pleaser for any occasion.

The dish is a colorful noodle salad served on a white plate, featuring two main layers. The bottom layer is made of mixed shredded vegetables including light green cabbage, bright orange carrot strips, and vibrant purple cabbage pieces, giving a fresh and crunchy texture. The top layer consists of small, curly, light yellow ramen noodle pieces scattered evenly over the vegetables, mixed with brown sunflower seeds adding a nutty crunch. The plate sits on a white marbled surface with a folded white and black striped cloth nearby, and in the background, there is a large white bowl containing more of the salad with a wooden spoon inside, some green onions lying next to it, a small white bowl with additional sunflower seeds, and some gold geometric shapes placed on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces bag coleslaw mix
2 bags ramen noodles (3 oz each), crumbled (discard seasoning packets)
2 Tablespoons sesame seeds
1 cup sunflower seeds
½ cup sliced almonds
½ cup sliced green onions
For the dressing:
⅔ cup vegetable oil
4 Tablespoons white sugar
⅓ cup rice wine vinegar
1 ½ Tablespoons soy sauce
¼ teaspoon sesame oil
¼ teaspoon black pepper
½ teaspoon garlic powder

Instructions

Step 1: Preheat the oven to 425 degrees Fahrenheit.
Step 2: Spread the crumbled ramen noodles, sesame seeds, sunflower seeds, and sliced almonds evenly on a baking sheet.
Step 3: Bake for 5 minutes, then stir the mixture and continue baking for another 3 to 5 minutes until it is slightly toasted and golden. Remove from the oven and set aside.
Step 4: In a large bowl, whisk together all the dressing ingredients: vegetable oil, white sugar, rice wine vinegar, soy sauce, sesame oil, black pepper, and garlic powder.
Step 5: Add the coleslaw mix and the toasted ramen noodle mixture to the dressing. Toss everything together until well combined.
Step 6: Serve the salad immediately for the best crunch and freshness.

Tips & Variations

For extra flavor, add shredded cooked chicken or tofu to make this salad a complete meal.
Try using different nuts like pecans or cashews in place of almonds for a unique twist.
If you prefer a lighter dressing, reduce the vegetable oil slightly and add a bit more rice wine vinegar for tanginess.
Toast the seeds and nuts carefully to avoid burning and achieve the best crunchy texture.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the toasted ramen and seeds separate and add them just before serving. Reheat is not recommended as the crunchy elements lose their crispness.

How to Serve

The dish shows a small pile of crunchy noodle salad on a white plate, featuring several layers: the bottom layer has light green and purple cabbage leaves with some thin orange carrot slices; on top, there are golden broken ramen noodles mixed with dark brown sunflower seeds and thin white cabbage strips, all coated lightly by a glossy dressing. In the background, there is a large white bowl filled with more of the salad, a few green onions lying flat, and a small white bowl holding sliced almonds, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the dressing and chop the vegetables a day in advance, but it’s best to combine them with the toasted ramen mixture just before serving to keep the salad crunchy.

Can I use a different type of noodles?

Traditional ramen noodles work best for the texture and flavor, but if unavailable, you can try crushed wonton wrappers or crispy fried noodles as a substitute.