Last Updated on
Asian Ramen Chop Salad with Sesame Ginger Dressing is not only healthy, it is like your favorite Asian Ramen Potluck Salad, ONLY BETTER! A tantalizing combination of green and purple cabbages, kale, edamame, carrots, green onion, crunchy ramen, toasted almonds, and sunflower seeds. It’s all brought together by a ridiculously flavorful, homemade Sesame Ginger dressing.
The fabulous flavors, textures, and CRUNCH in this big batch salad are perfect for potlucks, barbecues, parties, meal prep, and portable lunches.
Asian Ramen Chop Salad with Sesame Ginger Dressing stores amazingly well and is totally, clean-out-the-veggie-bin customizable. And did I mention the CRUNCH! The toasted ramen noodles, almonds, and sunflower seeds MAKE THIS SALAD!
How to make the Sesame Ginger Dressing
The dressing is very easy to prepare. Whisk together olive oil, honey, rice vinegar, soy sauce, garlic, ginger, sesame oil, crushed red pepper flakes, and sesame seeds in a small mixing bowl.
The soy sauce, rice vinegar, and sesame oil can be found in the Asian aisle/section in you local grocery store or they are available on Amazon.
You can either dress the salad immediately, even if you are going to store it, or just before serving, with the exception of your crunchies. If you want the ramen noodles, almonds, and sunflower seed to stay crunchy, wait to add them until you are ready to serve.
How to make the Asian Ramen Chop Salad
Remove outer layers from the cabbages and the center cores, peel the carrots, remove edameme from pods, and remove the leafy bits of kale from the center ribs.
My grocery store carries the edameme salted and frozen in the pod a steamable bag. I ‘steamed’ them for a minute. Just to take the frozen edge off, but not enough to loose the firm texture.
Chop, grate, and slice everything and toss in your serving bowl or into individual containers for meal prep. Using a food processor is also another option if you have the settings to make the size of the slice and dice that you prefer in your salad. Remember, this is a BIG batch salad, so get out your company size serving bowl.
How to toast ramen noodles and almond slices
Open the ramen noodles and discard the seasoning packets. You will not use them. Break up the noodles somewhat and spread out the noodles and almonds evenly on a large cookie sheet.
Bake for 7-9 minutes in a 400 degree oven until golden and fragrant, stirring once. Cool and add to the salad when you are ready to serve. For meal prep or for a later use, store in a ziplok bag or an air-tight container
Tips for the Best Asian Ramen Chop Salad with Sesame Ginger Dressing
- Don’t use the seasoning packets that come with the Ramen noodles. They contain MSG and the flavors will not necessarily work with the dressing.
- Don’t add the crunchies (ramen noodles, sunflower seeds, and almonds) to the salad until you are ready to serve or eat. They will loose their crunch.
- Store the crunchies in an air tight container until you are ready to use them.
- You can use bagged coleslaw mix and pre-chopped kale in place of the whole vegetables. The convenience is great, but the trade off is a little better result with unprocessed, fresher vegetables.
I Love questions and comments. Leave me one below!
FOLLOW ME on Pinterest and make sure to Pin this Now!
Asian Ramen Chop Salad with Sesame Ginger Dressing
Not only is this salad healthy, it is like your favorite Asian Ramen Potluck Salad, ONLY BETTER! A tantalizing combination of green and purple cabbages, kale, edamame, carrots, green onion, crunchy ramen, toasted almonds, and sunflower seeds. It’s all brought together by a flavor packed homemade Sesame Ginger dressing.
Sesame Ginger Dressing
- 2/3 cup extra virgin olive oil
- 1/4 cup honey
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons ginger – fresh grated
- 2 tablespoons sesame seeds
- 1 teaspoon sesame oil
- 1 clove garlic finely minced
- 1/3 teaspoon red chili flakes / crushed red pepper flakes
- 4 cups green cabbage chopped
- 2 cups purple cabbage chopped
- 2 cups kale – center rib removed and chopped
- 1 cup carrots – peeled and grated or chopped
- 1 cup green onions sliced
- 10 ounces edamame shelled
- 9 ounces ramen noodles (3 packages, seasoning discarded)
- 1 cup almonds – sliced or slivered
- 1 cup sunflower kernels roasted
Sesame Ginger Dressing
Whisk together the salad dressing ingredients in a small mixing bowl.
Preheat the oven to 400 degrees Fahrenheit.
Break up the ramen noodles into smaller pieces and spread out on a large cookie sheet along with the almonds. Discard the seasoning packages that came with the ramen noodles.
Bake the ramen and almonds for 7-9 minutes, stirring once, until they become golden and fragrant.
Cool to room temperature.
Remove the outer layer and the inner core from the cabbages and discard. Chop the cabbage into consistent size pieces.
Peel and grate the carrots. Trim the ends from the green onions and thinly slice. Remove the edamame from the shells.
Remove the kale from the center rib and roughly chop.
Toss veggtables, ramen noodles, almonds, sunflower seeds, and dressing together in a large bowl. Serve immediately.
If preparing salad for later use, do not add the ramen noodles, almonds, and sunflower seeds to the salad until it is ready to be served so they do not loose their crunch.
Store in an airtight container.
Nutrition Facts are approximate.