Crunchy Asian Salad

(197) 166 Reviews
Prep Time
Total Time

12 servings, 1 cup each

This sweet and tangy Asian-style salad gets its crunch from ramen noodles.

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What You Need

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Make It

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  • Prepare dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
  • Break apart Noodles; place in large bowl. Discard Seasoning Packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and nuts to noodles; mix lightly.
  • Add dressing; toss to coat.

Size Wise

Enjoy a taste of Asia with a serving of this easy-to-make salad.

Make Ahead

Dressing can be prepared ahead of time; refrigerate up to 24 hours before using. Noodles can also be crumbled the day before; place in resealable plastic bag along with the sunflower kernels and nuts. Seal bag and store at room temperature until ready to use to assemble salad.


Prepare using GOOD SEASONS Asian Sesame Dressing Mix.


  • 12 servings, 1 cup each

Nutritional Information

Serving Size 12 servings, 1 cup each
Calories 260
% Daily Value
Total fat 16g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 450mg
Carbohydrate 26g
Dietary fiber 3g
Sugars 12g
Protein 5g
Vitamin A 30 %DV
Vitamin C 60 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • ChrisfromCT | Mon, May 5 2014 4:47 PM

    The Crunchy Asian Salad tastes terrific; I just made it for the first time. I used a little extra liquid to make the dressing go further - I felt the slaw needed more coverage. I also added chicken to the salad - frozen chicken patties that I baked in the oven

  • ebossert | Wed, Apr 16 2014 11:44 AM

    This is fantastic! I added red onions and water chestnuts so it will stay crunchy all the time. You could omit the ramen noodles and substitute stevia for sugar and save calories if necessary.

  • saminindy | Tue, Feb 4 2014 6:11 PM

    I made it with my 15 year old son. It was an easy/ basic recipe to make with a kid. The result was good as a compliment but didn't stand well on it's own.