This Crunchy Ramen Noodle Salad recipe is quick and easy to make, tossed with a simple sesame vinaigrette, and perfect for picnics and potlucks!
Alright, show of hands.
Who else grew up eating ramen noodle salad?
Chances are that if you grew up in the Midwest, this salad crossed your path at least a time or two. My mom used to make it regularly when we were kids, and brought it along to every potluck, picnic, and church function imaginable. And we always, always came home with an empty bowl.
What can I say — people love this salad!
That said, the original version that we made back in the 90s was a little more full of processed ingredients and sugar than I like to eat nowadays. So a few years ago, I gave my mom’s recipe a few modern updates and shared it on blog. But even in the years since then, I’ve actually made a few more updates — including making it with healthier ramen noodles (and even gluten-free ramen noodles, if needed), and adding in some extra veggies. So since we’re entering the prime of potluck and picnic season, I thought I’d share it with you once more. Because no matter the decade, I’ve found that people go absolutely nuts for this salad. And it’s downright delicious.
Crunchy Ramen Noodle Salad Recipe | 1-Minute Video
Back in the day, this salad used to simply be made with:
- cole slaw mix
- sliced almonds
- sliced green onions
- a vegetable oil / white vinegar / white sugar vinaigrette
- canned mandarin oranges
- …and the noodles from those classic $0.29 ramen noodle packets
Nowadays, I still stick with the cole slaw mix (organic), green onions and almonds. But I also like using (affiliate links included):
- avocado
- fresh mango (instead of the mandarin oranges with added sugar)
- edamame
- …and then I like to use these healthier organic ramen noodles or these gluten-free ramen noodles
Plus, my yummy go-to vinaigrette for this salad now uses:
- avocado oil (or any mild-flavored oil you’d like)
- rice vinegar
- honey (or your desired sweetener)
- soy sauce
- toasted sesame oil
To make the salad, I recommend spreading the ramen noodles and almonds out on a baking sheet and toasting them for about 10 minutes until lightly golden. (<– Tip from my mom!) Then add all of your ingredients to a large mixing bowl, drizzle on the vinaigrette, give everything a good toss…
And in no time, this delicious salad will be yours to share and enjoy!
It’s still just as perfect as ever for picnics, potlucks, or church basement functions…or anytime you need a good salad in your life. ;)
Enjoy, everyone!
Crunchy Ramen Noodle Salad
Ingredients
Salad Ingredients:
- 1 (16-ounce) bag coleslaw mix
- 2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
- 1 cup shelled and cooked edamame
- 1 avocado, peeled, pitted and diced
- 1 mango, peeled, pitted, and julienned (or diced)
- 1/2 cup thinly-sliced almonds
- 1/2 cup thinly-sliced green onions (scallions)
- Sesame honey vinaigrette (see ingredients below)
Sesame Honey Vinaigrette
- 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
- 1/4 cup honey (or your desired sweetener)
- 1/4 cup rice vinegar
- 2 teaspoons soy sauce
- 1/4 teaspoon toasted sesame oil
- pinch of salt and black pepper
Instructions
To Make The Salad:
- Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
- Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
- Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!)
To Make The Vinaigrette:
- Whisk all ingredients together until combined.
Notes
Did you make this?Let me know how it turned out in the comments below!
I made this recipe and slso the traditional for a party and put them both out. This recipe was eaten first. Interesting. I didn’t have mango or edamame or avscado but would add next time. Delicious.
Thanks, Sandy, so glad it was a hit! : )
Thanks for sharing your recipe. My family liked it, but didn’t love it. It seemed a little too oily for our taste, and if I made it again I would definitely reduce the amount of oil. Also, 5 minutes at 425 totally burnt my noodles and almonds, so be careful to watch it! I would think 2-3 minutes would work.
I’m sorry you and your family didn’t care for this, Kenna! Thank you for giving it a try though, and I think it would make a difference if you cut back the oil next time, should you want to give it a second go-round. Thanks for sharing!
I love the mango in this. I like to add 1tbs ground ginger, chopped cilantro, minced jalapeno, and the zest and juice of one lime to the dressing. Great recipe to play around with and it’s always a hit.
Thanks, Jessica, and I really love your additions! I’ll have to add those things in (all things I love), next time I make it! : )
This was CRAZY good! We had it last night with Flank Steak and I left the steak! Even my kiddos loved it. This will now be a staple in our regular menu. Thank you.
Thanks Kari! I’m so happy it was a hit with your kids too! : )
Stupid question, do you cook the ramen noodles?
Not a stupid question! :) And nope, you just eat them uncooked. Nice and crunchy. :)
Hey Maya! Not a stupid question at all. You actually just toast the noodles in the oven, no need to boil them! : ) Hope you enjoy.
I had extra ramen noodles laying around without the spice packet and had no idea what to do with it, this recipe is delicious! Will definitely make it into my cookbook as a regular.
Thanks Deidra, hope you enjoy!
Two words: Freakin Delicious!!!
Thanks Amanda!
We added thai chili garlic paste for a little bit of kick. As we have a toddler, my husband and I just added this to taste to our individual salads.
This is good using broccoli slaw mix as well
Loved it