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!
So I live in the Caribbean, on a super small island the size of Austin Texas and the grocery store options for me are limited! Highly based on what is in season and when shipments come to the island soemtimes I don’t see ingredients for months (oh yougurt how I miss you!) But we do get ramen and right now we are in the tail end of avacado and mango season so there is a lot of those! All that aside I made this salad with limited ingredients (no slaw mix here so I used shredded lettuce and kale), no almonds but I bet it’s delicious with, I added julienned cucumber, carrots, and yellow bell pepper along with mango, green onions and edamame. At the last minute I realized I didn’t have honey so I dissolved sugar in some water and added it to the dressing ingredients… A little goes along way but it worked! I love the smokey/toasty taste of the ramen. All in all the salad was delicious and I will make it again and again hopefully soon with the proper ingredients!
Taylor, girl, we’re impressed with you making this work with what you can find! (And we’re a little jealous that we’re not living in the Caribbean.) ;) We’re happy you enjoyed the recipe — thanks for giving it a try! Cheers!
Just made it for my family for tonight’s 4th of July celebration but it is so good not sure it is going to make it. Good things I bought enough for a double recipes. Thank you for the awesome quick and easy recipe. Happy 4th
Thanks Sandra, we’re so glad you liked it! :)
Just made the dressing to see how I would like it. (had the ingred for dressing) On my way to get the rest of the ingrediants to have something to put the dressing, or I will just drink it, ha ha.
Haha, we hope you love it Anne!
Can you give me some pointers on keeping the avocado green? I assume you made this at least a little in advance since it was for a potluck. Did the avocado brown by the time you arrived or did you wait to add it until just before serving? Thanks in advance! I can’t wait to bring this to our family 4th of July potluck!
Oooh, good question. If the avocado is going to be sitting out for awhile, I highly recommend tossing it with some lime or lemon juice before adding it to the salad. It will definitely help slow down the browning process. (Although even if the avocado gets a little brown, it’s still edible and tasty.) :)
Love the updates, especially replacing the flavoring packet. When I made this salad back in the day, I always threw in drained mandarin oranges, but I’ll be the mango is delicious. I would also add a touch of the orange juice to the dressing.
Thanks, Melody, we hope you love it! : )
Don’t forget to toast the almonds! I added the dressing in gradually, but definitely GO FOR IT! Add it ALL at once! The dressing is so delicious. I would say add a little more honey, however.
This was the biggest hit at the potluck by far. I will be making it again for sure.
Thank you, Sarah! We’re so happy you liked it, and that it was a hit at your potluck!
I was looking for a healthy version of this salad…not using the flavor packet in the ramen. and I found it!!
This salad is delicious, and I have to say, toasting the ramen and almonds(and I also added a half cup of sunflower seeds!), added a great flavor as well!!!
Thank you, Pennie! We’re happy you enjoyed the salad!
Just made this tonight and I loveit! Especially like the additon of the mango, such a nice fresh flavor! Thanks for sharing the recipe!
We’re so glad you enjoyed it, Susan!
Could broken triscuits be a good substitute for the ramen noodles?
ooooh, Fran, I love that idea!! That’s never occurred to me, so I haven’t tried it, but I imagine they would be an AWESOME substitute! : )
Making this today…….Can Olive oil be substituted for the vegetable oil?
Awesome, Sherry! And yes, it sure can, it’s just not as neutral in flavor, but it should still work fine here. Hope you enjoy! : )