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!
Wondering if this salad would be even healthier — and still tasty — without the Ramen noodles. Would the almonds give it enough of the desired crunch? And do you think the amazing overall taste of the salad would significantly lessen?
Hi, it would totally be healthier and still tasty without the Ramen noodles. If you’d like more crunch (to make up for their absence), you could always add more almonds. We hope this helps!
I can find rice vinegar & red wine vinegar, but am having a hard time finding rice wine vinegar. What do you suggest as a substitute? Different websites say completely different things. Thanks for your help!!
Hi Criss, we’d just recommend using rice vinegar – that’s close enough! :)
Love, love, loved this! First time I made this and took to a pot luck and everyone loved it as well. Used Olive oil instead of Vegatable oil and used the Agave. Was very Yummy! Will Definitely make again! Thanks!
Thank you Susan, we’re go glad to hear that! :)
I baked my noodles and almonds at 425 for 5 minutes and a lot of it was scorched! I had more so I lowered the oven to 350. The noodles did not get golden, but they are crunchy.
Thanks for sharing Vicki, we’re sorry they got scorched the first time! Was your oven rack placed on the top of the oven? If so, that could have been the culprit.
I made this for a party today and it’s fabulous. My kids are eating cabbage. Awesome!
Yay, we’re so happy to hear that Mailee, and that’s awesome (and impressive) that your kiddos eat cabbage!
i love your story! I am also in Germany. We live outside of Stuttgart now for close to 5 years. I am always trying to make some of the tastes from home to share with my German friends. Tomorrow is our block party and I will be bringing you salad. Thanks for the idea.
Awesome!! Hope you enjoyed it!
Hi! Super excited to make this tonight – any ideas as to how to make it a bit spicy? Maybe just a little cayanne in the dressing? I just remember growing up loving this but seem to remember it having a big of a kick!? Thanks so much can’t wait to enjoy this tonight!!
Hi Ellie (love your name btw!) To make this spicy, we’d recommend adding some Sambal Oelek — it’s an awesome Asian chili sauce (if you’re not familiar with it, you should be able to find it in your grocery’s International aisle.) Sriracha would also be great in this. We hope you enjoy! :)
Am I missing something? Are we not supposed to cook the ramen noodles?
Hi Tarrina! That’s right, you’re not supposed to cook them – leaving them uncooked is what gives the salad a nice crunch! We hope you enjoy! :)
I, too, have always made this with mandarin oranges. My family also adds a few baked and shredded chicken breasts for a complete salad.
Thanks for sharing, Linda!
Great recipe!! Do the Ramen Noodles need be cooked at all? xx
Nope, you just use them crunchy in this recipe. :)