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!
This salad is GREAT! I made it as the only side to go with an Asian inspired salmon recipe and it was very filling. My husband and I loved it.
Thanks Kate — we’re so glad to hear that! :D
So, let’s just say I wanted to add the spice packet into the dressing, despite the added salt and MSG, would I just add it straight n?
Or would I have to make other alterations to your recipe?
Making this over the weekend. Can’t wait to try it. Thanks!
Hi Debbie! Hmm, we think you could probably just mix the packet in with the vinaigrette – you might want to leave out the soy sauce though, otherwise it might be too salty. We’d suggest tasting it without the soy sauce first, then you could add some if you like. We hope you enjoy!
I’m throwing a going away party for a friend next month and this salad will definitely be on my menu!
Awesome Nicole, we hope you and your friend love it! :D
I have made this probaby 6-7 times now and it’s a hit every time. Sometimes I will use a couple small cans of mandarin oranges if I can’t find mango. I’ve also varied it in other ways and never had a bad batch. Thanks!
Thanks Valerie, we’re so glad you’re a fan! :D
This is great. I didn’t put the mango in and was still great. I had raisins on the side for me cause not everyone wanted them. I loved it with the raisins in it. If you keep the dressing on the side and add it as you eat it, the salad lasts longer and doesn’t get soggy.
Thanks Billie, we’re happy you enjoyed this! :)
The noodles go to the oven straight from the packet or do they have to be boiled? Some recipes boil them then fry them. Thanks
Hi Paula! They do not need to be boiled, but we do recommend toasting them if you have the time. We hope you enjoy! :)
How many calories are in each serving? Would you recommend this recipe for someone who is losing weight?
Hi Kyana! While we feel that this recipe is pretty healthy, we unfortunately aren’t sure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
Looks yummy, Does anyone have a breakdown of calories, carbohydes etc?
Thanks Chris, we hope you enjoy!
Made this for a potluck last night – it was a big hit. Definitely toast the almonds and ramen. I also threw in some toasted sesame seeds. I found the dressing a bit sweet so would cut back the honey to 1/4 cup next time.
We’re so glad to hear it was a hit Liz, thanks for letting us know! :)
Your pictures are simply amazing! So appetizing and colorful! I can’t wait to try this recipe and I love the edamame and Avacado touches. Will be sure to share and hashtag?
Thank you Geeta, that’s such a nice compliment! :) And yes, please share with us, we hope you enjoy this!