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!
Hey! I had everything to make this salad except the ramen so I added a bunch of purple cabbage and it still turned out delicious and beautiful. Thanks for the recipe!
Hi Aidan! We think the purple cabbage sounds like a wonderful addition and we’re so glad you enjoyed this! :)
OMG Allie, I just made this and ate almost 1/2 of it all by myself! I didn’t have a mango and I used broccoli slaw because I’m a little sensitive to cabbage but it was SOO Good! Thanks for another winner!
Yay! We’re so happy you loved it Ann! :)
I read that “the salad will keep for up to 3 days in the fridge and the avocado may brown a bit”.
If you save the avocado pits and place them in the salad bowl, your avocado will not turn brown. I use this trick to keep my guacamole looking fresh until it’s gone.
Just place the pits in a ziplock bag in the fridge until you need to return them to your bowl.
Thanks for your tip Stephanie, we appreciate that!
I like to toast stuff like nuts etc in a frying pan on the stove top. You just put on medium and just keep shaking and flipping for a few minutes. This way you continually have your eye on it. As soon as it starts to toast shut off heat and pour into a bowl quickly as the residual heat could cause them to burn.
Thanks for sharing Bernadette — we like that method as well! :)
How many people does this recipe serve? Trying to figure out if I need to double it.
Hi Maureen! This makes about 8 servings. We hope you enjoy!
I’m planning on taking this to a pot luck. Should I add the dressing ahead? my worry is that the toasted ingredients will lose their crunch or maybe toss in the toasted ingredients last minute?
Hi Milena! We would recommend adding the dressing right before you’re ready to serve (otherwise the toasted ingredients will lose their crunch a bit). We hope it’s a hit! :)
Oh my gosh – this salad!!! Made it tonight and my husband and I were both wowed!! This will definitely make it in regular rotation at our house. And the link to the salad brought me to your blog where I’ve found many more recipes I can’t wait to try!
Awww thank you Donna! We’re so happy you and your husband enjoyed this! :D
Hi there! I had this the other night and it was amazing so I asked for the recipe! This may be a dumb question but I prepared the dressing and put it into a bottle in my fridge. How long do you suppose it will last? The honey and soy sauce are what I’m not sure about. Thanks!
We’re so glad you liked it Erin! And that’s not a dumb question at all — we think it should last for at least a week, if not two!
I absolutely love this salad and it has become one of my Go To summer salads. I cut back on the oil and honey and don’t believe it affects the taste. I also shred my own cabbage and carrots to make sure they are the freshest.
We’re so glad to hear that Denise! And self-shredding your carrots and cabbage is totally the way to go — it does make a difference if you have the time! :)
This salad recipe looks so yummy that I just had to feature it in my “Sensational Summer Salads” roundup! Come check it out when you have a chance :) xo https://dreamingofleaving.com/2016/05/10/sensational-summer-salads/
Great roundup Jess — we appreciate you including this! :)