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 is such a crowd pleaser! Delicious!
I am making it again for a graduation luncheon at our school. No nuts. Any suggestions? Thinking of sunflower kernels.
Thank you for sharing this recipe!
We’re so happy you enjoy it, Stephanie! And we actually would suggest sunflower seeds in place of the nuts. We bet they would be awesome in this — great thinking! :)
Love the idea of toasting the ramen along with the almond, and edamame would add so much to this recipe! Fruit in salads is so trendy right now so I get the mango, but I would never, ever add avocado. Love avocado but can’t imagine how it would enhance this recipe. Why add mush to crunchy goodness? This salad is best served very fresh and isn’t that great even 12 hours later – and then-brown avocado would only make it more unappetizing.
Thanks for sharing, Cherie — we like avocado in this but you can totally leave it out if you prefer! Also, if planning on having leftovers (if we’re not bringing this to a party or something like that), we always add the avocado when serving so it does stay fresh.
Do i cook noodles before i put them in the oven? Can i eat them without cooking first? Ive never tried that ??
Hi Nadine! No, you don’t cook the noodles before toasting them. They’re meant to be crunchy — we hope you enjoy! :)
Thank you. I was considering peaches. I’m sorry about the Mango hate, its just a fruit I’ve never liked even as a kid. I don’t know something about the texture or the flavor.
Sure thing, but you definitely don’t have to apologize for not liking mangos! :)
What’s a good replacement for the mango? Because I abhor mango.
Hi Clyde — we think peaches, pineapple, or oranges would be great in this! We hope this helps!
Want to make this for a dinner group but I don’t care for edamame . What would you suggest I use ?
Hi Caroline! You could use peas if you like them, or broccoli (lightly boiled and shocked so it’s still bright green and crispy) would also be tasty in this. We hope this helps!
I made this for a big family gathering and it was a HUGE hit. I asked my husband to test it to make sure it was seasoned properly and I almost had to stop him from eating too much. Thank you for this recipe!
We’re so happy to hear that, Stephanie! :D
This a delish version. In mine I use the seasoning package to make the dressing. 1/3 cup each canola oil, soy sauce and rice wine vinegar. Add 2 tablespoons honey and 2-3 teaspoons toasted sesame oil. Family favourite!!
Thanks Fran — we’re glad you enjoy it! :)
Where can I find the original recipe? I have looked and there are various versions on the Internet, and it is specifically for an elderly lady (84 yo and yes, from the mid-west!) I care for who is craving it. I have never eaten it myself so not sure how it should taste. I made yours for a group home dinner today, and although most raved about it and asked that I make it again, my target audience (my 84 yo), told me “honey thank you so very much, but its just not right…please try again!). Any help would be greatly appreciated so I can please her mid-western palate!
Hi Heidi! Hmmm, we’re sorry Heidi but we’re not sure of the origin. :( There are several recipes out there that are similar — you might start here (also, some people prefer to use the seasoning packet in the dressing), so you could try that as well. We hope this helps!
Just made this and my boys loved it! I used half of the chicken seasoning from the ramen, and added a drizzle of sriracha.
We’re so glad to hear that Megan — thanks for giving this a try! :)