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!
Hi, Ali. I have a question about the dressing. I would like to make it today to take for a BBQ on the Fourth. I saw in a previous post it’s good for a week or two…but does it need to be refrigerated until I use it? All of the ingredients except for the soy sauce are kept at room temperature so I’m not sure. It’s always a hit and I can’t wait to share it. Many thanks!!
Hi Jenn! We’re sorry we didn’t get to your comment in time. No, you don’t need to refrigerate the dressing. We’re so glad you enjoy the recipe!
Have brought this to several pot lucks and it is always a hit!!! Tip on bringing the noodles and dressing separate, and mixing just prior to serving is spot on! Makes for a nice crunchy salad. Thanks Hayley, we love it!
Thanks for sharing, Meryl, we’re so glad to hear that! :)
looks yummy, wish I could print it out, but it doesn’t work
Hi Gloria! Have you tried clicking the “print” icon located within the recipe box?
I love this salad and have made it a few times for dinner but also to take to family gatherings. To make it ahead of time, I toast the almonds and noodles but put them in a separate container and I also leave out the avocado. Right before I’m going to serve it, I toss in the noodles and freshly diced avocado. This way, nothing loses their crunch and the avo is nice and green! :)
We’re so glad you enjoy it, Lisa!
Do you know the nutrition information per serving? A calorie count per serving would suffice.
Hi Kris! We’re sorry, but we don’t. 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!
Loved this salad!!
Thank you, we’re so glad to hear that!
I’m wondering how this salad stands up over time. As in, mix and serve immediately? Mix, chill for a few hours and serve? Make a day ahead? Do the noodles get soft and mushy after a few hours/next day? Looks delish and I am going to make both versions of this but I need to know ahead of time of the best serving style for flavor and texture.
Thanks
Hey there! If you mix the dressing in all at once, the salad won’t hold up as well (it will also make the noodles soggy, and the avocado doesn’t hold up well several hours later). If this is something you’d like to eat on all week, we’d recommend adding the dressing, noodles, and avocado fresh, each time you’re ready to serve/eat. We hope this helps!
You are ALWAYS killing it over here. I mean, how in the heck do you make a salad look this good? It’s like magic!
I would like to know if you have the nutritional break down of your crunchy asian ramen noodle salad
Hi Addie! We’re sorry but we are unsure 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!
I have a hard time finding foods my “meat and potatoes” guy will like and I was so pleased when he eagerly ate 2 helpings of this salad! It’s moist and crunchy and a great side dish for most any meal. Plus I can make it ahead of time.
We’re so happy you and your guy enjoyed this, Karen! :)