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!
I tried this recipe today and it had a nice balance of flavors. I really liked the salad I made the dressing with the avocado oil I think that it took over the flavor it did say you can use other oils. I will try it another time with another oil. What is the dressing suppose to taste like. Is it suppose have a tang to it mine didn’t. I know everyone loved the dressing. I’m not sure what the dressing is supposed to taste like it was okay I did like it but something was missing.
This is sooo good I couldn’t stop eating it. It’s healthy with veg & fruit. The dressing is right amount.
I’m so excited to find this recipe! I’ve been making something like your original version, minus the mandarin oranges and using the ramen seasoning packet in the dressing, but have been looking for a healthier, flavorful alternative to the ramen noodle seasoning. Can’t wait to try this version with the mango and avocado – yum!
Thank you! I love this salad, but was looking for a healthier dressing. I also love the addition of edamame and sesame oil. Delish!
I am totally pinning this! I have been eating/making the 90s versions all through the 2000s lol. I love this and always wished i was inventive enough to make it better for me and a little more original. Thank you for being more inventive than me :)
I loved this salad! My sister in law and I made it, and we couldn’t get enough. There was a little left over the next day and it was even better the second day. I will be making it often.
I am going to make this for my family this weekend it looks delicious!
So so so good! I just made this for supper tonight to go along side some grilled chicken and it is amazing! Definitely a keeper!
I made this salad with a few additions: I grated about 1 tsp of fresh ginger and 1 clove of garlic into the dressing and I added a bunch of fresh cilantro and mint to the salad and I used snap peas instead of endamame. It was a big hit at the family party! I thought it was a big salad but there wasn’s a morsel left in the bowl and some were asking for more!
Great Recipe, Ali. I made this last night for my GF and she loved it! -Joe