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 just found your blog – by clicking on a link from My Bizzy Kitchen, and now I’m gonna be making- not one but two of your recipes… Love it so far… anywho… my question is… is there any nutritional info available for the original version of the salad you posted.. just curious on the protein levels and also the sugar levels… Thank you… Im gonna keep lookin thru your recipes…
Hey Ali, These Asian Ramen Noodles Looks Really Delicious. Ill Definitely Give this Recipe a Try on this Weekend :) P.S. Pinned it to My Pinterest ;)
OH GIRL. This has my mouth watering. Crunchy salads complete me!
I love making this salad! My mother-in-law taught it to me and she, too, toasted the noodles. I’ve never thought about adding mango but we do actually add shredded chicken, most commonly of the store-bought rotisserie kind. Such a delicious meal :-)
What do you think of adding some grilled salmon to the salad? Flake it…??
That sounds great!
My daughter made this, so I did not see exactly what she put in it. We pretty much stayed with the recipe. However, I found the dressing to be too oily and would cut the amount in half. I would have also preferred for it to be a little more spicy. Not much though. Not sure what to try for that since I do not want to add the packet either. I might do half a packet just to start somewhere. The mandarin oranges suggestion sounds good. Could not really taste the mangoes. We used frozen ones because they are not in season. Other than that pretty good recipe!
what’s the nutritent value
In lieu of the mango, I added a drained can of mandarin oranges. I like the bright flavor and easier than chopping a mango. I skipped the avocado. I didn’t have edamame, so substituted a handful of frozen peas. I think raw garden peas or raw sliced asparagus would be delish also. Unless I’m making this for a potluck, I like to mix this up in 1/3s so that I have leftovers that are still crunchy the next day or 2. Toasting the ramen noodles is brilliant! I always toasted the almonds and sunflower seeds (those were in my original recipe and I kept them). Thanks for making me think of this old family favorite in a new way!
Love this salad! It’s absolutely gorgeous and bursting with flavor.
Ali, Thank you for the wonderful additions. I usually use Mandarin oranges, but will be switching to mango from now on!! Yummy!