Crunchy Asian Ramen Noodle Salad (a.k.a. Basically The Best Potluck Salad EVER)

I made a few modern updates to this Crunchy Asian Ramen Noodle Salad. It's still the same easy and crunchy salad that everyone loves, but made with natural sweetener and some tasty fresh ingredients!

Crunchy Asian Ramen Noodle Salad -- made with fresher ingredients, and ready to go in 10 minutes! |

Alright, show of hands.

Who else grew up eating ramen noodle salads?!?

I don’t know about you, but this salad was a Very Big Deal in my house back in the day.  My mom made it regularly and took it along to every potluck, picnic, and church function imaginable.  And we always came home with an empty bowl.  The whole world — or at least the Midwest — apparently loves a good ramen noodle salad.

Although when I texted her last week to ask for her recipe, she was the first to remind me that I did not come anywhere near this salad when I was younger.  Me and salads (and veggies and basically anything except for egg drop soup) did not mix when I was a kid.  But somehow I miraculously grew beyond my picky ways, and now enjoy a good ramen noodle salad as much as the rest of ’em.  (And hey, ramen’s even so retro that it’s back and oh-so-hip right now.  Who would’ve guessed?)

Still, I thought the old recipe could use just a touch of updating.  So I gave it a few healthier tweaks and added in some more fresh and colorful ingredients.  And after taking it to a gathering with some friends last weekend, I’m happy to report that it was still a raging potluck success.

Crunchy Asian Ramen Noodle Salad -- made with fresher ingredients, and ready to go in 10 minutes! |

Actually, when I was texting back and forth with my mom about the recipe, it turned out that she was planning to make a batch for an event later that day.  (Surprise, surprise!)

Crunchy Asian Ramen Salad 12

She always likes to send me photos of “real food” versus my food-styled pics.  ;)

Although I have to say that hers looked pretty darn good!

Crunchy Asian Ramen Noodle Salad -- made with fresher ingredients, and ready to go in 10 minutes! |

She also approved of my idea of adding fresh mango, avocado and edamame to the salad, and added some to hers as well.  We both agreed that the extra ingredients definitely added a nice, sweet touch to the base recipe.

Crunchy Asian Ramen Salad 11

As Mom mentioned in her text, our family’s little secret touch is to toast the ramen and sliced almonds before you begin.  But if you’re in a hurry, you can skip that step and make this a 10-minute meal.

Crunchy Asian Ramen Noodle Salad -- made with fresher ingredients, and ready to go in 10 minutes! |

And as I said in the text, I did decide to nix using the ramen seasoning packets in the dressing, since they’re full of MSG and who knows what.  I added a little soy sauce and sesame oil to the dressing, and think it ended plenty flavorful without the packets.

Crunchy Asian Ramen Noodle Salad -- made with fresher ingredients, and ready to go in 10 minutes! |

I also tweaked the dressing recipe a bit and swapped rice wine vinegar for white vinegar, honey for sugar, and a little less sweetener all together.  Because trust me, this salad is already plenty sweet.

Crunchy Asian Ramen Noodle Salad -- made with fresher ingredients, and ready to go in 10 minutes! |

But other than that, this is pretty much the retro salad we all love!  And it is SUPER easy to make.

Crunchy Asian Ramen Noodle Salad -- made with fresher ingredients, and ready to go in 10 minutes! |

Just toss all of your salad ingredients together in a big bowl.

Crunchy Asian Ramen Noodle Salad -- made with fresher ingredients, and ready to go in 10 minutes! |

Then pour in your dressing, and give it all a good toss until it’s combined.

Crunchy Asian Ramen Noodle Salad -- made with fresher ingredients, and ready to go in 10 minutes! |

And there you have it!  I’m pretty positive that decades of ramen noodle salad-o-rama has proven that this recipe is here to stay.  It’s crunchy, it’s sweet, it’s savory, it’s quick, it’s easy, and it will definitely be the hit of a potluck.  ;)

Crunchy Asian Ramen Noodle Salad -- made with fresher ingredients, and ready to go in 10 minutes! |

Crunchy Asian Ramen Noodle Salad (a.k.a. Basically the Best Potluck Salad EVER)

This updated Crunchy Asian Ramen Noodle Salad recipe takes just minutes to make, and is sweet, savory, and SO good!


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)
  • Asian honey vinaigrette (see ingredients below)

Asian Honey Vinaigrette

  • 2/3 cup vegetable oil (or any cooking oil)
  • 1/3 cup honey (or agave, to make this vegan)
  • 1/3 cup rice wine vinegar
  • 2 teaspoons soy sauce
  • 1/4 teaspoon sesame oil
  • pinch of salt and black pepper


To Make The Salad:

(Optional first step: Heat oven to 425 degrees. 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.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Crunchy Asian Ramen Noodle Salad |

Leave a Comment:


  1. Sherry — June 1, 2015 @ 2:28 pm (#)

    Making this today…….Can Olive oil be substituted for the vegetable oil?

    • Ali — June 2, 2015 @ 8:15 am (#)

      Awesome, Sherry! And yes, it sure can, it’s just not as neutral in flavor, but it should still work fine here. Hope you enjoy! : )

  2. Fran — June 4, 2015 @ 3:31 pm (#)

    Could broken triscuits be a good substitute for the ramen noodles?

    • Ali — June 4, 2015 @ 3:32 pm (#)

      ooooh, Fran, I love that idea!! That’s never occurred to me, so I haven’t tried it, but I imagine they would be an AWESOME substitute! : )

  3. Susan — June 20, 2015 @ 9:24 pm (#)

    Just made this tonight and I loveit! Especially like the additon of the mango, such a nice fresh flavor! Thanks for sharing the recipe!

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:57 pm (#)

      We’re so glad you enjoyed it, Susan!

  4. Pennie — June 21, 2015 @ 9:41 am (#)

    I was looking for a healthy version of this salad…not using the flavor packet in the ramen. and I found it!!
    This salad is delicious, and I have to say, toasting the ramen and almonds(and I also added a half cup of sunflower seeds!), added a great flavor as well!!!

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:53 pm (#)

      Thank you, Pennie! We’re happy you enjoyed the salad!

  5. Sarah Davy — June 23, 2015 @ 7:02 pm (#)

    Don’t forget to toast the almonds! I added the dressing in gradually, but definitely GO FOR IT! Add it ALL at once! The dressing is so delicious. I would say add a little more honey, however.

    This was the biggest hit at the potluck by far. I will be making it again for sure.

    • Hayley @ Gimme Some Oven — June 28, 2015 @ 9:00 pm (#)

      Thank you, Sarah! We’re so happy you liked it, and that it was a hit at your potluck!

  6. Melody C. — July 2, 2015 @ 3:37 am (#)

    Love the updates, especially replacing the flavoring packet.  When I made this salad back in the day, I always threw in drained mandarin oranges, but I’ll be the mango is delicious.  I would also add a touch of the orange juice to the dressing.

    • Hayley @ Gimme Some Oven — July 2, 2015 @ 8:24 am (#)

      Thanks, Melody, we hope you love it! : )

  7. MamaSchick — July 2, 2015 @ 5:59 pm (#)

    Can you give me some pointers on keeping the avocado green? I assume you made this at least a little in advance since it was for a potluck. Did the avocado brown by the time you arrived or did you wait to add it until just before serving? Thanks in advance! I can’t wait to bring this to our family 4th of July potluck!

    • Ali — July 6, 2015 @ 11:22 pm (#)

      Oooh, good question. If the avocado is going to be sitting out for awhile, I highly recommend tossing it with some lime or lemon juice before adding it to the salad. It will definitely help slow down the browning process. (Although even if the avocado gets a little brown, it’s still edible and tasty.) :)

  8. Anne — July 3, 2015 @ 6:09 pm (#)

    Just made the dressing to see how I would like it.  (had the ingred for dressing)   On my way to get the rest of the ingrediants to have something to put the dressing,  or I will just drink it, ha ha.

    • Hayley @ Gimme Some Oven — July 6, 2015 @ 11:36 am (#)

      Haha, we hope you love it Anne!

  9. Sandra Gurule — July 4, 2015 @ 2:20 pm (#)

    Just made it for my family for tonight’s 4th of July celebration but it is so good not sure it is going to make it.  Good things I bought enough for a double recipes.  Thank you for the awesome quick and easy recipe.  Happy 4th

    • Hayley @ Gimme Some Oven — July 6, 2015 @ 10:33 am (#)

      Thanks Sandra, we’re so glad you liked it! :)

  10. Taylor Crane — July 8, 2015 @ 2:20 pm (#)

    So I live in the Caribbean, on a super small island the size of Austin Texas and the grocery store options for me are limited! Highly based on what is in season and when shipments come to the island soemtimes I don’t see ingredients for months (oh yougurt how I miss you!) But we do get ramen and right now we are in the tail end of avacado and mango season so there is a lot of those! All that aside I made this salad with limited ingredients (no slaw mix here so I used shredded lettuce and kale), no almonds but I bet it’s delicious with, I added julienned  cucumber, carrots, and yellow bell pepper along with mango, green onions and edamame. At the last minute I realized I didn’t have honey so I dissolved sugar in some water and added it to the dressing ingredients… A little goes along way but it worked! I love the smokey/toasty taste of the ramen. All in all the salad was delicious and I will make it again and again hopefully soon with the proper ingredients! 

    • Hayley @ Gimme Some Oven — July 8, 2015 @ 10:52 pm (#)

      Taylor, girl, we’re impressed with you making this work with what you can find! (And we’re a little jealous that we’re not living in the Caribbean.) ;) We’re happy you enjoyed the recipe — thanks for giving it a try! Cheers!

  11. Sonal — July 15, 2015 @ 9:39 am (#)

    Great recipe!! Do the Ramen Noodles need be cooked at all? xx

    • Ali — November 4, 2015 @ 3:47 pm (#)

      Nope, you just use them crunchy in this recipe. :)

  12. Linda H — July 17, 2015 @ 10:43 pm (#)

    I, too, have always made this with mandarin oranges.  My family also adds a few baked and shredded chicken breasts for a complete salad.

    • Hayley @ Gimme Some Oven — July 18, 2015 @ 1:35 pm (#)

      Thanks for sharing, Linda!

  13. Tarrina — July 19, 2015 @ 3:41 pm (#)

    Am I missing something? Are we not supposed to cook the ramen noodles?

    • Hayley @ Gimme Some Oven — July 21, 2015 @ 11:27 am (#)

      Hi Tarrina! That’s right, you’re not supposed to cook them – leaving them uncooked is what gives the salad a nice crunch! We hope you enjoy! :)

  14. Ellie — July 19, 2015 @ 5:50 pm (#)

    Hi! Super excited to make this tonight – any ideas as to how to make it a bit spicy? Maybe just a little cayanne in the dressing? I just remember growing up loving this but seem to remember it having a big of a kick!? Thanks so much can’t wait to enjoy this tonight!! 

    • Hayley @ Gimme Some Oven — July 19, 2015 @ 8:19 pm (#)

      Hi Ellie (love your name btw!) To make this spicy, we’d recommend adding some Sambal Oelek — it’s an awesome Asian chili sauce (if you’re not familiar with it, you should be able to find it in your grocery’s International aisle.) Sriracha would also be great in this. We hope you enjoy! :)

  15. January Wygle-Rink — July 23, 2015 @ 11:18 am (#)

    i love your story! I am also in Germany. We live outside of Stuttgart now for close to 5 years. I am always trying to make some of the tastes from home to share with my German friends. Tomorrow is our block party and I will be bringing you salad. Thanks for the idea. 

    • Ali — November 4, 2015 @ 4:02 pm (#)

      Awesome!! Hope you enjoyed it!

  16. Mailee — August 15, 2015 @ 3:19 pm (#)

    I made this for a party today and it’s fabulous. My kids are eating cabbage. Awesome! 

    • Hayley @ Gimme Some Oven — August 16, 2015 @ 6:38 pm (#)

      Yay, we’re so happy to hear that Mailee, and that’s awesome (and impressive) that your kiddos eat cabbage!

  17. Vicki — August 21, 2015 @ 6:22 pm (#)

    I baked my noodles and almonds at 425 for 5 minutes and a lot of it was scorched!  I had more so I lowered the oven to 350.  The noodles did not get golden, but they are crunchy. 

    • Hayley @ Gimme Some Oven — August 24, 2015 @ 12:48 pm (#)

      Thanks for sharing Vicki, we’re sorry they got scorched the first time! Was your oven rack placed on the top of the oven? If so, that could have been the culprit.

  18. Susan — August 29, 2015 @ 11:51 pm (#)

    Love, love, loved this! First time I made this and took to a pot luck and everyone loved it as well.  Used Olive oil instead of Vegatable oil and used the Agave.  Was very Yummy!  Will Definitely make again!  Thanks!

    • Hayley @ Gimme Some Oven — September 2, 2015 @ 10:58 am (#)

      Thank you Susan, we’re go glad to hear that! :)

  19. Criss — September 1, 2015 @ 5:06 pm (#)

    I can find rice vinegar & red wine vinegar, but am having a hard time finding rice wine vinegar. What do you suggest as a substitute? Different websites say completely different things. Thanks for your help!!

    • Hayley @ Gimme Some Oven — September 2, 2015 @ 11:14 am (#)

      Hi Criss, we’d just recommend using rice vinegar – that’s close enough! :)

  20. Stefie — September 7, 2015 @ 2:41 pm (#)

    Wondering if this salad would be even healthier — and still tasty — without the Ramen noodles. Would the almonds give it enough of the desired crunch? And do you think the amazing overall taste of the salad would significantly lessen?

    • Hayley @ Gimme Some Oven — September 8, 2015 @ 10:09 am (#)

      Hi, it would totally be healthier and still tasty without the Ramen noodles. If you’d like more crunch (to make up for their absence), you could always add more almonds. We hope this helps!

  21. Lisa Tafolla — September 8, 2015 @ 1:15 pm (#)

    I love to add cilantro too!

  22. Marissa — September 20, 2015 @ 5:28 pm (#)

    This is so good!
    I’ve been making it to take for lunch in wrap-form :) 

    • Hayley @ Gimme Some Oven — September 23, 2015 @ 9:38 am (#)

      Thanks Marissa, we’re so glad you like it!

  23. Becky — September 24, 2015 @ 11:33 am (#)

    Made this salad last week and fell in love!!!! Ate is in less than 5 days and already went back to the store for ingredients.

    • Hayley @ Gimme Some Oven — September 26, 2015 @ 3:38 pm (#)

      Awesome Becky, we’re glad you loved it! :)

  24. Marilee — September 27, 2015 @ 2:31 pm (#)

    Is agave sweeter than honey? Just bought all the tasty fresh ingredients.  I picked up a serrano chile to dice up and and add to dressing.  Excite Ali!  Please keep posting your  delicious recipes. 

    • Hayley @ Gimme Some Oven — September 28, 2015 @ 9:55 am (#)

      It’s more concentrated than honey, so yes. However, you should be fine subbing the same amount here, or you could try using a tad less. We hope you enjoy!

  25. Melissa — September 28, 2015 @ 9:11 pm (#)

    Finally! An easy version of this recipe. Making it for a potluck this week and adding chicken to the leftovers to send with my husband for his lunch. Thanks for all the great recipes!

    One note: you used shredded carrots too, right?

    • Hayley @ Gimme Some Oven — September 28, 2015 @ 9:20 pm (#)

      You’re welcome Melissa, we hope it’s a hit! And yes, shredded carrots. :)

  26. Lisa — September 29, 2015 @ 2:18 am (#)

    I’ve just made this as it looked fantastic but just finding using so much of the dressing just drowns it all, will defiantly add less next time. Or just pour in it gradually to make it just right. 

    But other wise find it all works well.
    Will make it again for sure. 
    Delish xx 

    • Hayley @ Gimme Some Oven — September 29, 2015 @ 10:29 am (#)

      Thanks for sharing with us Lisa! We’re glad you liked it, but are sorry it got a little drenched!

  27. Luise — October 6, 2015 @ 8:20 pm (#)

    Can you use instant stir fry noodles or does have to be ramen?

    • Hayley @ Gimme Some Oven — October 6, 2015 @ 9:31 pm (#)

      Hi Luise! We haven’t tried this with instant stir fry noodles, but we think they should work okay. We hope you enjoy the recipe!

  28. wendy — October 23, 2015 @ 12:40 am (#)

    please tell me what is edamame, the green beans things, as in Australia we don’t have that by that name the salad looks wonderful , so I must try, regards Wendy

    • Hayley @ Gimme Some Oven — October 23, 2015 @ 9:51 am (#)

      Hi Wendy, edamame is a soy bean that comes in little pea pods. You could definitely just use fresh or frozen, thawed peas in this, if you are unable to find edamame. We hope this helps, and that you enjoy the salad! :)

  29. Betti Schmidt — October 23, 2015 @ 9:50 pm (#)

    I make this but add mandarin oranges and instead of vinegar I use some of the mandarin juice instead.  I love it still!!

    • Hayley @ Gimme Some Oven — October 24, 2015 @ 9:02 am (#)

      That sounds yummy Betti, and we’re glad you enjoy the recipe! :)

  30. Gaylene — October 31, 2015 @ 8:21 am (#)

    How did you cook your edamame and did you salt the water?  Making today and love the edamame idea!

    • Ali — November 4, 2015 @ 5:15 pm (#)

      I’d say to cook your edamame according to the package instructions, since some are frozen, some come shelled, etc. Enjoy!

  31. Geeta — November 6, 2015 @ 9:45 pm (#)

    Your pictures are simply amazing! So appetizing and colorful! I can’t wait to try this recipe and I love the edamame and Avacado touches. Will be sure to share and hashtag😀

    • Hayley @ Gimme Some Oven — November 7, 2015 @ 8:46 am (#)

      Thank you Geeta, that’s such a nice compliment! :) And yes, please share with us, we hope you enjoy this!

  32. Liz — November 22, 2015 @ 12:30 pm (#)

    Made this for a potluck last night – it was a big hit.  Definitely toast the almonds and ramen.  I also threw in some toasted sesame seeds.  I found the dressing a bit sweet so would cut back the honey to 1/4 cup next time.  

    • Hayley @ Gimme Some Oven — November 23, 2015 @ 11:43 am (#)

      We’re so glad to hear it was a hit Liz, thanks for letting us know! :)


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