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. Laurel — July 9, 2014 @ 9:19 pm (#)

    This was so delicious! We added chicken to make it a meal, and it was just perfect for summer. I didn’t have many almonds so I used a combo of almonds, cashews and macadamia nuts, and it was tasty. Thanks so much for sharing.

  2. Pat — July 13, 2014 @ 11:48 am (#)

    I made this for my scrapbook group lunch and it was a big hit! Unfortunately, my mango was not ripe enough so I had to leave it out. I am going to use the mango and try making the Thai Chicken Salad recipe.

    I love your food photos! They are so beautiful that it makes me want to try your recipes.

  3. Pu Fung — July 14, 2014 @ 2:17 pm (#)

    I loved this Asian Ramen Noddle Salad w Mango when I first tasted @ my son’s party on 7-13-14. ( mango is so sweet!)

  4. Cindy — July 14, 2014 @ 2:22 pm (#)

    My hubby, who does NOT love salads, absolutely LOVED this salad. I used pecans instead of almonds and it was yummy, yummy!!

  5. Kimber — July 14, 2014 @ 5:46 pm (#)

    Ali, I’ve been making this salad for eons, but I LOVE the additions you’ve made… so colorful! I add 1/4 c toasted sesame seeds with the almonds and ramen just before serving. In other words, I let most of the salad marinate in the dressing for about an hour or however long I need to leave it sit {like say if I was in church for 3 hours and then served it at a pot luck lunch}. I toss in the crunchies just before serving.
    If mangoes aren’t in season or not available, I’ve found that craisins are a lovely addition too. Adds a nice little zing.
    I also toast up a package of slivered almonds and use what I need and keep the rest on hand in a tupperware container. I love adding almonds to my salads, but don’t always have time to toast. Toasted almonds are the best!

  6. Jamie — July 15, 2014 @ 1:32 pm (#)

    I have to admit I was too lazy to make the dressing because I have a huge bottle of Asian Sesame Ginger dressing in my fridge so I just used that. But I LOVED the salad. It is so light and fresh and healthy and I think I have eaten it at least 10 days in the last 2 weeks for lunch! I love new twists on old favorites. Thanks for another great recipe!

  7. Caroline @ Pickled Plum — July 15, 2014 @ 8:19 pm (#)

    Crunchy ramen noodles are the best! I’m so glad to see this recipe as I have been for ways to eat them differently. This looks delicious Ali, great idea!

  8. Kara — July 18, 2014 @ 8:08 pm (#)

    Where can I find nutritional stats (weight watcher points) for this recipe? Thanks!

    • Ali — July 19, 2014 @ 3:47 am (#)

      Hi Kara, you’re welcome to plug the ingredients in at Good luck!

  9. rachael — July 20, 2014 @ 7:01 pm (#)

    this looks amazing! i cant wait to try it :) is the edamame raw? and also, do you think it would be good with some mandarin oranges added in?

    • Ali — July 22, 2014 @ 3:24 am (#)

      Hi Rachael! Sorry, I should have specified in the recipe that I used frozen cooked edamame. And mandarin oranges would be delicious!!

  10. Sheri — July 21, 2014 @ 6:28 pm (#)

    I love this ….you say it gets soggy after a couple days…I just add the crunchy noodles and nuts when I eat the salad therefore they don’t get soggy :)

  11. Allie — July 25, 2014 @ 9:49 am (#)

    Crunchy Asian Chicken Salad has been a recipe in my family for many years! We call it Marjorie’s Chicken salad since my grandma introduced us to it. This is basically the same recipe but with a few extras! The Edamame and Crunchy Ramen noodles are a great addition! The salad dressing is also phenomenal! We usually make it with sugar and vinegar in a pan but this makes it taste much better. I love the new take on this classic recipe! Yummy!

  12. ashley lyell — July 26, 2014 @ 11:55 am (#)

    So good! I added fresh ginger and cilantro to the dressing!

  13. Stephanie — August 3, 2014 @ 10:44 am (#)

    Love Ramen Noodle Salads. My family is not fond of avocados. I omit them but add mandarin oranges. For a full meal version we add chicken (rotisserie chicken is very convenient). This is great served with popovers. I love the Asian Honey Vinaigrette but sometimes for change I use a bottled Asian Sesame Ginger Dressing or a Thai Peanut Dressing. Like others if I am not going to eat the same day I will hold the noodles and almonds out and put them in as we eat it just to keep that crunch. Great recipe.

  14. Joy — August 9, 2014 @ 8:04 am (#)

    Two different stores I shop at did not have edamame, so I substituted frozen and thawed peas. Worked great!

  15. Kerry — August 14, 2014 @ 4:16 pm (#)

    This sounds awesome and will be making it for our family camp out this weekend, but silly question…no boiling the noodles at all? The dressing softens the noodles enough? Thanks! :)

    • Ali — August 14, 2014 @ 4:20 pm (#)

      Actually, the dressing will soften the noodles just a tiny bit, but the goal is to have them crunchy. Trust me, they’re really good! :)

  16. Jo — September 8, 2014 @ 11:05 am (#)

    Do you use the unseasoned rice wine vinegar? Can’t wait to make this for a potluck this weekend.

    • Ali — October 18, 2014 @ 6:22 pm (#)

      Yep, I do! But the seasoned vinegar would work ok too.

  17. TOP | 99999 Wonderful Quotes — October 14, 2014 @ 2:55 pm (#)

    Thank you, thank you, thank you!!!! My grandsons have an egg allergy and the only recipe I found was for an oatmeal chocolate chip cookie. This will make then incredibly happy!

  18. CocoNutPinner — November 7, 2014 @ 8:00 am (#)

    I haven’t made this but I BET it’s good!!
    Would be much better than a recipe that I have.
    I love your idea of using fruit for the sweetness.
    Also edamame, nuts and ramen would satisfy my crunch crave.
    I will definitely try this one.
    Thank you so much!

  19. Jo — November 25, 2014 @ 4:22 am (#)

    Totally in love with this recipe, this is the 3rd time I have made in 2 weeks.

  20. Beth — December 29, 2014 @ 2:29 pm (#)

    This recipe was fantastic! My husband couldn’t stop eating the baked noodles before I could get the salad all together. He never knew you could just bake the noodles in the oven. One of the best salads I’ve made on here.

  21. Jane — January 7, 2015 @ 11:55 am (#)

    Ali, Thank you for the wonderful additions. I usually use Mandarin oranges, but will be switching to mango from now on!! Yummy!

  22. Jennie @themessybakerblog — January 7, 2015 @ 7:37 pm (#)

    Love this salad! It’s absolutely gorgeous and bursting with flavor. 

  23. Deanne McLaughllin — January 10, 2015 @ 10:41 am (#)

    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!

  24. paula — January 15, 2015 @ 6:43 am (#)

    what’s the nutritent value

  25. Shanan — January 20, 2015 @ 4:19 pm (#)

    What do you think of adding some grilled salmon to the salad?  Flake it…??

    • Ali — January 20, 2015 @ 4:43 pm (#)

      That sounds great!

  26. Angelique — January 25, 2015 @ 2:04 pm (#)

    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 :-)

  27. Tina | My Life as a Mrs — January 28, 2015 @ 9:24 am (#)

    OH GIRL. This has my mouth watering. Crunchy salads complete me!

  28. Maurice — January 28, 2015 @ 7:33 pm (#)

    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 ;)

  29. dawn — February 6, 2015 @ 11:10 am (#)

    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…

  30. tina — February 7, 2015 @ 9:39 am (#)

    I’ve made this with a bag of broccoli slaw in place of the cabbage. Nice variety with that. Never tried toasting the ramen noodles…sounds fabulous!


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