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. 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!

  12. 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! :)

  13. 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! :)

  14. 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!

  15. 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.


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