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 salad?!?

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

  • 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
  • 1/4 cup honey (or agave, to make this vegan)
  • 1/4 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 -- made with fresher ingredients, and ready to go in 10 minutes! |

Leave a Comment:


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  1. Milena — June 16, 2016 @ 12:19 pm (#)

    I’m planning on taking this to a pot luck. Should I add the dressing ahead? my worry is that the toasted ingredients will lose their crunch or maybe toss in the toasted ingredients last minute?

    • Hayley @ Gimme Some Oven — June 17th, 2016 @ 12:57 pm

      Hi Milena! We would recommend adding the dressing right before you’re ready to serve (otherwise the toasted ingredients will lose their crunch a bit). We hope it’s a hit! :)

  2. Maureen — June 23, 2016 @ 6:28 pm (#)

    How many people does this recipe serve?  Trying to figure out if I need to double it.  

    • Hayley @ Gimme Some Oven — June 23rd, 2016 @ 9:07 pm

      Hi Maureen! This makes about 8 servings. We hope you enjoy!

  3. Bernadette — June 27, 2016 @ 3:21 pm (#)

    I like to toast stuff like nuts etc in a frying pan on the stove top. You just put on medium and just keep shaking and flipping for a few minutes. This way you continually have your eye on it. As soon as it starts to toast shut off heat and pour into a bowl quickly as the residual heat could cause them to burn.

    • Hayley @ Gimme Some Oven — June 29th, 2016 @ 9:13 pm

      Thanks for sharing Bernadette — we like that method as well! :)

  4. Stephanie Alexander — July 1, 2016 @ 8:58 am (#)

    I read that “the salad will keep for up to 3 days in the fridge and the avocado may brown a bit”.
    If you save the avocado pits and place them in the salad bowl, your avocado will not turn brown. I use this trick to keep my guacamole looking fresh until it’s gone.
    Just place the pits in a ziplock bag in the fridge until you need to return them to your bowl. 

    • Hayley @ Gimme Some Oven — July 2nd, 2016 @ 7:11 am

      Thanks for your tip Stephanie, we appreciate that!

  5. Ann — July 6, 2016 @ 11:37 am (#)

    OMG Allie, I just made this and ate almost 1/2 of it all by myself! I didn’t have a mango and I used broccoli slaw because I’m a little sensitive to cabbage but it was SOO Good! Thanks for another winner!

    • Hayley @ Gimme Some Oven — July 6th, 2016 @ 2:39 pm

      Yay! We’re so happy you loved it Ann! :)

  6. Aidan — July 10, 2016 @ 12:25 pm (#)

    Hey! I had everything to make this salad except the ramen so I added a bunch of purple cabbage and it still turned out delicious and beautiful. Thanks for the recipe!

    • Hayley @ Gimme Some Oven — July 11th, 2016 @ 7:37 am

      Hi Aidan! We think the purple cabbage sounds like a wonderful addition and we’re so glad you enjoyed this! :)

  7. Megan — July 11, 2016 @ 7:37 pm (#)

    Just made this and my boys loved it! I used half of the chicken seasoning from the ramen, and added a drizzle of sriracha. 

    • Hayley @ Gimme Some Oven — July 11th, 2016 @ 8:30 pm

      We’re so glad to hear that Megan — thanks for giving this a try! :)

  8. Heidi — July 18, 2016 @ 8:37 pm (#)

    Where can I find the original recipe? I have looked and there are various versions on the Internet, and it is specifically for an elderly lady (84 yo and yes, from the mid-west!) I care for who is craving it. I have never eaten it myself so not sure how it should taste. I made yours for a group home dinner today, and although most raved about it and asked that I make it again, my target audience (my 84 yo), told me “honey thank you so very much, but its just not right…please try again!). Any help would be greatly appreciated so I can please her mid-western palate!

    • Hayley @ Gimme Some Oven — July 18th, 2016 @ 10:18 pm

      Hi Heidi! Hmmm, we’re sorry Heidi but we’re not sure of the origin. :( There are several recipes out there that are similar — you might start here (also, some people prefer to use the seasoning packet in the dressing), so you could try that as well. We hope this helps!

  9. Fran — July 30, 2016 @ 3:17 pm (#)

    This a delish version. In mine I use the seasoning package to make the dressing. 1/3 cup each canola oil, soy sauce and rice wine vinegar. Add 2 tablespoons honey and 2-3 teaspoons toasted sesame oil. Family favourite!!

    • Hayley @ Gimme Some Oven — August 2nd, 2016 @ 4:52 pm

      Thanks Fran — we’re glad you enjoy it! :)

  10. Stephanie — August 13, 2016 @ 7:43 pm (#)

    I made this for a big family gathering and it was a HUGE hit.  I asked my husband to test it to make sure it was seasoned properly and I almost had to stop him from eating too much.  Thank you for this recipe!

    • Hayley @ Gimme Some Oven — August 15th, 2016 @ 9:14 am

      We’re so happy to hear that, Stephanie! :D

  11. Caroline Shearin — August 23, 2016 @ 4:49 pm (#)

    Want to make this for a dinner group but I don’t care for edamame . What would you suggest I use ?

    • Hayley @ Gimme Some Oven — August 23rd, 2016 @ 8:59 pm

      Hi Caroline! You could use peas if you like them, or broccoli (lightly boiled and shocked so it’s still bright green and crispy) would also be tasty in this. We hope this helps!

  12. Clyde — September 5, 2016 @ 7:42 pm (#)

    What’s a good replacement for the mango? Because I abhor mango.

    • Hayley @ Gimme Some Oven — September 5th, 2016 @ 9:34 pm

      Hi Clyde — we think peaches, pineapple, or oranges would be great in this! We hope this helps!

  13. Clyde — September 7, 2016 @ 3:29 am (#)

    Thank you. I was considering peaches. I’m sorry about the Mango hate, its just a fruit I’ve never liked even as a kid. I don’t know something about the texture or the flavor.

    • Hayley @ Gimme Some Oven — September 7th, 2016 @ 7:59 am

      Sure thing, but you definitely don’t have to apologize for not liking mangos! :)

  14. Nadine — September 18, 2016 @ 8:11 pm (#)

    Do i cook noodles before i put them in the oven? Can i eat them without cooking first? Ive never tried that 😒😂

    • Hayley @ Gimme Some Oven — September 19th, 2016 @ 12:57 pm

      Hi Nadine! No, you don’t cook the noodles before toasting them. They’re meant to be crunchy — we hope you enjoy! :)

  15. Cherie Walker — September 26, 2016 @ 8:00 pm (#)

    Love the idea of toasting the ramen along with the almond, and edamame would add so much to this recipe! Fruit in salads is so trendy right now so I get the mango, but I would never, ever add avocado. Love avocado but can’t imagine how it would enhance this recipe. Why add mush to crunchy goodness? This salad is best served very fresh and isn’t that great even 12 hours later – and then-brown avocado would only make it more unappetizing. 

    • Hayley @ Gimme Some Oven — September 27th, 2016 @ 1:01 pm

      Thanks for sharing, Cherie — we like avocado in this but you can totally leave it out if you prefer! Also, if planning on having leftovers (if we’re not bringing this to a party or something like that), we always add the avocado when serving so it does stay fresh.

  16. Stephanie — December 16, 2016 @ 2:13 am (#)

    This is such a crowd pleaser! Delicious!

    I am making it again for a graduation luncheon at our school. No nuts. Any suggestions? Thinking of sunflower kernels.

    Thank you for sharing this recipe!

    • Hayley @ Gimme Some Oven — December 18th, 2016 @ 7:12 pm

      We’re so happy you enjoy it, Stephanie! And we actually would suggest sunflower seeds in place of the nuts. We bet they would be awesome in this — great thinking! :)

  17. Mendy — January 25, 2017 @ 7:57 pm (#)

    Hi Ali,
    I thought it was wonderful; although I had to switch a few things out due to what I had available! I didn’t have enough almonds and soI used 1/2 almonds and some wonton strips, sesame seeds, and some sweet and savory mixed nuts toasted. I forgot all about the soy sauce. Instead of Edamame pods, I used garbanzo beans. I also added some regular frozen peas and some wasabi peas. I added red onion and some of the green onion because I didn’t have enough, and I used seasoned rice vinegar+ red cooking wine. I didn’t have regular vegetable oil so I substituted avocado oil and olive oil.

    I really loved the mango and avocado but probably doubled the mango.

    I didn’t read the last part and added everything together, I have quite a bit, but I think my husband will probably finish it. I loved it! he added a little soy sauce to his, since I forgot it! Thanks it was a memorable dish and I will be keeping this recipe!!! Mendy Loveall

    • Hayley @ Gimme Some Oven — January 26th, 2017 @ 2:12 pm

      Thanks for sharing with us, Mendy — we’re so happy you enjoyed this and made it your own! :)

  18. Mendy — January 25, 2017 @ 8:35 pm (#)

    I forgot to mention the candied ginger! Just a touch… added with just a few dried wasabi peas and cilantro gave it just the right bite + sweet +sourwith the red wine and seasoned rice vinegar

    • Hayley @ Gimme Some Oven — January 26th, 2017 @ 2:10 pm

      Oooh, we think all of that sounds wonderful!

  19. Eilla — February 4, 2017 @ 3:41 pm (#)

    This is interesting but what about the wax on the noodles? Isn’t that’s the reason to boil the noodles and rinse it before eating the noodles?

    • Hayley @ Gimme Some Oven — February 5th, 2017 @ 8:03 pm

      Hi Eilla! We hadn’t heard anything about there being a wax coating on the instant ramen noodles. We looked it up on the Internet and weren’t able to find anything to verify that this is true. It appears this was a hoax that was circulating on social media.

  20. Claudine — February 19, 2017 @ 9:16 am (#)

    Hi. It looks delicious . So the noodles are uncooked anyway? Not at all cooked previously in the water?

    • Hayley @ Gimme Some Oven — February 20th, 2017 @ 5:42 pm

      Hi Claudine! Yes, the noodles are uncooked. You toast them in the oven. We hope you enjoy!

  21. Shanel — February 21, 2017 @ 12:10 pm (#)

    So my husband and I have tried many Asian type salads and have never liked the homemade dressing or some of the ingredients. With this salad I took a gamble because I do not like mango and my husband doesn’t like soy sauce at all. I will state that when I prepared the salad, I put the coleslaw green onions and beans an mixed them all together. I kept the mango, avocados, dressing and ramen noodles all separate and let my husband and I put what we wanted on the salad. This was really good, all of it together. Its just two adults eating and a toddler picking at what she likes and we had leftovers. So I was glad I kept it all separate. I placed the rest of it separate in the fridge and I am eating it for lunch. The dressing adds a sweet element but not to sweet which is nice. I highly recommend this salad. Its light and refreshing with a lot of good flavor.

    • Hayley @ Gimme Some Oven — February 22nd, 2017 @ 11:15 am

      Thanks for sharing, Shanel — we’re’ glad you both enjoyed this!

  22. Amy — March 13, 2017 @ 10:53 am (#)

    I make the salad dressing with agave, instead of sugar or honey, and skip the oil, except for a couple teaspoons of sesame oil. Sure don’t miss it.

  23. Marcia — March 23, 2017 @ 1:40 pm (#)

    Ali… I love your Mom, and her “Real” food remarks, lol. I’ve never had this salad before, but it looks soooo good that I know we will love it here at home. will try it soon. Thanks for sharing!

    • Hayley @ Gimme Some Oven — March 23rd, 2017 @ 2:58 pm

      Thanks, Marcia — we hope you love it! :)


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