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 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):
fresh mango (instead of the mandarin oranges with added sugar)
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. ;)
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!)
Second time commenting in a week. Sooo! I made this again for a group and I did not have GF ramen. I thought that I would try A fun cooked GF pasta, red bell pepper and cilantro. It was fabulous! You just can’t go wrong with this recipe!!
Water chestnut sliver are a good addition to this salad as well…I’ve Ben making this for years. It’s one of my husbands favorites.