Crunchy Asian Ramen Noodle Salad

This Crunchy Asian Ramen Noodle Salad recipe is quick and easy to make, tossed with a simple sesame vinaigrette, and perfect for picnics and potlucks!

This Crunchy Asian Ramen Noodle Salad is easy to make, tossed with fresh mango, avocado, edamame, cole slaw, almonds, and a sesame honey vinaigrette...and SO delicious! Perfect for potlucks, picnics, or as a simple salad or side dish. | gimmesomeoven.com

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 Asian Ramen Noodle Salad Recipe | 1-Minute Video

 

Back in the day, this salad used to simply be made with:

  • cole slaw mix
  • sliced almonds
  • 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):

Plus, my yummy go-to vinaigrette for this salad now uses:

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.  ;)

Enjoy, everyone!

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4.9 from 32 reviews

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

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 0 About 8 servings 1x

Description

This delicious Crunchy Asian Ramen Noodle Salad recipe is tossed with a simple sesame vinaigrette…and tastes absolutely delicious!


Scale

Ingredients

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


Instructions

To Make The Salad:

  1. 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.
  2. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
  3. 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:

  1. Whisk all ingredients together until combined.

Notes

*You can use any kind of packaged ramen noodles for this recipe.  If you’d like organic (and less-processed) alternatives to the classic $0.30 packets at the grocery store, I recommend these organic classic ramen noodles or organic brown rice ramen noodles.

**I also like sprinkling mine with some toasted sesame seeds (I used black sesame seeds in the photo), but that’s totally optional.

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532 comments on “Crunchy Asian Ramen Noodle Salad”

  1. Your mom must have shared her recipe with someone i know (lol)…the day i moved to TX my friend made this for me (i’m the anti leaf person btw)…i shocked myself when i devoured it and continue to make batches weekly to live on! i love the edamame and mango suggestions and will try them for sure!
    I just wanted to throw it out there the version i got and have now tweaked… we use red wine vinegar and i found at our grocery a combination oil of Canola & Coconut oils…i love your honey idea and will try it, but what i’ve been doing is using organic raw sugar at half what the recipe calls for and i don’t taste a bit of difference :)
    the kicker in our recipe, which probably isn’t the “most healthy”, we sauté our nuts/seeds/noodles on the stove with butter (i use real butter)…this adds an amazing dimension of taste. that’s for the girls who like to live dangerously ;)
    we also use organic canned chicken breast on top, just to make it a more rounded meal all of its own instead of a side salad.
    i store the sauce, shredded chicken, sautéd crunch mixture and bagged coleslaw separately in the fridge. this is because i always make a double batch and eat it for days on end. (single person’s thrill)
    yes, the sauce separates and congeals but i simply take it out of the fridge about 30 minutes before a meal to thaw, when mostly thawed i whisk it and voila! the crunch is even better cold when the salad is made up.
    can’t wait to try the mango & edamame! putting in on my list as we speak! i’m thrilled you’ve shared such a wonderful salad with the world… hug your momma!! :)

  2. 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.

  3. 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.

  4. 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!)

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

  6. 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!

  7. 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!

  8. 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!

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

  10. 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?

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

  11. 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 :)

  12. 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!

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

  14. Pingback: Crunchy Asian Slaw | borough bliss

  15. 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.

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

  17. 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! :)

    • 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! :)

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

  22. 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!

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  24. Wooooo,
    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!

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

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  28. 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.

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

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

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  39. 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!

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  43. what’s the nutritent value

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  45. My daughter made this, so I did not see exactly what she put in it.  We pretty much stayed with the recipe.  However, I found the dressing to be too oily and would cut the amount in half.  I would have also preferred for it to be a little more spicy.  Not much though.  Not sure what to try for that since I do not want to add the packet either.  I  might do half a packet just to start somewhere.  The mandarin oranges suggestion sounds good.  Could not really taste the mangoes.  We used frozen ones because they are not in season.  Other than that pretty good recipe!  

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

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  48. 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 :-)

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

  50. 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 ;)