Crunchy Asian Ramen Noodle Salad

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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!

Print

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”

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  3. 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…

  4. 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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  8. I made this for lunch today.  I don’t know why but I was skeptical and didn’t think I would like it but I am one to try anything once.  I didn’t have mango but I made it anyway.  MAN O MAN was this GOOD!!!!!!!!!  I think the different textures and the dressing make it!  SO tasty!  I was in taste bud delight!

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  10. Pingback: Crunchy Asian Ramen Salad | Dinner. Breakfast. Lunch. Drinks. Yes, drinks.

  11. Your Crunchy Asian Ramen Salad is the best on the web.

  12. Pingback: Crunchy Asian Ramen Noodle Salad - FoodFoni

  13. Thank you so much, it’s a great recipe!  Although the recipe says to watch the ramen/almond mix closely when baking I still burnt the almonds =(  What are you going to do when your two year old has to go potty?! ;-)  I figured out that the ramen can take the heat a lot better than the almonds so when I made it again the next day I initially toasted the ramen for the first 5 minutes, took it out and mixed in the almonds and put it back in for another 4 minutes.  That came out perfect!  I also subbed mandarin oranges for the mango as mango isn’t in season right now and added some shredded chicken.  Really good!    

  14. Do you have the nutritional info on this salad?

  15. I made this delicious recipe again tonight. I swear, I think I make it once a week! It’s become a classic and go-to when I run out of ideas and need to figure out a meal plan ASAP! Thanks!

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  17. Great! Only thing is none of us liked the edame… So next time I’ll leave them out! Thanks!,

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  19. i made the salad and it was delicious! I made it last week and my husband requested it again today!

  20. This looks so good! Since I’m not a mango fan I was going to ask if you thought using mandarin oranges instead would be OK but Deanne Mclaughllin answered that for me. I also liked her idea of using peas because I always have them in my freezer but not usually edamame. 

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  22. Loved it! Great easy recipe.  Thanks so much!

  23. Loved it 

  24. This is good  using broccoli  slaw mix as well 

  25. We added thai chili garlic paste for a little bit of kick. As we have a toddler, my husband and I just added this to taste to our individual salads.

  26. Two words:  Freakin Delicious!!!

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  33. I had extra ramen noodles laying around without the spice packet and had no idea what to do with it, this recipe is delicious!  Will definitely make it into my cookbook as a regular. 

  34. Pingback: Crunchy Asian Ramen Noodle Salad | Every WIN Moment

  35. Stupid question, do you cook the ramen noodles?

    • Not a stupid question! :) And nope, you just eat them uncooked. Nice and crunchy. :)

    • Hey Maya! Not a stupid question at all. You actually just toast the noodles in the oven, no need to boil them! : ) Hope you enjoy.

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  38. This was CRAZY good!  We had it last night with Flank Steak and I left the steak!  Even my kiddos loved it.  This will now be a staple in our regular menu.  Thank you.

  39. I love the mango in this. I like to add 1tbs ground ginger, chopped cilantro, minced jalapeno, and the zest and juice of one lime to the dressing. Great recipe to play around with and it’s always a hit. 

    • Thanks, Jessica, and I really love your additions! I’ll have to add those things in (all things I love), next time I make it! : )

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  43. Thanks for sharing your recipe. My family liked it, but didn’t love it. It seemed a little too oily for our taste, and if I made it again I would definitely reduce the amount of oil. Also, 5 minutes at 425 totally burnt my noodles and almonds, so be careful to watch it! I would think 2-3 minutes would work. 

    • I’m sorry you and your family didn’t care for this, Kenna! Thank you for giving it a try though, and I think it would make a difference if you cut back the oil next time, should you want to give it a second go-round. Thanks for sharing!

  44. I made this recipe and slso the traditional for a party and put them both out. This recipe was eaten first. Interesting. I didn’t have mango or edamame or avscado but would add next time. Delicious. 

  45. Making this today…….Can Olive oil be substituted for the vegetable oil?

    • 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! : )

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  47. Could broken triscuits be a good substitute for the ramen noodles?

    • 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! : )

  48. Just made this tonight and I loveit! Especially like the additon of the mango, such a nice fresh flavor! Thanks for sharing the recipe!

  49. 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!!!

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