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.

 

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

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

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

Directions:

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.

*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.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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486 comments on “Crunchy Asian Ramen Noodle Salad”

  1. Looks yummy, Does anyone have a breakdown of calories, carbohydes etc?

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  3. How many calories are in each serving? Would you recommend this recipe for someone who is losing weight? 

    • Hi Kyana! While we feel that this recipe is pretty healthy, we unfortunately aren’t sure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

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  9. The noodles go to the oven straight from the packet or do they have to be boiled? Some recipes boil them then fry them. Thanks

    • Hi Paula! They do not need to be boiled, but we do recommend toasting them if you have the time. We hope you enjoy! :)

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  12. This is great.  I didn’t put the mango in and was still great.  I had raisins on the side for me cause not everyone wanted them.  I loved it with the raisins in it.  If you keep the dressing on the side and add it as you eat it, the salad lasts longer and doesn’t get soggy.

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  15. I have made this probaby 6-7 times now and it’s a hit every time. Sometimes I will use a couple small cans of mandarin oranges if I can’t find mango. I’ve also varied it in other ways and never had a bad batch. Thanks!

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  17. I’m throwing a going away party for a friend next month and this salad will definitely be on my menu!

  18. So, let’s just say I wanted to add the spice packet into the dressing, despite the added salt and MSG, would I just add it straight n?
    Or would I have to make other alterations to your recipe?

    Making this over the weekend. Can’t wait to try it. Thanks!

    • Hi Debbie! Hmm, we think you could probably just mix the packet in with the vinaigrette – you might want to leave out the soy sauce though, otherwise it might be too salty. We’d suggest tasting it without the soy sauce first, then you could add some if you like. We hope you enjoy!

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  23. This salad is GREAT! I made it as the only side to go with an Asian inspired salmon recipe and it was very filling. My husband and I loved it.

  24. Just made this and it was really good! Only comment is that this temp was too high for the almonds and burned them. 

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  27. Can’t wait to try this! About how many portions does this recipe yield?

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  29. I made this salad last night for a family dinner.  There were 8 of us, including a 9 and 12 year old.  To a person this salad was a HUGE hit.  The entire salad was gone in one seating.  Thanks for creating and posting.  This will definitely take the place of my current Ramen Noodle salad.

  30. My daughter is allergic to sesame! I was going to make this tonight. Can you think of a substitute for sesame oil? Thanks!

    • Hi Brooke! You can totally just leave it out, unless you’d like to sub it with peanut oil. We hope you both enjoy this!

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  32. I would love to pin this awesome recipe for future reference, but its not working.  Please help.  Thank you in advance.  

    • Hi Esme! That’s strange, it’s working fine for us! You should see a push pin button once you hover your clicker over the photos. Then you should be able to click and pin.

  33. Hi!! Love the idea of the recipe, but have some finicky eaters……think I can substitute apples and cranberries instead of edemame and mango?
    Thanks!

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  35. I am allergic to avocado and mango what else would you suggest to substitute 

    • We think a little fresh pineapple or orange would be yummy in this, and you could also add little raw broccoli florets. We hope you enjoy! :)

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  37. Hello, I have a question. Won’t the noodles not be cooked if you just toast them for 5 minutes? I am used to seeing them boiled. Could you please inform me as I’ve never tried that. Thanks in advance.

    • Hey there! Not cooking the noodles and toasting them instead just makes them nice and crunchy. You can totally boil them instead though if you prefer (either way would be yummy)! :)

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  42. Thanks for sharing this recipie. It sounds & looks Delish. I don’t like Mangos what other fruit would be good for this salad. I also thought I would add some chicken chunks. 

    • Thanks Marsha — we hope you enjoy! You could use mandarin oranges or pineapple instead of mangos (we think either would be really yummy)! :)

  43. This is the first time I have ever made a comment on any post (I’m not very tech savy) however this salad deserves all the kodos it can get!  I took to our Easter picnic and it truly was the hit of the picnic.  Your family has improved the traditional very tasty Ramen salad and taken it to a higher more delicious level.  Thank you for sharing.

  44. This salad recipe looks so yummy that I just had to feature it in my “Sensational Summer Salads” roundup! Come check it out when you have a chance :) xo http://dreamingofleaving.com/2016/05/10/sensational-summer-salads/

  45. I absolutely love this salad and it has become one of my Go To summer salads. I cut back on the oil and honey and don’t believe it affects the taste. I also shred my own cabbage and carrots to make sure they are the freshest. 

    • We’re so glad to hear that Denise! And self-shredding your carrots and cabbage is totally the way to go — it does make a difference if you have the time! :)

  46. Hi there! I had this the other night and it was amazing so I asked for the recipe! This may be a dumb question but I prepared the dressing and put it into a bottle in my fridge. How long do you suppose it will last? The honey and soy sauce are what I’m not sure about. Thanks!

    • We’re so glad you liked it Erin! And that’s not a dumb question at all — we think it should last for at least a week, if not two!

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  50. Oh my gosh – this salad!!!  Made it tonight and my husband and I were both wowed!!  This will definitely make it in regular rotation at our house. And the link to the salad brought me to your blog where I’ve found many more recipes I can’t wait to try!  

    • Awww thank you Donna! We’re so happy you and your husband enjoyed this! :D