Crunchy Ramen Noodle Salad

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This Crunchy 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 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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Crunchy Ramen Noodle Salad

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

Description

This delicious Crunchy 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)
  • Sesame honey vinaigrette (see ingredients below)

Sesame 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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537 comments on “Crunchy Ramen Noodle Salad”

  1. 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?

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

  3. 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.

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  6. 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. 

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  8. 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!

  9. 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!

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

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

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

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  14. 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!

    • 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!

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  19. 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!!

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  22. 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!

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

    • 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!

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

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

  26. 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.

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

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

  28. 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. 

    • 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.

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  30. 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!

    • 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! :)

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  32. 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

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

  33. 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

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  35. 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?

    • 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.

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

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

  39. 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.

  40. 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.

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  42. 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!

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  44. Hey! I just made this salad for book club tonight. I used 1/3 less oil, and thought the dressing is a bit sweet. It will sit for a couple of hours before serving so I think the sweetness will tamp down somewhat as the salty ingredients marinate (I’ve had this happen with ramen salads before). Next time I think I will use less honey and maybe a bit more soy and sesame oil (I’m a fool for sesame oil but have to be careful because not everyone is :-) All that said, it is beautiful and delicious! Thank you!

    • Thanks for sharing with us, Pam — we’re glad you enjoyed it, and definitely feel free to adjust the ingredient amounts in the dressing to your liking! :)

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  48. Never again. I tend not to stray from food network, epicurious and the kitchn. This blunder is exactly why. This is an allrecipes.com type that you can’t figure out why it gets good reviews. Gross. Happily tossed the barely eaten bowl. Doubled the recipe as I was sure my family of 8 would like it. I hate wasting money, but I hate having to make a backup dinner when my starving crew just pushes it around their plates. Thankful for frozen producers and another bag of edamame on hand.

    It was so bad that I came back just to do my first review of a recipe in 8 years.

    • We appreciate your feedback, and we’re sorry to hear you didn’t care for this one, May. In order to be more constructive though, it would be helpful if we knew what it was about the recipe that you didn’t like?

  49. This sounds good.

  50. 5 stars
    We love this salad so much!!! Just made it for the nth time for a picnic, and every single bite of it disappeared. Thanks for the great recipe!