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”

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  2. 5 stars
    My new favorite summer salad! Wonderful flavors and the entire family loved it!

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  11. 5 stars
    I don’t think I’ve ever left a comment on a recipe, but holy freakin’ wow. This has become one of my and my family’s favorite recipes. It drives me nuts when people essentially change the entire recipe and then rate it poorly, so I make it exactly as written, and it is so delicious that my mouth waters even thinking about it.

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  13. 5 stars
    Used Trader Joe’s cruciferous crunch bagged salad mix of kale, shaved brussel sprouts, cabbage , shredded broccoli. Came out perfectly! The dressing is everything! My new potluck go to.

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  19. 5 stars
    Made this today. I added shredded chicken which was made using your brine recipe. I substituted Chinese five spice instead of paprika on the chicken. Delicious!

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  23. 5 stars
    Our grocery store only carried a kale slaw mix, but it didn’t matter. Everything about this salad is awesome! Thank you!

  24. 5 stars
    I admit I was a bit skeptical about whether the roasted unboiled ramen noodles would even be edible, but this recipe was a huge hit with our family, vegan and non-vegans alike. We all found it delicious, refreshing, and filling. It is also nutritionally outstanding.

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  26. thanks for this classic. I’ve fallen in love with it!

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  32. 5 stars
    Wow! One of the best salads I’ve made in a very long time!

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  34. 5 stars
    Great Recipe, Ali. I made this last night for my GF and she loved it! -Joe

  35. 5 stars
    I made this salad with a few additions: I grated about 1 tsp of fresh ginger and 1 clove of garlic into the dressing and I added a bunch of fresh cilantro and mint to the salad and I used snap peas instead of endamame. It was a big hit at the family party! I thought it was a big salad but there wasn’s a morsel left in the bowl and some were asking for more!

  36. 5 stars
    So so so good! I just made this for supper tonight to go along side some grilled chicken and it is amazing! Definitely a keeper!

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  38. 5 stars
    I am going to make this for my family this weekend it looks delicious!

  39. 5 stars
    I loved this salad! My sister in law and I made it, and we couldn’t get enough. There was a little left over the next day and it was even better the second day. I will be making it often.

  40. I am totally pinning this! I have been eating/making the 90s versions all through the 2000s lol. I love this and always wished i was inventive enough to make it better for me and a little more original. Thank you for being more inventive than me :)

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  45. 5 stars
    Thank you! I love this salad, but was looking for a healthier dressing. I also love the addition of edamame and sesame oil. Delish!

  46. I’m so excited to find this recipe! I’ve been making something like your original version, minus the mandarin oranges and using the ramen seasoning packet in the dressing, but have been looking for a healthier, flavorful alternative to the ramen noodle seasoning. Can’t wait to try this version with the mango and avocado – yum!

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  48. 5 stars
    This is sooo good I couldn’t stop eating it. It’s healthy with veg & fruit. The dressing is right amount.

  49. 4 stars
    I tried this recipe today and it had a nice balance of flavors. I really liked the salad I made the dressing with the avocado oil I think that it took over the flavor it did say you can use other oils. I will try it another time with another oil. What is the dressing suppose to taste like. Is it suppose have a tang to it mine didn’t. I know everyone loved the dressing. I’m not sure what the dressing is supposed to taste like it was okay I did like it but something was missing.

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