This salad takes me straight back to the kind of potlucks where everyone brought their best “secret recipe,” and somehow this crunchy ramen salad always disappeared first. I remember my mom making it on busy summer evenings, crushing the ramen right in the bag and tossing everything together like it was the easiest thing in the world. It was sweet, crunchy, and strangely addictive.
Over the years I’ve turned it into something a bit fresher, using better noodles, more veggies, and a vinaigrette that feels lighter without losing that familiar flavor. It still has that throwback charm, but with brighter colors, more texture, and ingredients I reach for all the time.
Why You’ll Love This Ramen Noodle Salad
This is the salad I bring when I don’t want to come home with leftovers. The mix of toasted ramen, crunchy vegetables, creamy avocado, sweet mango, and that sesame dressing makes it stand out at any picnic or potluck. It holds up well, it feeds a group, and it always gets people talking.
It tastes like something you’d happily eat on a warm day after work too—easy to make, full of flavor, and refreshing without feeling too light.
Main Ingredients
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Cole slaw mix
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Almonds
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Green onions
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Avocado
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Fresh mango
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Edamame
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Ramen noodles (organic or gluten-free work great)
I’ve swapped out the old-school mandarin oranges for fresh mango, which brings a natural sweetness that pairs wonderfully with the sesame dressing. Edamame gives the salad that extra bit of protein and bite.
Sesame Vinaigrette Ingredients
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Avocado oil or another mild-flavored oil
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Rice vinegar
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Honey or your preferred sweetener
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Soy sauce
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Toasted sesame oil
This dressing is one I use often. It’s easy to whisk together and adds just the right balance of tangy, sweet, and nutty flavors.
How to Make This Crunchy Ramen Noodle Salad
Toast the crushed ramen noodles and almonds on a baking sheet for about ten minutes until they’re lightly golden. That simple step makes a big difference in the final texture.
Add the cole slaw mix, mango, avocado, green onions, and edamame to a large bowl. Once the ramen and almonds are cool, toss them in.
Pour the vinaigrette over everything and mix well. The noodles pick up the dressing just enough to stay crunchy while soaking in that great flavor.
Tips and Tricks
Break the ramen into pieces that are slightly uneven. The mix of small and larger pieces adds better texture.
If you’re making it ahead, toast the ramen and almonds in advance, mix the dressing separately, and toss everything together right before serving so the crunch stays intact.
Adjust the sweetness of the dressing based on your preference—some bottles of rice vinegar are sharper than others.
If you want extra color, shredded red cabbage or thinly sliced peppers fit right in.
Variations
You can add extra veggies like snap peas, carrots, or cucumbers. Thinly sliced red onion brings a little bite.
For a heartier version, grilled chicken or shrimp make a great addition.
If you want to keep things plant-based, swap soy sauce for a gluten-free or low-sodium alternative, and use a sweetener that fits your diet.
Best Served With
This salad goes well with grilled meats, sandwiches, and summer dinners. It’s just as good on its own for lunch—light but filling with all those crunchy and creamy textures.
How to Store Leftovers
Store leftovers in the fridge in an airtight container. The salad will soften a bit overnight but still tastes wonderful. If you want it extra crunchy the next day, save a small handful of toasted ramen and almonds to sprinkle on top before serving.
FAQs
Can I make this ahead of time?
Yes. Toast the ramen and almonds, prepare the dressing, and chop the produce. Combine everything just before serving.
Can I swap mango for something else?
Pineapple works well, or even apples if you want something crisp.
Do the ramen noodles need to be cooked?
No. They toast beautifully in the oven and stay crunchy.
Can I use flavored ramen packets?
Use plain noodles without the seasoning packets for the best result.
How do I keep the avocado from browning?
Toss it in a little lemon or lime juice before adding it to the salad.
Crunchy Ramen Noodle Salad
This bright, crunchy ramen salad mixes fresh veggies, toasted noodles, and a lightly sweet sesame vinaigrette for a refreshing side that disappears fast.
Ingredients
- coleslaw mix, 16 ounces
- two 3-ounce packs of ramen noodles, crushed with seasoning discarded
- 1/2 cup thinly sliced green onions
- 1 mango, peeled and cut into thin strips or small pieces
- 1 avocado, diced
- 1 cup cooked edamame, shelled
- 1/2 cup sliced almonds
- sesame honey vinaigrette made with the ingredients below
Sesame Honey Vinaigrette Ingredients
- 1/2 cup avocado oil or any neutral cooking oil
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 teaspoons soy sauce
- 1/4 teaspoon toasted sesame oil
- pinch of salt and pepper
Instructions
- Warm the oven to 425°F and spread the crushed ramen noodles and almonds across a baking sheet. Stir them around so they toast evenly, then bake just until both turn golden and crisp, giving the pan a quick toss midway so nothing burns. Set aside to cool.
- Combine the coleslaw mix with the edamame, mango, avocado, and green onions in a large serving bowl. Pour in the sesame vinaigrette and toss gently so everything is coated without smashing the softer ingredients. Add the toasted noodle-almond mixture last to keep its crunch.
- Serve the salad right away for maximum crispness, or keep it chilled for a few hours. It will stay good for up to three days, though the noodles soften and the avocado may darken slightly over time.
To Make the Vinaigrette
- Whisk the oil, honey, rice vinegar, soy sauce, sesame oil, salt, and pepper until the dressing emulsifies and becomes smooth. Adjust sweetness or acidity to taste.
Notes
- Any brand of ramen noodles works well, including whole-grain or organic options if you prefer something less processed.
- A sprinkle of toasted sesame seeds makes a great finishing touch if you want a little extra crunch.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 255Total Fat 14gSaturated Fat 1gUnsaturated Fat 13gSodium 86mgCarbohydrates 29gFiber 5gSugar 11gProtein 6g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This ramen noodle salad has all the charm of the version many of us grew up with, but with fresher flavors and a satisfying crunch that keeps it feeling current. It’s colorful, fun to eat, and incredibly easy to pull together—whether you’re headed to a potluck or just want something refreshing at home. It’s the kind of recipe that finds its way into your regular rotation without much effort.
