This Asian style Ramen Noodle Salad recipe combines fresh crisp coleslaw, mandarin oranges, edamame and toasted almond with crunchy ramen noodles. Tossed with a savory-sweet Asian salad dressing, this ramen salad is a great side to serve any day of the week.
We love a side dish that is easy to make and can be easily taken to a potluck. like this tasty Asian Slaw and Mexican Three Bean Salad!
Ramen Noodle Salad
Instant Ramen noodles may not be fancy and you will definitely not find them on a healthy foods list, but once in a while I simply cannot resist them.
Yes, I love ramen noodles! My husband can make the tastiest, most satisfying Oriental flavored ramen soup (from the blue package) and I certainly can take the spot when it comes to ramen noodle salad!
Why We Love This Recipe
- This salad is cool, refreshing and the different textures work so very well together.
- The sweet and savory Asian salad dressing is so good that you’d want to drink it with a straw!
- This simple ramen noodle salad comes together quickly and is a great summer dish that pairs well with a variety of dishes.
- Budget friendly! As we know ramen is inexpensive as well as cabbage (or coleslaw) and canned mandarin oranges.
Ramen Salad Ingredients
- Instant Ramen Noodles: Although you can buy ramen noodles, I use the noodles that come in the packages of instant ramen soup. You won’t be using the seasoning pack so any flavor is just fine.
- Almonds: I prefer using sliced almonds for this salad.
- Coleslaw: You can buy cabbage and carrots and make your own slaw mix. Sometimes grabbing a bag of pre-cut slaw at the market is just convenient.
- Edamame: I usually buy shelled frozen edamame. Thaw before using them. You can speed up the process by quickly blanching them in hot water.
- Scallions: Aka green onions add a little bite to the salad while adding color.
- Mandarin Oranges: I used canned mandarin oranges but you can also use fresh (cuties) when the are in season.
- Avocado: This is an optional ingredient. The creaminess of the avocado and the crispiness of the cabbage are a match made in heaven. Only add avocado when you are ready to serve the salad.
- Sesame Seeds: As garnish.
Asian Salad Dressing Ingredients
- Ginger: I use fresh ginger.
- Sesame Oil: Toasted Asian sesame oil is the one used in this recipe. It’s darker in color than regular sesame oil (looks almost like the color of maple syrup). A little bit goes a long way as this oil has a ton of flavor.
- Rice Vinegar: You can also use white wine vinegar.
- Soy Sauce: I used regular soy sauce for this recipe but low-sodium works too.
- Honey: The sweetness of honey balances the flavors of all of the other ingredients.
- Oil: Although I love extra virgin olive oil to make salad dressings, this Asian dressings benefits from a milder oil. Olive oil, canola, vegetable oil or avocado oil work well.
How To Make Ramen Noodle Salad From Scratch
Here you will find the highlights on how to make this recipe. For detailed instructions, check the recipe card below.
- Preheat the oven. Place the sliced almond on a baking sheet pan. Break up the ramen noodles and place them on the same baking pan. Bake until they are toasted and golden brown, tossing them once during the baking time. Keep an eye on them as they toast quickly.
- In the meantime, whisk together the salad dressing ingredients.
- Combine the cabbage slaw, sliced scallions, mandarin oranges and edamame in a large bowl.
- Remove the noodles and almonds from the oven and allow them to cool slightly.
- Stir in the almonds and crispy noodles and toss with the Asian vinaigrette. When ready to serve, add the avocado (if using) and garnish with sesame seeds. Serve.
What Is A Sumi Salad
A sumi salad is almost identical to this recipe except for the salad dressing that is usually made without soy sauce.
Can Ramen Noodle Salad Be a Main Dish?
Absolutely! Although we think of salads as part of a meal or side dish, any salad can be made into a main dish! Since we already have a good amount of veggies in this dish, you could add some protein to make it a bit more filling. Beans, chickpeas, chicken, shrimp, steak or fish like this Baked Honey Ginger Salmon are good options.
Can This Asian Salad Be Made Ahead?
Yes, you can make the sweet and savory Asian sesame dressing 3-4 days in advanced. keep it in a sealed container in the refrigerator.
The slaw, edamame, scallions and mandarin oranges can be prep and toss a day in advanced. You can toast the noodles and almonds and keep them store in a container or resealable bag at room temperature a day ahead.
I prefer tossing the salad when I am ready to serve it to keep the ingredients fresh and crisp.
Salad Variations
- Use broccoli slaw or shredded Brussels sprouts instead of cabbage slaw.
- Add other veggies like snow peas, broccoli florets and slices of red bell peppers.
- Fruits like fresh pineapple or dried cranberries are a great addition to this recipe.
- Stir in a spoonful of peanut butter to the tasty salad dressing. Asian peanut sesame dressing is delicious!
- Use any other nut such as peanuts or pistachios.
- Use napa cabbage instead of regular green cabbage.
Ramen Salad Recipe Tips
- You can toast the dried ramen noodles and sliced almonds in a dry skillet instead of using the oven.
- If you have leftovers, keep them refrigerated for up to 2 days. The noodles won’t be as crispy as the first day but the salad will still be delicious.
- If using frozen edamame, thaw it first. This can be done quickly by blanching them in hot water (only leave the edamame in the water for about 1-2 minutes).
- Shred your own cabbage at home or use a shortcut by buying a bag of pre-mixed fresh cabbage slaw (coleslaw) at the supermarket.
- To make your own homemade coleslaw mix, you will need 6 to 7 cups of shredded cabbage and 1 carrot.
- If using avocado, add it right before serving.
Take A Look At These Other Easy salad Recipes:
- Creamy Cilantro Lime Coleslaw
- Grilled Vegetables and Couscous Salad
- Mexican Street Corn Salad
- Citrus Salad with Basil Vinaigrette
- Lentil Salad
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Crunchy Ramen Noodle Salad
Ingredients
- 2 (3 ounces) packages of ramen noodles, cumbled (any flavor – we won’t use the seasoning package)
- 1/2 cup almonds, sliced
- 1 (16 ounce) bag of coleslaw mix *see notes
- 1 (8 ounce) bag edamame, shelled and thawed
- 1 bunch scallions (green onions), sliced thinly (about 5 – 6 scallions)
- 1 (15 ounce) can mandarin oranges, drained
- 1 tablespoon sesame seeds
- 1 avocado. pitted, peeled and sliced (optional)
Asian Sesame Dressing
- 1 teaspoon ginger, minced
- 1 teaspoon sesame oil
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1/2 cup oil (olive oil, vegetable oil or avocado oil)
Instructions
To Make the Asian Sesame Vinaigrette
- Whisk all the ingredients together until well combined. You can also add all the ingredients in a jar and shake!
For the Salad
- Preheat the oven to 400 degrees Fahrenheit.
- On a baking sheet, spread the crumbled ramen noodles and sliced almonds.
- Bake for about 5 – 7 minutes, tossing once until the ramen noodles and the almonds are slightly toasted and golden. Keep an eye on them, they toast fast! especially the almonds.
Remove from the oven and set aside - Add the coleslaw mix, edamame, scallions and mandarin oranges to a large bowl. Add the ramen noodles/almonds mixture.
- Add the vinaigrette and sesame seeds and toss until well combined.
- Serve and enjoy!
If using avocado, please see the notes
Chef’s Tips
- To make your own homemade coleslaw mix, you will need 6 to 7 cups of shredded cabbage and 1 carrot.
- Add the avocado when you are ready to serve the salad.
- At home we serve the avocado slices on the side. When mixed in, the avocado can get a bit mushy.
- You can toast the dried ramen noodles and sliced almonds in a dry skillet instead of using the oven.
- If you have leftovers, keep them refrigerated for up to 2 days. The noodles won’t be as crispy as the first day but the salad will still be delicious.
- If using frozen edamame, thaw it first. This can be done quickly by blanching them in hot water (only leave the edamame in the water for about 1-2 minutes).
Nutrition
This post was published in 2017 but has been updated to provide better information to the reader. the recipe remains the same.
Yvonne says
Wanting a new ramen slaw and have researched and read at least 15!!!
Came upon yours and you came closer than anyone else..a true Ramen crunchie! I waited on the Mandarin oranges to serve individually (we are only two seniors). also want it for tomorrow. I was out of sesame seeds green onions and rice vinegar. So compromised and just had the sesame oil flavor. I minced some sweet onion and used the processor to pulse the cabbage and carrot. I used some Cabernet Saigon vinegar at 3 to one. I do like the rice wine best. And I had a stick of ginger in freezer!???? going thru all of this for all who read comments. I do not use the packets; nor do I “cook” the almonds and noodles in butter.. I do toast them a bit. I want this whole thing crispy!! I did not use the edamame or avocado.. I AM SO pleased to find this link and have signed up for future suggestions! Now I am watching Derby and waiting for this to meld???? Delightful….Yvonne in Florida
Yvonne says
Oops! That is cabernet sauvignon vinegar!!????
Dani says
Delicious and so easy to make!
Kathy says
Thank you!!!!
Sarah says
This salad is so easy and so good. I love the crunchy noodles and the vinaigrette is amazing. Thanks