This crunchy ramen noodle salad is simple, budget-friendly, and ideal for feeding a crowd. Crisp cabbage and carrots, bright mandarin oranges, tender edamame and crunchy toasted ramen noodles come together in a savory, sweet, and tangy Asian-style vinaigrette for a vibrant, satisfying salad.
đ Whatâs in Ramen Salad?
This Asian-style ramen salad features crushed instant ramen noodles (without the seasoning), a coleslaw mix or shredded cabbage and carrots, thinly sliced scallions, shelled edamame, mandarin oranges, and toasted sliced almonds. Optional avocado slices and a sprinkle of sesame seeds finish the salad, adding creaminess and extra nutty flavor.
The dressing is a bright vinaigrette made with fresh ginger, toasted sesame oil, rice vinegar, soy sauce, a touch of honey (or maple/agave for a vegan version), and a neutral oil. It delivers sweet, savory, tangy, and toasty notes that complement the crunchy vegetables and noodles.
âïž Why This Crunchy Ramen Noodle Salad Works
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Texture: Toasted ramen and sliced almonds add a crave-worthy crunch alongside crisp cabbage and juicy mandarin segments.
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Flavor: A balance of sweet, tangy, savory and toasty flavors makes the salad lively and refreshing.
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Veggie Forward: This is essentially a vegetable salad enhanced with crunchy noodles rather than a noodle dish with a few vegetables thrown in.
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Inexpensive: Most ingredients are pantry staples or affordable produce, so itâs a wallet-friendly crowd pleaser.
âïž Ramen Salad Ingredients and Substitutions
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Ramen Noodles: Use the noodles from instant ramen packages (discard the seasoning packet). You can also buy plain ramen-style noodles, but the instant packs are cheapest.
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Almonds: Sliced almonds toasted in a dry skillet develop more flavor. Substitute toasted macadamias, sunflower seeds, or pepitas for a different crunch.
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Coleslaw Mix: A pre-cut bag is convenient. Alternatively shred green or red cabbage and carrots, or substitute broccoli slaw for a twist.
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Edamame: Use shelled frozen edamame, thawed; blanching quickly in hot water speeds thawing.
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Scallions: Green onions add color and a mild onion bite.
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Mandarin Oranges: Canned and drained mandarin segments are easy; fresh small mandarins (cuties) work great in season.
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Optional: Avocado adds creaminessâadd it only right before serving so it stays fresh.
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Sesame Seeds: Toasted sesame seeds add nutty flavor; black sesame seeds make a pretty garnish.
âïž Asian Salad Dressing Ingredients
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Ginger: Fresh minced ginger is best; ginger paste is an acceptable substitute.
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Sesame Oil: Use toasted sesame oil for a deep, toasty aromaâjust a little goes a long way.
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Rice Vinegar: Rice vinegar adds gentle acidity; white wine vinegar can be swapped in a pinch.
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Soy Sauce: Regular or low-sodium soy sauce provides umami.
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Honey: Adds sweetness and rounds flavors; use maple or agave for a vegan option.
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Oil: A mild oil (vegetable, avocado, or a mild olive oil) blends well with the sesame flavor.
âïž How To Make Ramen Noodle Salad From Scratch
Key steps to build this salad:
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Preheat the oven and spread broken ramen noodles and sliced almonds on a lined baking sheet.
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Bake briefly until light golden and toasted, tossing halfway through so they brown evenly.
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Whisk together the ginger, sesame oil, rice vinegar, soy sauce, honey and oil to make the vinaigrette (or shake in a jar).
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Toss coleslaw mix, scallions, edamame and mandarin oranges in a large bowl.
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Allow toasted noodles and almonds to cool slightly, then add them to the vegetable mix.
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Drizzle with dressing, sprinkle sesame seeds, toss to combine and serve immediately. Add avocado just before serving.
đȘ Tips For a Top-Notch Ramen Noodle Salad
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Keep a close eye on almonds and ramen while toastingâthey brown quickly.
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You can toast ramen and almonds in a large skillet on the stovetop if preferred.
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Make your own slaw from 6â7 cups shredded cabbage and one grated carrot for about a 16-ounce bag equivalent.
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Thaw frozen shelled edamame by pouring boiling water over them for 1â2 minutes, then drain.
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Add avocado just before serving so it stays fresh and doesnât become mushy.
âïž Frequently Asked Questions About Ramen Noodle Salad
đ What Can I Add to my Ramen Noodle Salad?
Extra vegetables that pair well include shredded napa cabbage, diced red bell pepper, snow peas, bean sprouts, or sliced cucumber. For added protein, consider cooked shrimp, shredded chicken, tofu, or chickpeas.
đ Should I Use the Seasoning Packets for Ramen Noodle Salad?
No. Set the seasoning packets asideâyou wonât need them. The homemade vinaigrette provides balanced, fresh flavor.
đ What Flavor of Ramen Noodle Soup Should I Use?
Any flavor of instant ramen noodles is fine since youâre discarding the seasoning packet. Choose whatever is most affordable or available.
đ Whatâs a Sumi Salad?
A sumi salad is a chilled noodle salad similar to this one but typically uses a different dressing that often omits soy sauce.
đ Can Ramen Noodle Salad Be Made in Advance?
Partially. The dressing can be made and refrigerated for 5â6 days. Prep the vegetables ahead and store them separately. Toasted noodles and nuts keep well in an airtight container overnight. If fully assembled, the salad is best within 2â3 hoursâadd the toasted noodles about an hour before serving to preserve their crunch.
âïž What Can I Serve with Ramen Salad?
This salad works as a side for dinners, potlucks, and summer gatherings, or as a light main when topped with protein. Try it alongside grilled chicken, baked or grilled tofu, shrimp, or a can of chickpeas for extra protein.
Suggested pairings include honey-ginger salmon, air-fryer salmon bites, or baked pork chops for a heartier meal.
âïž Storing Leftovers
Best eaten freshânoodles soften over time. Store leftovers in an airtight container in the refrigerator for up to one day. Keep any avocado separate and add when serving.
Crunchy Ramen Noodle Salad
Kathy McDaniel
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This post was published in 2017 and has been updated for clarity and improved reader information; the recipe remains the same.