Crunchy Ramen Noodle Salad Recipe

Introduction

This Crunchy Ramen Noodle Salad is a delightful mix of fresh vegetables, toasted ramen noodles, and a sweet-savory sesame honey vinaigrette. It’s easy to prepare and perfect for a light lunch or a vibrant side dish that adds texture and flavor to your meal.

Ingredients

• 1 (16-ounce) bag coleslaw mix
• 2 (3-ounce) packages ramen noodles, crumbled (discard seasoning packets)
• 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:
  • 1/2 cup avocado oil (or vegetable oil)
  • 1/4 cup honey (or your preferred sweetener)
  • 1/4 cup rice vinegar
  • 2 teaspoons soy sauce
  • 1/4 teaspoon toasted sesame oil
  • Pinch of salt and black pepper

Instructions

1. Step 1: Preheat your oven to 425°F. Spread the crumbled ramen noodles and sliced almonds evenly on a baking sheet. Stir gently to combine them.
2. Step 2: Bake for about 5 minutes until the noodles and almonds start to turn golden. Remove from the oven and toss the mixture well. Return to the oven and toast for another 3 minutes. Watch closely to prevent burning, then set aside to cool.
3. Step 3: In a large bowl, combine the coleslaw mix, cooked edamame, diced avocado, julienned mango, sliced green onions, and the toasted noodle-almond mix.
4. Step 4: Make the vinaigrette by whisking together avocado oil, honey, rice vinegar, soy sauce, toasted sesame oil, salt, and pepper until fully combined.
5. Step 5: Pour the vinaigrette over the salad ingredients and toss thoroughly to coat everything evenly.
6. Step 6: Serve the salad immediately for the best crunch, or cover and refrigerate for up to 3 days.

Tips & Variations

• For extra crunch, toast the ramen noodles and almonds just before serving.
• Try swapping the mango for pineapple or apple slices for a different fruity twist.
• If you prefer a spicier salad, add a teaspoon of chili flakes or a dash of sriracha to the vinaigrette.
• Use gluten-free ramen noodles to make this salad gluten-free.

Storage

Store the salad covered in the refrigerator for up to 3 days. Keep in mind the noodles will soften over time, and the avocado may brown slightly. To help retain freshness, toss the salad again just before serving. It can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use the ramen seasoning packets?

No, the recipe calls for crumbled plain ramen noodles without the seasoning packets because the vinaigrette provides all the necessary flavor.

Is it okay to prepare the salad ahead of time?

Yes, you can prepare it in advance, but it’s best to toast the noodles and almonds right before serving to keep them crunchy. Mixing the avocado in last minute can also help prevent browning.

Crunchy Ramen Noodle Salad Recipe

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4.5 from 637 reviews

A vibrant and crunchy ramen noodle salad featuring toasted ramen noodles, fresh vegetables, and a sweet sesame honey vinaigrette. This easy-to-make salad combines coleslaw mix, edamame, avocado, mango, almonds, and green onions for a delightful mix of textures and flavors, perfect as a refreshing side dish or light lunch.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 1 (16-ounce) bag coleslaw mix
• 2 (3-ounce) packages of ramen noodles, crumbled (seasoning packets not used)
• 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

• 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
• 1/4 cup honey (or your desired sweetener)
• 1/4 cup rice vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon toasted sesame oil
• Pinch of salt and black pepper

Instructions

1. Toast the Ramen Noodles and Almonds: Preheat the oven to 425°F. Spread the crumbled ramen noodles and sliced almonds evenly on a baking sheet and lightly stir to combine. Bake for 5 minutes until slightly toasted and golden. Remove the baking sheet, stir the mixture to toss, then return to the oven and toast for an additional 3 minutes. Watch carefully to prevent burning. Remove and set aside.
2. Prepare the Vinaigrette: In a bowl, whisk together avocado oil, honey, rice vinegar, soy sauce, toasted sesame oil, and a pinch of salt and black pepper until fully combined and emulsified.
3. Assemble the Salad: In a large bowl, combine the coleslaw mix, shelled edamame, diced avocado, julienned mango, toasted ramen noodles and almonds, and sliced green onions. Pour the prepared sesame honey vinaigrette over the salad ingredients and toss gently to combine all flavors uniformly.
4. Serve or Store: Serve the salad immediately for maximum crunch and freshness. Alternatively, cover and refrigerate for up to 3 days. Note that the noodles will soften over time and avocado may brown slightly, but the salad will remain tasty.

Notes

• Do not use the ramen seasoning packets as they are not needed and can alter the flavor negatively.
• Keep a close eye on the noodles and almonds while toasting to avoid burning.
• The salad is best eaten fresh the same day for optimal crunch and avocado vibrancy.
• You can substitute the avocado oil with any neutral cooking oil such as vegetable or canola oil.
• Feel free to adjust the sweetness of the vinaigrette by using your preferred sweetener instead of honey.

Keywords: Ramen noodle salad, crunchy salad, coleslaw mix salad, sesame honey vinaigrette, toasted almonds, avocado salad, mango salad, Asian inspired salad