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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/crunchy-ramen-noodle-salad-recipe/