Ramen Salad Recipe

Meet your new obsession: Ramen Salad! This gloriously crunchy, fresh, and flavor-packed salad transforms humble ramen noodles into an irresistible dish that’s absolutely crave-worthy. Whether you’re serving it at a picnic, potluck, or a quick family dinner, it’s the ultimate crowd-pleaser you’ll find yourself making again and again.

Ingredients You’ll Need

What I love about Ramen Salad is how each ingredient plays an essential part—nothing is extra, and the flavors all shine together. Simple as they are, every piece brings a little something special to the mix, from crunch and color to sweet, savory, and zingy notes.

• Ramen Noodles: The star of the show! Use the block (skip the seasoning packet) for the ultimate toasty crunch.
• Sliced Almonds: These add a nutty depth and more addictive texture.
• Sesame Seeds: A sprinkle brings fragrant flavor and a pretty finish after a quick toast.
• Coleslaw Mix: Pre-shredded cabbage keeps things effortless and gloriously crisp.
• Edamame: Tender, protein-packed edamame make this salad satisfying and hearty.
• Shredded Carrots: For color, extra crunch, and a touch of sweetness.
• Scallions: Sliced thin—both white and green parts—these give a subtle, fresh bite.
• Mandarin Orange Segments: Bright, juicy, lightly sweet oranges lift the whole dish.
• Rice Vinegar: The tangy backbone of the homemade dressing.
• Extra-Virgin Olive Oil: Brings silkiness and roundness to the dressing.
• Honey (or Agave): Balances tang with a hint of natural sweetness (swap agave to keep it vegan).
• Low-Sodium Soy Sauce: Saltiness and umami for a deeper, savory edge.
• Kosher Salt & Black Pepper: Rounds out every flavor to perfection.

Variations

The best Ramen Salad recipes are endlessly customizable! Don’t be shy about swapping in your favorite veggies, playing with the protein, or making this salad suit your diet or cravings—it’s easy and always delicious.

• Add Protein: Toss in cooked, shredded chicken or crispy tofu for a heartier meal.
• Nut-Free Option: Substitute roasted pumpkin seeds or sunflower seeds in place of almonds.
• Swap the Greens: Try broccoli slaw or even shredded kale instead of classic coleslaw mix.
• Fruity Fun: Use diced fresh mango or pineapple if you tire of mandarins.
• Heat It Up: Add a drizzle of sriracha or a pinch of red pepper flakes to the dressing for spicy flair.

How to Make Ramen Salad

Step 1: Toast the Ramen & Nuts

Preheat your oven and crumble the ramen right onto a baking sheet with the sliced almonds. A quick trip in the oven turns those noodles gorgeously golden and the almonds perfectly toasty. After a few minutes, sprinkle in the sesame seeds for the final bit of nutty aroma. Watch this step like a hawk—over-toasted noodles can turn bitter in a flash!

Step 2: Whisk the Dressing

While the ramen mix cools, whisk together rice vinegar, olive oil, honey, soy sauce, and seasoning. If you’re in a hurry, just toss everything into a small jar, screw the lid on, and shake until it’s unified and glossy—no fuss, no mess.

Step 3: Assemble the Salad

Grab a large serving bowl and add the coleslaw mix, thawed edamame, carrots, and scallions. Toss in your cooled ramen–almond–sesame mixture, then drizzle with your homemade dressing. Give everything a thorough toss so the tangy dressing kisses every crunchy bit.

Step 4: Finish with Fruit & Chill

Right before serving, gently scatter the mandarin orange segments over the top. For best texture, let your completed Ramen Salad rest in the fridge for at least 30 minutes (if you can wait!). This little pause melds all the flavors together beautifully and keeps everything crisp.

How to Serve Ramen Salad

Garnishes

Sprinkle extra toasted sesame seeds, a few sliced scallion greens, or a light shower of chopped cilantro just before serving for restaurant-worthy looks and flavor. If you’re not nut-free, a scatter of extra almonds is always welcome for more crunch.

Side Dishes

Ramen Salad is fantastic alongside grilled chicken, crispy tofu, or shrimp skewers. It also pairs like a dream with Asian-inspired BBQ, teriyaki meatballs, potstickers, or a big bowl of miso soup—anything that loves a fresh, zippy companion!

Creative Ways to Present

Spoon Ramen Salad into lettuce cups for a fun, hand-held party bite, or layer it in mason jars for beautiful, portable lunches. If you’re feeding a crowd, a big platter with segments of mandarin and extra sesame seeds is guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Leftover Ramen Salad keeps beautifully for up to 3 days in an airtight container in the refrigerator. The noodles gradually soften as they soak up the dressing, turning pleasantly chewy but never soggy.

Freezing

Freezing is not recommended—fresh veggies and toasted noodles simply don’t hold up to thawing. For the freshest results, enjoy this salad within a few days of making.

Reheating

Ramen Salad is best served cold or at room temperature. There’s no reheating required—just give it a good toss before serving to redistribute any dressing that may have settled.

FAQs

Final Thoughts

Trust me—once you try this Ramen Salad, you’ll wonder how you ever hosted a gathering or craved a nutritious, fun lunch without it. Sweet, savory, crunchy, and loaded with colorful ingredients, it’s a salad to fall in love with. Give it a whirl and let those flavors do the talking!

Ramen Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 60 reviews

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Baking, Mixing
• Cuisine: Asian
• Diet: Vegetarian

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Description

This Ramen Salad recipe is a refreshing and crunchy dish that combines a mix of vegetables, nuts, and a flavorful dressing. Perfect for potlucks, picnics, or as a light meal.

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Ingredients

Units USM Scale 1x2x3x

For the Salad:

• 1 package ramen noodles (3 ounces)
• 2/3 cup sliced almonds
• 2 tablespoons sesame seeds
• 1 bag coleslaw mix (16 ounces)
• 1 1/2 cups shelled frozen edamame, thawed
• 1 cup shredded carrots
• 4 scallions, thinly sliced (both white and green parts)
• 1/2 cup canned mandarin orange segments in light syrup, rinsed and drained

For the Dressing:

• 1/4 cup rice vinegar
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons honey (substitute agave if vegan)
• 1 tablespoon low-sodium soy sauce
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

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Instructions

1. Prepare the Noodles and Nuts: Preheat oven to 425°F. Crumble ramen noodles and almonds on a baking sheet, bake for 5 minutes, then add sesame seeds and bake for 1-3 more minutes. Set aside.
2. Make the Dressing: Combine rice vinegar, olive oil, honey, soy sauce, salt, and pepper in a bowl or jar; mix well.
3. Assemble the Salad: In a serving bowl, combine coleslaw, edamame, carrots, scallions, toasted noodles, and almonds. Toss with dressing, add mandarin oranges, and refrigerate until serving.

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Notes

• Leftover salad can be stored in the refrigerator for up to 3 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 7g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 0mg