Easy Crunchy Ramen Noodle Salad Recipe

A Crunchy Ramen Noodle Salad is the ultimate combination of texture and flavor, making it a standout dish for picnics, potlucks, and quick meals. This delightful Asian-inspired ramen salad recipe balances crisp vegetables, toasted ramen noodles, and a savory-sweet vinaigrette that ties everything together.

Growing up in the Midwest, this salad was a staple at gatherings, often made with instant ramen seasoning packets and bottled dressings. While undeniably tasty, the traditional version relied heavily on processed ingredients. This updated, healthier, crunchy salad recipe brings a fresher approach—keeping the iconic crunch while incorporating whole ingredients, nutrient-dense veggies, and a homemade dressing that bursts with flavor.

If you’ve never tried Crunchy Ramen Noodle Salad, this might just become your new favorite go-to salad recipe!

The Secret to Getting That Perfect Crunch

Achieving the signature crunch in a Crunchy Ramen Noodle Salad comes down to three key factors:

• Toasted Ramen Noodles & Almonds – Baking the crumbled ramen noodles and almonds until golden brown enhances their nutty, crispy texture.
• Fresh, Crisp Vegetables – Using coleslaw mix, scallions, and optional add-ins like bell peppers or kale keeps the salad light and refreshing.
• Timing of Assembly – The dressing should be added right before serving to prevent the noodles from softening too soon.

With these simple tricks, you’ll master the art of making the best crunchy salad every time!

Why You’ll Love Crunchy Ramen Noodle Salad Recipe

• Quick & Easy – Ready in just 20 minutes with minimal prep.
• Customizable – Swap ingredients to suit your taste or dietary needs.
• Crowd-Pleasing – Perfect for family gatherings, BBQs, or meal prep.

Texture & Flavor Explosion – The balance of sweet, savory, nutty, and tangy flavors will keep you coming back for more!

Ingredients You’ll Need

Salad Ingredients

• Coleslaw mix – 1 (16-ounce) bag
• Ramen noodles – 2 (3-ounce) packs, crumbled (discard seasoning packets)
• Edamame – 1 cup, shelled and cooked
• Avocado – 1, peeled, pitted, and diced
• Mango – 1, peeled, pitted, and julienned (or diced)
• Almonds – 1/2 cup, thinly sliced
• Green onions (scallions) – 1/2 cup, thinly sliced
• Sesame honey vinaigrette (recipe below)

Sesame Honey Vinaigrette

• Avocado oil – 1/2 cup (or vegetable oil of choice)
• Honey – 1/4 cup (or maple syrup for a vegan alternative)
• Rice vinegar – 1/4 cup
• Soy sauce – 2 teaspoons (or tamari for a gluten-free option)
• Toasted sesame oil – 1/4 teaspoon
• Salt and black pepper – Pinch to taste

How to Make Crunchy Ramen Noodle Salad

To Toast the Ramen & Almonds:

1. Preheat the oven to 425°F.
2. Spread crumbled ramen noodles and sliced almonds evenly on a baking sheet.
3. Bake for 5 minutes, then stir the mixture and return to the oven for another 3 minutes or until golden brown.
4. Watch closely to prevent burning. Remove and let cool completely.

To Make the Salad:

1. In a large mixing bowl, combine coleslaw mix, edamame, diced avocado, mango, scallions, and toasted ramen-almond mixture.
2. Drizzle with the sesame honey vinaigrette and toss until everything is evenly coated.
3. Serve immediately or refrigerate for up to 3 days.

To Make the Vinaigrette:

1. In a small bowl or mason jar, whisk together avocado oil, honey, rice vinegar, soy sauce, toasted sesame oil, salt, and pepper.
2. Shake or whisk until the ingredients are fully emulsified.
3. Taste and adjust sweetness, acidity, or saltiness as needed.

Tips for the Best Crunchy Ramen Noodle Salad

• Add Protein – Enhance the dish with shredded rotisserie chicken, grilled shrimp, or tofu for a heartier meal.
• Custom Veggies – Try shredded carrots, sliced bell peppers, cucumbers, or kale for extra color and nutrition.
• Make Ahead – Toast the ramen and prep the dressing ahead of time to speed up assembly.
• Crunch Retention – If making ahead, store the toasted ramen separately and mix it in just before serving to maintain its crispness.

Serving and Storage Recommendations

Serving Suggestions:

This Asian ramen salad recipe pairs beautifully with:

• Grilled chicken, teriyaki salmon, or tofu stir-fry
• A warm bowl of wonton soup
• Sushi rolls or spring rolls

Storage Tips:

• Refrigerate leftovers in an airtight container for up to 3 days.
• To prevent sogginess, store the dressing separately and toss just before serving.
• If prepping in advance, add the avocado just before serving to prevent browning.

Notes

• Gluten-Free Option – Use gluten-free ramen noodles or rice noodles instead.
• Extra Crunch – Sprinkle with toasted sesame seeds or crushed peanuts.
• Flavor Boost – Water chestnut slivers add an extra crispy bite.

Other Recipes You Might Like

• Carrot Raisin Salad
• Buffalo Chicken Salad
• Cranberry Almond Spinach Salad

FAQs

What to add to ramen to make it crunchy?

To achieve a crunchy texture, toast the ramen noodles in the oven and add crispy toppings like sliced almonds or sesame seeds.

How to make an easy noodle salad?

A simple noodle salad includes coleslaw mix, ramen noodles, scallions, nuts, and a homemade dressing for fresh, bold flavors.

What is in ramen salad?

A Crunchy Ramen Noodle Salad Recipe typically includes ramen noodles, shredded cabbage, almonds, scallions, and a tangy vinaigrette.

What are the 5 ingredients in ramen?

A classic ramen dish consists of noodles, broth, protein, vegetables, and seasonings. This crunchy salad recipe replaces broth with a vinaigrette.

Is ramen a rice or pasta?

Ramen is a type of wheat-based noodle, distinct from rice noodles or traditional Italian pasta.

Conclusion

This Easy Crunchy Ramen Noodle Salad Recipe is light, flavorful, and packed with irresistible crunch. Whether you’re making it for a summer cookout, a weekday lunch, or a meal prep option, it’s sure to be a crowd favorite.

Try this recipe as written, or customize it with your favorite add-ins! Have a favorite variation? Share your twist on this crunchy salad recipe in the comments!