This Ramen Noodle Salad Recipe is perfect for potlucks. But there’s no need to wait for a potluck dinner invitation. Go ahead and enjoy this delicious crunchy ramen coleslaw salad today. It’s ready to serve in 15 minutes or less!
The first time I had a Ramen Noodle Salad was at a family reunion dinner. There were so many people there that I never found out who made it so I could ask for the recipe. Leave it to good ole Pinterest to save the day. I pinned a bunch of ramen noodle recipes and this crunchy ramen salad was one of them. I did change up the ingredients a little bit from the original. I’m sure it is delicious the way she made it, but I do not like mango…so I used mandarin oranges instead.
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I also left out the avocado and substituted sunflower seed kernels for sliced almonds. Although this is a flavorful salad as-is, I think it could be even more delicious and filling if you add a cup of cooked shredded chicken.
Ramen Noodle Salad Recipe
- 1 (16-ounce) bag coleslaw
- 2 (3-ounce) packages of ramen noodles, crumbled (do not cook the noodles and do not use the seasoning packet)
- 1 cup shelled and cooked edamame
- 1 (15-ounce) can mandarin oranges, drained
- 1/2 cup sunflower seed kernels
- 1/2 cup thinly-sliced green onions
- Honey vinaigrette (see how to make it below)
Honey Vinaigrette Ingredients
- 2/3 cup olive oil (or sub your favorite oil)
- 1/3 cup honey
- 1/3 cup rice wine vinegar
- 2 teaspoons soy sauce
- 1/4 teaspoon sesame oil
- pinch of salt and black pepper
MAKE THE SALAD:
1. Heat oven to 425 degrees. Spread the crumbled ramen noodles and sunflower seed kernels in a single layer on a baking sheet. Bake for about 5 minutes, or until the noodles are slightly toasted and golden. Remove from oven. *Note: Toasting the noodles and sunflower seed kernels is an optional step, but it does help give added crunch.
2. Combine ramen noodles and sunflower seed kernels with the rest of the salad ingredients (including the vinaigrette) and toss until thoroughly combined.
3. Serve immediately. Note: You can cover and refrigerate this salad for up to 3 days. However, the noodles may lose their crunch after Day One.
MAKE THE VINAIGRETTE:
Whisk the honey vinaigrette ingredients together until mixed well.
For more fun Pinterest remakes, visit a few of my favorite bloggers:
- Healthy Banana Coffee Frozen Frappe from Confessions of an Overworked Mom
- Ranch Baked Zucchini Recipe from A Mom’s Take
- Tropical Strawberry Lemonade Summer Drink Recipe for Kids from Our Family World
- Mexican Tortellini Salad from Better in Bulk
- Baked Mini Coffee Doughnuts with Cocoa Glaze from Sweep Tight
- Peppermint Sugar Scrub from Upstate Ramblings
- Maple Pecan Ice Cream from LW Vogue
- Fresh Summer Melon Smoothie from How Was Your Day?
- Floating Pool Noodle Toy Bin from Homemaking Hacks
What is your favorite summer salad? Check out this easy Taco Salad recipe. Have you ever eaten a Ramen Noodle Salad? Let me know what you think in the comments below.