Crunchy Ramen Noodle Salad

Fresh and crunchy ramen noodle salad made with coleslaw mix, toasted ramen noodles, edamame, avocado, and mango, tossed in a tangy sesame honey vinaigrette. This easy-to-make salad offers a perfect balance of textures and flavors, ideal for quick lunches, potlucks, or light dinners.

Ingredients

Salad:

• 1 (16-ounce) bag coleslaw mix
• 2 (3-ounce) packages ramen noodles*, crumbled (discard seasoning packets)
• 1 cup shelled, cooked edamame
• 1 avocado, peeled, pitted, and diced
• 1 mango, peeled, pitted, and julienned or diced
• ½ cup thinly sliced almonds
• ½ cup thinly sliced green onions (scallions)

Sesame Honey Vinaigrette:

• ½ cup avocado oil (or vegetable oil)
• ¼ cup honey (or preferred sweetener)
• ¼ cup rice vinegar
• 2 tsp soy sauce
• ¼ tsp toasted sesame oil
• Pinch of salt and black pepper

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Instructions

1. Toast Noodles and Almonds
   Preheat oven to 425°F (220°C). Spread crumbled ramen noodles and sliced almonds evenly on a baking sheet. Stir to combine. Bake for about 5 minutes until lightly toasted and golden, then stir and bake for an additional 3 minutes. Watch closely to prevent burning. Remove and set aside to cool.
2. Make the Vinaigrette
   In a small bowl or jar, whisk together avocado oil, honey, rice vinegar, soy sauce, toasted sesame oil, salt, and pepper until well combined.
3. Assemble the Salad
   In a large bowl, combine the coleslaw mix, toasted noodles and almonds, edamame, avocado, mango, and green onions. Pour the vinaigrette over the salad and toss gently until evenly coated.
4. Serve or Store
   Serve immediately for maximum crunch. The salad can be covered and refrigerated for up to 3 days, but note the noodles will soften over time and avocado may brown slightly.

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Why You’ll Love This Recipe

• Crunchy textures combined with fresh, creamy, and sweet flavors.
• Quick and easy to prepare with pantry staples and fresh produce.
• A colorful, healthy salad that works as a side or light meal.
• Balanced mix of protein, healthy fats, and veggies.

Tips

• Toast the noodles and almonds carefully to avoid burning.
• Add the avocado just before serving to keep it fresh and prevent browning.
• Use ripe but firm mango for the best texture and sweetness.
• Store dressing separately if you want to keep the salad extra crisp.

Variations and Substitutions

• Swap edamame with cooked chickpeas or green peas.
• Replace mango with pineapple or orange segments for a different fruit twist.
• Use sunflower seeds or chopped cashews instead of almonds.
• Substitute honey with maple syrup or agave nectar for vegan options.

FAQs

Can I use instant ramen noodles with seasoning?
Yes, but discard the seasoning packets as they are salty and can overpower the salad.

How long will this salad stay fresh?
Best eaten the day it’s made, but can be refrigerated up to 3 days. Noodles will soften, and avocado may brown slightly.

Is this salad gluten-free?
Regular ramen noodles contain gluten. For gluten-free, substitute with gluten-free noodle alternatives or crunchy rice noodles.

Serving and Suggestions

• Serve chilled as a refreshing side dish at picnics or barbecues.
• Pair with grilled chicken, fish, or tofu for a complete meal.
• Great for potlucks or meal prep lunches.