
This lighter ramen salad transforms the nostalgic potluck favorite into something fresh and craveable. Crispy ramen bits get a quick oven toast with almonds and sesame, then everything is tossed with crunchy slaw, edamame, and a tangy soy honey dressing. This is my favorite way to sneak extra veggies into a shareable dish while keeping that crowd-pleasing sweet savory crunch.
Every time I make this ramen salad for a gathering it disappears by the end of dinner. It has become one of my go-tos because even kids put extra veggies on their plates without complaint.
Ingredients
- Ramen noodles: Find the standard three ounce packs cheap and perfect for crunch toast the noodles for golden flavor
- Sliced almonds: Add subtle richness and extra texture Look for sliced not slivered so they toast evenly
- Sesame seeds: These little seeds boost flavor and add visual appeal Go for toasted if possible but raw will toast in oven
- Coleslaw mix: Bagged slaw makes things fast and easy Look for a blend with mostly cabbage and a bit of carrot for best crunch
- Shelled frozen edamame: A protein boost that keeps things satisfying Use fresh if you can find it thaw frozen for even texture
- Shredded carrots: Extra color and sweetness Pre-packaged matchsticks work or shred them at home for extra freshness
- Scallions: Both white and green parts add oniony bite and color Pick firm stalks with bright green tips
- Canned mandarin oranges: Choose those packed in light syrup for the best flavor Rinse and drain well to keep the salad crisp
- Rice vinegar: Brings tangy brightness to the dressing Make sure it is unseasoned for best control over salt and sweetness
- Extra-virgin olive oil: Keeps the vinaigrette light and silky Pick a mild oil so it does not overwhelm the dressing
- Honey: The natural sweetener balances out the tang For vegan use agave syrup instead
- Low sodium soy sauce: Adds umami try to use low sodium so the salad is not too salty
- Kosher salt: For freshness and clean flavor Use fine sea salt if that is all you have but start with less
- Ground black pepper: Just enough to add a subtle bite Fresh cracked is best
Step-by-Step Instructions
- Toast the Crunch:
- Break up the ramen noodles on a baking sheet and spread them out with the sliced almonds Bake at four hundred twenty five degrees for five minutes until beginning to turn golden Sprinkle on the sesame seeds and bake for one to three minutes more so everything is a warm golden brown Remove and let cool
- Mix the Dressing:
- In a small bowl whisk together the rice vinegar olive oil honey or agave low sodium soy sauce salt and black pepper Stir well until the dressing looks glossy and fully combined If you like shaking use a jar with a tightly fitting lid and shake until blended
- Build the Salad Base:
- To a large mixing bowl add the bagged coleslaw thawed shelled edamame shredded carrots and sliced scallions Pour in the still crunchy ramen almond sesame mixture and toss gently to combine all the textures
- Dress and Serve:
- Pour the prepared vinaigrette evenly over the salad mixture Toss thoroughly but gently until everything is lightly coated Top with rinsed and drained mandarin orange segments Scatter them so each bite offers a perfect pop of sweetness Place in the refrigerator until ready to serve for extra crispness

I always come back to edamame as my favorite addition It delivers amazing bite and makes the salad hearty enough for a main lunch I remember the first time my niece asked for seconds because she loved those bright orange mandarins on top
Storage Tips
Keep any leftovers in an airtight container in the fridge for up to three days The texture actually stays crisp if you store the salad and dressing separately and mix before serving For best flavor add fresh oranges right before eating
Ingredient Substitutions
Sunflower seeds or pumpkin seeds can stand in for almonds for a nut free twist Chickpeas work if you cannot find edamame Any prepacked salad mix works if coleslaw is not available Or swap maple syrup for honey if you enjoy a different sweetness
Serving Suggestions
Pile the salad high in a shallow serving bowl or platter to highlight the colorful mix of vegetables It pairs perfectly with grilled chicken teriyaki burgers or tofu for a more filling meal I love scooping it onto lettuce cups for a little appetizer or letting it stand alone as a hearty side
Cultural and Historical Context
Classic Asian ramen salads became a staple at American potlucks in the nineteen eighties thanks to the invention of inexpensive instant noodles Families loved the crunchy twist on slaw Using fresh colorful vegetables and a homemade dressing instead of the usual seasoning packet makes this version a healthier update
Recipe FAQs
- → How do you toast ramen noodles without burning them?
Spread crumbled ramen and almonds on a baking sheet, bake at 425°F for 5 minutes, then add sesame seeds and bake 1-3 minutes more. Watch closely, as they turn golden fast.
- → Can I use fresh mandarin oranges instead of canned?
Yes, fresh mandarin orange segments bring a more natural sweetness and firmer texture to the salad.
- → What protein options work besides edamame?
Try grilled chicken, shrimp, or tofu for extra protein and a heartier meal. Simply slice and add to the salad before serving.
- → How should leftovers be stored?
Keep the salad in a covered container in the refrigerator for up to three days. Toss before serving to refresh the texture.
- → Can the salad be made vegan?
Absolutely. Substitute agave for honey in the dressing and ensure ramen noodles are egg-free if preferred.
- → Is it okay to prep the salad ingredients ahead of time?
Yes, toast noodles and almonds, chop vegetables, and mix dressing in advance. Combine with dressing just before serving for best crunch.