Crunchy Ramen Noodle Salad: The Ultimate Healthy & Easy Potluck Favorite
This Crunchy Ramen Noodle Salad is not just a dish; it’s a vibrant, healthier reimagining of a beloved potluck classic that consistently steals the show! Forget the heavy, overly sweetened versions; our recipe boasts a perfectly balanced sweet and tangy olive oil-based dressing, a satisfyingly crunchy brown rice ramen noodle topping, and an abundance of crisp, colorful vegetables. It’s the ideal versatile dish, whether you’re bringing it as a refreshing side to your next BBQ or transforming it into a hearty main meal by adding your favorite protein. Get ready to impress with a salad that’s as good for you as it is delicious!
I vividly remember the first time I encountered a Ramen Noodle Salad. It was at a lively brunch hosted at my father-in-law’s house, and honestly, it was love at first bite! I couldn’t get enough of it. The combination was simply irresistible: a perfectly balanced, sweet Asian dressing that coated fresh, crisp cabbages and vibrant green onions, all crowned with that incredibly satisfying, crunchy ramen topping. From that moment, I was hooked, knowing I had to somehow recreate that magic in my own kitchen.
That initial obsession only grew when a passionate member of my online Facebook community specifically requested more healthy ramen noodle recipes. It was the perfect push! I knew immediately that a wholesome, guilt-free version of that unforgettable ramen noodle salad needed to become a reality. My goal was to maintain all the delicious flavors and textures of the original while ditching the unhealthy elements like excessive sugar, unhealthy oils, and those notorious ramen seasoning packets.
Craving more delicious and healthy ramen ideas? Be sure to explore my Healthy Ramen Noodles recipe for a comforting bowl, and my Ramen Noodle Stir Fry Recipes for another quick and flavorful meal!
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Why You Will Love This Easy & Healthy Ramen Noodle Salad
This isn’t just another salad recipe; it’s a game-changer for anyone looking for a simple, healthy, and incredibly flavorful dish. Here’s why this Crunchy Ramen Noodle Salad will become an instant favorite:
- Effortlessly Simple – We understand that life is busy. While you can certainly embrace your inner chef and meticulously wash and chop fresh green and red cabbage, this recipe is designed for ultimate convenience. Just open a bag of pre-shredded coleslaw mix, and it will be just as wonderfully delicious! We love keeping prep work to an absolute minimum without sacrificing flavor or quality. It’s perfect for those busy weeknights or last-minute potluck invitations.
- Fresh, Healthy, and Guilt-Free – Say goodbye to those mystery ramen seasoning packets, excessive refined sugar, and often-unhealthy canola oil found in traditional recipes. Our version is a breath of fresh air! We use an olive oil-based dressing with natural sweeteners, crispy brown rice ramen noodles (a fantastic gluten-free alternative), and a vibrant array of fresh vegetables. This means you get all the amazing taste and crunch you love, packed with nutrients and without the added junk.
- Your New Meal Prep Champion – Cabbage is a superhero when it comes to holding its crunch, making this salad an exceptional choice for meal prepping. Stored correctly, this salad maintains its integrity for days. For optimal freshness and that satisfying crunch, we recommend holding off on dressing the entire salad and adding the crispy ramen noodles right before you’re ready to serve or eat. This strategy ensures every bite is as good as the first!
- Remarkably Versatile: Side Dish or Main Meal – This salad is incredibly adaptable. Serve it as a bright and zesty side dish alongside your favorite grilled chicken, fish, or tofu. It’s a fantastic accompaniment to any dinner or family gathering. To elevate it to a fulfilling main course, simply add some shredded rotisserie chicken, grilled shrimp, pan-seared salmon, or even crispy baked tofu. It pairs wonderfully with dishes like my Asian Chicken Thighs or my Honey Glazed Salmon. The possibilities are endless!
Essential Ingredients for Your Ramen Noodle Salad
Crafting this flavorful and healthy salad starts with selecting the right ingredients. Here’s a detailed look at what you’ll need for both the vibrant dressing and the crunchy salad components:
For the Homemade Sweet & Tangy Dressing:
- Olive or Avocado Oil: These healthy fats form the base of our dressing, offering a rich texture and beneficial nutrients. Choose extra virgin olive oil for a more robust flavor or avocado oil for a neutral taste.
- Sesame Oil: A small amount goes a long way to infuse that quintessential nutty, Asian-inspired aroma and flavor into the dressing.
- Rice Vinegar or Apple Cider Vinegar: Provides the essential tanginess that balances the sweetness. Rice vinegar offers a milder, slightly sweeter acidity, while apple cider vinegar can add a bit more zest.
- Honey or Maple Syrup: We use natural sweeteners to achieve that perfect touch of sweetness, making it a healthier alternative to refined sugars. Adjust to your taste preferences.
- Coconut Aminos or Low Sodium Soy Sauce: Coconut aminos are a fantastic gluten-free, soy-free alternative that offers a similar savory, umami depth. If using soy sauce, opt for a low-sodium and gluten-free tamari if needed to accommodate dietary restrictions.
- Salt: A pinch of salt enhances all the other flavors, bringing them into harmony.
- Fresh Ginger (Grated): Highly recommended! Freshly grated ginger adds a warm, zesty, and aromatic kick that truly elevates the dressing. Don’t skip this for the best flavor.
For the Crunchy & Colorful Salad:
- 2 Brown Rice Ramen Noodle Blocks (Uncooked), Crumbled: This is the star crunch! We opt for brown rice ramen noodles as a healthier and often gluten-free alternative. Crumble them well before toasting to ensure even crispiness. (Typically, two blocks equate to about 1 cup or 200 calories). We highly recommend this brand, made with brown rice and millet for superior flavor and texture.
- 16 Ounce Coleslaw Mix (Shredded Cabbage): For ultimate ease, a pre-bagged coleslaw mix is perfect. It often contains a delightful blend of green and purple cabbage, adding visual appeal and diverse textures. You can also shred your own cabbage for maximum freshness.
- Sliced Almonds: Toasted almonds add another layer of crunch and a lovely nutty flavor that complements the Asian dressing beautifully.
- Shelled Frozen Edamame Beans, Thawed: These tender, slightly sweet beans bring a pop of color, protein, and a satisfying chewiness to the salad. Thaw them quickly under cool water before adding.
- Shredded Matchstick Carrots: Adds a sweet earthiness and vibrant orange color, along with an extra textural element.
- Scallions (Green Onions): Thinly sliced scallions provide a mild oniony bite and a fresh, bright green accent.
- Mandarin Oranges (Canned or Fresh): The sweet, juicy segments of mandarin oranges offer a burst of refreshing citrus and a delightful contrast to the savory and crunchy elements. Canned (rinsed and drained) or fresh work equally well.
Creative Substitutions & Delicious Additions
One of the best things about this Crunchy Ramen Noodle Salad is how easily you can customize it to suit your taste, dietary needs, or whatever you have on hand. Here are some fantastic ideas to make it your own:
- Boost Your Protein: Easily transform this side dish into a complete and satisfying dinner by adding your favorite cooked protein. Shredded chicken (rotisserie chicken is a time-saver!), grilled shrimp, pan-seared salmon, or even firm tofu are all excellent choices. For an ingenious hack, you can even cook chicken in the oven on the same baking sheet as your ramen noodles! Just ensure the chicken reaches an internal temperature of 165 degrees F before removing it from the oven.
- Nutty Variations: If almonds aren’t your preference or you want more variety, swap them out for toasted sunflower seeds, pumpkin seeds, or even chopped peanuts or cashews for a different nutty flavor profile. You could also use a combination of nuts and seeds for extra textural complexity. For an added touch of elegance and flavor, sprinkle some sesame seeds over the finished salad.
- Fruity Freshness: Instead of mandarin oranges, try adding diced fresh mango for a tropical twist, or even fresh pineapple chunks. Berries like strawberries or blueberries can also offer a surprising, sweet counterpoint to the savory dressing.
- More Veggie Power: Increase the nutritional value and crunch factor by swapping some or all of the coleslaw mix for broccoli slaw, which offers a slightly different texture and flavor. Alternatively, mix in finely chopped broccoli florets, thinly sliced red bell peppers, English cucumber, or shredded snow peas for more vibrant colors and fresh flavors.
- Spice It Up: For those who love a bit of heat, consider adding a pinch of red pepper flakes to the dressing or a drizzle of sriracha right before serving.
- Herbal Notes: Fresh cilantro or mint, chopped and added to the salad, can brighten the flavors and add an aromatic touch.
Step-by-Step Guide to Making Your Salad
Making this Crunchy Ramen Noodle Salad is straightforward and quick, perfect for any day of the week. Follow these simple steps, and remember to check the full recipe card below for precise measurements and additional details.
- Prepare the Crunchy Noodles: Begin by preheating your oven to 425 degrees F (220 degrees C). Take your two blocks of brown rice ramen noodles and crumble them into small, bite-sized pieces onto a baking sheet. Make sure the baking sheet is lined with parchment paper for easy cleanup and to prevent sticking. Lightly spray the crumbled noodles with avocado oil spray or olive oil spray, then sprinkle them with a pinch of salt. Bake for approximately 5 minutes, or until the noodles turn a beautiful golden brown and are perfectly crispy. Keep a close eye on them as they can brown quickly! Once done, remove from the oven and let them cool completely. Pro Tip: If you plan to add toasted almonds to your salad, you can toast them alongside the ramen noodles on the same baking sheet for the last 3-4 minutes!
- Whip Up the Dressing: In a small bowl, combine all the dressing ingredients: olive or avocado oil, sesame oil, rice vinegar (or apple cider vinegar), honey (or maple syrup), coconut aminos (or low sodium soy sauce/tamari), salt, and grated fresh ginger. Whisk everything together vigorously until well combined and emulsified. Alternatively, for a super-easy method, simply pour all the dressing ingredients into a small mason jar with a tight-fitting lid and shake it up until thoroughly mixed.
- Assemble the Salad Base: In a large mixing bowl, combine the coleslaw mix (shredded cabbage), sliced almonds, thawed shelled edamame beans, shredded matchstick carrots, and thinly sliced scallions. Gently fold in the mandarin orange segments. Be careful not to mash the oranges, keeping their delicate structure.
- Dress the Salad: Pour the prepared dressing over the vegetable and nut mixture in the large bowl. Toss everything gently but thoroughly to ensure every ingredient is beautifully coated with the flavorful dressing. Important Note for Meal Prep: If you are making this salad ahead of time or for meal prepping, it’s highly recommended to add the dressing just before serving to maintain optimal crunch. However, if you do mix it in advance, the salad will still keep well in the refrigerator for a couple of days, though the cabbage and noodles will soften slightly.
- Final Touch: Just before serving, generously sprinkle the cooled, toasted ramen noodles over the top of the salad. This is crucial for that signature satisfying crunch!
- Extra Delight: If you have some extra healthy fats in your daily allowance, consider topping your individual serving with some creamy diced avocado. It adds a wonderful texture and richness. Enjoy experimenting and making this salad truly your own!
Tips for the Perfect Crunch and Flavor
Achieving that ideal balance of crunch, freshness, and vibrant flavor in your Ramen Noodle Salad is key. Here are some extra tips to ensure your salad turns out perfectly every time:
- Don’t Over-toast the Ramen: While you want the ramen noodles to be golden brown and crispy, be careful not to burn them. They can go from perfect to burnt quickly, so keep a close eye on them during the 5-minute baking time.
- Cool Down Completely: Ensure your toasted ramen noodles are fully cooled before adding them to the salad. Adding warm noodles can cause the other ingredients to wilt and the dressing to become less vibrant.
- Fresh Ginger Makes a Difference: While ground ginger can be used in a pinch, fresh grated ginger truly elevates the dressing with its bright, pungent, and aromatic notes. It’s worth the extra step!
- Taste and Adjust the Dressing: Before tossing the dressing with the salad, always give it a taste test. You might prefer it a little sweeter, tangier, or saltier. Adjust the honey, vinegar, or salt accordingly.
- The Power of the Mix: Don’t be afraid to experiment with your coleslaw mix. Using a blend of green and red cabbage adds visual appeal and a slightly different texture profile. For an even more unique twist, try a pre-made broccoli slaw mix!
- Separate for Success: For the absolute best crunch, especially if meal prepping or serving later, always keep the toasted ramen noodles separate from the dressed salad until the very last moment. This prevents them from getting soggy.
- Get Creative with Garnishes: Beyond avocado, consider a sprinkle of toasted sesame seeds, a drizzle of chili oil for heat, or even some extra fresh cilantro for a final flourish.
Recipe FAQs: Your Questions Answered
Got questions about this amazing Crunchy Ramen Noodle Salad? We’ve got answers to help you make and enjoy it to the fullest!
Absolutely! This salad is fantastic for prepping ahead, which makes it perfect for busy schedules or parties. To maintain the best texture, I highly recommend preparing the components separately. Mix the dressing and store it in an airtight container in the fridge. Prepare all your veggies (the coleslaw mix, carrots, edamame, scallions, and mandarin oranges) and keep them in a separate sealed container. Toast the ramen noodles and store them in an airtight container at room temperature. Then, when you’re ready to serve, simply combine everything and toss with the dressing. If you’re prepping for individual lunches, divide the cabbage mixture into separate containers, and put the dressing and ramen crunch in smaller, separate containers to add just before eating.
While I personally don’t mind enjoying this salad as leftovers, it’s important to note that a lot of the initial crunch will diminish if the dressing has been mixed in. The cabbage and ramen noodles will soak up the dressing, softening their texture. For me, the flavors are still delicious, and I’ll keep the salad in the fridge for 1-2 days. However, if retaining the maximum crunch is your priority, strictly follow the meal prep tip: only add the dressing and the toasted ramen noodles just before you plan to eat.
This yummy salad is incredibly versatile! It’s an absolute hit for any family potluck, BBQ, or casual dinner. It also makes a fantastic side dish for many of Confessions of a Fit Foodie’s favorite main courses like my Sticky Air Fryer Salmon Bites, savory Asian Chicken Meatballs, or succulent Instant Pot Asian Pork Tenderloin. For a vegetarian meal, pair it with some grilled tofu or tempeh. It also complements simple grilled chicken or shrimp beautifully!
Yes, our recipe is designed to be gluten-free! We specifically use brown rice ramen noodles, which are naturally gluten-free. For the dressing, we call for coconut aminos, which is a fantastic gluten-free alternative to soy sauce. If you opt for soy sauce, make sure to choose a brand explicitly labeled “gluten-free tamari” to ensure the entire dish remains gluten-free.
Absolutely! This salad is very easy to adapt for a vegan diet. The main substitution needed is for the honey in the dressing; simply swap it out for an equal amount of maple syrup. All other ingredients – the brown rice ramen noodles, vegetables, nuts, and remaining dressing components – are already plant-based. You can also add some crispy baked tofu or tempeh for a boost of vegan protein!
So much yum in every single bite! This Crunchy Ramen Noodle Salad is truly a delightful and wholesome dish that we know you’ll love. If you whip up this deliciousness, don’t forget to share your creations! Tag me or use #confessionsofafitfoodie on social media. I absolutely LOVE seeing your healthy and tasty culinary adventures!
Discover Other Crowd-Pleasing Potluck Salad Ideas!
If you’re looking for more delicious and healthy salads perfect for sharing, check out some of these other fantastic recipes:
Easy Gluten-free Mediterranean Chickpea Salad
Mexican Street Corn Salad
Greek Pasta Salad
Quinoa Black Bean Salad
Ramen Noodle Salad
Nancylynn
6
servings
Pin Recipe
10 minutes
5 minutes
15 minutes
Ingredients
For the dressing
-
1/2
cup
olive or avocado oil -
3/4
teaspoon
sesame oil -
3
tablespoons
rice vinegar
or sub apple cider vinegar -
2 1/2
tablespoons
honey -
1 1/2
tablespoons
coconut aminos
or sub low sodium soy sauce -
Sprinkle
salt -
1
teaspoon
grated ginger
optional, but highly recommended
For the salad
-
2
brown rice ramen noodle cakes
crumbled (should equal 1 cup or 200 calories) -
16
ounce
coleslaw mix
(shredded cabbage) -
2/3
cup
sliced almonds -
1
cup
shelled frozen edamame
thawed -
1
cup
shredded matchstick carrots -
4
scallions
thinly sliced -
1
cup
canned mandarin orange segments
rinsed and drained (or sub diced mandarins or mangos)
Instructions
-
Preheat to 425 degrees. Place the crumbled ramen noodles on a baking sheet lined with parchment. Bake for 5 minutes or until golden brown and crispy. Remove from oven and let cool. (Tip – you can also toast your almond with the ramen if you want!)
-
Mix ingredients for dressing together and whisk well or shake it up in a small mason jar.
-
Toss coleslaw mix into a large salad bowl and add almonds, edamame, carrots, and scallions. Then gently fold in the mandarins.
-
Pour dressing over top of the salad and toss to combine. **If you are making this ahead of time, I would add the dressing close to the serving time…but it should keep in the fridge for a few days even after mixing.
-
Top with toasted ramen noodles before serving!
-
If you have extra blue, try it topped with some avocado! YUM! Have fun with it!
Notes
21 Day Fix: 1 1/2 GREEN, 2/3 YELLOW, 1 ORANGE, 1/3 BLUE, 1/6 PURPLE, 1 sweetener TSP (per serving)
WW: Salad without dressing – 4 points (per serving); Dressing – 6 points (per serving) [Calculated using avocado oil]
8 servings = 1 cup per serving
21 Day Fix: 1 GREEN, 1/2 YELLOW, 2/3 ORANGE, 1/4 BLUE, trace PURPLE, 2/3 sweetener TSP (per serving)
WW: Salad without dressing – 3 points (per serving); Dressing – 6 points (per serving) [Calculated using avocado oil]
Nutrition
Calories:
426
kcal
Carbohydrates:
35
g
Protein:
9
g
Fat:
29
g
Saturated Fat:
5
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
18
g
Trans Fat:
0.002
g
Sodium:
695
mg
Potassium:
514
mg
Fiber:
6
g
Sugar:
8
g
Vitamin A:
4138
IU
Vitamin C:
42
mg
Calcium:
104
mg
Iron:
3
mg
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