Crunchy Ramen Salad

the chic site salad recipes

Have you guys ever tried a Crunchy Ramen Salad? There was a period of time when I was in my early teens that the ladies in my hometown served this at every single party they threw. They loved the crunch of the cabbage and absolutely adored that they were using Top Ramen in a cool way. We’re amping up the traditional recipe with a bit more flavor so whether this is the first time you’ll have it or you’ve enjoyed it for years, you’re going to love this version!

ingredients for ramen salad

Let’s start by getting the  crunchy part ready for our crunchy ramen salad. Open up two packages of ramen soup mix (through away the seasoning packets) and break the noodles into small pieces. Toss with the almonds on a baking sheet. 

ramen and almonds on baking sheet

Once golden brown, remove from oven and allow to cool down. Then toss together in a large bowl with the remaining ingredients. 

cabbage slaw

For extra freshness and flavor, I’m adding sliced avocado, edamame and fresh mango! It gives the salad a tropical kick!

salad with avocado

I just used a store bought Asian-style vinaigrette to toss everything together in. Take some help from the grocery store to make this salad in no time at all!

crunchy ramen salad potluck salad recipes

This is the perfect potluck recipe to bring to your next gathering. It travels really well. Just hold off on tossing with the dressing until right before serving.

ramen salad
Crunchy Top Ramen Salad
Serves 8
Top Ramen in your Salad? Yep, and it's delicious! Try this recipe for Crunchy Ramen Salad at your next summer party.
Write a review
Print
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 2 (3-ounce) packages ramen noodles, crumbled
  2. 1/2 cup almonds, sliced
  3. 1 (16-ounce) bag coleslaw mix
  4. 1/2 small red baggage, shredded
  5. 1 1/2 cups frozen edamame, thawed and shelled
  6. 1 avocado, peeled, pitted and diced
  7. 1 mango, peeled, pitted, and diced
  8. 1/2 cup scallions, sliced
  9. Asian vinaigrette (store bought)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Toss the broken ramen pieces with the almonds and spread out onto a baking sheet, in an even layer. Bake for about 5 to 8 minutes or until toasted and lightly golden brown. Remove from oven and allow to cool.
  3. Toss the remaining ingredients together in a large bowl, along with the cooled ramen and almonds. Stir in as much or as little dressing as you'd like. Serve immediately. If serving later on, don't toss with dressing until ready to serve. Enjoy!
The Chic Site http://thechicsite.com/

2 Responses to “Crunchy Ramen Salad”

  1. Taunya

    Looking forward to preparing this. The mango, avocado and edamame will be new to me in a ramen salad. What tasty and healthy additions! And purty, too! But the way, I quite enjoy your beautiful photos. The one with all the ingredients in bowls is right up my alley. Mise en place! My motto. 😉

    Reply
Hey, we'd love to hear what you think, drop us a line below...
  • (will not be published)

×