Best 8 Crunchy Asian Ramen Noodle Salad Aka Basically The Best Potluck Salad Ever Recipes

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CRUNCHY RAMEN NOODLE SALAD



Crunchy Ramen Noodle Salad image

This delicious Crunchy Ramen Noodle Salad recipe is tossed with a simple sesame vinaigrette...and tastes absolutely delicious!

Provided by Ali

Time 10m

Number Of Ingredients 14

1 (16-ounce) bag coleslaw mix
2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Sesame honey vinaigrette (see ingredients below)
1/2 cup avocado oil (or vegetable oil, or any cooking oil)
1/4 cup honey (or your desired sweetener)
1/4 cup rice vinegar
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
pinch of salt and black pepper

Steps:

  • Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
  • Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
  • Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)
  • Whisk all ingredients together until combined.

CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER) RECIPE - (4.5/5)



Crunchy Asian Ramen Noodle Salad (a.k.a. Basically the Best Potluck Salad EVER) Recipe - (4.5/5) image

Provided by á-46334

Number Of Ingredients 16

Salad Ingredients:
1 (16-ounce) bag coleslaw mix
2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette (see ingredients below)
Asian Honey Vinaigrette
2/3 cup vegetable oil (or any cooking oil)
1/3 cup honey (or agave, to make this vegan)
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper

Steps:

  • To Make The Salad: (Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.) Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined. Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!) To Make The Vinaigrette: Whisk all ingredients together until combined.

CRUNCHY NOODLE SALAD *AWARD WINNING*



Crunchy Noodle Salad *Award Winning* image

Asian inspired salad that EVERYONE asks me to bring, make or share. I actually had my voice on TV and won a $320 wok for this recipe! I have updated and modified it to be healthier and easier! Hope you like it! Submitted for World Tour Asian and SW catagories as it is very popular here in TX. NOTE: We never liked the 'leftover' salad as the crunchy parts got soggy except for the almonds until I got the bright idea to add the leftover salad to a tortilla and make it into a wrap. (I amaze myself sometimes! lol) I placed the tortilla/wrapper in a skillet and flipped after the first side was warmed. Laid some sliced sandwich meat -whatever you like- on the warmed side and let the new side warm. Remove from pan and add leftover salad- drain any dressing from it to get it a little drier. Roll up and serve- WOW! Try adding other stuff to it as well. We liked raisins, dried cranberries, shredded carrots, chopped celery etc... Salad recipe can also be found on: greatdayamerica.com

Provided by Mamas Kitchen Hope

Categories     Asian

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (12 ounce) coleslaw mix (or you can simply shred a head of cabbage)
2 (3 ounce) packages oriental-flavor instant ramen noodles, other flavors are good too
1 bunch green onion, chopped
4 ounces sesame seeds, toasted (optional)
4 ounces slivered almonds, toasted
1/2 cup vegetable oil (olive oil will get solid in refrigerator) or 1/2 cup sesame (olive oil will get solid in refrigerator)
1/3 cup white wine vinegar or 1/3 cup cider vinegar
1/4 cup sugar or 1/4 cup Splenda granular

Steps:

  • Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
  • Mix cabbage, sesame and almonds together in a large bowl.
  • Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended.
  • Refrigerate separately until ready to serve.
  • When ready to serve:.
  • Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
  • Pour dressing over cabbage and noodles and mix well.
  • NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
  • Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.

Nutrition Facts : Calories 448.6, Fat 32.1, SaturatedFat 5.3, Sodium 604.7, Carbohydrate 35.6, Fiber 4.9, Sugar 11.8, Protein 8.1

CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER)



CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER) image

Categories     Salad     Nut     Side     Bake     No-Cook     Low Fat     Quick & Easy     High Fiber     Avocado     Carrot     Summer     Chill     Healthy     Vegan     Potluck

Yield 8

Number Of Ingredients 16

Salad Ingredients:
1 (16-ounce) bag coleslaw mix
2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette (see ingredients below)
Asian Honey Vinaigrette
2/3 cup vegetable oil (or any cooking oil)
1/3 cup honey (or agave, to make this vegan)
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper

Steps:

  • To Make The Salad: (Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.) Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined. Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!) To Make The Vinaigrette: Whisk all ingredients together until combined.

CRUNCHY RAMEN NOODLE SALAD - MAKE AHEAD



Crunchy Ramen Noodle Salad - Make Ahead image

This makes a great meatless meal, a lovely luncheon or dinner salad when topped with a grilled & sliced chicken breast. I tend to like a tangier dressing so I use less oil than vinegar. Feel free to adjust to your taste. The amount of added veggies, fruits & nuts can be increased as well. I recently discovered that by adding sugar snap peas & seedless cucumbers it has a more "Asian" flair to it. Enjoy! This can be made a day ahead and tossed with the dressing before serving. Prep time does not included grilling chicken breast or shrimp. If serving as a side salad, this will serve up 8-10+.

Provided by Chicagoland Chef du

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

16 ounces shredded coleslaw mix
1 bunch green onion, sliced with tops
1/2 cup roasted sunflower seeds
1/2 cup cashew halves
1/2 cup slivered almonds
3 ounces oriental-flavor instant ramen noodles, reserve seasoning packet
1/4-1/2 cup grated carrot
1 apple, with peels, diced
1/2 cup sweetened cranberries
1/2-1 cup seedless cucumber, quartered, peels on
1/2-1 cup sugar snap pea, trimmed and halved
1/4 cup radicchio, for color (optional)
2 grilled chicken breasts, 1/2 per person (optional)
seasoning packet from soup
1/4 cup canola oil
1/4 cup sugar
1/2 cup rice wine vinegar or 1/2 cup white vinegar

Steps:

  • Mix all veggies, nuts and fruits together.
  • Break up DRY noodles (**do not boil) and add to veggie mix before serving.
  • Make dressing. Whisk together all the ingredients listed, until sugar dissolves. Set aside if making ahead.
  • At this point you can refrigerate overnight.
  • Toss with dressing, serve and top with chicken or shrimp, if desired.

Nutrition Facts : Calories 617.1, Fat 40, SaturatedFat 5.6, Sodium 586.9, Carbohydrate 58, Fiber 10.5, Sugar 25.2, Protein 13.5

RAMEN NOODLE SALAD



Ramen Noodle Salad image

This Ramen Noodle Salad is a family favorite side dish! Packed with flavor, this asian inspired salad is perfect as a side dish or for a potluck, picnic or party! Crunchy ramen noodles, with veggies, nuts and a yummy dressing, this salad has it all!

Provided by Janelle

Time 3h20m

Number Of Ingredients 9

1/4 cup of sliced almonds
1/2 cup olive oil
1/4 cup rice vinegar
3 Tablespoons Soy Sauce
1/2 cup sugar
1 14 ounce package prepackaged cole slaw mix
1 12 ounce package of prepackaged broccoli slaw mix (we've also done it with two broccoli slaw mixes)
2 packages of Ramen Noodles (either beef or oriental flavor, we've used both and like them equally)
1/4 cup seeded sesame seeds, sunflower seeds or raw chopped peanuts

Steps:

  • Preheat oven to 300*F.
  • Place almonds onto a prepared baking sheet and bake for 8 minutes until almonds are fragrant but not golden. Remove and set aside.
  • While almonds are baking, make dressing. Combine olive oil, vinegar, soy sauce & sugar into a medium bowl and whisk until sugar is dissolved and well mixed. Set aside.
  • In a large bowl mix together the broccoli slaw and coleslaw together.
  • Before opening the ramen noodle packages, break noodles into small pieces no bigger than 1/2 inch. Open and dump into slaw mix - reserving seasoning packets.
  • Add cooled almonds and sesame seeds to slaw mix and mix well.
  • Pour reserved seasoning packet contents into your dressing and mix again.
  • Pour entire dressing over slaw mixture and mix well.
  • Refrigerate for 3 hours or overnight. Serve chilled.

Nutrition Facts : Calories 328 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1217 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

CRUNCHY RAMEN SALAD



Crunchy Ramen Salad image

For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 10

1 tablespoon plus 1/2 cup olive oil, divided
1/2 cup slivered almonds
1/2 cup sunflower kernels
2 packages (14 ounces each) coleslaw mix
12 green onions, chopped (about 1-1/2 cups)
1 medium sweet red pepper, chopped
1/3 cup cider vinegar
1/4 cup sugar
1/8 teaspoon pepper
2 packages (3 ounces each) chicken ramen noodles

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

CRUNCHY ASIAN SALAD



Crunchy Asian Salad image

Dig in to our Crunchy Asian Salad recipe. This sweet and tangy Asian-style salad gets its crunch from the ramen noodles.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 12 servings, 1 cup each

Number Of Ingredients 8

1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/2 cup sugar
2 Tbsp. lite soy sauce
2 pkg. (3 oz. each) ramen noodle soup mix
2 pkg. (16 oz. each) coleslaw blend (cabbage slaw mix)
4 green onions, sliced
1/2 cup PLANTERS Dry Roasted Sunflower Kernels
1/2 cup sliced almonds, toasted

Steps:

  • Prepare dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
  • Break Noodles apart; place in large bowl. Discard Seasoning Packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and nuts to noodles; mix lightly.
  • Add dressing; toss to evenly coat noodle mixture.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

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