Crunchy Ramen Noodle Salad with Mango and Edamame Recipe
If you’re on the hunt for a salad that delivers a delightful crunch, bursts of tropical sweetness, and a satisfying pop of freshness, the Crunchy Ramen Noodle Salad with Mango and Edamame Recipe is destined to become your new go-to. This vibrant dish masterfully blends crunchy toasted ramen noodles with creamy avocado, juicy mango, and tender edamame, all brightened by a luscious sesame honey vinaigrette. It’s a perfect balance of textures and flavors that’s as fun to eat as it is to make, turning any meal into a joyful celebration of simple ingredients done right.
Ingredients You’ll Need
This recipe shines because of its straightforward, fresh ingredients, each one playing a vital role in flavor, texture, and that wow factor. Every component, from the crunchy noodles to the sweet mango, works together beautifully to create a salad that’s vibrant and unforgettable.
- Coleslaw mix: Provides a crisp, colorful base that adds a fresh crunch and pairs perfectly with all the salad’s elements.
- Ramen noodles (2 packages, crumbled): The star crunch factor, toasted to golden perfection for a satisfying bite without the seasoning packet.
- Shelled cooked edamame (1 cup): Adds a tender, protein-rich pop of green that keeps the salad hearty and healthy.
- Avocado (1, diced): Creamy and buttery, it softens the crunch and adds luscious richness.
- Mango (1, peeled and julienned or diced): Bursts of tropical sweetness that contrast beautifully with the savory elements.
- Sliced almonds (1/2 cup): Another toast-worthy crunch that enriches the textural variety.
- Green onions (1/2 cup, thinly sliced): Sharp, mild onion flavor enhances freshness and adds a punch of green color.
- Avocado oil (1/2 cup): A smooth, mild oil that blends seamlessly in the dressing.
- Honey (1/4 cup): Adds natural sweetness to balance the tang and salt.
- Rice vinegar (1/4 cup): Provides bright acidity to lift and brighten the flavors.
- Soy sauce (2 teaspoons): A touch of savory umami that deepens the dressing’s complexity.
- Toasted sesame oil (1/4 teaspoon): Delivers a subtle nutty aroma that ties all the flavors together.
- Salt and black pepper (pinch): Basic seasonings to enhance all the fresh ingredients.
How to Make Crunchy Ramen Noodle Salad with Mango and Edamame Recipe
Step 1: Toast the Ramen Noodles and Almonds
Preheat your oven to 425°F. Spread the crumbled ramen noodles and sliced almonds evenly on a baking sheet. Toast them for about 5 minutes, stirring halfway through so they brown evenly. Keep a close eye during the last few minutes as they can burn easily; the goal is a beautiful golden crunchiness that adds irresistible texture to the salad.
Step 2: Prepare the Sesame Honey Vinaigrette
While the noodles and almonds cool, whisk together avocado oil, honey, rice vinegar, soy sauce, toasted sesame oil, salt, and black pepper in a bowl until smooth. This dressing is the perfect balance of sweet, tangy, and nutty, elevating every bite of crunchy ramen noodle salad with mango and edamame recipe.
Step 3: Assemble the Salad
In a large bowl, combine the coleslaw mix, cooled toasted ramen and almonds, shelled edamame, diced avocado, mango, and sliced green onions. Pour over the sesame honey vinaigrette and gently toss everything together, making sure every ingredient gets a lovely coating and the textures come alive in harmony.
Step 4: Ready to Serve or Store
Serve this salad immediately for the best crunch and fresh mango flavor. If making ahead, cover and refrigerate it for up to 3 days, though the noodles will soften and avocado may brown slightly over time, the taste remains delightful.
How to Serve Crunchy Ramen Noodle Salad with Mango and Edamame Recipe
Garnishes
Adding garnishes like fresh cilantro leaves, extra toasted sesame seeds, or a sprinkle of crushed red pepper flakes can add brightness, a touch of herbal freshness, or a spicy kick to your Crunchy Ramen Noodle Salad with Mango and Edamame Recipe. These little touches personalize the salad and make each serving feel extra special.
Side Dishes
This salad pairs beautifully with light grilled proteins like chicken, shrimp, or tofu, making for a vibrant and balanced meal. Alternatively, serve it alongside simple steamed rice or a bowl of miso soup to keep things fresh and flavorful without overwhelming the palate.
Creative Ways to Present
Try presenting the salad in individual mason jars for a portable, picnic-friendly option or serve it in crisp lettuce cups for a fun, handheld twist. Another great idea is layering it in a clear bowl to show off the beautiful colors of the mango, avocado, and greens, inviting guests to dig into this colorful Crunchy Ramen Noodle Salad with Mango and Edamame Recipe.
Make Ahead and Storage
Storing Leftovers
Keep your Crunchy Ramen Noodle Salad with Mango and Edamame Recipe in an airtight container in the refrigerator for up to 3 days. Remember, the noodles lose some crunch, and avocado may brown slightly, but the fresh, tangy flavors stay intact and still make a delicious leftover lunch or dinner.
Freezing
Freezing is not recommended for this salad. Fresh ingredients like mango, avocado, and toasted noodles don’t freeze well and may become mushy or lose their texture upon thawing.
Reheating
No reheating needed here! This salad is best served cold or at room temperature to maintain its signature freshness and the delightful crispness of the toasted noodles.
FAQs
Can I use other types of noodles instead of ramen?
You can experiment with other crunchy noodles, like chow mein or crispy rice noodles, but ramen noodles give this salad its uniquely addictive crunch and subtle flavor. Toasting is key regardless of your choice.
Is this salad suitable for vegans?
Absolutely! This recipe is naturally vegan if you use a sweetener like maple syrup instead of honey in the vinaigrette, making it a perfect plant-based option full of color and texture.
How can I keep the avocado from browning?
To slow browning, toss avocado with a little lemon or lime juice before adding it to the salad, or add it just before serving for extra freshness.
Can I make the components ahead of time?
Yes! Toast the noodles and almonds and prepare the vinaigrette up to a day ahead. Store them separately and toss everything together just before serving to keep the textures crisp and fresh.
What can I substitute for edamame?
Green peas or chopped green beans make great substitutes if you don’t have edamame. Both add a similar pop of color and tender bite that complement the other ingredients nicely.
Final Thoughts
This Crunchy Ramen Noodle Salad with Mango and Edamame Recipe is a celebration of bright flavors, satisfying textures, and wholesome ingredients that’s impossible not to love. Whether you’re bringing it to a potluck or simply treating yourself after a busy day, this salad feels fresh, fun, and utterly delicious. Give it a whirl—you might just find yourself making it your go-to every week!
Print
Crunchy Ramen Noodle Salad with Mango and Edamame Recipe
- Total Time: 18 minutes
- Yield: 4 to 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and crunchy ramen noodle salad featuring toasted ramen noodles and almonds, fresh coleslaw mix, edamame, avocado, mango, and green onions, all tossed in a sweet and tangy sesame honey vinaigrette. Perfect for a quick, refreshing side dish or light meal that delivers a delightful mix of textures and flavors.
Ingredients
Salad
- 1 (16-ounce) bag coleslaw mix
- 2 (3-ounce) packages of ramen noodles, crumbled (discard seasoning packets)
- 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
- 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
Instructions
- Toast Ramen Noodles and Almonds: Preheat your oven to 425°F. Spread the crumbled ramen noodles and sliced almonds evenly on a baking sheet. Stir to combine them slightly. Bake for about 5 minutes until they start to toast and turn golden. Remove briefly, stir well to toss the mixture, then return to the oven and toast for an additional 3 minutes. Watch carefully to prevent burning. Once toasted, remove from the oven and set aside.
- Prepare the Vinaigrette: In a small bowl, whisk together the avocado oil, honey, rice vinegar, soy sauce, toasted sesame oil, and a pinch of salt and black pepper until fully combined and smooth.
- Assemble the Salad: In a large salad bowl, combine the coleslaw mix, toasted ramen noodle and almond mixture, edamame, diced avocado, julienned mango, and sliced green onions. Pour the prepared sesame honey vinaigrette over the top and toss everything gently until evenly coated.
- Serve or Store: Serve the salad immediately to enjoy the noodles’ crunchiness. If storing, cover and refrigerate for up to 3 days; note the texture may soften and avocado might brown but the salad will still be tasty.
Notes
- This salad is best enjoyed fresh to maintain the crunch of the toasted noodles.
- To prevent the avocado from browning too quickly, toss it with a bit of lemon juice before adding to the salad if desired.
- You can substitute ripe papaya or pineapple for mango as a tropical alternative.
- For a gluten-free version, use gluten-free ramen or substitute with gluten-free crunchy noodles.
- The vinaigrette can be adjusted to taste by varying the amount of honey or soy sauce.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
