Full of bright colors, textures, and flavor, this Crunchy Ramen Noodle Salad is a Thai-inspired twist on the potluck favorite. With mango, edamame, and lime, it’s perfect for warmer weather. Serve it at your next summer gathering, but be sure to grab some first – it will go fast!

⭐⭐⭐⭐⭐ Audra says: “This salad is delicious. The crunch from the ramen, cashews and edamame gives the salad a really nice texture… I served this with some grilled chicken and it was a great meal!”

I first made this crunchy ramen salad this salad on a beach vacation where it was the perfect warm weather meal. I added Chicken Satay skewers, tons of Thai peanut sauce, and Jasmine rice and served it in a HUGE salad bowl that I found in the rental house kitchen. It was a thing of beauty and my only regret is that I didn’t take a picture!

Since that first endeavor, it’s one of the first recipes I make when the weather turns warm. As a midwesterner who loves to travel, it has all of the flavors of the potluck classic I remember from childhood, but with a few contemporary Asian-inspired updates in the vinaigrette and addition of edamame and mango.

And if I’m buying fresh mango, I’m buying a bunch, so if you’re the same way try making Mango Pudding or Mango on Sticky Rice for dessert.

This salad is completely inspired by those potluck salads with crunchy raw toasted ramen noodles that are ubiquitous in the Midwest in the summer (like this one). It’s hard to improve on the sweet-savory and super crunchy flavor of that salad, but I have to tell you – Thai Chili Sauce really completes it. 

Here’s how to make this fresh dish.

Ingredients

• Dried Instant Ramen Noodles – Just grab the inexpensive instant ramen noodles you likely ate in college. The flavor doesn’t matter because you’re going to discard the seasoning packet and just use the noodles (toasted in the oven) for crunch.
• Coleslaw Mix – Any coleslaw mix will work, but I like to use one that includes shredded carrots for even more color, flavor, and nutrition. I don’t recommend angel hair coleslaw here – it doesn’t have as much crunch and texture.
• Red Bell Pepper, Shelled Edamame, Mango – These are the vegetable / fruit base of the dish. Mango adds a bit of sweetness that is key. Look for pre-shelled edamame to save time (I often find it in the freezer section). If you can’t find any one of these or want to switch it up, see below for some ideas.
• Green Onions and Cilantro – Like most Thai food, fresh herbs are key. You can skip one of these if you need to, but don’t skip both.
• Roasted Peanuts or Cashews – I buy pre-roasted peanuts or cashews and just chop them a bit before adding them. If you’re in a rush, just skip chopping them and add them whole. Wait until right before serving so they stay crunchy.

How to Make this a Meal

This dish can easily be made into a meal. Just top it with a grilled protein (marinate chicken, steak, pork, or tofu in soy sauce and rice vinegar before grilling) and serve rice on the side. As I mentioned above we also love serving this with Chicken Satay, Thai peanut sauce, and some rice. 

Possible Variations

• Change Vegetables – This slaw is really a blank slate for vegetables. Use diced cucumber or avocado in place of the edamame, pineapple or mandarin oranges in place of the mango, shredded carrot in place of the bell pepper. 
• Make it Gluten-Free – You can completely skip the crunchy ramen (it gets lots of crunch for the other ingredients) and use Tamari instead of soy sauce to make this salad gluten-free. Be sure to get a gluten-free version of Thai Chili Sauce or make it yourself.  

More Colorful Salads

Spring Cobb Salad with Creamy Herb Yogurt Dressing

Bacon, Corn and Avocado Salad

Nectarine, Arugula and Crispy Pancetta Summer Salad

Slow Cooker Carnitas Taco Salad