This Crunchy Asian Ramen Noodle Salad recipe is fast and simple to create, thrown having a simple sesame vinaigrette, and excellent for picnics and potlucks!
Okay, show of hands.
Cure increased up eating ramen noodle salad? ? ? ?
Most likely should you increased in the Midwest, this salad entered the journey a minimum of a period or more. My mother used to really make it regularly whenever we were kids, and introduced it along to each potluck, picnic, and church function imaginable. So we always, always came home by having an empty bowl.
So what can I only say — everyone loves this salad!
That stated, the initial version that people made during the 90s was a bit more filled with processed ingredients and sugar than I love to eat nowadays. So a couple of years back, I gave my mom’s recipe a couple of modern updates and shared it on blog. But within the years since that time, I’ve really designed a couple of more updates — including which makes it with healthier ramen noodles (as well as gluten-free ramen noodles, as needed), and including additional veggies. So since we’re entering the best of potluck and picnic season, I figured I’d share it along with you once again. Because regardless of decade, I’ve discovered that people go absolutely nuts with this salad. And it’s downright scrumptious.
Crunchy Asian Ramen Noodle Salad Recipe 1-Minute V >
In older days, this salad accustomed to just be created using:
- cole slaw mix
- sliced almonds
- sliced eco-friendly onions
- a vegetable oil / white-colored vinegar / white-colored sugar vinaigrette
- canned mandarin oranges
- …and the noodles from individuals classic $.29 ramen noodle packets
Nowadays, I still stick to the cole slaw mix (organic), eco-friendly onions and almonds. However I like using (affiliate links incorporated):
- fresh mango (rather from the mandarin oranges with added sugar)
- …and then I love to begin using these healthier organic ramen noodles or these gluten-free ramen noodles
Plus, my tasty go-to vinaigrette with this salad now uses:
To help make the salad, I suggest distributing the ramen noodles and almonds on a baking sheet and toasting them for around ten minutes until gently golden. (