This 21 Day Fix Ramen Noodle Salad is a healthy remake of the classic potluck favorite! It’s made with a low sugar, olive oil based dressing, crispy brown rice ramen noodle topping, and tons of veggies. This recipe contains affiliate links for products I’m obsessed with.
The first time I had Ramen Noodle Salad was at a brunch held at my father-in-laws house and omg – I fell in love at first bite.
It’s like crack slaw. Right? Tell me you have had Ramen Noodle Salad before. Isn’t it just to die for?
Recently a member of our online Facebook group asked about additional Ramen Noodle recipes since she bought a lot for my 21 Day Fix Ramen Noodle Soup, so this was the first recipe I thought of. I knew it was time to finally FIX it.
This healthier, 21 Day Fix version uses my favorite brown rice ramen noodles 
I just toasted my noodles to give them the necessary crunch – they taste SO yummy this way, my kids were snacking on them. My littlest was calling them chips! (score!)
And I added some carrots, green onions, almonds (which you could also toast) and some shelled edamame to the cole slaw mix.
Then I tossed in my homemade Asian vinaigrette. After consulting with my mom, I added a bit more dressing to this recipe…so this is now a full orange, but totally worth it. I want to put this dressing on all the things!!
These healthier ramen noodles don’t stay as crunchy as the regular kind, so I usually wait to toss them in right before serving…kind of like a topping.
And while it’s totally a no-brainer recipe to bring to potlucks because it makes SO much…it’s also a super easy, prep ahead lunch or dinner that will last in your fridge for a couple of days.
If I am making this for a meal, I love adding in some diced grilled chicken. It’s also the perfect side dish for my Instant Pot Maple BBQ Chicken (Slow Cooker Option) or my 21 Day Fix Pulled Pork.
Oh – and if you aren’t feeling the canned mandarin oranges (I know, I get it), this is SO GOOD with some diced mango. And since it’s only 1/2 blue per serving, I also love to top mine with avocado. I don’t mix it in to the big bowl because it doesn’t keep well that way, but I will throw a sliver or two right on top.
So. Much. Yum. If you make this deliciousness, don’t forget to tag me or #confessionsofafitfoodie on social. I LOVE seeing your healthy creations!
Check out some of these other crowd pleasing potluck salad ideas!
Easy Gluten-free Mediterranean Chickpea Salad | 21 Day Fix | Weight Watchers | 2B Mindset
21 Day Fix Mexican Street Corn Salad
Maple Cider Holiday Salad [21 Day Fix | 2B Mindset]
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21 Day Fix Ramen Noodle Salad
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 -8 servings 1x
- Category: Salad
Description
This 21 Day Fix Ramen Noodle Salad is a healthy remake of the classic potluck favorite! It’s made with a low sugar, olive oil based dressing, crispy brown rice ramen noodle topping, and tons of veggies.
Ingredients
For the dressing
- 1/2 cup olive oil
- 3/4 tsp sesame oil
- 3T rice vinegar (or sub apple cider vinegar)
- 2.5T honey
- 1.5T coconut aminos (or sub low sodium soy sauce)
- sprinkle of salt
- 1 tsp grated ginger (optional, but highly recommended)
For the salad
- 2 brown rice ramen noodle cakes, crumbled (should equal 1 cup or 200 calories)
- 16-ounce bag coleslaw mix
- 2/3 cup sliced almonds
- 1 cup shelled frozen edamame, thawed
- 1 cup shredded matchstick carrots
- 4 scallions, thinly sliced
- 1 cup canned mandarin orange segments, rinsed and drained (or sub diced mandarins or mangos)
Instructions
- Preheat to 425 degrees. Place the crumbled ramen noodles on a baking sheet lined with parchment. Bake for 5 minutes or until golden brown and crispy. Remove from oven and let cool. (Tip – you can also toast your almond with the ramen if you want!)
- Mix ingredients for dressing together and whisk well or shake it up in a small mason jar.
- Toss coleslaw mix into a large salad bowl and add almonds, edamame, carrots, and scallions. Then gently fold in the mandarins.
- Pour dressing over top of the salad and toss to combine. **If you are making this ahead of time, I would add the dressing close to the serving time…but it should keep in the fridge for a few days even after mixing.
- Top with toasted ramen noodles before serving!
- If you have extra blue, try it topped with some avocado! YUM! Have fun with it!
Notes
Makes 6 -8 servings
6 servings = 1 1/2 cups per serving
21 Day Fix: 1 1/2 Green, 2/3 Yellow, 1 Orange, 1/3 Blue, 1/6 Purple, 1 sweetener tsp per serving
WW Freestyle: 11 points per serving
8 servings = 1 cup per serving
21 Day Fix: 1 Green, 1/2 Yellow, 2/3 Orange, 1/4 Blue, trace Purple, 2/3 sweetener tsp per serving
WW Freestyle: 9 points per serving
Nutrition
- Serving Size: 6-8
Keywords: healthy ramen noodle salad, healthy ramen noodle, gluten free ramen noodle, cabbage salad, healthy cabbage salad
Stephanie says
Absolutely love your recipes! I have been making them almost every day for the past two weeks and every recipe is a hit! For this recipe I could only find brown rice stir-fry noodles. Would I boil them in water first, and then bake them on a baking sheet?
Nancylynn says
That’s awesome, Stephanie!!!! Hmm…I wonder if they would just crisp up without boiling them? I might try that first!
Elaine says
where do you find the brown rice ramen noodles
Nancylynn says
I linked to one that I get on Amazon, but I have also seen them in the gluten free section of my grocery store!
Heather says
Hi, Nancylynn!
I have tried and loved many of your recipes. I am looking forward to bringing this to some picnics very soon. I had two quick questions about this recipe. In your commentary, you noted that after talking to your mom, you added more dressing and that now it requires a full orange, but I did not see an orange on the list of ingredients for the dressing? I want to be sure to get it right. Also, the grated ginger that you called for, is that freshly grated ginger or the dried ‘spice’ version?
Thanks so much for all of your wonderful kitchen inspiration!
Heather says
Oh my goodness! I just reread the post and realized you meant it is now a full ORANGE, as in container! So silly of me! But, I am still curious about the ginger. Sorry for my confusion!
Nancylynn says
Hi there! I am SO sorry for the confusion! But, yes – I LOVE using fresh ginger! You can sub dry, but it’s not the same :). Hope you love this one like we do!
Christie says
I LOVE THIS SALAD! It is very tasty and even my pickiest eater enjoys it! I did have a quick question about the noodles: mine are extremely crunchy, almost to the point of “I may break my teeth!” instead of the beautiful “crisp” that yours look to be. Am I doing something incorrectly or are they supposed to be very crunchy?
Nancylynn says
Hi Christine! I am so happy you love the salad! But, yes – your noodles sound like they are getting too crispy. What brand are you using? Mine are crunchy, but definitely not easy to chew. In fact, my kids love crunching on them!
Sarah Bennett says
Hey there! I am making this for the 1/6/20 weekly meal plan and was curious if it could be stored in mason jars for the week or not? And if so, what would you recommend for the layering? Obviously dressing on bottom and then probably chicken since the meal plan has chicken added to this recipe, but I wasn’t sure about the rest since the slaw needs to stay away from the liquidy stuff as much as possible! Thanks in advance for your help! Love your full weekly meal plans 🙂
Nancylynn says
I totally wanted to make a mason jar version of this, so I love your thinking here!
I would layer (from the bottom)
1. dressing
2. carrots
3. endamame
3. chicken
4. manderines
4. slaw
5. green onion
7. almonds
8. ramen noodles
Let me know how it goes!
Sarah Bennett says
Awesome, thanks so much! I will totally let you know how it goes. Making it on Sunday for next week, so I’ll let you know at the end of the week how well it kept in the jars with that layering 🙂
Sarah Bennett says
The layering in the mason jars worked great! By the end of the week, the noodles weren’t quite as crunchy, but overall it was awesome and very yummy! Thanks so much!
Kara C says
I am not a fan of fruit in my salads–what do you suggest to substitute instead of the fruit but that won’t change the container counts?
Nancylynn says
I would just omit the fruit and omit the purple.