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Ramen Noodle Salad in a Glass Bowl with Wooden tongs
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4.45 from 9 votes

Ramen Noodle Salad

This Ramen Noodle Salad is a healthy remake of the classic potluck favorite!  It's made with a low sugar, oil based dressing, crispy brown rice ramen noodle topping, and tons of veggies. 
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad
Cuisine: Asian
Servings: 6 servings
Calories: 426kcal
Author: Nancylynn

Ingredients

For the dressing

  • 1/2 cup olive or avocado oil
  • 3/4 teaspoon sesame oil
  • 3 tablespoons rice vinegar or sub apple cider vinegar
  • 2 1/2 tablespoons honey
  • 1 1/2 tablespoons coconut aminos or sub low sodium soy sauce
  • Sprinkle salt
  • 1 teaspoon 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 coleslaw mix (shredded cabbage)
  • 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

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: Salad without dressing - 4 points (per serving); Dressing - 6 points (per serving) [Calculated using avocado oil]
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: Salad without dressing - 3 points (per serving); Dressing - 6 points (per serving) [Calculated using avocado oil]

Nutrition

Calories: 426kcal | Carbohydrates: 35g | Protein: 9g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Sodium: 695mg | Potassium: 514mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4138IU | Vitamin C: 42mg | Calcium: 104mg | Iron: 3mg