Cold Ramen Salad

If you like a salad that actually keeps you full, this one does the job. You’ve got shredded chicken and edamame for protein, coleslaw mix for instant crunch, and mandarin oranges for little pops of sweetness in every bite.

The best trick is toasting the ramen noodles and almonds. It takes a few minutes, but it makes the whole salad taste like it came from a deli, not your fridge. I also love that the dressing uses a little of the mandarin canning liquid, so you get extra citrus flavor without needing anything fancy.

For meal prep, you can keep the crunchy toppings separate and toss them right before eating. Or if you’re serving it right away, mix it all together and let it sit for 10 minutes so the flavors soak in.

Before You Get Started

Here are a few things worth knowing before you start cooking so everything goes smoothly.

• Gluten-free swap: Use gluten-free ramen noodles and swap the soy sauce for tamari.
• Skip the seasoning packet: Use only the plain ramen noodles since the dressing provides all the flavor and salt.
• Shortcut chicken: Use rotisserie chicken, leftover grilled chicken, or any cooked, shredded chicken to skip cooking chicken from scratch.
• Herb options: Cilantro is bright and classic, but basil or mint are great if you want it to taste extra fresh.
• Fast edamame: Use frozen shelled edamame and thaw it under warm water, then drain well so the salad stays crisp.

How to Make Cold Ramen Salad

Here’s a quick overview of how to pull this recipe together step-by-step.

1. Toast The Ramen And Almonds

Heat the oven to 400 degrees and line a baking sheet with parchment paper. Crumble the ramen noodles onto the pan, spread out the sliced almonds, and toast until lightly golden, about 5 to 7 minutes, adding the sesame seeds for the last 1 to 2 minutes.

Pro tip: Watch the ramen and almonds closely, they go from golden to too dark quickly. Add sesame seeds only in the last 1 to 2 minutes.

2. Whisk The Dressing

Whisk together rice vinegar, honey (or maple syrup), mandarin orange canning liquid, toasted sesame oil, olive oil, reduced sodium soy sauce, garlic powder, salt, and pepper until smooth and glossy.

3. Assemble And Toss

Add the coleslaw mix, shredded chicken, edamame, mandarin oranges, green onions, cilantro, toasted ramen, almonds, and sesame seeds to a large bowl. Drizzle with dressing and toss until everything is evenly coated.

Recipe Tips and Tricks

Here are the best tips and pro tricks to help this recipe turn out perfectly every time.

• Dressing balance: Start with less salt, then taste after tossing, since soy sauce brands vary a lot in saltiness.
• Extra crunch: If you want it ultra crunchy, keep the toasted ramen and almonds separate and sprinkle them on right before serving.
• Make it ahead: The flavors get better after 15 to 30 minutes, but the noodles will soften the longer they sit. For meal prep, store components separately.
• Edamame shortcut: Use frozen shelled edamame and thaw it quickly under warm water, then drain well so the salad stays crisp.
• Add heat: A pinch of red pepper flakes or a small spoon of chili crisp in the dressing gives it a nice kick.
• Veggie add-ins: Thin-sliced bell peppers, snap peas, or cucumbers add extra crunch without changing the vibe.
• Nut-free option: Skip the almonds and add extra sesame seeds, or use toasted sunflower seeds for crunch.

Serving Ideas

Here are some easy and delicious ways to serve this recipe.

• Lunch bowls: Portion into containers and add the crunchy toppings right before eating for the best texture.
• Potluck salad: Double the recipe and bring the dressing on the side, then toss right before serving.
• Wrap it up: Spoon into lettuce cups or wrap in a tortilla for a quick handheld lunch.
• Add extra fruit: Serve with pineapple or mango on the side if you want it to feel more tropical. Use Grilled Pineapple or Grilled Mango for extra smoky flavor!
• Make it a dinner: Pair with Easy Sushi Rice or a bowl of miso soup when you want something more than a salad.

Storage & Reheating

Here’s how to store, reheat, and enjoy your leftovers.

• Storage: Store in airtight containers in the fridge for up to 3 days, preferably with dressing and crunchy toppings kept separate.
• Leftovers: Turn leftovers into a lettuce wrap, pile it onto mixed greens for an extra-big salad, or add extra edamame and chicken to stretch it into another meal.