This Asian-inspired Ramen Noodle Salad combines crunchy cabbage and broccoli slaw with toasted almonds, crumbled ramen noodles, sweet mandarin oranges, and a savory-sweet sesame-peanut dressing. Fresh ginger, dried mango, and a touch of crushed red pepper add brightness and warmth, while optional edamame and shrimp can turn it into a more substantial meal. It’s an easy make-ahead salad for potlucks, picnics, cookouts, or casual family dinners.

Ingredients

• 1/4 cup sliced almonds
• 1 (14-ounce) package coleslaw mix
• 1 (12-ounce) package broccoli slaw mix
• 2 packages ramen noodles, beef or soy-sauce flavored
• 1/4 cup sesame seeds, sunflower seeds, or chopped peanuts
• 1/2 cup canned mandarin orange segments in light syrup, drained, syrup reserved
• 1 teaspoon crushed red pepper, or to taste

For the Dressing

• 1/4 cup rice vinegar
• 1/4 cup reserved mandarin orange syrup
• 1 1/2 ounces dried mango, finely chopped
• 2 tablespoons neutral oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup
• 1 tablespoon creamy peanut butter
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon freshly grated ginger
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 ramen seasoning packet, optional

Optional Additions

• 1 1/2 cups shelled frozen edamame, thawed
• 4 scallions, thinly sliced
• Cooked chilled shrimp

Procedure

1. Preheat oven to 300°F.
2. Spread the sliced almonds on a baking sheet and toast for about 8 minutes, until fragrant and lightly golden. Remove from the oven and allow to cool.
3. Place the dried mango in a small bowl with the reserved mandarin orange syrup and let it soak for 10–15 minutes.
4. Make the dressing by combining the soaked mango and syrup, rice vinegar, neutral oil, toasted sesame oil, maple syrup, peanut butter, soy sauce, ginger, salt, pepper, and 1/2 ramen seasoning packet, if using, in a blender or small food processor.
5. Blend until smooth and emulsified. Taste and adjust the maple syrup, soy sauce, or seasoning as needed.
6. Combine the broccoli slaw and coleslaw mix in a large bowl.
7. Before opening the ramen packages, gently crush the noodles into pieces about 1/2 inch in size.
8. Add the toasted almonds, sesame seeds, sunflower seeds, or chopped peanuts, half of the mandarin oranges, and the crushed red pepper to the slaw mixture. Toss to combine.
9. Pour the dressing over the slaw and toss until evenly coated.
10. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
11. About 30–60 minutes before serving, fold in the crushed uncooked ramen noodles. This allows them to soften slightly while retaining some crunch.
12. If using, fold in the edamame just before serving.
13. Garnish with the remaining mandarin oranges, sliced scallions, and chilled cooked shrimp, if desired.
14. Serve chilled.

Cook’s Notes

The ramen noodles go into the salad uncooked. Adding them 30–60 minutes before serving gives them time to absorb some of the dressing while preserving their distinctive crunchy-chewy texture.

For softer noodles, add the ramen when the salad is first refrigerated and chill for 2–3 hours before serving.

Soaking the dried mango in the reserved mandarin syrup helps it soften and blend smoothly into the dressing while reinforcing the citrus-fruit flavor.

Toasted sesame oil is intentionally limited to 1 tablespoon so it adds depth without overpowering the mandarin, ginger, peanut, and mango.

The ramen seasoning is optional. If using it, start with 1/2 packet and taste before adding more, since the soy sauce already contributes salt and umami.

Serving Suggestions

Serve alongside grilled chicken, pork tenderloin, teriyaki salmon, or grilled shrimp. With edamame and shrimp added, it also works well as a chilled entrée.

Beverage Suggestions

A crisp Riesling, Sauvignon Blanc, or chilled Japanese lager pairs well with the sweet, savory, nutty, and mildly spicy flavors. For a nonalcoholic option, try unsweetened iced green tea with lemon or sparkling water with lime.