Ultimate Loaded Crunchy Ramen Salad

We had a company BBQ picnic the other weekend and I was so excited to make a ramen salad for a potluck side. I bought all the ingredients and later that same day, they cancelled our picnic. What to make when you have lemons, or loads of groceries sitting in your fridge with nowhere to go? You make lemonade, or actually you put a ramen salad on the dinner menu at your house. I bought a rotisserie chicken, used one of the avocados sitting on my kitchen counter, and loaded this salad up so it is filling enough for a main course. I am not saying that I’m happy that the picnic was cancelled, but let’s just say if they hadn’t cancelled it I wouldn’t have discovered that a ramen salad could be so filling and chock-full of goodness. And that would have been a very sad day.

Ramen salads are typically loaded mostly with cabbage, so after a few mouthfuls I feel like a cow with all that chewing. I use less cabbage in mine and more good stuff like edamame, mandarins, avocado, almonds, green onion and chicken to make it super flavorful and also filling. A light, tangy vinaigrette tops everything off for the perfect finish.

I had extra for lunches this week, so I left the avocado, ramen noodles and dressing on the side. I simply combined everything together once I was ready to eat my salads and it was still perfect – bright, green avocado and crispy, crunchy noodles. This light and crisp salad will certainly be at our house all summer long.


Serves: 4


4 cups cole slaw mix
2 cups cooked, shredded chicken (I use rotisserie)
1 ramen packet, uncooked and chopped (discard seasoning packet)
1 cup frozen edamame, shelled
15-ounce can of mandarin slices (no sugar added), drained
1/2 cup thinly sliced almonds
1/4 cup chopped green onion
1 large avocado, cubed

1/2 cup + 1/3 cup olive oil
1/4 cup rice vinegar
1 tablespoon honey
2 teaspoons soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
Pepper, to taste


  1. Cook edamame according to package instructions. Allow to cool for about 10 minutes.
  2. Whisk dressing together until combined.
  3. Combine salad ingredients in bowl and toss with dressing. Serve immediately.*


*Ramen noodles will get soggy if you making this ahead of time. Leave some of the noodles to the side along with the avocado and dressing, and combine all ingredients together once you are ready to serve.

One thought on “Ultimate Loaded Crunchy Ramen Salad

  1. Pingback: Top 10 Recipes in 2017 | honey + spice

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s