Ramen noodle salad with mango & wasabi peas is the vibrant potluck dish everyone photographs before eating. Crunchy ramen noodles and almonds, tender spinach and broccoli slaw, juicy mango, and candied ginger, all slicked with sesame dressing. Twenty minutes, serves a crowd, travels like a dream.
Ready to ditch the boring potluck salads of yesteryear? Say hello to your new obsession! We’ve taken the nostalgic crunch of a classic ramen noodle salad and given it a seriously vibrant, flavor-packed makeover. Forget those canned mandarin oranges; we’re bringing in juicy, sweet mango for a tropical twist. And for a kick of surprise heat and an extra layer of crunch? Spicy wasabi peas! This salad is a symphony of textures and tastes—sweet, spicy, savory, and unbelievably satisfying. It’s the easy, show-stopping dish that will have everyone asking for the recipe.
Ingredients
• Two 3 oz / 85 g packages ramen noodles, seasoning packets discarded
• 1 cup / 80 g slivered almonds
• ½ lb / 250 g (8.8 oz) baby spinach, washed
• ½ lb / 250 g (8.8 oz) broccoli coleslaw mix
• ½ cup / 40 g (1.41 oz) wasabi-flavored peas
• 4 tablespoons (60 ml / 2 fl oz) roughly chopped candied ginger
• 1 large mango, pitted, peeled and cut into thin slices
• 1 red bell pepper, deseeded and cut into thin strips
• 4 green onions (scallions), thinly sliced
• ¾ cup / 185 ml (6.3 fl oz) Sesame Dressing
Instructions
1. Preheat your oven to 350°F / 175°C.
2. Crumble the dry ramen noodles over a baking sheet and add the slivered almonds, spreading into an even layer.
3. Bake for about 5 minutes, or until the almonds are fragrant and just beginning to turn golden brown. Remove from the oven and set aside to cool completely.
4. In a large serving bowl, combine the baby spinach, broccoli coleslaw, wasabi-flavored peas, candied ginger, mango slices, red bell pepper strips, and sliced green onions.
5. Pour the Sesame Dressing over the salad and toss well to combine.
6. Just before serving, add the cooled, toasted ramen noodles and almonds to the bowl. Toss one last time and serve immediately for the best crunch.
Nutritional Information
• Serving Size: 1 serving
• Calories: 410 kcal
• Protein: 10 g
• Carbohydrates: 45 g
• Fat: 22 g
• Fiber: 7 g
• (Note: Values are estimates and may vary based on specific used.)
Pro Tips
• Pro-Tips for Success
• For a make-ahead option, combine all the salad (spinach through green onions) and store in one container. Keep the dressing and the toasted ramen-almond mixture in separate containers. Combine everything just before serving to prevent sogginess.
• To make this a heartier main course, add a cup of shelled edamame or some crispy baked tofu for a fantastic protein boost.
• If you can’t find broccoli coleslaw mix, you can easily make your own by shredding broccoli stems, carrots, and a little red cabbage.
• Control the heat by crushing the wasabi peas slightly to distribute the spice, or use half wasabi peas and half regular roasted green peas for a milder kick.
FAQ
Q: How can I add more plant-based protein to this salad
A: Absolutely! To transform this into a hearty vegetarian main course, add one cup of shelled edamame or crispy baked tofu. Chickpeas or cashews would also be delicious and protein-rich additions.
Q: Is this ramen noodle salad vegan
A: This salad can easily be made vegan. Most dry ramen noodle blocks are vegan, but always check the package for egg. The key is to use a vegan-certified sesame dressing, as some may contain honey. All other ingredients in this recipe are naturally plant-based.
Q: Can I make this vegetarian salad ahead of time
A: Yes, this salad is perfect for meal prep. Combine all the vegetables and fruits (spinach through green onions) in an airtight container. Keep the toasted ramen-almond mixture and the sesame dressing in separate, sealed containers. Toss everything together just before serving to maintain the perfect crunch.
Q: How can I make this recipe gluten-free
A: To make a gluten-free version, substitute the wheat-based ramen noodles with gluten-free ramen or crushed rice vermicelli noodles. You will also need to ensure your sesame dressing is gluten-free, typically one made with tamari instead of soy sauce.
Pro Tips
- For a make-ahead option, the recipe suggests combining components ahead — keep the crunchy noodles and nuts out until serving so nothing goes limp.
- Candied ginger and wasabi peas are a sweet-heat one-two; toss them in last so the peas keep their snap.
- Cut the mango into thin pieces, as the recipe directs — thin ribbons fold through the salad instead of weighing it down.
- The broccoli coleslaw mix is a legitimate shortcut: all the crunch of shredding, none of the work.
Frequently Asked Questions
Can I make ramen noodle salad ahead?
Yes — the recipe includes a make-ahead path. Just add the noodles, almonds, and wasabi peas right before serving for full crunch.
Is this salad spicy?
Gently. The wasabi peas bring a quick nasal heat and the candied ginger a warm sweetness, but nothing lingers painfully.
What dressing goes on it?
The site's sesame dressing — nutty and just sweet enough to play off the mango.
Can I add protein?
Sure — crispy tofu or edamame fold in without fuss and turn it into a full lunch.
Recipe card below.
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Vibrant Ramen Noodle Salad with Mango & Wasabi Peas
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Crumble the dry ramen noodles over a baking sheet and add the slivered almonds, spreading into an even layer.
- Bake for about 5 minutes, or until the almonds are fragrant and just beginning to turn golden brown.
- Remove from the oven and set aside to cool completely.
- In a large serving bowl, combine the baby spinach, broccoli coleslaw, wasabi-flavored peas, candied ginger, mango slices, red bell pepper strips, and sliced green onions.
- Pour the Sesame Dressing over the salad and toss well to combine.
- Just before serving, add the cooled, toasted ramen noodles and almonds to the bowl.
- Toss one last time and serve immediately for the best crunch.
