Tropical Ramen Noodle Salad
If you're craving something fresh, crunchy, and a little tropical, this Tropical Ramen Noodle Salad is it. It comes together in under 20 minutes and disappears just as fast.
Servings: 12 servings
Calories: 214kcal
Ingredients
Salad
- 6 ounces instant ramen noodles
- 14 ounce bag shredded coleslaw mix cabbage and carrots
- 1 large ripe mango diced
- 1 cup chopped sugar snap peas
- 1/2 cup chopped carrots
- 1/2 cup thinly sliced scallions
- 1/2 cup chopped shelled pistachios
Dressing
- 1/3 cup rice vinegar
- 1/3 cup neutral oil avocado, canola, or vegetable oil
- 2 tablespoons toasted sesame oil
- 1/4 cup honey
- 1 tablespoon soy sauce
- 1 of the reserved ramen noodle flavor packets
Instructions
- In a small bowl or a mason jar, combine the rice vinegar, neutral oil, toasted sesame oil, honey, soy sauce, and 1 of the reserved ramen noodle flavor packets. Whisk or shake vigorously until the honey is fully incorporated and the dressing is emulsified.
- In a large mixing or serving bowl, combine the coleslaw mix, mango, sugar snap peas, carrots, and scallions. Toss gently until combined.
- If serving immediately, add the noodles and pistachios to the bowl. Pour the dressing over the top and toss everything together until evenly coated.
Notes
Tips
- Pick the right mango. A fully ripe mango is key. It should give slightly when pressed and smell fragrant near the stem. An underripe mango will be too tart; an overripe mango will be too soft and mushy.
- Swap the pistachios. Chopped cashews, sliced almonds, or sunflower seeds are all great substitutes.
- Add protein. Grilled shrimp, shredded rotisserie chicken, or crispy tofu all make excellent additions if you want to turn this into a full meal.
- Adjust the sweetness. If your mango is especially sweet, reduce the honey in the dressing slightly. Taste and adjust to your preference.
- Use a different oil. If you don't have a neutral oil on hand, light olive oil works as a substitute — just note it will add a slightly more pronounced flavor.
- Don't dress the salad until you're ready to eat. The ramen noodles will soften once they hit the dressing, so if you want that signature crunch, add the noodles and dressing right before serving.
Storage
If you plan to make this salad ahead of time, store the components separately for the best results. Once the salad is fully dressed and assembled, it's best eaten the same day. The noodles will continue to soften overnight, but some people actually enjoy the texture the next day. It's a softer, more pasta-salad-like consistency.Nutrition
Calories: 214kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 384mg | Potassium: 215mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1263IU | Vitamin C: 25mg | Calcium: 34mg | Iron: 1mg
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