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Crunchy Ramen Noodle Salad

Crispy fish fillets go PERFECTLY with this crunchy ramen noodle salad made with mandarin oranges, chow mien noodles and slivered almonds!

crunchy ramen noodle salad

This post is sponsored by High Liner Canada. All thoughts and opinions expressed in this post are my own. Thank you for supporting the brands that make Love In My Oven possible!

You know, I make a lot of good things. That being said, there’s only a handful of things from the blog that I make ALL OF THE TIME!! And by all of the time, I mean a few times a week. As in, Etienne gives me the side eye when I plop this down on the table again and says “you really like this cabbage salad hey…”!! Ha! 

GUYS! I love this salad. I’m not even joking, we’ve been eating it a ton! It’s so easy to put together, has so much flavor, and (knock on wood) the kids love it too!

So, when High Liner Canada asked me to create something to go on the side with their English style fish fillets, I thought, what better than a zippy little salad with crunch? Since these extra-crispy fillets cook up in 20 minutes, you will definitely want something to go along with it that will take just as little time. And you know all I love my quick & easy!

crunchy ramen noodle salad

What do you put in a crunchy ramen noodle salad?

Since making this salad again and again, I’ve been keeping a stockpile of instant ramen noodle packages in my pantry; now, this isn’t something I would normally buy, but trust me when I say that these noodles add just the perfect crunch in a cabbage salad! You can buy any flavor but since I throw in a bit of the seasoning packet, I usually stick to the original, chicken or vegetable flavors.

crunchy ramen noodle salad

Along with the ramen noodles, you’ll need:

  • cabbage (I used both purple and green)
  • shredded carrots
  • mandarin oranges
  • green onions
  • slivered almonds
  • bell pepper
  • cilantro
  • show mien noodles
  • sesame seeds

Feel free to play around a bit and swap the almonds for a different nut, or leave out any of the items you don’t care for. I mean, other than the cabbage and ramen noodles!

crunchy ramen noodle salad

What do you put in the dressing for an Asian ramen salad?

As this salad is easy, so is the dressing! No food processor or blender required. I usually put all of the ingredients for the dressing into a medium-sized mason jar and shake it all up, or use a small glass measuring cup to whisk everything together before tossing it all over the salad. The dressing ingredients include:

  • oil (I use avocado oil)
  • rice vinegar
  • soy sauce
  • honey
  • freshly grated ginger
  • minced garlic
  • sesame oil

I also something throw in a bit of the seasoning packet from the ramen noodle packet. It definitely adds a ton of flavor, but the dressing is good without it too! If you do use the packet, reduce the soy sauce by 1 tablespoon.

What do you serve with the crunchy ramen noodle salad?

Honestly, this salad really does go SO well with crispy fish fillets! It’s a terrific combo. Plus you really can’t beat the time factor. I can have the salad and fish on the table in 20 minutes!

I like to serve the fish and salad with a bit of mayo for dipping, too. Trust me on this one!

crunchy ramen noodle salad

Ok, so it’s Wednesday. That means you have at LEAST 2 busy weeknights ahead of you, right? So, run – DON’T WALK  – to the grocery store and get everything you need for this crunchy ramen noodle salad! And don’t forget to pick up some crispy English style fish fillets while you’re at it.

Happy crunching!

crunchy ramen noodle salad

I’ve got some other side salad recipes I think you might like, including:

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crunchy ramen noodle salad

Crunchy Ramen Noodle Salad


  • Author: Katherine | Love In My Oven
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3-4 servings 1x

Description

Crispy fish fillets go PERFECTLY with this crunchy ramen noodle salad made with mandarin oranges, chow mien noodles and slivered almonds! 


Scale

Ingredients

Crunchy Ramen Noodle Salad

  • 2 cups shredded purple cabbage
  • 2 cups shredded green cabbage
  • 1 cup shredded carrot (~2)
  • ½ bell pepper, chopped
  • 1 package ramen noodles, broken into pieces*
  • 1 cup chow mein noodles
  • 2 mandarin oranges, peeled and broken into pieces
  • ¼ cup green onions, finely diced (~2-3)
  • ½ cup slivered almonds
  • 2 tbsp sesame seeds

Dressing

  • ½ cup avocado oil
  • 2 tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • optional: ½ package ramen noodle seasoning package**

Instructions

  1. Preheat the oven to 450 F and place the English style fillets in a single layer on a baking sheet.
  2. While the fish is baking in the oven, combine all of the salad ingredients together in a large salad bowl. In a measuring cup, whisk together the dressing ingredients and pour all over the salad. Toss everything together. Serve immediately with the cooked fish.

Leftover salad can be stored in the fridge, in an airtight container, for up to 1 day. It will begin to get soggy after 1 day, so if you are prepping a large amount in advance, consider adding the dressing just before eating.


Notes

*If you plan to use some of the seasoning package in the dressing, consider the flavor of noodle before you buy it. I usually stick to chicken, veggie or plain.

**If you do decide to use the 1/2 package of the seasoning (recommended) I would reduce the soy sauce by 1 tablespoon or the dressing may be too salty!

  • Category: salads
  • Method: oven-bake
  • Cuisine: Asian

Keywords: crunchy ramen noodle salad // asian ramen salad // oriental ramen noodle salad

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Crunchy Ramen Noodle Salad

28 Comments

  1. Yum! This salad looks so bright and beautiful, I can just taste those delicious flavors together–and what a fantastic pairing with the fish filets, such a great meal!!

  2. I could totally go for a bowl of this crunchy ramen noodle salad! It looks so great and I love the crunchy texture.

  3. I’m loving this super crunchy salad! So refreshing and full of flavor! The perfect side with crispy fish fillets!

  4. Yep! I definitely have meals that I make often too! And I can certainly see why this one is in high rotation! So many yummy flavours! Love the addition of fish for added oomph! Sounds just perfect for lunch or dinner 🙂 Can’t wait to try! Happy (almost) Friday, my friend! XO

  5. Kelsie | the itsy-bitsy kitchen

    This has been one of my favorite salads for years! The textures and flavors are hard to beat. But I love the spin you put on it! I’d be eating it on repeat too :). Have a great weekend, Katherine!

  6. My mother used to make a similar salad with the ramen noodles and almonds! So good. Great idea to pair it with fish fillets. Makes a well rounded and filling meal, and so perfect for busy weeknights! Happy almost weekend Katherine!

  7. What a delicious flavour combination – I love the different textures and colours. It looks so appetising!

  8. Perfect dinner combination Katherine! Especially for the Lenten season. Love that crunchy ramen!

  9. Ben @ Havocinthekitchen

    As you know, I am a salad guy, so this salad is right up my alley; so many flavours and textures going on. The addition of citrus fruit is a must in winter salads, if you ask me 🙂 And of course I like the addition of crispy ramen noodles – that’s rather a unique idea to me. Delicious!

  10. Mmmm….I love, love ramen salads! Everyone adds their own spin and yours looks delicious!! Have a great weekend!!!

  11. What a fun meal, Katherine! Crispy fish and that ramen noodle salad looks SO good!

  12. Never though of making ramen salad. Served with fish fillets makes perfect week dinner. Thank you Katherine !

  13. Milena Perrine

    This is one vibrant meal in its entirety! I love your approach to salad:) and cannot think of anything more perfect than the these little crispy fish fillets to enjoy this particular one with. Give me a juicy IPA to pair with it all and life will be perfect!

  14. Yum!! I am loving this crunchy slaw salad!! Perfect paired with fish fillets too ~ definitely pinning for a Friday dinner this Lenten season!

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