Enter: new favorite salad of the summer.

A colorful collection of veggies, herbs and fresh mango, all doused with a luscious creamy sesame dressing and major crunch from toasted ramen noodles and cashews? YES PLEASE.

This is one of my favorite salads for meal prep because cabbage, carrots, peppers and edamame are so sturdy and won’t wilt after a few days of sitting in the fridge. You can also take some shortcuts like pre-shredded cabbage, pre-julienned carrots, frozen edamame, etc. I like to prep all of the veggies and toss them together. Then I make the dressing and toast the noodles and keep those separate until ready to assemble and eat.

I have also been known to take this salad to potlucks and picnics. It is a REAL crowd pleaser and can provide a fresh boost to a cookout spread. Or you can simply add it to your dinner meal plan. Any place, any time, this salad is a perfect fit!

As with nearly all my recipes, this one is extremely versatile. I really don’t think you could mess it up. Don’t like a certain veggie? Swap it out! Want to keep the dressing a vinaigrette? Leave out the mayo! Gluten free? Make sure to snag a gluten free ramen noodle to use instead. Don’t like mango? Try mandarin orange or pineapple!

Can’t wait for you guys to give this one a try, make sure to let me know what you think in the comments! And tag me on Instagram so I can see your creations.

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Beautiful and colorful rainbow salad with sesame dressing

Sesame Ramen Crunch Salad

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  • Author: Erica
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 22 minutes
  • Yield: 4 large salads 1x


This crunchy, vibrant salad will soon be a favorite for meal prepped lunches or to take along to your next cookout!




  • 1/2 head green cabbage, finely shredded
  • 1/4 head purple cabbage, finely shredded
  • 3 carrots, julienned or shredded
  • 1 large ataulfo mango, diced
  • 6 mini peppers, sliced
  • 2/3 cup shelled edamame
  • 1/2 cup cilantro, roughly chopped
  • 3 green onions, sliced
  • 2 packages ramen, crumbled, seasoning packet discarded
  • 1/2 cup roasted cashews, roughly chopped
  • optional protein: cubed tofu, shredded chicken breast, shrimp, etc


  • 1/4 cup avocado oil
  • 1/4 cup mayo
  • 2 cloves garlic, minced
  • 3 tablespoons honey
  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons toasted sesame oil
  • pinch of kosher salt and fresh cracked pepper



Preheat oven to 350 degrees. Crumble the ramen noodles- I find it easiest to crunch them up with my hands before opening the package. Discard the seasoning packet. Bake on a sheet pan for 8 minutes, until toasty brown. Remove and let cool.

Combine all veggies, herbs, edamame, cashews, mango, toasted noodles and protein of choice. Drizzle with as much dressing as you like and toss to combine. Serve!


Whisk together all ingredients. Taste and season with a pinch of salt and pepper, as needed. You can adjust based on your taste preferences- more vinegar will add tang, honey will add sweet and sesame oil will add a distinct sesame flavor.

(I had extra dressing, based on how saucy you like your salad!)


Meal prep: prep the veggies, mango, dressing and noodles and keep the components separate until ready to serve for optimal freshness.

See above blog post for ideas on the versatility of this salad- basically make it your own!

Toasted sesame oil is extremely important for the flavor of this dressing so don’t skip it!

Cabbage/carrots- I actually found a mix of green cabbage, purple cabbage and pre-julienned carrots that made this recipe SO easy. If your grocery store has this option, it makes for an easier shortcut then buying multiple heads of cabbage.

You will like have extra dressing, save in a sealed container for future use!

Nutrition facts are calculated for 1/4 of salad, 2 tablespoons dressing without additional protein. Nutrition facts are just an estimation and will vary based on brands used.


  • Serving Size: 1/4 of recipe
  • Calories: 560
  • Sugar: 21g
  • Sodium: 761mg
  • Fat: 25g
  • Carbohydrates: 45g
  • Fiber: 9g
  • Protein: 12g