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The perfect veggie-filled recipe full of flavour and crunch will make this Gluten-Free Ramen Noodle Salad your new favorite. Using gluten-free ramen noodles and a cilantro-lime dressing, this salad will become a meal staple.
“Are you gluten-free?” It’s a question I get asked almost daily. I just wish the answer could be delivered as easily as the question.
My response is usually a jumbled mix of words that leaves the person more confused and wishing they hadn’t asked. Because the truth is, I’m not really, but sometimes I choose to be.
There, I said it.
For many many years I was strictly gluten-free. In fact, for the first few years of The Healthy Maven I stuck to a pretty strict gluten-free diet. At the same time, I never self-described myself as being gluten-free. Through years of experimentation I was able to determine that gluten is a stressor for my digestive system but I am by no means Celiac.
I am acutely aware of how my body reacts to certain foods and gluten is one that definitely leads to gas and bloating, BUT I am also a believer that life ought to be lived to the fullest so unless you have a life-threatening allergy, the occasional stomach ache just might be worth it. That’s why I’ve never labelled myself or the blog under any kind of category.
That being said, I understand and respect that fact that people make different choices than me or have different situations from me. It’s still important for me to be able to support you guys wherever you are at. Plus…ain’t no positive benefit to conventional ramen noodles (just sayin…)
Are Ramen Noodles Gluten-Free?
Are Ramen Noodles Gluten-Free?Nope! Not typically. Conventional noodles like you find in Maruchan Cup of Soup are most definitely not gluten-free. But fortunately, there are newer brands out there offering gluten-free ramen noodles that taste just as good and are healthier than conventional. Lotus Brown Rice and Millet Ramen is my absolute favorite. It’s a whole-grain and gluten-free alternative to god-only-knows what’s in Maruchan ramen.
You can buy the individual packs that come with seasoning so you can make traditional ramen or they are a great addition to soups in the winter. I’ve also been loving adding them to veggies to make this gluten-free ramen noodle salad.
Do you have to be gluten-free to eat this ramen noodle salad? No way. The only prerequisite is that you listen to your body and make the choices that feel right for you right now.
How to Make Ramen Noodle Salad
The key to making this ramen noodle salad is to make sure you toast your noodles. This piece is critical!
- Start by crushing up your ramen noodles. You can use a mallet or get aggressive with your hands!
- Set your oven to 350 degrees F. and spread your ramen noodles + almonds onto a baking sheet
- Bake for 10 minutes but check around 8 mins to ensure they haven’t burned
- Toss your ramen noodles (and almonds) onto the salad and top with the Cilantro Lime Dressing and let sit 30 minutes before eating.
Trust me, this gluten-free ramen noodle salad recipe will quickly become a house staple!
PrintGluten-Free Ramen Noodle Salad
The perfect veggie-filled recipe full of flavour and crunch will make this Gluten-Free Ramen Noodle Salad your new favorite. Using gluten-free ramen noodles and a cilantro-lime dressing, this salad will become a meal staple.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
Ingredients
- 4 cups coleslaw mix
- 1 bell pepper, thinly sliced
- 1 cup shelled edamame, cooked
- 1 large avocado, cut into small cubes
- 1 large mango, cut into small cubes
- 2 packages of gluten-free ramen noodles* (discard seasoning)
- 1/2 cup sliced almonds
- 6 green onions (whites and light-green only), thinly sliced
Cilantro Lime Dressing:
- 1/3 cup olive or avocado oil
- 2 tbsp rice vinegar
- 2 limes, juiced
- 1 tsp sesame oil
- 1 tbsp honey or maple syrup if vegan
- 2 tsp freshly grated ginger
- 1/4 cup cilantro, finely chopped
Instructions
- Preheat oven to 350 degrees F.
- Using a mallet, crush up ramen noodles into small pieces.
- Spread out ramen and almonds on a baking sheet and bake for 10 mins or until golden brown.
- In a large bowl combine coleslaw mix, bell pepper, edamame, avocado, mango, ramen and almonds.
- In a separate bowl combine all dressing ingredients.
- Top salad with desired dressing and let sit for 30 mins before serving.
- Store leftovers in fridge for up to 3 days.
*I love the lotus brown rice and millet ramen noodles
Like this recipe? Here are a few others you might enjoy:
Thai Zucchini Noodle Salad
Simple Kale Tahini Salad
Orange Radicchio Salad
Shredded Brussels Sprout Salad
I’m confused. You didn’t cook the ramen noodles? Just baked them?
And what is coleslaw mix? Coleslaw with a dressing already on it? What’s in it? Can one make it? (I’m looking for a recipe for a potluck where it seems someone is allergic to everything: gluten, dairy, soy, corn, peanuts…)
I love easy, colorful and healthy salad recipes, Davida! Would you recommend it for breakfast?
Hi Davida! This salad looks incredible! however I’m not a cilantro person. Is there another herb i could substitute for that?
Hey girl! Feel free to omit if it’s not your thing! Will be totally delicious without it 😉 Enjoy!
Maybe basil? I was thinking of asking the same thing. I’m one of those “cilantro tastes like soap” people…
This looks like it would make for a very refreshing summer salad with the mango and cole slaw in it. I’m glad to see that there are gluten-free ramen noodles out there, so I’ll definitely have to pick them up and try them out sometime! Thanks for sharing this recipe!
hope you enjoy!
Hm, I never really considered gluten. How does it make you feel Davida? Just asking to see what symptoms it could cause, because not being a lactose or gluten intolerant I haven’t considered making the effort of trying to avoid it when I can.
I just wanted to say thank you. Thank you for being honest with gluten free being a choice that helps your body feel better, but not something that’s bad for everyone. Thank you for acknowledging that for celiacs like me, gluten is bad. And thank you for a delicious gluten free alternative to a usual college staple 😉
Thanks babes! It’s so important for people to understand that if you’re not celiac, not eating gluten is a CHOICE, and it’s a privilege not to be taken for granted. When people use the label as though it’s a life or death situation, it completely undermines those who were not given that choice. I hope people will become more understanding about this in the future. In the meantime, enjoy the salad 🙂 I know you’ll love it!
I’ve been transitioning to a much more plant-based diet. So far I don’t eat red meat anymore and I seldom eat dairy products, but I still have eggs, poultry and seafood. I would really like to make the change soon because I know it will make such a positive difference–plus I love beans and tofu! I know it won’t be easy, but I’m determined to contribute to such an amazing movement!
Hey Cassie! I’ve been a big carnivore until about 1,5 years ago when I had to make the switch to a plant based diet due to health reasons. I thought I would die missing my daily meat allowance. I haven’t eaten meat since Christmas 2015 and funny thing is I don’t miss it. Turns out my body feels better without it. So good luck with your dietary changes! 🙂
Gotta do what feels right for you!
I try to stay gluten free as a I feel better when I am. But I am with you, I go with the flow of life and if some has gluten in it, I try not to totally stress out.
Stress is equally as damaging as nourishing yourself with not-so-great foods! When I take that perspective, it seems to be a more sustainable way to live!
So first, this is one of my favorite salads! My aunt knows this and would always make for our family gatherings… but I kind of like this healthier version better, teehee.
Second, yes to knowing your body! I deal with psoriasis when I am stressed (which unfortunately was quite often for several months) so I was looking into ways to cut inflammation down with different food, gluten and dairy being one of them. I don’t eat a ton it regardless, so I am typically okay. But I agree with you on food labels. I just eat the way I eat. My label is ME.
P.S. hope you’re having a fab time in Iceland!
Need to show you pics! That is if I can ever narrow them down..I took like 1000+ pics ahhhhh. And yeah, It’s kind of amazing to see the effects of food on changing our bodies. But sometimes it just isn’t possible. The last few days I ate like 1 vegetable haha. Just gotta do what you can!
Ha, this is exactly the same with me and gluten. It makes me feel shitty (pun intended), but like you said, if something I want to enjoy has gluten, I will eat it and know I will feel a bit crappy. I also think its the quality too. I feel much better eating like a spelt bread, then I do a processed piece of “whole wheat” bread.
I am the same with no labels too. Literally just word vommed all over my blog about how I am plant based and not vegan nowadays. Labels just make me feel mentally restricted…
LOL I appreciated the bun! After eating at least 3 loaves of bread the last few days, I can totally sympathize lol. Yeah, labels just ain’t sustainable. Just do what you can in the moment!