Sesame Noodle Salad
Published on July 21, 2025
Quick Summary
This fresh and colorful Sesame Noodle Salad is loaded with crisp veggies, tender noodles, juicy mango, creamy avocado, and topped with sweet and crunchy honey sesame cashews. Tossed in a flavorful sesame ginger dressing, it’s the perfect salad for lunches, potlucks, or light dinners.
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Pin ItSesame Noodle Salad with Honey Sesame Cashews- Fresh, Colorful, & Satisfying
I’m always looking for fun, colorful salads that are just as delicious as they are beautiful—and this Sesame Noodle Salad is one of my all-time favorites.
It’s packed with crunchy cabbage, romaine lettuce, fresh veggies, sweet mango, avocado, herbs, and of course those slurpable noodles!
The salad is tossed in a sesame ginger dressing and topped with honey sesame cashews. The cashews sound fancy, but they are so easy to make. They are the perfect topping for the salad–sweet, salty, and crunchy! Don’t skip them!
This salad has so much going for it—fresh, flavorful, crunchy, and just really satisfying. It’s great for lunch, dinner, or sharing at a BBQ or potluck.
And it’s easy to make ahead, too! Just keep the dressing and cashews separate until you’re ready to eat, and everything stays crisp and delicious. For a boost of protein, you can add chicken, shrimp, or tofu! It’s easy to customize and packed with so much goodness. Every bite is an explosion of flavor, and you’re going to love this one!
Ingredients (with Helpful Notes)
- Noodles: I like to use brown rice ramen noodles, I buy them at Costco, they are gluten-free. You can use regular ramen noodles, rice noodles, or soba noodles.
- Cabbage & romaine: A mix of shredded cabbage and crisp romaine gives the perfect crunchy base.
- Fresh veggies: Edamame, cucumber, red bell pepper, and green onions bring color, texture, and nutrition.
- Mango & avocado: juicy mango adds sweetness while creamy avocado balances everything out.
- Fresh herbs: Cilantro and mint add brightness and tons of fresh flavor.
- Honey sesame cashews: Toasted cashews coated in a light honey-sesame glaze with a pinch of sea salt. They add the best crunch and a touch of sweetness—don’t skip them! They are also good for snacking, so feel free to make extra.
- Sesame ginger dressing : A tangy, savory-sweet dressing made with lime juice, soy sauce, sesame oil, honey, garlic, and ginger. It brings the whole salad together and adds so much flavor.
Tips for Making Sesame Noodle Salad
- Don’t overcook the noodles. Ramen cooks fast—usually just a few minutes. Rinse under cold water right after cooking and toss with a little oil so they don’t stick together.
- Use ripe mango and avocado. This adds a creamy, juicy contrast to the crunchy veggies. If your mango is a little firm, let it sit on the counter a day or two.
- Make the cashews ahead. You can make the honey sesame cashews up to 5 days ahead. Just store them in an airtight container at room temp—out of sight if you don’t want to eat them all early! If you don’t have cashews, you can make honey sesame almonds!
- Dress just before serving. To keep everything crisp and fresh, wait to add the dressing and cashews until you’re ready to eat.
- Customize it. Add chicken, tofu, or shrimp for extra protein. You can also toss in shredded carrots, snap peas, or swap the mango for pineapple or mandarin oranges. Use your favorite veggies or whatever you have on hand!
Sesame Noodle Salad with Honey Sesame Cashews
Ingredients
For the honey sesame cashews:
- 1/2 cup cashews
- 1 1/2 tablespoons granulated sugar
- 1/2 tablespoon honey
- 1 tablespoon sesame seeds
- Pinch of flaky sea salt
For the salad:
- 2 squares ramen noodles*
- 4 cups shredded cabbage
- 2 cups chopped romaine lettuce
- 1 cup edamame
- 1 cup diced cucumber
- 1 red bell pepper, seeded and sliced into strips
- 1 ripe mango, peeled and sliced into strips
- 1 avocado, chopped
- 3 green onions, sliced
- 1/3 cup chopped cilantro
- 1/3 chopped mint
For the dressing:
- 1/4 avocado oil or olive oil
- 3 tablespoons lite soy sauce or Tamari
- 2 tablespoons lime juice
- 2 tablespoon rice wine vinegar
- 1 teaspoon lime zest
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 clove garlic, minced
- 1 heaping teaspoon freshly grated ginger
- 1 teaspoon sriracha
Instructions
- First make the honey sesame cashews. In a medium skillet over medium heat, add the sugar and honey. Let cook until sugar is dissolved. Add the cashews, sesame seeds, and a pinch of flaky sea salt, stirring to combine. Turn the heat to medium high and cook for 1 to 2 minutes, stirring constantly until the sugar mixture evenly coats the nuts. Transfer the cashews to a piece of parchment paper and spread in an even layer. The coating will be sticky but will harden as the cashews cool. Let cool completely.
- Cook the ramen noodles according to package directions. Drain and rinse with cold water. You can drizzle them with a little oil while they sit so they don't stick together.
- In a large bowl, combine the noodles, cabbage, romaine, edamame, cucumber, red pepper, mango, avocado, green onions, cilantro, and mint.
- In a small bowl, whisk together the oil, soy sauce (or Tamari), lime juice, rice wine vinegar, lime zest, honey, sesame oil, garlic, ginger, and sriracha.
- Pour the dressing over the salad and toss with tongs until well coated. Top with the honey sesame cashews. Serve.
Notes
Nutrition
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