Ramen Noodle Salad
Ramen Noodle Salad is a crunchy, flavorful mix of coleslaw, toasted ramen noodles, sunflower seeds, and almonds, all tossed in a tangy dressing of olive oil, vinegar, and seasoning. Perfect for a refreshing side dish.
Equipment
- 1 Large mixing bowl
Ingredients
Dressing
- ½ tsp ground black pepper
- ½ olive oil
- 1 tbsp white sugar
- 3 tbsp white vinegar
Salad
- 3 green onions, chopped
- 2 packages chicken-flavored ramen noodles, broken into pieces
- ½ cup slivered almonds
- 1 package coleslaw mix
- ½ cup raw sunflower seeds
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- On a baking sheet, spread out the ramen noodles, sunflower seeds, and almonds.
- Toast the mixture in the preheated oven for 10 to 15 minutes, or until it becomes fragrant and golden.
- Remove from the oven and let it cool to room temperature.
- In a large bowl, combine the coleslaw mix and green onions.
- Once the toasted noodle mixture has cooled, sprinkle it over the coleslaw mix.
- To prepare the dressing, whisk together the olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper in a bowl until the mixture is smooth.
- Pour the dressing over the coleslaw and noodle mixture, tossing everything together to ensure an even coating.
Notes
- Toast the ramen noodles, sunflower seeds, and almonds in advance and store them in an airtight container. This will save time when assembling the salad for a quick and easy meal.
- Add your favorite veggies, such as shredded carrots, bell peppers, or edamame, to the salad for extra color and nutrition.