This salad is light, refreshing, and delicious, perfect for summer barbecues or dinners. It features a satisfying crunch from toasted ramen noodles, sesame seeds, sunflower seeds, and almonds. Feel free to customize the ingredients to suit your taste preferences, making it a versatile dish.
Ingredients
- 1 16-ounce package of coleslaw mix
- 4 scallions, sliced or 1/8 cup chopped red onion
- ½ cup slivered almonds
- ½ cup sunflower seeds (hauled)
- 2 tablespoons sesame seeds
- 2 packages of Ramen Noodles, broken (chicken or pork flavor, keep flavor packet)
Dressing Mix
- ½ cup olive or vegetable oil
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons white vinegar
- 1 teaspoon soy sauce
- Seasoning from the ramen packets
- 2 tablespoons granulated sugar
Process
- Preheat the oven to 350°F. (175°C).
- Spread broken ramen noodles, sunflower seeds, and almonds onto a baking sheet.
- Bake noodle mixture in the preheated oven until fragrant and toasted, 10 minutes. Set aside to cool to room temperature.
- In a large serving bowl, combine shredded cabbage, onion, cooled almonds, sesame seeds, sunflower seeds, and Ramen Noodles.
- To make the dressing: In a jar with a lid combine oil, reserved ramen seasoning packets, vinegar, soy sauce, sugar, and black pepper together in a jar and shake until the sugar is melted.
- Add grilled chicken or shrimp to make it a full meal.
- Finely chop and add in other veggies like broccoli, cauliflower, or thinly sliced bell peppers.
- Make your ramen noodle salad at least two hours ahead so the noodles can soften in the refrigerator.
- Leftovers can be stored in the fridge for up to 2 days. Stir them before reserving to refresh the flavors again.
Kitchen Moxy 