Crunchy Ramen Salad (Print Version)
# Ingredients:
→ Salad Mix
01 -
A 14–16 oz bag of Coleslaw Mix (Cabbage, Broccoli, or a mix works)
02 -
A bunch of Green Onions, thinly sliced
03 -
1/2 cup Sunflower Seeds, toasted
04 -
A 3 oz pack of chicken-flavored Ramen Noodles
05 -
1/2 cup Almonds, slivered and toasted
→ Dressing
06 -
1/3 cup Rice or Apple Cider Vinegar
07 -
1/2 cup Peanut or Sunflower Oil
08 -
1 packet of Ramen noodle seasoning
09 -
2 teaspoons Brown Sugar (adjust to taste)
# Instructions:
01 -
In your salad bowl, mix together the green onions, coleslaw mix, sunflower seeds, and almonds.
02 -
In a small container, stir together the oil, vinegar, sugar, and the seasoning packet from the ramen noodles.
03 -
Right before eating, crumble half of the ramen noodles and spread over the coleslaw mixture. Drizzle the dressing over everything and toss to coat. Break the rest of the ramen noodles and sprinkle on top.
04 -
Add some extra green onion slices on top, if you like. Let the salad sit for about 15 minutes before serving so it can soak up the flavors.
# Notes:
01 -
Toasting the ramen noodles first on the stove or in the oven makes them extra crunchy and boosts the flavor—try it if you can.
02 -
Want more protein? Toss in some cooked chicken or pork to make the dish more filling.
03 -
This salad tastes best fresh because the ramen noodles will eventually lose their crunch.