Description
A crunchy and flavorful salad featuring ramen noodles, cabbage, and a tangy dressing.
Ingredients
Scale
- 2 (3 ounce) packages ramen noodles, flavor packets discarded
- 1 (16 ounce) package coleslaw mix
- ½ cup slivered almonds
- ½ cup sunflower seeds
- ½ cup chopped green onions
- ½ cup vegetable oil
- â…“ cup rice vinegar
- ¼ cup white sugar
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
Instructions
- Break ramen noodles into small pieces.
- In a large bowl, combine ramen noodles, coleslaw mix, slivered almonds, sunflower seeds, and green onions.
- In a small bowl, whisk together vegetable oil, rice vinegar, white sugar, soy sauce, and sesame oil.
- Pour dressing over salad and toss to coat.
- Refrigerate for at least 1 hour before serving to allow flavors to meld and noodles to soften slightly.
Notes
- You can use any flavor of ramen noodles, just discard the flavor packets.
- Add cooked chicken or shrimp for a heartier salad.
- Toast the almonds and sunflower seeds for extra crunch.
- Prep Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg