Ramen Noodle Salad
Are you looking for a fantastic salad that you can serve alongside hamburgers on the grill, chicken breasts or even pork chops? This ramen noodle salad is one of our favorites and it is so very simple to throw together. And, the ingredients are very inexpensive, so you can whip this salad up for just a little bit of bucks and you’ll have plenty of noodle salad to serve a large crew, too. The asian salad dressing on this salad is fantastic, too – huge bonus!
Here’s how you whip this salad up:
Gather your tools:
Gather your Salad ingredients:
- 1 bag shredded cabbage (I use the Dole Coleslaw mix)
- 1 1/2 oz. bag sliced almonds
- 2 T sunflower seeds
- 1 package oriental Ramen Noodles
Dressing:
- 1/2 cup vegetable oil
- 3 T cider vinegar
- 1/4 cup sugar
- 1/4 t. salt
- seasoning packet from noodles
Preheat your oven to 300 degrees. Place ramen noodles (only the noodles), the sunflower seeds and the almonds on the baking sheet. Bake 4-5 minutes until toasted, but be careful not to let the almonds burn.
Combine all of the salad ingredients before serving.
Combine dressing ingredients and pour over salad ingredients. Mix well and let sit for 30 minutes in the refrigerator before serving.
Enjoy!
Ramen Noodle Salad
Ingredients
- Salad ingredients:
- 1 bag shredded cabbage I use the Dole Coleslaw mix
- 1 1/2 oz. bag sliced almonds
- 2 T sunflower seeds
- 1 package oriental Ramen Noodles
- Dressing:
- 1/2 cup vegetable oil
- 3 T cider vinegar
- 1/4 cup sugar
- 1/4 t. salt
- seasoning packet from noodles
Instructions
- Preheat your oven to 300 degrees. Place ramen noodles (only the noodles), the sunflower seeds and the almonds on the baking sheet. Bake 4-5 minutes until toasted, but be careful not to let the almonds burn.
- Combine all of the salad ingredients before serving.
- Combine dressing ingredients and pour over salad ingredients. Mix well and let sit for 30 minutes in the refrigerator before serving.
- Enjoy!
