Ramen Noodle Salad
Crunchy ramen noodle salad with coleslaw mix, toasted ramen, almonds, sunflower seeds, and sweet-tart vinaigrette.
Ingredients
- 1 bag shredded cabbage coleslaw mix
- 1 1/2 ounce bag sliced almonds
- 2 tablespoons sunflower seeds
- 1 package oriental ramen noodles noodles and seasoning packet separated
- 1/2 cup vegetable oil
- 3 tablespoons cider vinegar
- 1/4 cup sugar
- 1/4 teaspoon salt
- Seasoning packet from ramen noodles
Instructions
- Preheat oven to 300°F.
- Break ramen noodles into rough pieces.
- Spread ramen noodles, sliced almonds, and sunflower seeds on a baking sheet.
- Bake 4 to 5 minutes, until toasted, watching carefully so almonds do not burn. Let cool.
- Whisk vegetable oil, cider vinegar, sugar, salt, and ramen seasoning packet until combined.
- In a large bowl, combine coleslaw mix with cooled toasted noodles, almonds, and sunflower seeds.
- Pour dressing over salad and toss well.
- Refrigerate at least 30 minutes before serving.
Notes
Let the toasted noodle mixture cool completely before adding it to the cabbage. For maximum crunch, keep the noodles and dressing separate until about 30 to 60 minutes before serving. The salad keeps refrigerated for up to 2 days, but the noodles soften over time. Taste before adding extra salt because the seasoning packet is salty.
