Best Ramen Noodle Salad
This Best Ramen Noodle Salad is light and crunchy, perfect with BBQ chicken.
Equipment
- Oven
- Baking sheet
- large bowl
- whisk
Ingredients
Salad
- 2 packages chicken-flavored ramen noodles broken into pieces, seasoning packets reserved
- 0.5 cup raw sunflower seeds
- 0.5 cup slivered almonds
- 1 package coleslaw mix 16 ounces
- 3 pieces green onions chopped
Dressing
- 0.5 cup olive oil
- 3 tablespoons white vinegar
- 1 tablespoon white sugar
- 0.5 teaspoon ground black pepper
Instructions
Preparation
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
- Bake noodle mixture in the preheated oven until fragrant and toasted, 10 to 15 minutes. Set aside to cool to room temperature.
- Combine coleslaw mix and green onions in a large bowl; sprinkle cooled noodle mixture over the top.
- To make the dressing: Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until smooth.
- Pour dressing over noodle mixture and toss to coat. Enjoy!
Notes
This recipe is from my mother-in-law and has been a family favorite for years.
Nutrition
Serving: 1salad servingCalories: 450kcalCarbohydrates: 35gProtein: 10gFat: 31gSaturated Fat: 4gCholesterol: 6mgSodium: 324mgPotassium: 294mgFiber: 4gSugar: 4gVitamin C: 28mgCalcium: 87mgIron: 3mg
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