Best Ramen Noodle Salad
A light, crunchy salad featuring toasted ramen noodles, fresh coleslaw, and a zesty dressing, perfect for any occasion.
Ingredients
Noodle and Nuts Mixture
- 2 packages chicken-flavored ramen noodles, broken into pieces (save the seasoning packets)
- 0.5 cup raw sunflower seeds
- 0.5 cup slivered almonds
Vegetables
- 1 package 16 ounces coleslaw mix
- 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 your oven to 350 degrees F (175 degrees C) to toast the ramen noodles and nuts.
- In a large mixing bowl, combine the broken ramen noodles, sunflower seeds, and slivered almonds.
- Spread the noodle and nut mixture evenly on a baking sheet and bake for about 10 to 15 minutes until golden brown. Allow it to cool to room temperature.
- In a large serving bowl, combine coleslaw mix and chopped green onions; toss gently.
- Whisk together olive oil, reserved ramen seasoning packets, white vinegar, sugar, and black pepper in a separate bowl until smooth.
- Once the noodle mixture has cooled, add it to the coleslaw and green onion mixture. Pour the dressing over and toss gently to coat.
Serving
- Serve the salad immediately, or chill it for enhanced flavors. Enjoy it as is or with additional toppings like sesame seeds or extra green onions.
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Notes
This salad is best served fresh but can also chill for a bit to enhance the flavors. Store leftovers in an airtight container in the fridge for 2-3 days, keeping the dressing separate until ready to serve.