Description
A crisp, refreshing salad with toasted ramen noodles, crunchy veggies, and a tangy-sweet dressing—perfect for potlucks, barbecues, or a light lunch!
Ingredients
2 packages (3 oz each) ramen noodles (discard seasoning packets)
4 cups coleslaw mix (shredded green and red cabbage, and carrots)
1/2 cup sliced almonds, toasted
1/3 cup sunflower seeds
4 green onions, thinly sliced
1/4 cup chopped fresh cilantro
Instructions
Prepare the noodles: Break the uncooked ramen noodles into small pieces and toast them in a dry skillet over medium heat for 2-3 minutes, until lightly golden. Let cool.
Mix the salad: In a large bowl, combine coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro.
Make the dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil until well combined.
Toss and serve: Pour the dressing over the salad and toss until evenly coated. Serve immediately for maximum crunch, or refrigerate for 15-20 minutes to let the flavors meld.
Notes
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Maximum Crunch: Toss in the dressing right before serving to keep the ramen crispy.
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Make-Ahead Tip: Prep all ingredients separately and combine just before serving for the best texture.
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Protein Boost: Add grilled chicken, shrimp, or edamame for a heartier meal.
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Nut-Free Option: Swap almonds and sunflower seeds for toasted sesame seeds or crunchy wonton strips.
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Extra Flavor: A pinch of red pepper flakes or a drizzle of sriracha in the dressing adds a slight kick.