Ingredients
Salad Ingredients
- 16 oz package Coleslaw Mix (Cabbage or Broccoli or a combo, 14 oz pack also works)
- 1 bunch Green Onions, sliced thinly
- 1/2 cup toasted and slivered Almonds
- 1/2 cup Sunflower Seeds
- 3 oz package chicken-flavored Ramen Noodles
Dressing Ingredients
- 1/2 cup Sunflower or Peanut Oil
- 1/3 cup Rice Vinegar or Cider Vinegar
- 2 tsp Brown Sugar (or to taste)
Instructions
- Combine salad ingredients: In a large salad bowl, add the coleslaw mix, sliced green onions, toasted slivered almonds, and sunflower seeds. Toss gently to mix these crunchy ingredients evenly.
- Prepare the dressing: In a separate container, mix the seasoning packet from the chicken-flavored ramen noodles with the sunflower or peanut oil, rice vinegar (or cider vinegar), and brown sugar until well combined.
- Add ramen noodles and toss: Just before serving, break half of the ramen noodles into smaller pieces and sprinkle them over the salad mixture. Pour the prepared dressing over the salad and toss everything thoroughly to coat the vegetables and nuts evenly with the flavorful dressing.
- Garnish and serve: Break the remaining half of the ramen noodles into pieces and scatter them on top for extra crunch. Garnish with additional green onions if desired. For best flavor, make the salad about 15 minutes before serving to allow the vegetables to absorb the dressing.
Notes
- You can substitute rice vinegar with cider vinegar depending on your taste preference.
- To reduce sodium, you can use a low-sodium ramen seasoning or omit the seasoning packet and add your own blend of spices.
- For a nut-free version, omit almonds and substitute sunflower seeds with pumpkin seeds.
- This salad is best consumed fresh but can be refrigerated for up to 1 day.
- For a vegetarian version, omit the chicken-flavored ramen noodles and use vegetable-flavored ramen or omit seasoning packet entirely.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
