Best Ramen Noodle Salad
A vibrant and refreshing salad featuring crispy ramen noodles, sunflower seeds, and a tangy dressing, perfect for lunch or potlucks.
Ingredients
Salad Base
- 2 packages chicken-flavored ramen noodles, broken into pieces Be sure to save the seasoning packets
- 0.5 cup raw sunflower seeds
- 0.5 cup slivered almonds
- 1 package 16 ounces coleslaw mix
- 3 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).
- In a large mixing bowl, combine the broken pieces of ramen noodles, raw sunflower seeds, and slivered almonds.
- Spread the noodle mixture evenly on a baking sheet and bake for 10 to 15 minutes until fragrant and golden brown. Remove from the oven and let it cool completely.
- In a serving bowl, combine the coleslaw mix with the chopped green onions.
- In a separate bowl, whisk together the olive oil, the reserved ramen seasoning, white vinegar, white sugar, and ground black pepper.
- Once the noodle mixture has cooled, add it to the serving bowl with the coleslaw and green onions. Pour the dressing over and toss well to combine.
Serving
- Serve the salad immediately for a fresh experience or chill in the refrigerator to let the flavors meld.
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Notes
Feel free to customize the salad with your favorite add-ins like shredded carrots, bell peppers, or edamame. It's also delicious with grilled chicken or shrimp for added protein. Store any leftovers in an airtight container in the refrigerator for up to three days.