Description
This Crunchy Ramen Noodle Salad is a delightful mix of crispy textures and tangy flavors, perfect for potlucks or as a refreshing side dish. The toasted ramen noodles, almonds, and sunflower seeds add a satisfying crunch to the fresh coleslaw mix, all tossed in a simple yet flavorful dressing.
Ingredients
Scale
Ramen Noodle Crunch
- 2 packages (3 oz each) uncooked ramen noodles (seasoning packets discarded)
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
- 1/4 cup unsalted butter
Salad Mix
- 1 bag (14 oz) coleslaw mix
- 4 green onions, sliced
Dressing
- 1/3 cup rice vinegar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tablespoon soy sauce
- Salt and pepper to taste
Instructions
- Prepare Crunchy Topping: Crush ramen noodles and mix with almonds and sunflower seeds. Toast in butter until golden.
- Combine Salad Ingredients: Toss coleslaw mix and green onions in a large bowl.
- Make Dressing: Whisk together rice vinegar, sugar, vegetable oil, and soy sauce until sugar dissolves.
- Assemble Salad: Pour dressing over salad mix, toss to coat. Add in toasted ramen mixture before serving. Season with salt and pepper.
Notes
- For added protein, consider adding shredded chicken.
- To maintain crunchiness, combine dressing and topping just before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
