This ramen noodle salad is light and crunchy. It's excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.
Ingredients
- chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved: 2 packages (3 ounce packages)
- raw sunflower seeds: 0.5 cup
- slivered almonds: 0.5 cup
- coleslaw mix: 1 pack (16 ounce pack)
- green onions: 3 piece (chopped)
- olive oil: 0.5 cup
- white vinegar: 3 Tbsp
- white sugar: 1 Tbsp
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
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Bake noodle mixture in the preheated oven until fragrant and toasted, 10 to 15 minutes. Set aside to cool to room temperature.
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Combine coleslaw mix and green onions in a large bowl; sprinkle cooled noodle mixture over the top.
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Make dressing: Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until smooth.
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Pour dressing over noodle mixture and toss to coat.
