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Top Ramen Salad

4

55 min

Top Ramen Salad

Top Ramen Salad Photo 1

Time

55 min

Serving

6 persons

Calories

450

Rating

4.00★ (46)

Cuisine

Author: Victoria Buriak
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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  1. Preheat the oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
    Top Ramen Salad Photo 2
  2. Bake noodle mixture in the preheated oven until fragrant and toasted, 10 to 15 minutes. Set aside to cool to room temperature.
    Top Ramen Salad Photo 3
  3. Combine coleslaw mix and green onions in a large bowl; sprinkle cooled noodle mixture over the top.
    Top Ramen Salad Photo 4
  4. Make dressing: Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until smooth.
    Top Ramen Salad Photo 5
  5. Pour dressing over noodle mixture and toss to coat.
    Top Ramen Salad Photo 6

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