Top Ramen® Salad

This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.

INGRIDIENT

2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved

½ cup raw sunflower seeds

½ cup slivered almonds

1 (16 ounce) package coleslaw mix

3 green onions, chopped

½ cup olive oil

3 tablespoons white vinegar

1 tablespoon white sugar

½ teaspoon ground black pepper

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.

Step: 2

Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.

Step: 3

Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.

Step: 4

Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

NUTRITION FACT

Per Serving: 450 calories; protein 9.9g; carbohydrates 34.9g; fat 31.1g; cholesterol 6.1mg; sodium 323.9mg.

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