Top Ramen® Salad Recipe
- Salad:
- 2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
- 1/2 cup raw sunflower seeds
- 1/2 cup slivered almonds
- 1 (16 ounce) package coleslaw mix
- 3 green onions, chopped
- Dressing:
- 1/2 cup olive oil
- 3 tablespoons white vinegar
- 1 tablespoon white sugar
- 1/2 teaspoon ground black pepper
- Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
- Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
- Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
- 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.
