Description

This crunchy and colorful ramen noodle salad is a quick and easy side dish that’s perfect for potlucks, BBQs, or a light lunch. Made with shredded cabbage, toasted ramen noodles, and a sweet-tangy sesame dressing, it’s packed with texture and flavor. No cooking required!

Ingredients

1 (16 oz) bag coleslaw mix (with cabbage and carrots)
2 packages instant ramen noodles (discard seasoning packets)
1/2 cup sliced almonds
1/2 cup sunflower seeds
4 green onions, thinly sliced
1/3 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons honey (or sugar)
1 tablespoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Preheat oven to 350°F (175°C).
Break the ramen noodles into small pieces and spread them out on a baking sheet along with almonds and sunflower seeds.
Bake for 8-10 minutes, stirring halfway through, until golden brown and toasted. Set aside to cool.
In a large bowl, add coleslaw mix and sliced green onions.
In a separate small bowl, whisk together vegetable oil, rice vinegar, soy sauce, honey, sesame oil, salt, and pepper.
Pour the dressing over the cabbage mixture and toss to coat evenly.
Just before serving, stir in the toasted ramen, almonds, and sunflower seeds for extra crunch.

Notes

Add shredded chicken or edamame for extra protein.
Best served fresh to maintain the crunch.
You can prep all ingredients in advance and combine just before serving.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 6g
Sodium: 410mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg