Crunchy Asian Ramen Coleslaw (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 oz package coleslaw mix (cabbage or broccoli or a combo)
02 -
1 bunch green onions, sliced thinly
03 -
1/2 cup toasted and slivered almonds
04 -
1/2 cup sunflower seeds
05 -
3 oz package chicken-flavored ramen noodles
→ Dressing
06 -
1/2 cup sunflower or peanut oil
07 -
1/3 cup rice vinegar or cider vinegar
08 -
2 tsp brown sugar, or to taste
09 -
1 seasoning packet from ramen noodles
# Instructions:
01 -
Combine the coleslaw mix, green onions, almonds and sunflower seeds in a large salad bowl.
02 -
In a separate container, mix the seasoning packet from the ramen noodles with the oil, vinegar and brown sugar until well combined.
03 -
Just before serving, break half the ramen noodles into smaller pieces and place on top of the coleslaw mix. Pour the dressing over and toss everything to coat.
04 -
Break the remaining ramen noodles and scatter on top. Garnish with extra green onions, if desired. You may prepare the salad about 15 minutes before serving to allow the vegetables to absorb the dressing while maintaining the crunch.
# Notes:
01 -
For more depth of flavor, toast the ramen noodles first either on the stovetop or in the oven just until lightly browned.
02 -
To make the salad more substantial or turn it into a complete meal, add some extra protein like grilled chicken or pork.
03 -
This salad is best enjoyed fresh as the noodles will soften over time.