Description
A delightful and easy ramen noodle salad brimming with vibrant flavors, perfect for potlucks and gatherings.
Ingredients
Scale
- 2 packages of ramen noodles
- 4 cups coleslaw mix
- 1/2 cup sliced green onions
- 1/2 cup chopped cilantro
- 1/2 cup slivered almonds
- 1/2 cup sunflower seeds
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Instructions
- Start by cooking the ramen noodles according to the package instructions. Drain and let them cool in a colander.
- In a large mixing bowl, combine the coleslaw mix, sliced green onions, chopped cilantro, slivered almonds, and sunflower seeds.
- In a separate bowl, whisk together the vegetable oil, rice vinegar, sugar, soy sauce, and sesame oil until smooth.
- Once the ramen noodles are cool, add them to the vegetable mixture in the large bowl.
- Pour the dressing over the salad and toss everything gently until well combined.
- Chill in the refrigerator for about 10 minutes before serving. Enjoy your creation!
Notes
This salad can be made a few hours in advance. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg