For potlucks and picnics, this ramen salad is always a winner. If you want to make sure it’s super fresh at an outside gathering, bring the veggies, dressing and almonds/sunflowers/noodles separate and then shake them all up together when it’s time to serve.
Crunchy Ramen Salad
1 tablespoon plus ½ cup olive oil, divided
½ cup slivered almonds
½ cup sunflower kernels
2 14oz packages of coleslaw mix
12 green onions (chopped)
1 medium sweet red pepper, chopped
⅓ cup cider vinegar
¼ cup sugar
⅛ teaspoon pepper
2 packs of chicken ramen noodles
- In a large skillet, heat the 1 tablespoon of olive oil over medium heat. Add the slivered almonds and sunflower kernels; stir until toasted, about 4 minutes. Let cool, set aside.
- Break ramen noodles into small pieces and set aside.
- In a large bowl, combine coleslaw mix, green onions and sweet red pepper. In a separate small bowl, whisk vinegar, sugar, pepper, ramen seasoning packets and the ½ cup of olive oil together. Pour over coleslaw mix and toss to coat. Refrigerate until serving.
- Just before serving, stir in noodles, almonds and sunflower kernels.
Looking for more salads? Check out our other salad recipes!