Crunchy Ramen Salad

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

1. 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.
2. Break ramen noodles into small pieces and set aside.
3. 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.
   
4. Just before serving, stir in noodles, almonds and sunflower kernels.

Looking for more salads?  Check out our other salad recipes!