Crunchy Ramen Salad
Total TimePrep/Total Time: 25 min.
- 1 tablespoon plus 1/2 cup olive oil, divided
- 1/2 cup slivered almonds
- 1/2 cup sunflower kernels
- 2 packages (14 ounces each) coleslaw mix
- 12 green onions, chopped (about 1-1/2 cups)
- 1 medium sweet red pepper, chopped
- 1/3 cup cider vinegar
- 1/4 cup sugar
- 1/8 teaspoon pepper
- 2 packages (3 ounces each) chicken ramen noodles
- In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
- In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
Test Kitchen Tips
Nutrition Facts3/4 cup: 189 calories, 13g fat (2g saturated fat), 0 cholesterol, 250mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 4g protein.
Jul 19, 2019
Jun 28, 2019
I cut the olive oil to 1/3 cup, use the ramen with the Oriental seasoning and apple cider vinegar with the mother and cut down the sugar to 1 T.
Mar 13, 2019
Easy to make, nice bright taste.
Jan 31, 2019
I love this salad. I make it with broccoli slaw instead of coleslaw and diced chicken for a filling meal. I Can't have peppers so I leave those out and I go a little lighter on the sugar. I also never toast my almonds or sunflower seeds. My husband loves it, going to try it out on our adult kids and grands.
Jun 15, 2018
One of my favorite salads! Unfortunately does not make for good leftovers though. On the plus side, everyone loves it so there aren’t usually any leftovers anyway. The recipe I’ve used for years doesn’t call for red pepper. I’m going to add it next time I make it!
Jun 15, 2018
The first time i made this, I followed the directions exactly. It lacked something. The next time, I used green pepper instead of red, and broccoli slaw instead of the cabbage slaw. Also, increased vinegar, and decreased oil. Used Canender's Salt Free Greek Seasoning in lieu of pepper. MUCH better! Made it several times since the second way, adding cooked chicken or shrimp at times, or white vinegar and salad oil. Have added mandarin oranges, dried cranberries, etc. Experimented with creamy chicken, oriental, and shrimp flavor ramen noodles, with good results. Olive oil was heavy tasting. Pecans are my nut of choice, but, honey roasted peanuts were good, too. I know I have changed stuff, but after following the original recipe totally, just found it lacking (as in ONE STAR), and wanted to step it up a bit.
Aug 31, 2017
Most Taste of Home recipes are awesome. I can't say the same for this recipe. The vinaigrette is lacking in flavor; I added rice wine vinegar and soy sauce to give it a bit of punch. I wasn't fond of the noodles; they need to be cooked, drained and cooled and then added to the salad. I would just use slivered almonds and omit the sunflower seeds (just personal preference). Also, you really don't need to toast the almonds. I added shredded chicken to the salad as well. I would not make the exact recipe again.
Jun 30, 2017
I toast the nuts and noodles in the oven.
Apr 25, 2017
Great flavor and texture combination! Easy--no new cooking technique to learn. Not the same old side dish either. I did not have sunflower seeds on hand but it's just fine without them. This recipe would be good year-round and it's staying in my recipe collection!
May 30, 2016
Tasty, fast and easy. Like the crunch!