Crunchy Ramen Salad

Name: Crunchy Ramen Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 16 servings.
Ingredients: 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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 16 servings.

For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I just shake them all together when it's time to eat. —LJ Porter, Bauxite, Arkansas

Ingredients

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

Directions

1. In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
2. 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.

Nutrition Facts

3/4 cup: 189 calories, 13g fat (2g saturated fat), 0 cholesterol, 250mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 4g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.