Turkey Ramen Noodle Salad
Total TimePrep/Total Time: 20 min.
- 1/3 cup white wine vinegar
- 1/4 cup canola oil
- 3 tablespoons sugar
- 1/2 teaspoon pepper
- 2 packages (3 ounces each) Oriental ramen noodles
- 1 package (14 ounces) coleslaw mix
- 1 pound sliced deli turkey, chopped
- 1/2 cup sliced almonds, toasted
- 1/4 cup sesame seeds
- Thinly sliced green onions, optional
- In a small bowl, whisk vinegar, oil, sugar, pepper and contents of ramen noodle seasoning packets until blended.
- Break noodles into small pieces; place in a large bowl. Add coleslaw mix and turkey. Drizzle with dressing; toss to coat. Sprinkle with almonds and sesame seeds. If desired, top with green onions. Serve immediately.
Editor's NoteTo toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts1-2/3 cups: 406 calories, 22g fat (4g saturated fat), 27mg cholesterol, 1222mg sodium, 32g carbohydrate (10g sugars, 4g fiber), 21g protein.
Jul 13, 2017
I grilled up the "island tropical chicken" (recipe available on TOH) yesterday and used the leftovers to make this salad today. It was delicious. There is such a great selection of fresh vegetables this time of year that I used a fresh chopped cabbage instead of coleslaw mix. I also used 2 tablespoons of soy sauce and one packet of ramen seasoning instead of two. I used cider vinegar as well. This was such a yummy easy summer recipe. I will be making this again. I served this salad with a homemade corn chowder. Absolutely use raw ramen!
Nov 6, 2016
Not really a review, but wouldn't it be better to cook the ramen?
Jan 26, 2015
One of my favorite recipes to make.
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