Fresh • Crunchy • Crowd-Favorite
🛒 Ingredients
Salad
- 2 packages (3 oz each) ramen noodles, seasoning packets discarded
- 4 cups coleslaw mix (green & red cabbage + carrots)
- ½ cup sliced almonds, toasted
- ⅓ cup sunflower seeds
- 4 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
Dressing
- ¼ cup olive oil
- ¼ cup rice vinegar
- 3 tbsp soy sauce
- 2 tbsp honey (or sugar)
- 1 tsp sesame oil
👩🍳 Instructions
-
Toast the ramen
Break ramen noodles into small pieces.
Toast in a dry skillet over medium heat for 3–5 minutes, stirring often, until golden and fragrant. Let cool. -
Assemble salad
In a large bowl, combine coleslaw mix, toasted ramen, almonds, sunflower seeds, green onions, and cilantro. -
Make dressing
Whisk olive oil, rice vinegar, soy sauce, honey, and sesame oil until smooth. -
Toss & serve
Pour dressing over salad and toss just before serving to keep everything crunchy.
✨ Tips & Variations
- Make-ahead: Keep dressing separate until serving
- Protein add-in: grilled chicken, shrimp, or edamame
- Extra crunch: add crispy wonton strips
- Spicy kick: ½ tsp chili oil or sriracha in the dressing
🧊 Storage
- Undressed salad keeps 2–3 days refrigerated
- Once dressed, best eaten same day
