Best Ramen Noodle Salad
Ingredients:
Salad:
- 2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
- ½ cup raw sunflower seeds
- ½ cup slivered almonds
- 1 (16 ounce) package coleslaw mix
- 3 green onions, chopped
Dressing:
- ½ cup olive oil
- 3 tablespoons white vinegar
- 1 tablespoon white sugar
- ½ teaspoon ground black pepper
Directions:
-
Preheat the oven to 350 degrees F (175 degrees C).
- Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
- Bake noodle mixture in the preheated oven until fragrant and toasted, 10 to 15 minutes. Set aside to cool to room temperature.
- Combine coleslaw mix and green onions in a large bowl; sprinkle cooled noodle mixture over the top.
- Make dressing: Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until smooth.
- Pour dressing over noodle mixture and toss to coat.
