I have been wanting to try this recipe for months! It’s one of those recipes that I found really intriguing. I think the idea of putting the Ramen Noodles in the slaw sounded cool. LOL I know it’s the little things right?
This recipe is very easy to put together and comes together very nicely. The Ramen Noodles are actually fantastic in the salad! Who knew?
The slaw has a nice flavor and makes a lovely presentation. I would recommend only using the amount of dressing you need. I wouldn’t pour the entire amount in the bowl. I think that would be over the top. Also do not add the Ramen, Sunflower seeds, or the almonds until you are just about to serve the slaw.
Easy and delicious! That’s perfect in my book!
Ingredients:
- 2 (3 ounce) packages chicken flavor Ramen noodles
- 16 ounce package bagged coleslaw mix
- 1 cup toasted slivered almonds
- 1 cup sunflower seed toasted
- ½ bunch green onion, sliced
- ¼ cup brown sugar
- 1 tbsp. sesame oil
- ¼ cup vegetable oil (don’t use olive oil because it will change the flavor)
- ⅓ cup rice wine vinegar
Directions:
- In a small bowl add brown sugar, sesame oil, vegetable oil, the two packets of ramen seasoning mix and rice wine vinegar whisk all together until the sugar melts, then set aside.
- Before opening the ramen noodles, crush into 1 inch pieces and set aside.
- In a separate large bowl add slaw, along with the dressing. I recommend adding just enough dressing to cover the salad well. I found that the recipe makes a bit too much dressing and I didn’t want my slaw dripping with dressing. You can always add more before serving. Cover and chill two hours. Reserve extra dressing.
- Once your slaw has chilled mix it well and decide if you need to add more dressing or not.
- About 10 minute before serving add ramen, almonds, and sunflower seeds and mix well. Again check to see if you need more dressing and serve.
- You will want to add your crunchy items just before serving or they will get mushy!
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