Top Ramen® 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
  • 3green onions, chopped
  • ½ cup olive oil
  • 3 tablespoons white vinegar
  • 1 tablespoon white sugar
  • ½ teaspoon ground black pepper
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.


  • Step 2

    Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.

  • Step 3

    Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.

  • Step 4

    Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

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