Ingredients for - Ramen Noodle Salad
How to cook deliciously - Ramen Noodle Salad
1. Stage
Heat a tablespoon of the olive oil in a large skillet over medium heat. Add in the sunflower kernels and slivered almonds. Stir and toast the ingredients for about four minutes, until they're fragrant and beginning to show a little color. Transfer the nuts and seeds to a plate and let them cool.
2. Stage
Pour the coleslaw mix into a large bowl, then add in the chopped green onions and red pepper. Use a large spoon to toss everything together.
3. Stage
Whisk together the rest of the olive oil, cider vinegar, sugar, pepper and the contents of both ramen seasoning packets in a small bowl. Editor's Note: The recipe makes enough dressing to lightly coat the salad. If you like a lot of dressing on your salads, or you're adding extra veggies or proteins to the salad, make a double batch of dressing.
4. Stage
Pour the dressing over the coleslaw mixture, then use a large spoon or tongs to toss everything together. The salad should be well coated with dressing. Cover the bowl tightly and place it in the fridge until it's time to serve. When you're ready to serve, remove the salad from the fridge; add in the toasted almonds and sunflower seeds. Crumble the dry ramen noodles into small pieces, and sprinkle them into the bowl. Toss the salad to mix everything, and serve immediately.
