Prep Time: 2 hrs 10 mins | Total Time: 2 hrs 10 mins | Servings: 8
This Asian Ramen Salad is a favorite at potlucks and parties. It is incredibly easy to whip up and guarantees the best tasting, unconventional salad. The crunchy ramen added a fabulous texture and bite to this amazing salad. To make sure the ramen salad does not get soggy, you want to add it right before serving the salad. If you do not want the extra crunch, you can add it before placing the salad in the fridge to chill. If you want to add sesame oil, you can but keep it to just half a tablespoon so as not to overpower the salad. I also get so many questions about the seasoning packet. You can add it if desired, but I would not suggest it, as it is packed with not-so-good ingredients, and it contains too much sodium.
INGREDIENTS
¾ c. vegetable oil
16 oz. bag coleslaw mix
1 c. sliced almonds
½ c. granulated sugar
5 stalks of scallions, sliced
⅓ c. white vinegar
1 c. sunflower seeds, de-shelled/shelled/no shells
6 oz. dried ramen, (any flavor is okay, you won’t be using the seasoning packets so it doesn’t matter)
How to make Ridiculously Amazing Asian Ramen Salad
Step 1: Place the coleslaw mix, sunflower seeds, sliced almonds, crushed ramen, and scallions in a large bowl.
Step 2: Put the vegetable oil in a large measuring cup along with the vinegar, and sugar. Mix well. It is okay if the sugar is not fully dissolved.
Step 3: Over the coleslaw mix, pour the mixture, and toss well using a large spatula until all are coated well.
Step 4: Using plastic wrap, cover the bowl and chill for at least 2 hours in the fridge. Serve the salad either cold or at room temperature. Enjoy!
NOTES:
Into a Ziplock bag, place the ramen block and gently crush with a rolling pin into smaller pieces.
You can add the seasoning packets if desired.
NUTRITION FACTS:
Serving: 1 SERVING | Calories: 456 KCAL | Carbohydrates: 32 G | Protein: 7 G | Fat: 35 G | Saturated Fat: 5 G | Fiber: 3 G | Sugar: 15 G
Ingredients
- ¾ c. vegetable oil
- 16 oz. bag coleslaw mix
- 1 c. sliced almonds
- ½ c. granulated sugar
- 5 stalks of scallions, sliced
- ⅓ c. white vinegar
- 1 c. sunflower seeds, de-shelled/shelled/no shells
- 6 oz. dried ramen, (any flavor is okay, you won’t be using the seasoning packets so it doesn’t matter)
Instructions
Step 1: Place the coleslaw mix, sunflower seeds, sliced almonds, crushed ramen, and scallions in a large bowl.
Step 2: Put the vegetable oil in a large measuring cup along with the vinegar, and sugar. Mix well. It is okay if the sugar is not fully dissolved.
Step 3: Over the coleslaw mix, pour the mixture, and toss well using a large spatula until all are coated well.
Step 4: Using plastic wrap, cover the bowl and chill for at least 2 hours in the fridge. Serve the salad either cold or at room temperature. Enjoy!
Notes
Into a Ziplock bag, place the ramen block and gently crush with a rolling pin into smaller pieces. You can add the seasoning packets if desired.
