Print
Ingredients
Scale
- 16 ounces coleslaw mix (1 bag)
- 2 bags ramen noodles, any flavor, seasoning packet set aside 3 oz each, crumbled
- 2 tablespoons sesame seeds
- 1 cup sunflower seeds
- ½ cup sliced almonds
- ½ cup green onions sliced
- ⅔ cup vegetable oil
- 4 tablespoons white sugar
- ⅓ cup rice wine vinegar
- 1 ½ tablespoons soy sauce
- ¼ teaspoon sesame oil
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Spread the crumbled ramen noodles (without the seasoning), sesame seeds, sunflower seeds, and sliced almonds on a baking sheet.
- Bake the mixture for five minutes, then stir and continue baking for an additional 3-5 minutes until slightly toasted and golden. Allow to cool completely afterward.
- In a large bowl, whisk together all the ingredients needed for the salad dressing.
- Add the coleslaw mix along with the cooled ramen noodle mixture to the dressing, then toss everything together until well combined.
- Serve the salad immediately.
Notes
Ensure to let the ramen noodle mixture cool completely before adding it to the salad.
You can substitute other nuts or seeds based on your preference.
This salad can be stored in the refrigerator for up to two days for a quick meal option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking and Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg