Main dish

Crunchy Ramen Salad

Crunchy Ramen Salad
For potlucks and picnics, this ramen cabbage salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. —LJ Porter, Bauxite, Arkansas
Cuisine: American
Recipe type: Main dish
  • 1 tablespoon plus ½ cup olive oil, divided
  • ½ cup slivered almonds
  • ½ cup sunflower kernels
  • 2 packages (14 ounces each) coleslaw mix
  • 12 green onions, chopped (about 1-1/2 cups)
  • 1 medium sweet red pepper, chopped
  • ⅓ cup cider vinegar
  • ¼ cup sugar
  • ⅛ teaspoon pepper
  • 2 packages (3 ounces each) chicken ramen noodles
  1. In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
  2. In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

Watch the recipe video here:

This ramen cabbage salad is a knockout at summer picnics and potlucks!Get the full recipe here –>

Posted by Taste of Home on Sunday, August 4, 2019