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Crunchy Asian Ramen Noodle Salad Recipe

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This recipe for Crunchy Asian Ramen Noodle Salad is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
1 16oz. bag coleslaw mix
1/2 cup thinly sliced green onions
2 3oz packages of Ramen noodles, crushed (no seasoning mix)
1/2 c thinly sliced or slivered almonds
1/2 c toasted sunflower seeds

Asian Honey Vinaigrette:
1/2 c vegetable oil
1/3 c honey
1/3 c rice wine vinegar
1 T soy sauce
1 tsp sesame oil
pinch of fresh black pepper
Directions:
Directions:
Heat oven to 425F. Spread crushed ramen and almonds on a baking sheet. Bake for about 8 mins or until lightly toasted and golden (stir occasionally). Let cool. Combine all salad ingredients.

In a separate bowl. Whisk together all vinaigrette ingredients.

When you are ready to serve, add vinaigrette to salad and mix well.
(this keeps the ramen and almonds crunchy).

 

 

 

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