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Asian Ramen Salad Recipe

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This recipe for Asian Ramen Salad, by , is from Circle of Friends, 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!

Contributor:  
Contributor:  
Jennifer Heckman

Category:
Category:

Ingredients:  
Ingredients:  
1 - 16 ounce bag coleslaw mix
1 cup sunflower seeds, de-shelled/shelled/no shells (optional - I personally don't use and don't miss them)
1 cup sliced toasted almonds (I usually buy the bag of toasted slivered almonds for salads)
2 - 3 ounce bags ramen* (any flavor, you won't be using the seasoning packets so it doesn't matter)
5 stalks of scallions, sliced
3/4 cup vegetable oil
1/3 cup white vinegar
1/2 cup granulated sugar

Directions:
Directions:
In a large bowl, place coleslaw mix, sunflower seeds (optional), sliced almonds, and scallions.
In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don't worry if the sugar will not completely dissolve.
Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
I usually wait until right before serving to add in the ramen (see note below) so that it is crunchy, but if you prefer it softer - you can add in before you refrigerate.

Best if served cold.

NOTES
To crush ramen, place ramen block into a Ziploc bag and using a rolling pin, gently crush the ramen into smaller pieces.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is one of Dave's favorites and it is always a huge hit when I make it for company or a party!!!

 

 

 

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