Ingredients
Scale
Salad Base:
- 2 packs instant ramen noodles (seasoning discarded), crushed
- 4 cups coleslaw mix (green & red cabbage + carrots)
- ½ cup sliced almonds, toasted
- ¼ cup sunflower seeds
- 4 green onions, thinly sliced
- ½ cup chopped cilantro (optional)
- 1 cup mandarin orange segments or mango cubes (optional)
Dressing:
- ⅓ cup neutral oil (like canola)
- 2 tbsp toasted sesame oil
- 3 tbsp rice vinegar
- 2 tbsp soy sauce or tamari
- 2 tbsp honey or maple syrup
- 1 tsp grated fresh ginger (optional)
- Salt and pepper to taste
Instructions
- Toast ramen and almonds in a dry pan until golden and fragrant. Let cool.
- Mix the dressing: Combine oils, vinegar, soy sauce, sweetener, and ginger. Whisk until blended.
- Assemble the salad: In a large bowl, combine coleslaw mix, green onions, sunflower seeds, and cilantro.
- Add cooled ramen and almonds.
- Toss with dressing just before serving for maximum crunch. Garnish with fruit or sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (to toast noodles and nuts)
- Category: Side Dish, Salad
- Method: No-Cook (with stovetop toasting)
- Cuisine: Asian-Inspired, Fusion
- Diet: Vegetarian