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Crunchy Ramen Salad

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Ingredients

  • 1 tablespoon plus 1/2 cup olive oil, divided
  • 1/2 cup slivered almonds
  • 1/2 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
  • 1/3 cup cider vinegar
  • 1/4 cup sugar
  • 1/8 teaspoon pepper
  • 2 packages (3 ounces each) chicken ramen noodles

Details

Preparation

Step 1

In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
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.

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