Crunchy Ramen Salad Recipe

By carol gorman

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

Servings 16
Preparation time 20mins
Cooking time 25mins
Adapted from tasteofhome.com

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.
Yield: 16 servings (3/4 cup each).