Asian Crispy Ramen Noodle Salad

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Ingredients

• 2 packages 3 oz each ramen noodles, discard seasoning packets
• 4 cups coleslaw mix shredded green and red cabbage, and carrots
• 1/2 cup sliced almonds, toasted
• 1/3 cup sunflower seeds
• 4 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro

For the Dressing:

• 1/4 cup olive oil
• 1/4 cup rice vinegar
• 3 tbsp soy sauce
• 2 tbsp honey or sugar
• 1 tsp sesame oil

Instructions

1. Toast the Ramen Noodles:
   Break the uncooked ramen noodles into small pieces.
   Toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they’re lightly golden. Let cool.
2. Combine the Salad Ingredients:
   In a large mixing bowl, toss together the coleslaw mix, toasted ramen noodles, sliced almonds, sunflower seeds, green onions, and cilantro.
3. Make the Dressing:
   In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil until smooth and emulsified.
4. Toss and Serve:
   Pour the dressing over the salad and toss until everything is evenly coated.
   Serve immediately for maximum crunch, or refrigerate for 15-20 minutes to let the flavors meld together.

Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes | Servings: 6″