Ingredients

Salad:

16 ounces coleslaw mix
2 bags ramen noodles (3 oz each), crumbled
2 tablespoons sesame seeds
1 cup sunflower seeds
½ cup sliced almonds
½ cup sliced green onions

Dressing:

⅔ cup vegetable oil
4 tablespoons white sugar
⅓ cup apple cider vinegar
1 ½ tablespoons soy sauce
¼ teaspoon sesame oil
¼ teaspoon black pepper
½ teaspoon garlic powder

Instructions

Instructions Step 1

Preheat your oven to 425°F (220°C). This will be used to toast the crunchy toppings that make this salad so addictive.

Step 2

On a large baking sheet, spread out the crumbled ramen noodles (discard the seasoning packets), sesame seeds, sunflower seeds, and sliced almonds. Distribute evenly to ensure even toasting.

Step 3

Toast the mixture in the oven for 5 minutes. Remove and stir everything gently, then return to the oven and toast for an additional 3–5 minutes, or until everything is golden brown and fragrant. Let it cool completely before using.

Step 4

In a large mixing bowl, prepare the dressing by whisking together the vegetable oil, white sugar, apple cider vinegar, soy sauce, sesame oil, black pepper, and garlic powder until well combined.

Step 5

Add the coleslaw mix and sliced green onions to the bowl with the dressing.

Step 6

Add the cooled toasted ramen mixture. Toss everything together until the salad is evenly coated in the dressing and the ingredients are well mixed.

Step 7

Serve immediately for maximum crunch. If preparing in advance, store the toasted mixture separately and mix just before serving to maintain texture.

Notes

Cooking Note(s)

Don’t skip cooling the toasted noodle mixture before combining—it ensures the dressing doesn’t become greasy or wilt the slaw too quickly.
For an even crunchier texture, use a baking mat or parchment paper when toasting the seeds and noodles.

Prep Time: 10 minutes
Cook Time: 10 minutes

Nutrition

Calories: 420
Sodium: 370mg
Protein: 6g