Our family loves Ramen noodles. We eat them often for lunch, when the kids have a cold, or when I’m feeling like a Spicy Thai Ramen Noodle dish.
This week, I tried Ramen in this cold cabbage salad. You might be thinking that it’s strange to add crunchy, uncooked noodles to a salad, but take my word for it- it was DELICIOUS! It was crunchy, packed full of Asian flavors, and perfect for summer. The nuts, veggies, cilantro and tangy dressing were wonderful together. Best of all, it was so easy and used just a few ingredients. My favorite kind of dish!
We ate this as a side dish for the burgers we grilled a few nights ago, and it was a match made in heaven. This would also be awesome with Pulled Pork sandwiches, Sloppy Joes, or BBQ Chicken Pizza. I also think that soon I’ll make it and add some grilled chicken for a light, yummy lunch.
Hope you try it soon! You’ll love it!
- 1 (16 ounce) bag coleslaw mix
- 1 cup shelled sunflower seeds
- 1 cup sliced almonds
- 2 (3 ounce) bags ramen* (any flavor, you won't be using the seasoning packets so it doesn't matter)
- ½ C fresh cilantro, chopped (can also use sliced scallions)
- ¾ cup vegetable oil
- ⅓ cup white vinegar
- ½ cup granulated sugar (or Stevia)
- 1 t lime juice (optional)
- In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (see note below), and cilantro.
- In a large measuring cup, add vegetable oil, vinegar, sugar, and lime juice (if using). Whisk together. Don't worry if the sugar is not completely dissolved.
- Pour oil mixture over the coleslaw mix and toss everything together until everything is coated well.
- Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
- Serve cold or room temperature.
