Fantastic Ramen Noodle Salad
So just the other day we were working around the house and we got a call inviting us over to a friends house for a cookout. When we asked what we could bring, they said a salad of some type would be good, so I made this fantastic Ramen Noodle Salad Keep in mind that we live in a small community and our grocery store closes by 2:00 on Sunday, and we only had a short time before we would have to leave, so I mixed up this salad quickly.
It just so happened that we had all the ingredients at home so I was able to bring a delicious salad without having much time to prepare.
I changed it up slightly from the original recipe that I had gotten from my mother years ago, adding the broccoli slaw and matchstick carrots instead of just plain coleslaw. Other times that I have made it, I have also added broccoli or other items that I may have on hand.
You can choose to have raw sunflower seeds or sunflower seeds that are roasted and salted. Whatever you prefer.
2 packages of Chicken Ramen Noodles
8 of bag of coleslaw
6 oz of broccoli slaw
¾ C. matchstick carrots
¾ C. of slivered almonds
½ C. of sunflower seeds
¾ C. olive oil
½ C. sugar
2 Tbsp vinegar
Crumble the Ramen Noodles while they are still in the bag, open the Ramen noodles and take the seasoning out and set aside for later.
Mix together the coleslaw, broccoli slaw, carrots, slivered almonds, and sunflower seeds.
Mix olive oil, sugar, vinegar and Ramen noodle spice mixture. Add this mixture to the slaw, carrots and seeds. Combine all ingredients thoroughly, refrigerate until ready to serve.
It’s just that easy
No tricks here, just that easy to make. You can add other vegetables that you may have in your refrigerator or keep the recipe as posted. The salad will last for a few days in the fridge, and may even be better the second day when the Ramen noodles are not so crunchy and the flavors have had a chance to soak in.
Let me know what you think, by leaving a comment down below.
Have a great day.