This recipe is super easy to make, you really just throw all of the ingredients together in a large bowl and let it sit for a few minutes. The longer the salad sits, the better the flavor!
- 24 ounces broccoli slaw
- 12 ounces chicken flavor ramen noodles uncooked and broken up
- 1 cup craisins
- 1/2 cup sunflower seeds
- 3 tablespoon sesame seeds
- 1/4 cup granulated sugar
- 3/4 cup apple cider vinegar
- 3/4 cup vegetable oil
- Chopped scallions
- Shredded chicken
Combine all ingredients, including the seasoning packets from the ramen, in a large bowl and mix until evenly coated.
This colorful, healthy Asian ramen noodle salad full of fresh ingredients. Carrots, green and purple cabbage, edamame, scallions, toasted almonds and crunchy ramen noodles are all in this salad. The dressing is tangy, sweet, and loaded with Asian flavors! Add chicken to make it more protein packed!
- 2 packages ramen noodles (discard seasoning)
- 1/2 cup sliced almonds
- 1 cup shelled edamame
- 1 (12 oz) cabbage coleslaw mix
- 2 cups purple cabbage (or just use more cabbage mix)
- 1/2 cup matchstick carrots
- 1 bunch scallions (greens only), chopped
- 1/4 cup cilantro leaves, chopped
- 1 (15 oz) can mandarin oranges, drained
Sweet Sesame Dressing
- 1/2 cup oil (such as, canola or vegetable)
- 1/2 cup cane sugar (honey or agave is fine too)
- 3 tablespoon apple cider vinegar (or just use more rice vinegar)
- 3 tablespoons rice vinegar (or just use more apple cider vinegar)
- 1 tablespoon soy sauce
- 1 1/2 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- Position a rack in the center of the oven and preheat the oven to 425 degrees F.
- Spread the broken ramen noodles and sliced almonds out onto a baking sheet and toss to combine everything.
- Bake for 5 minutes or until they just start to get toasty and golden.
- Remove from oven, allow to cool for 5 minutes.
- Add the ingredients of the dressing to a bowl and whisk in the oil. Alternately, you can add all the ingredients to a mason jar and just give it a good shake.
To assemble the salad: add all the ingredients together in a large bowl, toss to combine. Add the dressing when ready to serve. The salad is best eaten the first day, it will lose the crunchy favor over time.
- Toss in leftover cooked chicken cubes to make this a protein packed meal.
- Use this salad to finish off leftover veggies in the fridge. Other suggestions include chopped kale, fresh broccoli florets, and red or green bell peppers.
This slaw is refreshingly bright and crunchy. It’s the perfect accompaniment to burgers or Sloppy Joe’s. Make it at least an hour or up to a day ahead of time, as the flavor and texture improve as it sits. And feel free to buy the cabbage and carrots already shredded to make life easy — I do.
- 6 cups shredded red cabbage
- 3 cups shredded carrots
- 1/4 cup finely chopped shallots, from 1 to 2 shallots
- 1 clove garlic, minced
- 1/2 cup coarsely chopped fresh cilantro (parsley may be substituted)
- Zest and juice from 1 orange (about 1 teaspoon zest and 1/4 cup juice)
- 1/4 cup fresh lime juice, from 2 limes
- 1/3 cup vegetable oil
- 1-1/2 tablespoons sugar or honey
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Combine all of the ingredients in a large bowl and toss well.
- Cover and refrigerate for at least 1 hour or overnight.
- Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).