This simple salad uses uncooked ramen as its star ingredient, and I promise it’s so much better than it sounds. This salad can be enjoyed two ways: fresh, for a nice crunchy salad, or the following day, which allows the ramen to soak up the delicious dressing.
Oriental Ramen Salad
- Prep Time:15 minutes
- Cook Time:0 minutes
- Total Time:15 minutes
- 2 bags Oriental Ramen Noodles
- 16 oz package coleslaw
- 2 green onions
- 1 cup sunflower seeds
- 1/2 cup sliced almonds
- 1/4 cup dried cranberries
- 1 cup olive oil
- 1/2 cup sugar
- 1/3 cup red vinegar
- 2 Oriental flavor packets (from Ramen Noodles)
Chop green onions.
In a mixing bowl, combine green onions, dried cranberries, almonds, sunflower seeds and coleslaw.
Crunch up the ramen noodles into bite-sized pieces and add to the mixture.
To prepare the vinaigrette dressing, whisk together sugar, red vinegar, oil and the ramen flavor packets in a small bowl.
Dress the salad with the homemade vinaigrette and toss before serving.