Recipe
This Oriental Salad Uses Uncooked Ramen
On the stove, in the microwave, maybe in a coffee pot… Yeah, you’ve made ramen plenty of ways before, but have you ever eaten it raw? My guess is probably not.
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
- Servings: 10
- Easy
Ingredients
- 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)
Photo courtesy of Austin Allem
Step 1
Chop green onions.
Photo courtesy of Austin Allem
Step 2
In a mixing bowl, combine green onions, dried cranberries, almonds, sunflower seeds and coleslaw.
Photo courtesy of Austin Allem
Step 3
Crunch up the ramen noodles into bite-sized pieces and add to the mixture.
Photo courtesy of Austin Allem
Step 4
To prepare the vinaigrette dressing, whisk together sugar, red vinegar, oil and the ramen flavor packets in a small bowl.
Photo courtesy of Austin Allem
Step 5
Dress the salad with the homemade vinaigrette and toss before serving.
Photo courtesy of Austin Allem