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Crunch Crunch Ramen Salad
Ramen noodles are so easygoing, you don’t even need to cook them every time. Take this Crunch Crunch Ramen Salad recipe from Ryan Conklin, CEC, executive chef, Rex Health, Raleigh, NC. It’s so simple, and yet packs a big flavor punch.
September 15, 2014
1 Min Read
YIELD: 18 servings
2 lbs. coleslaw mix (cabbage, carrots)
12 oz. ramen noodles (4 packs, with seasoning of your choice)
2 cups toasted almonds, sliced
2 cups roasted sunflower seed kernels
1½ cups green onions, sliced
1 cup sugar
1½ cups sesame oil
⅔ cup rice wine vinegar
1. Open noodle packages and reserve flavor packets. Crush noodles into a large bowl with slaw, then top with almonds, sunflower kernels and onions.
2. In a blender, mix together contents of the flavor packets and add sugar, oil and vinegar. Toss well, cover and chill at least 4 hours before serving.
Photo and recipe: Ryan Conklin, Rex Health, Raleigh, NC
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