Ingredients
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1 cup ramen noodles, uncooked and crushed into small pieces [this is 2 packages of ramen. You will not need the seasoning packets.]Â
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1/3 cup sunflower seeds, unroasted and unsaltedÂ
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1/3 cup slivered almonds, unroasted and unsaltedÂ
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12 oz coleslaw mix Â
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2 cups green onions, ends trimmed and thinly sliced on the diagonal about 6 green onionsÂ
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¼ cup SideDish Creamy Sesame, plus more as desiredÂ
Method
- To start crunch up your ramen noodles. Place the noodles into a large plastic bag and pound until broken into small pieces using a meat mallet or bottom of a heavy skillet. Set aside.
- Heat a skillet over medium heat. Add the sunflower seeds and slivered almonds to the dry (no oil). Toast, tossing often, until fragrant and lightly browned, about 3 minutes. Set aside to allow to cool.
- In a large bowl, combine the coleslaw mix, green onions and ramen noodles. When the toasted nuts have cooled, add them to the bowl.
Pour in the SideDish Creamy Sesame (adding more as desired) and toss vigorously and continuously for about 3 to 5 minutes. This helps massage the dressing into the crunchy salad to really absorb the flavors.
- Serve immediately and enjoy!
Recipe Note
Serving Notes: This is great with grilled chicken or shrimp on top! Or you can even toss some rotisserie chicken into the salad. Prepping this in advance? Combine all of your ingredients except the dressing; add just before serving!
Photography and Styling: Casey Colodny (Mindful Hapa, LLC.)
