Description
A vibrant, crunchy salad featuring broccoli slaw, crushed ramen noodles, nuts, and a tangy, sweet dressing. This no-cook dish is perfect for summer gatherings, potlucks, or a quick, satisfying side with a delightful mix of textures and flavors.
Ingredients
Scale
Salad Mix
- 1 (16 oz) bag broccoli slaw mix
- 2 packages uncooked ramen noodles (chicken or oriental flavor)
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
- 4 green onions, thinly sliced
Dressing
- 1/3 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- Seasoning packets from the 2 packages ramen noodles
Instructions
- Combine Salad Ingredients: In a large bowl, add the broccoli slaw mix, then crush the uncooked ramen noodles inside their packaging into smaller pieces and add them to the bowl. Next, incorporate the sliced almonds, sunflower seeds, and thinly sliced green onions, mixing gently to combine all dry ingredients evenly.
- Prepare Dressing: In a separate small bowl or jar, whisk together the vegetable oil, rice vinegar, sugar, soy sauce, and both ramen seasoning packets until the mixture is smooth and well blended, creating a flavorful dressing.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture, tossing carefully to evenly coat every ingredient with the dressing for balanced flavor throughout.
- Chill: Cover the bowl and refrigerate the salad for at least 1 hour, allowing the flavors to meld and noodles to soften slightly while maintaining crunchiness, enhancing taste and texture before serving.
Notes
- Serve within a few hours to enjoy the salad at its peak crunchiness.
- For a healthier version, reduce the sugar or replace it with a sugar substitute.
- Swap vegetable oil for avocado or olive oil to increase healthy fats.
- Add shredded rotisserie chicken to turn this salad into a complete meal.
