Ingredients for Asian Ramen Cole Slaw Salad
- Oil
- Cider Vinegar
- Sugar
- Salt
- Pepper
- Chicken Flavored Ramen Noodles
- 1/4 cup sunflower seeds
- Toasted Sliced Almonds
- 2 green onions, thinly sliced
- Coleslaw
How to Make Asian Ramen Cole Slaw Salad
- In a large bowl, whisk together the mayonnaise, rice vinegar, sesame oil, soy sauce, and half of the seasoning packet from the ramen noodles.
- Add the shredded cabbage, carrots, and red bell pepper to the bowl. Gently toss to coat evenly with the dressing.
- Cover and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to meld.
- While the slaw chills, coarsely crush the ramen noodles using a rolling pin or a zip-top bag and a mallet. Mix in the sunflower seeds and sliced almonds.
- Just before serving, stir in the chopped green onions and the crushed ramen mixture into the chilled coleslaw. Toss gently to combine.
- Serve immediately and enjoy the delightful crunch and flavor!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
59g
Fat
39g
Carbs
16g
