Asian Ramen Salad
Ingredients:
Salad:
16 ounces coleslaw mix
2 bags ramen noodles (3 oz each), crumbled
2 tablespoons sesame seeds
1 cup sunflower seeds
½ cup sliced almonds
½ cup sliced green onions
Dressing:
⅔ cup vegetable oil
4 tablespoons white sugar
⅓ cup rice wine vinegar
1 ½ tablespoons soy sauce
¼ teaspoon sesame oil
¼ teaspoon black pepper
½ teaspoon garlic powder
Directions:
Preheat the oven to 425°F.
Spread the crumbled ramen noodles (discard seasoning packets), sesame seeds, sunflower seeds, and sliced almonds on a baking sheet.
Bake for 5 minutes, stir, and bake for another 3-5 minutes until the mixture is lightly toasted and golden. Set aside to cool.
In a large bowl, whisk together all the ingredients for the salad dressing.
Add the coleslaw mix and toasted ramen mixture to the dressing and toss until evenly coated.
Serve immediately and enjoy!
Servings: 6-8
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