Description
Crunchy toasted ramen, almonds & sunflower seeds tossed with crisp cabbage in a tangy soy-vinegar dressing. A fresh, flavorful twist on slaw—no seasoning packets needed!
Ingredients
-
2 packages ramen noodles (any flavor, seasoning packets discarded)
-
1 cup sliced almonds
-
1 cup sunflower seeds
-
½ cup unsalted butter
-
1 medium head of cabbage, finely shredded
-
6 green onions, chopped
-
¼ cup white vinegar
-
¾ cup vegetable oil
-
¼ cup granulated sugar
-
2 tablespoons soy sauce
Instructions
1. Prepare the Crunchy Ramen Topping
-
Break the ramen noodles into small bite-sized pieces.
-
In a large skillet over medium heat, melt the butter.
-
Add the crumbled ramen noodles, almonds, and sunflower seeds.
-
Stir frequently and toast for 5–7 minutes, or until golden brown and fragrant.
-
Remove from heat and let cool completely.
2. Assemble the Salad Base
-
In a large mixing bowl, combine the shredded cabbage and chopped green onions.
-
Set aside.
3. Make the Soy Vinaigrette
-
In a small bowl or jar, whisk together:
-
¼ cup white vinegar
-
¾ cup vegetable oil
-
¼ cup sugar
-
2 tablespoons soy sauce
-
-
Whisk or shake until the sugar is fully dissolved and the dressing is emulsified.
4. Toss and Serve
-
Just before serving, add the cooled ramen topping to the cabbage mixture.
-
Pour the dressing over everything.
-
Gently toss until all the ingredients are evenly coated.
-
Serve immediately for maximum crunch.
Notes
-
Great for large gatherings, potlucks, or as a light weekday dinner.
-
This salad stands out among traditional side dishes with its bold flavor and addictive crunch.
-
Easy to scale up or down for different serving sizes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American