Crunchy Ramen Salad Recipe

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1 vote | 414 views

I got this recipe from a former co-worker. It's a popular side dish at a lot of church suppers, work potlucks, and other events. There are various versions of this, but I like this one.

Servings: 16


Cost per serving $0.46 view details


  1. 1. In a large skillet, heat 1 Tbsp olive oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. (I buy roasted, salted sunflower seeds, so I don’t toast them – only the slivered almonds.) Cool.
  2. 2. In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of seasoning packets from chicken ramen noodles, and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in broken noodles, almonds and sunflower seeds. Yield: 16 servings. ¾ c each.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 36g
Recipe makes 16 servings
Calories 107  
Calories from Fat 83 78%
Total Fat 9.52g 12%
Saturated Fat 1.21g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3mg 0%
Potassium 71mg 2%
Total Carbs 5.11g 1%
Dietary Fiber 0.8g 3%
Sugars 3.76g 3%
Protein 1.04g 2%
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