Ramen Noodle Salad
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Ramen Noodle Salad
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This retro ramen noodle salad has two types of crunchy noodles and is loaded with seeds, nuts, and vegetables, all tossed in a dark zesty sesame-flavored dressing!
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Ingredients
Salad
- 1 bag coleslaw 14-16 ounce bag
- 2-3 cups bean sprout
- 1 cup Chow Mein noodles crispy steamed
- 1 package Ichiban noodles save seasoning packet, original
- ½ cup sunflower seeds toasted
- 2 tablespoons sesame seeds toasted
- ½ cup almonds toasted, slivered
- ½ cup green onion chopped
Dressing
- 1 package soup seasoning from the Ichiban noodles
- ⅓ cup vegetable oil
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce low-sodium
- 3 tablespoons white vinegar
- 1 tablespoon granulated sugar
- salt to taste
- black pepper to taste
Instructions
- In a large bowl with a lid, add all of the salad ingredients. Toss or mix gently until combined.
- In a small lidded mason jar or a salad dressing shaker, add the dressing ingredients. Place the lid on tightly.
- Shake the dressing well until combined.
- Pour the dressing over the salad and mix until the salad is well coated. Refrigerate until serving. See notes below.
- Toss gently before serving. Enjoy!
Notes
- If you want to serve this salad crunchy, make it right before serving. The noodles will soften after an hour or two in the fridge.
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