INGREDIENTS
▢2 packages Ramen noodles 3 ounces each, any flavor
▢16 ounces coleslaw mix
▢1 cup slivered almonds
▢3 tablespoons sesame seeds
▢½ cup chopped green onions
▢½ cup olive oil
▢½ cup granulated sugar
▢¼ cup white distilled vinegar
▢1 tablespoon toasted sesame oil.
INSTRUCTIONS
Open the ramen packets and set aside the seasoning packets for another use. They won’t be used in this recipe. Crumble the ramen into small chunks into a large mixing bowl.
Add the coleslaw mix, almonds, sesame seeds, and green onions and toss.
Add the olive oil, sugar, vinegar, and sesame oil to a small bowl and whisk well to combine.
Pour the dressing over the salad and stir to coat.
Serve immediately or cover and refrigerate for up to 6 hours. Best served fresh.
TIPS & NOTES:
The Ramen noodles will lose their crunch the longer they sit in the dressing. If you must make this ahead, we recommend keeping the noodles separate and stirring them in just before serving.
