Ramen Noodle Salad

from Jill G.


serves 8

Salad Ingredients:

1 (16-ounce) bag coleslaw mix

2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)

1 can sliced mango

1 can pineapple tidbits

1/2 cup thinly-sliced almonds

1/2 cup sunflower seeds (optional)

1/2 cup thinly-sliced green onions

Asian Honey Vinaigrette:

2/3 cup peanut or vegetable oil

1/3 cup honey (or agave syrup)

1/3 cup rice wine vinegar

2 teaspoons soy sauce

1/4 teaspoon sesame oil

pinch of salt and black pepper


Whisk all the vinaigrette ingredients together until combined.

Toss all ingredients, including the vinaigrette, together in a large bowl until combined.

Serve immediately, or cover and refrigerate for up to 3 days. 

Note: This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits.

Optional first step: 

Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove and set aside.