Ramen Noodle Salad
Try this Ramen Noodle Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1/2 cup vegetable oil
- 1/4 cup sugar
- dressing:
- salad ingredients:
- 1/4 t. salt
- 1 bag shredded cabbage (i use the dole coleslaw mix)
- 1 1/2 oz. bag sliced almonds
- 2 t sunflower seeds
- 1 package oriental ramen noodles
- 3 t cider vinegar
- seasoning packet from noodles
- Carbohydrate 50.013153125 g
- Cholesterol 0 mg
- Fat 13.6250000173609 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 1.00348125127863 g
- Serving Size 1 1 cup (72g)
- Sodium 2338.52381918388 mg
- Sugar 50.013153125 g
- Trans Fat 0.165816250211282 g
- Calories 314 calories
Preheat your oven to 300 degrees. Place ramen noodles (only the noodles), the sunflower seeds and the almonds on the baking sheet. Bake 4-5 minutes until toasted, but be careful not to let the almonds burn.Combine all of the salad ingredients before serving.Combine dressing ingredients and pour over salad ingredients. Mix well and let sit for 30 minutes in the refrigerator before serving.Enjoy!
