Making Grub with The Dub – Episode 21
Ramen Noodle Salad
Ingredients
Salad
16 ounces bag coleslaw mix
2 bags ramen noodles (3 oz each), crumbled (flavor does not matter as you won’t be using the seasoning packets)
2 Tablespoons sesame seeds
1 cup sunflower seeds
½ cup sliced almonds
½ cup sliced green onions
Dressing
⅔ cup vegetable oil
4 Tablespoons white sugar
⅓ cup rice wine vinegar
1 ½ Tablespoons soy sauce
¼ teaspoon sesame oil
¼ teaspoon black pepper
½ teaspoon garlic powder
Instructions
Preheat oven to 425 degrees Fahrenheit.
Spread crumbled ramen noodles (discard seasoning packets), sesame seeds, sunflower seeds and sliced almonds on a baking sheet.
Bake for five minutes in preheated oven at 425 degrees Fahrenheit, stir and bake for 3-5 more minutes, until mixture is slightly toasted and golden. Set aside.
In a large bowl whisk together all the ingredients for the salad dressing.
Add coleslaw mix and ramen noodle mixture to the salad dressing and toss until combined.
Serve immediately.