How to Make Ramen Salad | Salad Recipe | Allrecipes.com

Cut one head of fresh broccoli into small florets and place them in an extra-large bowl.

Chop eight green onions and add them to the bowl with the broccoli.

Add one (16 oz) package of coleslaw mix to the bowl and toss the vegetables together. Set the bowl aside.

Crumble two (3 oz) packages of chicken flavored ramen noodles into a large bowl. The creator suggests crumbling the noodles into small pieces for even toasting.

Add one cup of slivered almonds, one cup of unsalted sunflower seeds, and the two ramen noodle seasoning packets to the bowl with the crumbled noodles. Mix everything together.

Melt half a cup (one stick) of butter in a large skillet over medium heat.

Add the noodle and nut mixture to the skillet and cook, stirring often, until the noodles and nuts are evenly toasted, about 8 minutes.

Remove the skillet from the heat and let the toasted mixture cool.

In a jar with a tight-fitting lid, measure half a cup of sugar, add 1/4 cup of apple cider vinegar, 1/2 cup of vegetable oil, and 1 teaspoon of soy sauce.

Put the lid on the jar and shake vigorously to blend the dressing.

Just before serving, add the toasted noodles and nuts to the bowl of vegetables and toss.

Pour the dressing evenly over the salad and toss again until the salad is evenly coated.

Equipment Needed

Spice Level: