Crunchy Ramen Noodle Salad
Servings: 4 people
Ingredients
For the Dressing:
- 1/4 cup avocado oil
- 2 tbsp coconut aminos
- 2 tbsp rice vinegar
- 1/2 tsp toasted sesame oil
- 2 tsp coconut sugar
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/2 tsp onion powder
- 1/4 tsp cayenne (optional)
- 1/4 tsp white pepper
- 1/2 tsp kosher salt
For the Crunchy Salad:
- 1/3 cup sunflower seeds, unroasted and unsalted
- 1/3 cup slivered almonds, unroasted and unsalted
- 12 oz coleslaw mix approximately 1 bag
- 2 cups green onions, ends trimmed and thinly sliced on the diagonal about 6 green onions
- 1 cup ramen noodles, uncooked and crushed into small pieces [this is 2 packages of ramen. You will not need the seasoning packets.] To crunch them up, I just throw the noodles into a plastic bag and pound until broken into small pieces.
Instructions
Make The Salad Dressing:
- In a small bowl, combine the salad dressing ingredients and whisk until well combined. Set aside.
Make the Salad:
- Heat a skillet over medium heat. Add the sunflower seeds and slivered almonds. Toast, tossing often, until fragrant and lightly browned, about 3 minutes. Set aside to allow to cool.
- In a large bowl, combine the coleslaw mix, green onions and ramen noodles. When the toasted nuts have cooled, add them to the bowl.
- Pour in the dressing and toss vigorously and continuously for about 3-5 minutes. This helps massage the dressing into the crunchy salad to really absorb the flavors!
- Serve immediately and enjoy!