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5 from 1 vote

Crunchy Ramen Noodle Salad

Total Time20 minutes
Servings: 4 people


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.


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!