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Nutrition Facts
Serving Size 1 (93g) Recipe makes 8 servings
Calories 375
Calories from Fat 236		(63%)
Amount Per Serving		%DV
	Total Fat 26.3g	40%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 8.9g
	Polyunsaturated Fat 11.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 280mg		11%
Potassium 184mg		5%
Total Carbohydrate 31.2g		10%
	Dietary Fiber 2.4g	9%
	Sugars 13.6g
Protein 6.3g		12%
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Ramen Noodle Salad

Recipe #377427 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Ummsami
Jun 16, 2009

This recipe comes from a co-worker who made it for a company picnic. Since then we've asked her to make it several times. There are similar versions but this one is the best. The most important thing to remember about the recipe is DO NOT TOSS the salad and to refrigerate it for 24 hours before serving. I use 1& 3/4 packages of broccoli slaw (they come in 12 oz bags) and I use whole almonds, but you can use slivered almonds if you prefer. You can serve it with BBQ chicken or ribs, potato salad and baked beans for a great meal.

SERVES 8 , 1 Large Bowl (change servings and units)

Ingredients

2 (3 ounce) packages ramen noodles (whichever flavor you prefer)
2 (12 ounce) bags broccoli slaw mix (I use about 3/4 of the second bag)
1 bunch green onion
1/2 cup almonds
1/2 cup sunflower seed
1/3 cup white vinegar
1/2 cup sugar
1/2 cup vegetable oil
seasoning, packets from ramen noodles

Directions

1
Crumble noodles on bottom of bowl. Add layer of broccoli slaw, layer the green onions then sprinkle the almonds and sunflower seeds on top of that. Mix remaining ingredients to form the dressing. Pour dressing over layered ingredients. DO NOT TOSS! Refrigerate 24 hours and toss just before serving.