After having first had this at one of the many school potluck dinners we have participated in, over the years, it quickly became a family favorite. Usually served alongside barbecue, burgers, or generally most any summer meal. We have since starting making it year round as an easy snack, lunch, or appetizer salad. It’s one of the easiest ways to get raw vegetables into someone who doesn’t generally eat his 5-7 servings a day, because he loves this!

It is so quick and easy to throw together but it should marinate overnight for the best flavors.

Because the noodles are crispy-crunchy, uncooked, right out of that little packet they really should be allowed to soak up the flavors instead of eating right away. I’m sure you could add any other raw veggies that you might need to use up with just as good results.

Ramen Noodle Salad
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Dressing Ingredients:

1/3 cups oil, we use olive oil, not extra virgin, it has too distinct of a  flavor
1/4 cup sugar
1/8 cup vinegar apple cider, white works, apple cider is healthiest!

Salad Ingredients:
8 oz pkg. cole slaw mix
4 green onions, sliced, white and green parts
1/2 c celery diced
1/2 c cashews broken or slightly chopped
1/2 c sunflower seeds
1/2 c dried cranberries, you could use raisins or dried cherries, your choice
1 pkg oriental Ramen noodles and the included flavor packet, uncooked, crush noodles before opening package

Mix dressing ingredients, stir in the ramen seasoning packet and the dry noodles. Toss in the vegetables. Let stand several hours or overnight. Enjoy!

I’d love to know if you love this as much as we do and if you do it differently I’d love to hear that, too!

Cheers!