Betty’s Ramen Salad, Recipe by Tori Durham



Betty demonstrates how to make Ramen Salad. This is a healthy and delicious recipe sent in by Tori Durham of Burlington, Ontario, Canada. Thanks, Tori!

Ramen Salad

1/2 cup slivered almonds
1/4 cup sunflower seeds
1 package ramen noodles, chicken flavor
12 oz. bag broccoli coleslaw
1/4 cup chopped onion
1/3 cup olive oil
1/3 cup sugar
1 tablespoon soy sauce
1/4 cup apple cider vinegar

Place uncooked ramen noodles in a Zip-Lock bag and crush them lightly with a rolling pin. Place crushed noodles in a large bowl, along with the slivered al-monds, sunflower seeds, chopped onions, and broccoli coleslaw. Toss well. In a small bowl, mix together the seasoning packet from the noodles, olive oil, sugar, soy sauce, and cider vinegar. Pour over salad and toss lightly. Serve immediately, because the noodles will not stay crisp otherwise. Tip: You may store leftover salad in the refrigerator to eat the next day, but you should add another package of crushed noodles to bring back the crispness. (Don’t add the extra seasoning packet; it will be too salty!) Thanks again to Tori Durham for this wonderful recipe. I hope everyone enjoys it as much as I do! –Betty 🙂

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