Crunchy Ramen Noodle Salad
Cabbage and ramen noodle salad features a sweet and sour dressing mixed with coleslaw and crunchy almonds.
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
1/3 cup extra-virgin olive oil
1/3 cup sugar
2 tablespoons cider vinegar
1 tablespoon soy sauce
1/4 cup Land O Lakes® Butter
1 (3-ounce) package ramen noodles, broken into pieces (do not need seasoning packet)
1/4 cup slivered almonds
1 (14-ounce) bag (about 6 3/4 cups) coleslaw mix
1/2 cup sliced green onions
How to make
Combine all dressing ingredients in small bowl; mix well. Set aside.
Melt butter in 10-inch skillet until sizzling; add broken ramen noodles and almonds. Cook over medium heat, stirring occasionally, 2-3 minutes or until almonds and noodles are lightly toasted. Drain on paper towels.
Just before serving, combine dressing, toasted noodles and almonds, coleslaw mix and green onions in large bowl; toss until well coated.
Store any leftovers covered in refrigerator up to 2 days.
And don't forget to tag us @landolakesktchn.
Leafy greens, veggies and buttery croutons combine to make any number of refreshing main dish and side salads. Worthy of entertaining, they will also make any weeknight feel like a special occasion.See Recipes