This salad is incredible! It is easy, nutritious, and very colorful! I make this a lot in the summer because I can avoid heating up the stove. In the spring and summer, this is a perfect for picnics, potlucks, or hosting friends for dinner. It makes a large quantity which I love and it has an incredible crunch.
When I was a kid, I loved to eat ramen noodles out of the pack, broken apart, and plain. The crunch was unparalleled, and it was not long before I was throwing some on salads. This recipe brings everything together – it is a salad that is fun to eat!
The times I have served it to a group or taken it to a gathering, at least 2 to 3 people want the recipe. I usually have everything to make it on hand as well which means I can throw it together last minute.
As usual, if I can throw in some fresh herbs I will! Chopped fresh cilantro is fabulous either mixed in or as a garnish!
2 (3 ounce) packages beef or oriental flavor ramen noodles – packets removed, and noodles crushed a bit (you still want to have some clumps)
2 (8 ounce) packages broccoli slaw mix
1 cup slivered almonds – toasted
1 cup sunflower seeds
1 bunch green onion, chopped
1/2 cup sugar
3/4 cup olive oil
1/3 cup white vinegar
1 seasoning packet from the ramen
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