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Asian Salad
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Simple, tasty, do-ahead salad.

Ruth T.

Serves/Makes:10 or more

  • 2 8.5 oz (238 grm). bags pre-cut cole slaw mix
  • 2 3 oz (84 grm). packages beef Top Ramen, crushed (save seasoning packets for dressing)
  • 1 bunch green onions, chopped
  • 1 cup (225 ml) sunflower seeds
  • 1 cup (225 ml) sliced almonds, toasted
  • 3/4 cup (175 ml) vegetable oil
  • 1/3 cup (80 ml) white vinegar
  • 1/2 cup (125 ml) sugar
  • 3 cooked chicken breasts, chopped (optional)
  • lettuce leaves, optional garnish
  • Combine oil, vinegar, sugar and seasoning packets for dressing; set aside.
  • Mix cole slaw mix, crushed Top Ramen, green onions, sunflower seeds, almonds and chicken (if using).
  • Add dressing and mix well.
  • Chill overnight for flavors to blend and ramen noodles to soften.
  • When serving, line bowl with lettuce leaves and fill center with Asian Salad.
Almonds and sunflower seeds may be added at time of serving if you prefer them crisp.

I have tried other flavors of ramen but do not like them as well as beef. A favorite and often requested recipe.

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