Ingredients15 m servings 286 cals
- Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
- Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.
Per Serving: 286 calories; 19.3 g fat; 25 g carbohydrates; 5.3 g protein; 5 mg cholesterol; 94 mg sodium. Full nutrition
ReviewsRead all reviews 3
It was so easy and so good. I made it to go with my spring rolls,, and they went so good together. I will be making it again.
I love this! I don't use beef ramen because I'm vegetarian, but there is vegetarian ramen (shrimp). I also use a little sesame oil.