Delicious, tangy side dish. Allow to sit in the fridge overnight.

Faith
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Dressing:

Directions

  • Crush the ramen noodles and set the seasoning packets aside.

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  • Heat a skillet over medium-low heat. Cook and stir ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes.

  • Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large bowl.

  • Whisk sugar, vinegar, olive oil, sesame oil, cayenne pepper, black pepper, and ramen seasoning packets together in a bowl until dressing is smooth. Pour dressing over slaw mixture and toss to coat. Add toasted ramen noodles and sunflower seeds just before serving.

Cook's Notes:

Rice wine vinegar, red wine vinegar, or white wine vinegar can be used in place of the cider vinegar.

Vegetable oil can be used in place of the olive oil.

Nutrition Facts

340 calories; 21.9 g total fat; 0 mg cholesterol; 446 mg sodium. 33 g carbohydrates; 4.2 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/29/2014
This came together quickly and the sesame oil gives it a nice flavor (I added a touch more than a tsp). I was concerned when I toasted the noodles/seeds that the noodles weren't crisping but they turned out just fine as they cooled. I found the pineapple was a bit much for me so I'd dice it a bit smaller if I make this again. This keeps well just keep the noodles/seeds separate and add at service. I used one package of beef and one package of shrimp ramen. THANKS for the recipe! Read More
(4)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/29/2014
This came together quickly and the sesame oil gives it a nice flavor (I added a touch more than a tsp). I was concerned when I toasted the noodles/seeds that the noodles weren't crisping but they turned out just fine as they cooled. I found the pineapple was a bit much for me so I'd dice it a bit smaller if I make this again. This keeps well just keep the noodles/seeds separate and add at service. I used one package of beef and one package of shrimp ramen. THANKS for the recipe! Read More
(4)
Rating: 4 stars
11/29/2014
This came together quickly and the sesame oil gives it a nice flavor (I added a touch more than a tsp). I was concerned when I toasted the noodles/seeds that the noodles weren't crisping but they turned out just fine as they cooled. I found the pineapple was a bit much for me so I'd dice it a bit smaller if I make this again. This keeps well just keep the noodles/seeds separate and add at service. I used one package of beef and one package of shrimp ramen. THANKS for the recipe! Read More
(4)
Rating: 5 stars
07/22/2018
Used half apple cider vinegar and half rice wi e vinegar. And used half olive oils and half peanut out. Added mandarin oranges instead of pineapple. Do delish! Read More
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Rating: 5 stars
05/25/2019
I loved this it is easy to make good for and the colors make you think its springtime. The 1st time I made it followed it exactly the next time I added sesame instead of sunflower seeds and cut the sugar in 1/2 it was /is still great I also used fresh pineapple the 1st time an can the next I will be making this often Read More
Rating: 5 stars
09/17/2019
No changes. Everyone LOVED this just as directed. They ate every last bit of it. Read More