Paula Deen’s Crunchy Ramen Noodle Slaw Is The Perfect Summer Party Side
Made with store-bought coleslaw mix and quick-fix noodles, Paula’s spin on a potluck classic is a snap
Growing up, I remember a version of Paula Deen’s Crunchy Ramen Noodle Slaw that my mom used to make. She turned it into a main dish by stirring in shredded rotisserie chicken. We would have it for dinner on steamy summer nights. And there’s nothing more I love than a dinner that gets jumpstarted with a grocery store staple! To make this recipe your own, swap in broccoli slaw for the coleslaw mix or add a Granny Smith apple, cut into matchstick-sized pieces. I love all the crunchy add-ins in this salad, like the toasted ramen noodles, almonds and sunflower seeds. If you have guests with nut allergies, simply skip the sliced almonds and increase the sunflower seeds to 3/4 cup.
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Instructions
PrintPrepare noodles: Break uncooked ramen noodles into small pieces; place in dry skillet. Over medium heat, cook until lightly golden, 2–3 min. Let cool.
Mix salad: In large bowl, combine coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, scallions and cilantro.
Make dressing: In small bowl, whisk together olive oil, rice vinegar, soy sauce, honey (or sugar) and sesame oil until well combined.
Toss and serve: Pour dressing over salad and toss until evenly coated. If desired, garnish with additional scallion pieces. Serve immediately for maximum crunch or chill for 15–20 minutes to let the flavors meld.
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