I’m not a fan of Ramen noodles, or Coleslaw for that matter, so you better believe that I was quite surprised to be such a big fan of this recipe that has both of them as main ingredients. This is one of those salads that I crave quite frequently, but I never seem to have to make it because my mom makes a double batch every couple of weeks so I’m spoiled and need only to go raid her fridge.
It’s a perfect salad to take to a pot luck, so if you need a fresh idea to take to a gathering, give this one a try, I’m sure you’ll get asked for the recipe.
I got this recipe from my mom. I’m not sure where she got the original recipe, but just like me (er…I’m sure I’m just like her) my mom never leaves a recipe as it was when she got it, so she has changed it up a bit and each change has made it even more tasty. Let’s just dive right in to the directions and then I share the free printable recipe card down at the bottom…
Here are the ingredients all laid out. I’m going to do the dressing mixture first, and then show you the ingredients for the salad mixture after.
Now the salad mixture ingredients.
I did some closer-ups so you guys can see a little better what ingredients you’ll need to buy.
Now, it’s time to make it! I start out with making the dressing because it needs a considerable amount of time to cool. Start out with a small to medium sized sauce pan on medium heat. Add all the dressing ingredients. Mix them together, I use a whisk.
Bring to a boil for a minute or two to dissolve the sugar.
Remove from heat and let cool before you refrigerate it. I just let mine cool in the same measuring cup I used to measure out the ingredients for the dressing…less dishes that way.
While the dressing is cooling, it’s time to make the salad! I start out with my four quart mixing bowl, and add the oil.
Then add the coleslaw.
Next I layer all the remaining ingredients.
Then you just toss it.
Then cover it and put it in the fridge.
Once the dressing has cooled, you are ready to add it to the salad… only do this at this point if you’re going to be serving it within a few hours, otherwise it will get soggy faster.
Now toss, and re-cover it, and let it sit at least an hour before you serve. Make sure to re-toss it before each time you go to serve it.
- ½ C Oil
- ½ C Water
- 6 T Vinegar
- ¼ C Sugar
- 1 tsp Salt
- 1 tsp Pepper
- Salad Mixture:
- 1 (12.5 oz) Can Chicken Breast (drained)
- 2 T Oil
- ½ C Sliced Almonds
- ½ C Roasted Salted Sunflower Seeds (shelled)
- 8 Green Onions (chopped)
- 1 (1 lb) Package Cole Slaw Mix
- 2 (3 oz) Packages Raman Noodles (uncooked, broken up, discard flavoring packet)
- In a small saucepan add all of the dressing ingredients. Over medium heat, bring to a boil until the sugar is dissolved. Let cool/refrigerate covered until ready to add to the salad mixture.
- In a large bowl, add all the Salad Mixture ingredients. Toss, cover, and refrigerate until you are ready to add the dressing.
- Mix both mixtures together and toss. Cover and chill for several hours before serving.
- Toss just before serving.
Anyway, that’s all I have for you all today folks. If you could please be a peach and share this post via social media, that is if you liked it, I’d really appreciate it. Thanks so much for your support. ~Sarah