Ramen Lunch Box Salad
This crunchy salad features toasted ramen noodles and sweet pineapple tossed in a tangy dressing. It is a perfect easy side dish or light lunch option.
Ingredients
Crunchy Topping
- 2 3 oz packages any flavor ramen noodles, crushed (save the seasoning packets for the dressing)
- 1/2 cup sunflower seeds
Salad
- 1 16 oz package broccoli coleslaw mix
- 1/2 cup chopped fresh pineapple
- 1/2 cup chopped fresh cilantro optional
- 2 green onions white and green parts, chopped
Dressing
- Seasoning packets from the ramen noodles
- 1/2 cup white sugar
- 1/2 cup cider vinegar
- 1/2 cup olive oil
- 1/2 teaspoon sesame oil
- 2 pinches cayenne pepper optional
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat a nonstick skillet over medium-low heat.
- Add the crushed ramen noodles and sunflower seeds, and cook for 5 to 10 minutes, stirring occasionally, until lightly toasted.
- In a large bowl, mix together the broccoli coleslaw mix, pineapple, cilantro, and green onions.
- In a separate bowl, combine the ramen seasoning packets, sugar, olive oil, sesame oil, vinegar, cayenne pepper, and black pepper.
- Whisk until smooth.
- Pour the dressing over the slaw mixture and toss to coat.
- Stir in the toasted ramen noodles and sunflower seeds, and serve immediately.