Ingredients
Method
Make the Asian Vinaigrette
- In a small bowl or jar, whisk together the canola oil, rice wine vinegar, sugar, salt, pepper, and sesame oil until the sugar dissolves. Set aside.
Assemble the Salad
- In a large mixing bowl, combine the coleslaw mix, green onions, chopped chicken, and sunflower seeds. Toss to mix.
- Break the ramen noodle blocks into small chunks and add them to the bowl. Toss until evenly distributed.
- Pour the prepared vinaigrette over the salad and stir well to coat everything evenly.
- Serve immediately, or chill for 20 minutes before serving for a cooler, slightly softer texture.
Nutrition
Notes
For extra crunch, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes before adding. You can substitute the chicken with leftover turkey or canned chicken in a pinch. This salad is best eaten the day it's made, as the ramen noodles will soften over time. If making ahead, keep the dressing separate and add just before serving. Add shredded carrots or diced red bell pepper for more color and nutrition. For a lighter dressing, reduce the oil to 1/2 cup and add 1/4 cup of low-sodium soy sauce.
