Ramen Noodle Salad with Sweet Soy Vinaigrette


  • 2 packages ramen noodles, minus the flavor packet, broken up, not too fine
  • 6 tablespoons unsalted butter
  • 1 cup U.S. pecans, chopped
  • 1/2 cup sunflower seeds
  • 1/2 cup sesame seeds, toasted
  • 1 medium head Napa cabbage, thinly sliced
  • 16 ounces, bagged cabbage Cole slaw blend
  • 2 bunches green onions, sliced
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup rice vinegar
  • 2 tablespoons soy sauce


For the noodle mixture, brown noodles in butter over low heat, stirring constantly. Add pecans and sunflower seeds and cook until all is golden brown. Place on paper towels to drain.

For the salad, combine Napa cabbage, Cole slaw blend and green onions in a large bowl.
Combine dressing ingredients in a separate bowl and combine well.

Just before serving, combine dressing with cabbage and noodle mixture, add the toasted
sesame seeds. Mix well.