Crunchy Asian Salad

photo by:kraft

Ramen isn't just for college students anymore. The crunchy noodles have moved to the potluck circuit in an Asian Coleslaw with a mix of sweet and tangy.

time

prep:

15 min

total:

15 min

servings

total:

12 servings, 1 cup each

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What You Need

env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix

1/2

cup sugar

Tbsp. soy sauce

pkg. (3 oz. each) ramen noodle soup mix

pkg. (16 oz. each) coleslaw blend (cabbage slaw mix)

green onions, sliced

1/2

cup PLANTERS Dry Roasted Sunflower Kernels

1/2

cup PLANTERS Sliced Almonds, toasted

Make It

PREPARE dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.

BREAK apart Noodles; place in large bowl. Discard Seasoning Packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and nuts to noodles; mix lightly.

ADD dressing; toss to coat.

Kraft Kitchens Tips

Size-Wise

Enjoy a taste of Asia with a serving of this easy-to-make salad.

Make Ahead

Dressing can be prepared ahead of time; refrigerate up to 24 hours before using. Noodles can also be crumbled the day before; place in resealable plastic bag along with the sunflower kernels and nuts. Seal bag and store at room temperature until ready to use to assemble salad.

Substitute

Prepare using GOOD SEASONS Asian Sesame Dressing Mix.

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ben01net

posted:6/13/2008

Great salad! Makes terrible leftovers as the ramen noodles get mushy, so make a half salad if it's only for 2 or 3 people. Was delicious when I added in some rotisserie chicken from the grocery store.

Leslie Green

posted:5/30/2008

Yummy!!! I make the low fat version of the dressing and it is really good. Used 1 bag of the coleslaw mix not 2 and it was great. It was a hit with my husband.

a cook

posted:5/28/2008

Great! Wonderful Asian flavor...

m.hdonahue

posted:5/21/2008

I didn't like the idea of the uncooked ramen, so I subbed the crunchy asian noodles in a can. It was so good. Everyone loved it.

kimbw

posted:5/14/2008

Good flavor. I prefer making this with chow mein noodles instead of the ramen noodles. The ramen noodles were a little too crunchy for my liking. Just make sure you mix in the chow mein noodles JUST before serving or they get soggy.

a cook

posted:5/11/2008

Excellent! My family ate every bite. I mixed all ingredients with the dressing a few hours before serving to mix flavors and then added the ramen right before serving so it would stay crunchy. A new family favorite!

tappsa

posted:5/8/2008

This was a quick easy salad. I did not have dry roasted sunflower kernels so I substituted with raw sunflower seeds and it was still great. Thanks for the recipe, I'm adding it to my favorites list.

ajbabb

posted:4/15/2008

pretty good salad...it's too bad the leftovers don't taste quite as good since everything gets mushy. Just nothing spectacular about this dish, although it's not horrible either!

tinagbrn

posted:4/14/2008

A big hit every time I have made it, great with bbq or meatballs.

tallentedmango

posted:4/1/2008

This recipe is similar to one a friend gave me that has become a family favorite. Except don't throw away the seasoning in the ramen noodles...buy oriental flavor and add it instead of the good seasons stuff. Then it is truly asian and $1.25 cheaper..also I never used the sunflower seeds but they would be good.