Recipe by Kittencal@recipezazz
Add in some cooked chicken breast strips also if desired to make this into a main meal.If you don't mind a sweeter dressing then use the amount stated, or reduce by a couple of tablespoons for a less sweeter tasrte, personally I prefer the the sweeter taste! You can use only one package or noodles if desired. Do not add in the dressing until ready to serve the salad!
Top Review by Brooke the Cook in WI
I made this as a dinner salad last night and it was so yummy! I reduced the servings to 4 and then increased the coleslaw mix and used a full red pepper. DH loved the toasted crunchy ramen noodles and peanuts. I used a full can of mandarin oranges. I loved that this went together so quickly!
- 2 (3 ounce) packages ramen noodles (coarsley broken, save the flavor package for another recipe)
- 1 cup peanuts (coarsley chopped, can use more)
- 1 (16 ounce) packageshredded coleslaw mix
- 6 -7 green onions, chopped
- 1 small red bell pepper (sseded and julienned)
- salt and black pepper (optional and to taste)
- mandarin orange segments (any amount to taste)
- 1⁄2 cup white sugar
- 1⁄2 cup vegetable oil
- 1⁄4 cup cider vinegar
- 1 tablespoon soy sauce
Directions See How It's Made
- Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
- In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
- In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
- Top salad with mandarin orange segments.
- **NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.