Prep 15 mins
Cook 5 mins
This is great on tossed salad. We also use it on Asian cabbage salad.
- 2 (3 ounce) packages ramen noodles, crushed
- 3⁄4 cup sunflower seeds
- 1⁄2 cup cashews, coarsely chopped
- 1⁄2 cup sesame seeds
- 1⁄4 cup flax seed
- 2 tablespoons butter
- Melt the butter in a skillet. Add remaining ingredients PLUS one packet of the ramen noodle seasoning. Stir until noodles start to brown. Cool. Store in an airtight container in refrigerator.
- You can use different kinds of nuts and seeds. I throw in whatever we have on hand.
I always have ramen noodles around for one of my own recipes, & since I[m always looking for new ways to jazz up our somewhat plain ol' salads, this recipe caught my eye! This very satisfying topping is so easy to make & I know it's great on coleslaw as well as a much less fancy lettuce salad! Definitely worth making again! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]