Easy Ramen Noodle Salad — crunchy, sweet-tangy & ready in minutes

Instructions

1. Prepare the Crunchy Topping:
   Crush the ramen noodles in their packages (don’t cook them). Empty into a large skillet with sliced almonds. Toast over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Let cool completely.

2. Make the Dressing:
   In a small bowl, whisk together the olive oil, rice vinegar, honey, soy sauce, contents of both ramen seasoning packets, and black pepper until well combined.

3. Assemble the Salad:
   In a large serving bowl, combine the coleslaw mix, edamame, green onions, and dried cranberries. Add the cooled noodle-almond mixture and toss to combine.

4. Serve:
   Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately for the best crunchy texture.

🌟 Tips & Variations

• Make Ahead: Keep the dressing separate and combine just before serving to maintain crunch.

• Protein Boost: Add 2 cups of shredded rotisserie chicken or 1 cup of chickpeas to make it a main dish.

• Spicy Kick: Add 1 teaspoon of sriracha or a pinch of red pepper flakes to the dressing.

• Nut-Free: Substitute sunflower seeds for the almonds.

• Vegetable Swap: Feel free to add shredded carrots, bell peppers, or snap peas.