How to make it

  • Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake at 350 degrees until the noodles and almonds turn light brown, 6-7 minutes.
  • Pour the red wine vinaigrette into a measuring cup and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside.
  • Place the slaw mix, chicken, cilantro, and scallions in a large serving bowl. Toss to combine the ingredients well.
  • Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.

Reviews & Comments 2

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  • bonjody 9 years ago
    A nice variation on the "usual" ramen salad...I'll try this one!
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  • ejane34 10 years ago
    I made this for my faather. He really liked it. I did sub lettuce for the coleslaw mix. It was great.
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