This ridiculously easy & amazing sesame coleslaw salad will have you going back for seconds, thirds and fourths. It's loaded with veggies, protein and flavor!
1(3 oz) packageramen noodlescrumbled, (no seasoning packet)
1/4cupalmondsthinly sliced
3tbspsunflower seedsroasted
1tbspsesame seeds
1(10 oz) bagbroccoli slaw
1/2smallgreen cabbagechopped
2green onionssliced
1carrotjulienned
1tbspcilantrochopped
For the Vinaigrette
1/2cupvegetable oilOR canola oil
1/4cuprice vinegar
1/4cuphoisin
3tbspsesame oil
2tbspsoy sauce
1tbsphoney
1tbspsesame seeds
1/2tspgarlic powder
1/2tspkosher sea salt
1/2tspground black pepper
1/4tspground ginger
Instructions
OPTIONAL: Preheat oven to 400 degrees. Spread the crumbled ramen noodles, sliced almonds and sesame seeds on baking sheet. Place in oven and bake for 5-7 minutes or until the mixture is slightly toasted and golden brown. Remove and toss with the sunflower & sesame seeds; set aside.
Place a medium skillet over medium heat. Add a drizzle of olive oil, then sear & cook chicken until it reaches an internal temperature of 160 degrees. Transfer to a cutting board and allow to rest for 5 minutes before chopping.
In large bowl, combine the broccoli slaw, cabbage, green onion, carrot and cilantro. Add the cooled chicken and top with the ramen mixture.
In a bowl or jar, whisk together the ingredients for the dressing. Pour over salad, toss and serve immediately OR refrigerate for 2-4 hours before serving, which will allow the vegetables to absorb the dressing.
Notes
-I highly recommend toasting the almonds and the ramen for a few minutes in a 400 degree oven. It adds a ton of flavor to the salad!