Step by step

Method

4 steps

1. 1

   Crush 2 packages (3 oz each) ramen noodles into small pieces (discard the seasoning packets). Toast the ramen crumbs and ½ cup sliced almonds in a dry skillet over medium heat 3–5 minutes, stirring, until golden and smelling nutty — don't walk away, they burn fast. Cool on a plate.

2. 2

   Whisk ⅓ cup oil, ¼ cup rice vinegar (or apple cider vinegar), 3 tablespoons sugar, 1 tablespoon soy sauce, and 1 teaspoon sesame oil until the sugar mostly dissolves and the dressing looks unified.

3. 3

   In a large bowl, combine 1 package (14–16 oz) coleslaw mix, 4 sliced green onions, ¼ cup sunflower seeds if using, and the cooled toasted ramen and almonds.

4. 4

   Toss with the dressing just before serving so the cabbage stays crisp and the ramen keeps its crunch. You want a crunchy, sweet-savory cabbage salad with toasted ramen bits — not soggy noodles or a watery underdressed bowl.