Description
Mandarin Sunburst Salad is a crunchy, fresh, bright dish full of flavor and healthy goodness. Add some grilled chicken and you have a meal in a bowl!
Ingredients
Scale
- 2 pkg. ramen noodles, chicken flavor
- 1 pkg. (14-oz.) Cole Slaw
- 1 can (15-oz.) Mandarin oranges, drained
- 1 pkg. (5 or 6 oz.) dried sweetened cranberries
- 4 green onions, thinly sliced on the diagonal
- 12-16 sugar snap peas, cut diagonally into thirds
- 1/2 cup toasted, sliced almonds, divided (Opt. if you have nut allergies)
- handful of toasted sunflower seeds (Opt.)
- 1/2 cup canola oil
- 1/3 cup sugar
- 1/4 cup white vinegar
Instructions
- Preheat oven to 325 degrees F.
- Open noodles packages. Reserve one seasoning packet for dressing and save other for future use, if desired.
- Break up ramen noodles into small pieces.
- Arrange noodles on an ungreased baking sheet and bake 10-13 minutes or until lightly browned. Cool on a wire rack covered with waxed paper.
- In a large bowl, combine Cole slaw, oranges, cranberries, onions, sugar snap peas, 1/4 cup almonds, sunflower seeds, and cooled noodles.
- Whisk oil, sugar, vinegar and reserved seasoning in a small bowl until well blended. Pour over slaw mixture and toss to coat ingredients evenly. Sprinkle remaining 1/4 cup almonds over salad.
Notes
This can be prepared 1-2 hours ahead of time and refrigerated to soften noodles. But you do want a little crunch!