Wednesdays Unplugged – Ridiculously Simple & Amazing Asian Ramen Salad



"Sometimes it's the smallest decisions that can change your life forever." ~ Keri Russell


 NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

Trees-bark pt winterWe are at the start of a warming trend. After a string of frigid days, today marks an upward surge in temperature. It is supposed to be in the 30s by this weekend… just in time for our departure for a week up on Bark Point. Call us crazy, but instead of heading to warm sunshine we love the idea of heading away from the throngs and cocooning inside by the fire, looking out at snowy vistas… it is so peaceful and re-energizing. When we get back we will be refreshed and ready to get back to what we expect to be a busy year in real estate!


There are MANY variations of Asian ramen salads out there, including another one I posted on this blog in 2008 (can you believe I have been doing this for 7 years?!)… but this version that I learned about from our son & daughter-in-law is a little different. I really like that it doesn't use the flavor packet which usually is part of the dressing so it doesn't have that MSG/sodium content… and it has vinegar, which gives it a nice kick. A nut lover, I also like that it has both almonds and sunflower nuts.


  • 16-ounce bag coleslaw mix Asian ramen salad
  • 1 cup shelled sunflower seeds
  • 1 cup sliced almonds
  • Two 3-ounce bags ramen (any flavor)
  • 5 green onions, sliced
  • 3/4 cup vegetable/olive oil
  • 1/3 cup white vinegar
  • 1/2 cup white sugar

In a large bowl, mix together coleslaw mix, sunflower seeds, sliced almonds, and green onions. Discard the ramen seasoning packets and place ramen blocks in a large ziplock bag one at a time. Gently crush the ramen into smaller pieces using a rolling pin. Add crushed ramen to the salad mix.

In a large measuring cup, whisk together vegetable oil, vinegar and sugar. Pour over coleslaw mix and toss until everything is well coated. Cover bowl and refrigerate for at least 2 hours. Serve cold or at room temperature.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks


Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

Subscribe to Our Newsletter for Market Updates & Mid-Century Modern Listings

Our weekly HomesMSP Update includes current local market information and a curated list of mid-century modern properties for sale, plus posts from an inspector, a lender, a stager, info about neighborhoods, life in the Twin Cities… even recipes!


Blog Categories


Sharon and John Hensrud

About Us

The HomesMSP Team is committed to meeting you where you are and listening… really listening to understand you so we can use our extensive knowledge of the market and local neighborhoods to give you personalized service.