Hi, this is a family favorite. We call it Aunt Junie's Ramen Salad since Aunt Junie always brings it to our family get togethers. I made it tonight and it was a big hit with our 3 guests. We're having our regular August heatwave here in northeast Oklahoma, just in time for the big pro Golf Tournament in nearby Tulsa. The big news of the day was Tiger Woods being spotted on the green practicing at 6:30 am, and it was around 80 already. I stayed indoors. I don't tolerate that kind of heat very well and we have lots of humidity too. This is a great side dish or you can add cooked cut up chicken, summer sausage, chunks of cheese, etc. to make it a meal in one. Have fun, stay cool & enjoy! — Lynn <>


  • 16 oz bag tricolor coleslaw fixings
  • 1 package of beef flavor ramen noodles, crushed, no pieces bigger than a pea
  • ¾ cup very thinly sliced scallions, (green or spring onions, about 3 or 4)
  • ¾ cup sunflower seeds, I use the salted ones
  • ¾ cup sliced almonds
  • ½ cup sugar or part or all Splenda
  • ½ cup canola oil
  • ⅓ cup cider vinegar (Original recipe used white vinegar, we like the mellower flavor of the cider. It's also easier on older digestive systems)
  • beef flavoring packet from ramen noodles


  1. In large bowl combine shredded coleslaw fixings, scallions, sunflower seeds, and almonds until well mixed.
  2. Cover and chill until shortly before serving.
  3. In small bowl blend sugar or Splenda, canola oil, vinegar and beef seasoning from ramen soup package with whisk until blended.
  4. Cover and chill until shortly before serving salad.
  5. Shortly before serving, stir noodles and dressing into cabbage mixture, blend well and stir one more time just before serving.
  6. Keeps well for a few days if it lasts that long.

Nutritional information Edit

I made ours with all Splenda and it comes out to 4.1 carbs per ¼ cup of salad.

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