There are many versions of ramen noodle based salad available; just search the Internet to find the different varieties. The one listed below is my favorite. It gets rave reviews at gatherings and is easy to make and take as well as double if necessary.
1/2 cut oil
2 T sugar
3 T rice wine vinegar
1 packet of the chicken flavored ramen noodle soup seasoning
Mix the above together and store in a tight container until serving.
1 package of cole slaw salad mix
Salad toppings –
The ramen noodles broken up – can be toasted
1/4 cup sun flower seeds (no shells)
1/4 cup sesame seeds
1/2 cup honey roasted peanuts
Break up the noodles and toast them under the broiler for a few minutes until they start to brown. I smash them in the bag they come in – using the rice wine vinegar bottle to smash them. The toasting or the noodles is a nice touch but not necessary to the over all flavor in my opinion. The sesame seeds and sunflower seeds can also be toasted if you desire. I would recommend allowing them to cool first. Mix all these dry ingredients together and keep in a zip top bag until ready to toss the salad. Toss the three parts of the salad together right before serving (dressing, salad and dry ingredients). This salad can be made ahead of time and stored until needed. Keep the cole slaw cool but the rest can be stored at room temperature until needed.
Suggestion: serve along side a grocery store bought rotisserie chicken for a quick no cooking meal. Or, shred the chicken into the salad.