To make a simple ramen noodle salad, mix 1 package crushed ramen noodles, one 8-ounce bag coleslaw mix, and 1/2 cup sunflower seeds. In a bowl, mix 1/2 cup oil, 1/4 cup cider vinegar, 1/4 cup sugar, and 1 ramen seasoning packet, then combine with coleslaw mixture. Refrigerate two hours.
Alternatively, substitute 6 packets Splenda for 1/4 cup sugar for a sugar-free variation.
For a different variation, melt 1/4 cup unsalted butter over medium heat in a large skillet. Add 1 package ramen noodles and 1 cup chopped walnuts, stirring until toasted. Cool on a paper towel. In a small bowl, whisk 1 cup vegetable oil, 1 cup sugar, 1/2 cup red wine vinegar, and 3 teaspoons soy sauce. Add salt and pepper to taste. Chop 2 heads romaine lettuce, 1 bunch broccoli, and 4 green onions, and combine in a large bowl. Toss with ramen noodle mixture and oil mixture.
For a bok choy ramen salad, chop 1 medium head bok choy and 3 green onions, and combine in a large bowl. In a small bowl, whisk 1/2 cup red wine vinegar, 1/2 cup olive oil, 1/2 cup white sugar, and 1 tablespoon soy sauce. In a small skillet, melt 1/4 cup margarine over medium heat. Add 2 packages crushed ramen noodles, 1/4 cup blanched slivered almonds, and 1/4 cup sesame seeds. Sauté until golden brown, remove from pan, and drain on a paper towel. Toss with bok choy mixture just before serving.