A recipe for crunchy Asian salad calls for combining 2 packages broken ramen noodle soup mix, 2 packages coleslaw blend, 4 sliced green onions, 1/2 cup dry-roasted sunflower seeds, and 1/2 cup toasted and sliced almonds in a bowl. Make 1 envelope Italian dressing mix according to the label instructions, and whisk in 1/2 cup sugar and 2 tablespoons light soy sauce. Toss the dressing with the salad, and serve.
To make a healthy, crunchy Asian salad, whisk together 1/3 cup canola oil, 1/3 cup rice vinegar, 3 tablespoons sugar, 3/4 teaspoon salt and 1/2 teaspoon pepper in a bowl for the dressing. In a larger serving bowl, add 1 package broken ramen noodle soup mix, 1 16-ounce bag coleslaw mix, 8 sliced green onions, 1/2 cup sliced almonds and 1 cut red bell pepper. Drizzle the dressing over the salad, and fold in 2 cups baby spinach leaves and 2 chopped, seedless oranges.
Another recipe uses only vegetables, dressing and chicken, forgoing the ramen. Toss 2 teaspoons soy sauce, 1/2 teaspoon ground ginger and 3 tablespoons oil and vinegar dressing with 1/2 pound cooked chicken pieces, 4 sliced scallions, 1 cup drained water chestnuts and 4 cups mesclun salad mix.