Tuna Ramen Salad
This tuna ramen salad foodservice recipe is full of Asian favorites and topped with a tasty rice vinegar vinaigrette.
Ingredients
- 1 pouch (43 oz) Chicken of the Sea® Premium Light Tuna
- 27 3-oz uncooked ramen noodles packets
- 10 c shredded green cabbage
- 7 c shredded red cabbage
- 2 c shredded carrots
- 1 c green onion diced
- ¾ c toasted almond slivers
- 1½ cups vegetable oil
- 1 c rice vinegar
- 6 tbsp sugar
Instructions
- Break ramen into bite-size chunks.
- Mix vegetable oil, vinegar, and sugar in small bowl.
- Add all other ingredients in large bowl. Pour dressing over all ingredients, lightly toss, and serve.
In this Recipe:
Tuna Ramen Salad
This tuna ramen salad foodservice recipe is full of Asian favorites and topped with a tasty rice vinegar vinaigrette.
