Instant ramen noodles are perfect for a rich, warming soup, but these packets can also be transformed into different dishes like the Midwestern ramen noodle salad.

The salad is composed of crushed dry ramen noodles, shredded coleslaw mix, nuts, seeds, mandarin oranges, and a zippy dressing. It’s easy and quick to make for your next cookout.

The dish seems to have appeared in recipe books at some point during the late ‘80s or early ‘90s, and it resembles the Chinese chicken salad, an American dish from the 1930s.

Make sure your coleslaw mix has the carrots and cabbage combined, then add in slivered almonds, roasted and shelled sunflower seeds, and a bag of crushed dry ramen noodles.

You can dress it up with some cooked, shredded chicken and mandarin orange slices, as well. Toss all the ingredients together before making the dressing.

For the dressing, whisk together olive oil, white vinegar, the ramen seasoning or soy sauce, and diced green onion. The salad can be kept in the fridge for up to several days.