Add 2-3 diced jalapenos, ½ cup canola oil, ⅓ cup white vinegar, 2 tablespoons granulated sugar and ½ teaspoon chipotle chile pepper to a food processor and process for 30 - 40 seconds.
Put both packages of ramen noodles into a gallon size bag and remove as much air as you can. Use a rolling pin to crush the noodles into smaller pieces.
Dump the crushed ramen, coleslaw mix, pepitas, and sliced green onion into a large bowl.
Pour all of the dressing over the coleslaw mix and stir until combined.
Refrigerate for 2-3 hours before serving. This allows enough time for the ramen noodles to soften but still retain some crunch.
Add a few dashes of salt and pepper right before serving, to taste. This salad is best eaten within 24 hours.
*The flavor of the Ramen doesn’t matter, as this recipe doesn’t call for the use of the seasoning packets. If you’d like you can certainly add a seasoning packet to the dressing. I’ve made it with just one packet and without and both versions were good, IMHO. **Add pepitas to a pan over medium heat for 2 minutes, stirring occasionally. You just want to gently heat them. Let cool before adding to the Zesty Jalapeno Top Ramen Salad.
Keyword jalapeno top ramen salad, jalapeno vinaigrette, ramaen noodle coleslaw, ramen coleslaw, top ramen salad