Ramen Salad
Salad can become dull. There is only so much you can do with greens, tomatoes, and croutons in various combinations. This recipe changes the regular lettuce salad into a ramen blend that’s ideal for the next barbecue or potluck. It is important to make this salad as close to serving time as possible to preserve the crunch in the mixture.
Ingredients
SALAD
- 2 tbsp unsalted butter
- 1 pack ramen noodles (your choice of flavor)
- ½ cup slivered almonds
- ½ cup sunflower seeds
- 3 tbsp sesame seed
- 1 pack of shredded cabbage (2 cups)
- ½ cup green onions, chopped
- ½ cup shredded carrot
Optional additions: snow peas, baby corn, mandarin orange segments, water chestnuts, and sweet pepper.
DRESSING
- ¼ cup rice vinegar
- 3 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- Flavor packet from ramen
Optional additions: fresh ground black pepper, dry onion flakes, toasted garlic, and sesame seeds.
Instructions
SALAD
- Crush the ramen noodles
- Melt the butter in a frying pan
- Lightly brown the noodles, almonds, and sunflower seeds
- Cool
- Mix the cabbage, onion, and carrot in a large bowl
- Add the noodle blend
- Toss with dressing
- Place all the ingredients into a saucepan
- Warm until the sugar dissolves and everything is incorporated
- Chill before serving.