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Sunday, December 10, 2017

Oriental Ramen Salad

This was a really nice addition to our Thanksgiving table, and it was brought by an out of town guest who did not make it at our house.  The reason I think that is important to note is that if you make the dressing ahead of time, or get a bottled Asian dressing when picking up the other ingredients, it is something you could do if you were staying at a hotel and wanted to bring a dish to someone's house.  It also would be great at a pot luck.  Assemble it at work at the last minute, but it would travel home just fine as well.
  • 1: 16 ounce bag coleslaw mix
  • 1 cup sunflower seeds, de-shelled/shelled/no shells
  • 1 cup  sliced almonds
  • 6 ounces ramen noodles
  • 5 stalks of scallions, sliced
  • 3/4 cup vegetable oil
  • 1/3 cup white vinegar
  • 1/3 cup granulated sugar
  1. In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen, and scallions. To crush ramen, place ramen block into a Ziploc bag and using a rolling pin, gently crush the ramen into smaller pieces.
  2. In a large measuring cup, add vegetable oil, vinegar, and sugar. You can add the seasoning packet from the ramen noodles or not.  Whisk together. Don't worry if the sugar will not completely dissolve.
  3. Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
  4. Serve cold or room temperature.


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