Earlier this week the softball team participated in a cooking demo and we made as Asian Ramen salad that was a hit.
2 bags of coleslaw mix
3 packages of Chicken Ramen Noodles
- set the seasoning packets aside
3 green onions, diced
1 1/2 cups slivered almonds (or
whatever close amount you can find)
2-3 tablespoons olive oil
1/2 cup olive oil
1/4 cup salad vinegar
1/3 cup sugar
flavor packets from Ramen noodles (3
of them)
Place the three "bricks"
of Ramen noodles into a gallon bag. Using a mug or your fist, gently break
apart the Ramen noodles into bite size pieces.
Pour 3 tablespoons of olive oil into
large skillet over medium-high heat. Add the Ramen noodles (not the seasoning
packets) and slivered almonds, stir, and cook until toasted and lightly
browned. Spread out on a cookie sheet and set aside to cool.
In a mixing bowl, place the vinegar,
remaining olive oil, sugar, and the seasoning from the three Ramen packets. Whisk
to combine ingredients to make a dressing. Set aside.
Just prior to serving, add the
coleslaw and green onions to large serving bowl. Top with the toasted Ramen
noodle/almond mixture and the dressing. Use two large spoons to toss and mix
together all ingredients. Serve immediately.
Makes about 12 servings.
*You can prepare the sauce and
toasted ingredients up to a day or two ahead of time. Keep them stored in separate
airtight containers, and when you are ready to serve your salad, just empty
both containers over the coleslaw/green onion mix, toss and serve!
*Add some shredded chicken to the salad
to make this a quick and easy entrée!
Adapted from www.dwellonjoy.com
