Super delish! That's all I've got to say about this easy Ramen Noodle Salad recipe. It was a big hit with kids too. Who would think you could get kids to eat cabbage so easily?
1 bag Coleslaw Salad Mix (shredded cabbage and carrots)
4 green onions, chopped
1/2 cup almond slices, toasted on stove-top or in oven
1 package Ramen Noodles, "Chicken" flavor - you'll use the noodles and the seasoning packet
3 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 cup vegetable oil
Salt + Pepper to taste
Prepare ahead of time...
1. In large bowl, combine coleslaw salad mix and chopped green onions.
2. Crush Ramen Noodles before you open the package, so they're crumbled up and easy to dump into the salad. Place to the side.
3. In small container with a lid (or salad dressing shaker, if you have one) combine vinegar, sugar, vegetable oil, Ramen Noodle seasoning packet, salt, and pepper. Seal the container and shake it up well.
4. Place salad mix and dressing mix in refrigerator, until ready to serve.
Shake up dressing and pour over salad. Add toasted almond slices and crushed Ramen Noodles. Then simply toss and serve!
We served our Ramen Noodle salad with sweet potato fries and pulled-pork sandwiches...Yum!
(The salad is best if prepared right before serving so the noodles are crunchy, but I ate the left-overs the next day and enjoyed the softer noodles just as much!)
Now that it's BBQ season, do you have any great backyard grilling recipes or salads that are good for sharing? I'd love to hear them!