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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

RAMEN NOODLE SALAD Recipe

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This recipe for RAMEN NOODLE SALAD is from Lynn's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14 ounces coleslaw mix
2 (3 ounce) packages dry ramen noodles broken into pieces seasoning packet discarded
1 cup matchstick carrots
½ cup sliced green onions
1 cup slivered almonds, toasted

Dressing
½ cup olive oil
¼ cup rice vinegar
2 tablespoons honey
2 cloves minced garlic
1 tablespoon minced ginger
1 teaspoon sesame oil
Salt and pepper to taste
Directions:
Directions:
In a mason jar with a tight fitting lid combine the olive oil, rice vinegar, honey, minced garlic, ginger, and sesame oil. Shake the dressing well to combine. Season with salt and pepper to taste.
Break up the ramen noodles right in the package using your hands or the heavy end of a table knife or spoon and add them to a bowl with the coleslaw mix, carrots, green onions, and toasted almonds. Discard the ramen seasoning packets. Drizzle the salad with the dressing and toss to combine.

HOW TO TOAST ALMONDS
To brown almonds in the oven preheat the oven to 350 degrees. Spread the almonds out on a baking sheet in a single layer. Bake for 6-8 minutes or until golden brown and fragrant. Stay close by and monitor them. This method works well for sliced almonds and slivered almonds

To brown almonds on the stovetop spread the almonds in a single layer in a dry large skillet over medium heat. Brown for 3-5 minutes shaking the skillet several times. Stay close by and monitor them well. This methods works well for sliced almonds and slivered almonds.
Personal Notes:
Personal Notes:
Store leftovers in an airtight container in the fridge for up to 3 days.

 

 

 

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