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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Ramen Noodle Salad Recipe

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This recipe for Ramen Noodle Salad is from Kittie's Kitchen, 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:  
SALAD

14 oz bag of coleslaw mix (or equivalent shredded cabbage)
2 pkgs dry ramen noodles broken into pieces (season packages not required)
1 cup shredded carrots
½ cup sliced green onions
1 cup slivered almonds, lightly toasted

DRESSING

½ cup olive oil
¼ cup rice or apple cider vinegar
2 Tbsp honey
2 cloves garlic, minced
1 Tbsp ginger, minced
1 tsp sesame oil
Salt & Pepper to taste
Directions:
Directions:
In a mason jar, mix all ingredients for the dressing, mix well, set aside.

In a small pan, lightly toast the almonds, be careful not to burn, they burn quick.

Cook broken ramen, drain and rinse under cold water to cool.

Mix ramen, and salad ingredients together. Add dressing. Mix well.

Allow to rest at least 1 hour in the fridge.
Personal Notes:
Personal Notes:
To make a main dish, try adding, chicken, shrimp, salmon or steak.

Dressing can be mixed in advance and store in a covered mason jar.

Ramen noodles can be added uncooked, and will soften the longer the salad sits.

Broccoli slaw can be substituted for Coleslaw.

 

 

 

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