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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crunchy Asian Ramen Noodle Salad Recipe

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This recipe for Crunchy Asian Ramen Noodle Salad is from Noel Family Cookbook, 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:  
2 packages (3 oz each) ramen noodles (discard seasoning packets)
4 cups coleslaw mix (shredded green and red cabbage, and carrots)
1/2 cup sliced almonds, toasted
1/3 cup sunflower seeds
4 green onions, thinly sliced
1/4 cup chopped fresh cilantro
For the Dressing:
1/4 cup olive oil
1/4 cup rice vinegar
3 tbsp soy sauce
2 tbsp honey (or sugar)
1 tsp sesame oil
Directions:
Directions:
-Prepare the noodles: Break the uncooked ramen noodles into small pieces and toast them in a dry skillet over medium heat for 2-3 minutes, until lightly golden. Let cool.
-Mix the salad: In a large bowl, combine coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro.
-Make the dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil until well combined.
-Toss and serve: Pour the dressing over the salad and toss until evenly coated. Serve immediately for maximum crunch, or refrigerate for 15-20 minutes to let the flavors meld.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20

 

 

 

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