Summer Eats: Ramen Salad

You know, people always say Mondays are hard… but I feel like Tuesdays are the real ugly/evil step-sister of the week. The week is nowhere near over with, and it’s just as hard to stay awake at the computer than a Monday! Bring on the coffee!!

Anyway, onto the good stuff! Over the weekend, our little family attended a housewarming party for our best friends – they just bought a beautiful new home a few months ago, and finally got all unpacked and the furniture in place. I offered to bring something to contribute because feeding a crew like that can get expensive! Ramen salad is a fan favorite, and I haven’t made it in quite a while so that was the winner! I love this salad because it requires almost no prep and makes a huge batch so it’s great for crowds! There are hundreds of variations on this recipe, but this is how I make mine:

What You NeedIMG_5807

  • 4 packets of Chicken Ramen Noodles
  • 1 bag of old fashioned coleslaw
  • 1 bag of broccoli coleslaw
  • 1 bag of sugar snap peas (or fresh peas would be fab)
  • 1 scallion
  • A handful of dry roasted peanuts
  • EVOO
  • Rice Wine Vinegar
  • Sugar

Grab a big bowl or serving dish and add about 3/4 of each bag of coleslaw, the ramen noodles broken into pieces, peanuts, chopped scallion and snap peas (I chopped mine up, but whole would be good too). Mix everything together. – Easy right? IMG_5810

For the dressing: Take 1/4 cup olive oil + 1/8 cup rice vinegar and add 1 tsp of sugar + 3 of the seasoning packets from the ramen. Whisk well to dissolve everything. I usually do some tasting to make sure the balance is right – these measurements shouldn’t be tooooo pungent from the vinegar, but if it is add a little water to dilute it a bit. Remember you’re adding this dressing to pretty bland ingredients so it does need to pack a punch!

If you’re making this ahead, you can store the dressing right in a container until right before serving – OR you can add right away, sometimes it’s good to let it soak into the ramen a bit.

Note: This would be good with so many veggies – if you like carrots, peppers or even kale chopped up, there are many ways you can play with it. I’ve also seen it done with almonds instead of peanuts – versatile, delicious and perfectly refreshing on a hot, steamy day!

IMG_5809

IMG_5811
Seriously yum. I’m actually kind of sad this is gone – might have to make another batch!

 

Posted by

Wisconsin girl, wife and mama, breast cancer survivor and WI Breasties Ambassador. Lover of food, red wine and laughs. Forever grateful for my wonderful life.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s