I would love to share one of my favorite "water" holiday recipes. I consider water holidays Memorial, 4th of July, and Labor Day. Our family always finds a lake or a pool to celebrate by, enjoy, and eat tons of food!
The only trick to this easy meal is it needs to be made several hours or the night before your event (best) to taste perfect.
Ingredients:
1 pack slaw
green onions finely chopped (approx 1/4 cup or less)
1/2 cup toasted seeds (sunflower or almonds)
2 packs ramen noodles (chicken flavor) broken into small pieces
3/4 cup oil
1 tbsp pepper (scant)
4 tbsp vinegar
4 tbsp sugar
1 of the chicken pack flavorings in ramen noodle package
Now for the difficult instructions...
Pour, Toss, and Chill!
Additional tips:
I like to go in and use a fork or my fingers after several hours and break up the ramen noodles even more. Best chilled over night.
Photo by Kathy Maister
Parties I linked to:
I love Ramen salad! I think I'll make some this week. :)
ReplyDeleteSaw you at "I <3 Namptime."
Yum! Looks good :)
ReplyDeleteThis looks delicious! As soon as it warms up here in Utah I am going to make this. Thanks for sharing!
ReplyDeleteMy mother-in-law introduced me to this slaw...it's delicious!
ReplyDeleteHow different. Sounds like it would be good. I think I'll try that soon. :)
ReplyDeleteCheers,
Tracy Screaming Sardine
Thanks for linking up your recipes at Cast Party Wednesday. I hope you come back tomorrow and share some more of your awesome recipes!
ReplyDeleteThanks,
I hope to see you there!
it is even better with the beef flavor ramen
ReplyDeleteI love this recipe and blog...I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie
ReplyDeleteAlso, feel free to post you're recipes or you're favourite foodie tips on it whenever you like!
What is a bag of slaw?
ReplyDeletePreshredded red & green cabbage with shredded carrots; you can find the bag of coleslaw mix at any supermarket in the veggie section or ask one of the employees to help you find it.
DeleteSlaw is a bag of coleslaw. It is available with the pre-packaged salad mixes.
ReplyDeleteI love this recipe. Try frying the noodles in some butter before mixing them in. Not exactly diet, but oh so good.
ReplyDeletewhat type of vinegar do you use? distilled white? or something like red or white wine vinegar?
ReplyDeleteI use distilled white vinegar. I have tried apple cider too but did not prefer it. Tnanks for asking.
ReplyDeleteI mix in the noodles right before serving. They are nice and crisp but you can still eat it leftover with soft noodles.
ReplyDeletemy hubby and I are not slaw fans - do you think it would work with broccoli slaw instead?
ReplyDeleteI think it would probably work fairly well. I might have to try it myself.
DeleteI always use broccoli slaw. Much better.
DeleteI was going to leave a comment recommending subbing broccoli slaw! It is very good that way but I use 1/2 the sugar called for here,and often use rice wine vinegar.
ReplyDeleteAnother tasty sub is to use some sesame oil as part of the 3/4 cup oil... a scant 1/4 cup is plenty. It adds another layer of nuttiness...:)
I'm in the mood for this family favorite now!
Another great suggestion is to use less oil, and add a bunch of cilantro and a bunch of green onions. Blend it all together and YUM!
ReplyDeleteVinegar doesn't matter-- balsamic, red wine, regular.
About how many servings does this recipe feed?
ReplyDeleteI would say it feeds 4-6 people on the conservative side. I usually double the recipe when I take it anywhere.
Deletedo you cook the noodles or keep them crispy? thank you
ReplyDeleteKeep them crispy. Do NOT cook them. =)
ReplyDeleteThanks for the recipe, posted this on my blog too with a link back to you! http://momscrazycooking.blogspot.com/2012/04/this-weeks-cravings-78-picnic-recipes.html
ReplyDeleteGreat recipe! I also add 1/2 cup of raisins.
ReplyDeleteiT IS MUCH BETTER WITH RICE WINE VINEGAR.
ReplyDeleteI just made this salad and would agree to use less oil. Maybe like only 1/4 - 1/2 cup oil instead of 3/4 cup. The salad appears to be too soggy, but still taste good. I am waiting to add my almonds in just before serving to keep them crisp.
ReplyDeleteThanks for the recipe!
I make this salad but I add 3 or 4 diced chicken breasts that I have grilled or poached.
ReplyDeletedo you cook the noodles first or no?
ReplyDeleteNo. You do not have to cook the noodles first. This makes it super simple!
DeleteI love this salad!! The dressing I make for it consists of 1/3 cup oil, 2 Tablespoons each of sugar, soy sauce and seasoned rice wine vinegar, then 1 packet of the chk ramen seasoning packet. I mix it reall well in a jar with a screw top lid. I also use crushed peanuts, a bunch of sliced green onions and chopped cilantro. I chop up 1 head of cabbage for this recipe and toast the ramen in the oven a bit till it's golden! Yumm!! Craving it now!!
ReplyDeleteI use bok choy sliced finely... None of the spices... too much sodium. But the peanuts sound delightful!
Deleteive been making this for years! most family gatherings im asked to bring this...some times i add different things , most recently a package of sunrise slaw or broccoli slaw. i also add raisins for extra sweetness.my original recipe calls for BEEF Ramen noodle soup.
ReplyDeleteWhat kind of oil do you need to use? Thank you!
ReplyDeleteI use plain old vegetable oil and it is delicious!
ReplyDeleteI made this, minus he nuts because my daughter is allergic......its wonderful!
ReplyDeleteThe nuts.....sorry. :-)
ReplyDeleteHi - is there another kind of noodle that can be used in place of the ramen? They are full of palm oil, so not good for you at all, as well palm oil is driving oranguatans to extinction in the borneo forest. Would really like to try it!
ReplyDeleteI have never tried any other noodles. Let me know if you find a good alternative.
DeleteI'm allergic to wheat, so I use rice noodles.(linguini style) They taste fine but the end result is not as crunchy as with the regular toasted ramen. I have thought of experimenting with toasting the noodles first, but haven't as yet done it. To make this recipe into a main luncheon item..I add cooked chicken breast, chopped red and green peppers, celery, water chestnuts, and toasted sesame seeds. It is really pretty on the plate with all the various colors and textures. I lighten up my dressing by using equal amounts of grapeseed or avocado oil, water, vinegar and sugar. In
Deleteplace of the ramen I have also used cooked brown rice. Definitely a different texture..more chewy, but really good.
Howmany weight watcher points is this?? Or do u know the nutritional information?
ReplyDeleteSounds delish I will def be trying this come BBQ time!! But 1???? U don't cook the noodles at all u leave them to be crunchy? Should it be served crunchy or served once the noodles get soft
ReplyDeleteThe noodles will get soft as they soak up the vinegar and oil. You may have to break them apart with a fork a few hours in to make sure the liquid is absorbed well.
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