A great side dish for summer potlucks, barbecues, or to offer with your supper any day of the week is Asian ramen noodle salad. It is sweet, tangy, and crunchy.
This year’s Easter supper featured this salad along with Balsamic Dijon Glazed Ham, Rosemary Potatoes, and Glazed Carrots, and it was a big success.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 2 tablespoons butter
- 3-ounce package of ramen noodles,
- 1/2 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 1/2 lbs Napa cabbage
- 1 bunch of green onions
Dressing Ingredients:
- 1/2 cup light flavored olive oil
- 1/4 cup plain white vinegar
- 1/2 cup white sugar
- 2 tbsp soy sauce
Instructions:
- Shake the oil, vinegar, sugar, and soy sauce in a jar until the sugar dissolves to produce the dressing.
- In a skillet, melt butter over low heat. Crush the ramen noodles while they are still in their packaging as the butter is melting. Take out the seasoning packet, then discard it (or set it aside for later use). Melt the butter in the skillet and then stir in the noodles, nuts, and sesame seeds.
- Cook the noodle mixture, stirring often, until it turns golden brown. Placing on a plate, let cool.
- In a sizable mixing basin, combine the onions and cabbage after shredding the cabbage. Noodle mixture to be added. Mix the salad thoroughly after adding the dressing. Serve right away.
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