Crunchy Ramen Noodle Salad - Make Ahead |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This makes a great meatless meal, a lovely luncheon or dinner salad when topped with a grilled & sliced chicken breast. I tend to like a tangier dressing so I use less oil than vinegar. Feel free to adjust to your taste. The amount of added veggies, fruits & nuts can be increased as well. I recently discovered that by adding sugar snap peas & seedless cucumbers it has a more Asian flair to it. Enjoy! This can be made a day ahead and tossed with the dressing before serving. Prep time does not included grilling chicken breast or shrimp. If serving as a side salad, this will serve up 8-10+. Ingredients:
16 ounces shredded coleslaw mix |
1 bunch green onion, sliced with tops |
1/2 cup roasted sunflower seeds |
1/2 cup cashew halves |
1/2 cup slivered almonds |
3 ounces oriental-flavor instant ramen noodles, reserve seasoning packet |
1/4-1/2 cup grated carrot |
1 apple, with peels, diced |
1/2 cup sweetened cranberries |
1/2-1 cup seedless cucumber, quartered, peels on |
1/2-1 cup sugar snap pea, trimmed and halved |
1/4 cup radicchio, for color (optional) |
2 grilled chicken breasts, 1/2 per person (optional) |
seasoning packet from soup |
1/4 cup canola oil |
1/4 cup sugar |
1/2 cup cider vinegar or 1/2 cup rice wine vinegar or 1/2 cup white vinegar |
Directions:
1. Mix all veggies, nuts and fruits together.
2. Break up DRY noodles (**do not boil) and add to veggie mix before serving.
3. At this point you can refrigerate overnight.
4. Toss with dressing, serve and top with chicken or shrimp, if desired.
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