This salad is a really fun use for the beloved college food: ramen noodles. I actually love ramen and could it eat for lunch all the time. This Asian Ramen Salad takes such a simple, inexpensive ingredient and makes it a little more elegant.
Serving: 4 People
16 oz bag of coleslaw mix
½ cup of shredded carrots
1 package of ramen noodles (any flavour- you’re only using the actual noodles)
¼ cup of sunflower seeds
4 sliced scallions
½ cup of finely chopped broccoli florets
1/3 cup of extra virgin olive oil
1/3 cup rice wine vinegar
2 Tbsp of white sugar
Splash of soy sauce
Salt and Pepper to taste
Start by taking your package of ramen noodles and crushing them up until they are small pieces. Heat a skilled on medium-high heat and put you noodles in the pan. Dry toast them until they start to get a little brown. Make sure to mix them around occasionally, so that they don’t burn. Once you see them start to turn brown take them off the heat and place them in a separate bowl to let them cool. In a large salad bowl combine your coleslaw mix, carrots, noodles, sunflower seeds, scallions and broccoli florets. Whisk the olive oil, vinegar, sugar, soy sauce and salt and pepper in a separate small bowl or measuring cup. Gradually pour the dressing over the salad until you reach your desired coating. I like a lot of dressing on my salad, especially if it is a vinegar based dressing but if you are someone who thinks less is more then please feel free to use as little dressing as you want.