RAMEN NOODLE SALAD #EASYRECIPES #HEALTHYRECIPES
Sweet, tart, crunchy Asian Ramen Noodle Salad is an extraordinary side dish for summer potlucks, grills, or to present with your supper anytime. I served this plate of mixed greens with Balsamic Dijon Glazed Ham, Rosemary Potatoes, and Glazed Carrots for Easter supper this year and it was an immense hit.
On the off chance that you've been hanging around here with me for long, you've presumably seen that there aren't a lot of plans that I guarantee may be the best you'll ever taste. I will in general spare "best" for the things that are without question the best I've at any point had or want to have once more.
This Ramen Noodle Salad? It IS the best – and I will reveal to you why!
Ingredients :
- 2 tablespoons butter
- 3 ounce package ramen noodles, seasoning packet removed
- 1/2 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 1/2 lbs Napa cabbage, about 8-10 cups shredded
- 1 bunch green onions, sliced thin, about 1/2 cup
- Dressing Ingredients
- 1/2 cup light flavored olive oil
- 1/4 cup plain white vinegar
- 1/2 cup white sugar
- 2 tablespoons low-sodium soy sauce
Instructions :
- To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a medium saucepan. Stir and bring to a boil. Remove from the heat after boiling. Let the dressing cool completely before pouring it over the salad.
- Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
- Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
- Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.
Notes :
- This is not a make-ahead salad. I like to make the dressing in advance and then add the noodles and dressing to the cabbage right before serving. I will happily eat any leftovers, but the noodles will be softer and for what it's worth, it isn't quite as lovely as when freshly made.
For more detail : http://bit.ly/30a0rLS
