Pick any weekend day and we usually have at least a few friends over. If it’s warm enough kids are in the pool, adults are lounging under our big umbrella watching the kids and we’ve got music on and are thoroughly enjoy the day.
This is a spin on a salad my Grandma used to make, this may have a few more veggies than her version did, but it is just as delicious. Don’t be tempted to leave the ramen noodles off… they add so much crunch. Even the kids were eating this yesterday! They are pretty good eaters but this is something really different than they may normally have and they each tried it. Having Alex and Grace try all these new foods makes me so happy.
The best part of this salad is that you make a huge bowl and if you are lucky enough to end up with leftovers it will stay for a day or two and make an excellent lunch.
Ramen Noodle Salad
Prep Time: 15 minutes
Keywords: salad vegetarian
6064256Ingredients (Serves 6-8)
- 1 head Napa cabbage, chopped
- 2 packages of ramen noodles, broken into pieces (discard the seasoning packet)
- 4-5 radishes, thinly sliced
- 1/2 English cucumber, diced
- 1 can mandarin oranges, drained and rinsed
- 1/4 cup sunflower seeds
- 3-4 chives, diced
- 1 bunch cilantro, chopped
For the Dressing
- 1/2 cup grapeseed oil (or any neutral oil)
- 1/3 cup rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp agave nectar
- 1/4 tsp sesame oil
- 2 tbsp sesame seeds
- Salt/Pepper
Instructions
In a large bowl combine chopped cabbage, ramen noddles, radishes, cucumber, mandarin oranges, sunflower seeds, chives and cilantro.
Whisk oil, rice wine vinegar, soy sauce, agave nectar, sesame oil, sesame seeds and salt/pepper.
Pour the dressing over the salad and serve immediately or chill for 2-3 hours.
Powered by Recipage
