Sunday, May 19, 2013

Oriental Ramen Salad

It's going to be another hot one today, along with the requisite Tornado warnings that follow along with the hot and humid weather of the Midwest. 

So for dinner I decided to make a family favorite, one that is full of flavor and cool crunch. 

Oriental Ramen Salad

 This recipe is featured on Meatless Monday @ My Sweet & Savory

This is a summer staple in our home, so easy to make and keep chilled so that anyone can have a quick meal. You can top it with cooked chicken or shrimp if you prefer a bigger protein punch (which is what I did the next day using grilled chicken from the night before).

Plus the ingredients are minimal and mostly on hand ( I mean who doesn't have ramen noodles on hand for a quick meal and at .20 a package we're talking cheap!)

6-8 cups Cabbage-shredded ( you can go even easier and use the packaged)
1 small onion, minced
2-3 stalks celery, chopped
2 pkgs. Oriental or Chicken flavored Ramen noodles-crushed, seasoning packets set aside (discard one)
1/4 cup Rice Vinegar
1/4 cup Soy Sauce (I used Trader Joe's Soyaki-delicious!)
1 tbsp Ginger-grated (I keep mine in the freezer)
2 tsp Sesame Oil
2 tbsp Agave syrup, you could sub brown sugar or corn syrup
1 tsp black pepper
1/2 cup Almonds-sliced

  1. In a large bowl combine the cabbage, onions and celery. Sprinkle crushed ramen over and toss again.
  2. In a sealable jar combine oil, soy, ginger, agave and pepper. Sprinkle one seasoning packet in. Cover tightly and shake vigorously to combine. 
  3. Pour dressing over cabbage mixture and toss completely. Sprinkle Almonds and toss. Taste and adjust seasoning. 
  4. Store, refrigerated in a sealed container (but believe me, it'll get eaten up fast!)

This recipe is shared on My Link Parties