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