Our Foodie Friday post this week is brought to you by none other than Busvlogger (aka James Moore).
I developed this simple version of Ramen Salad for busy families with picky kids. If someone you’re serving can’t even, with the green onions, leave them out and reserve them as a garnish. I also give you a few pointers for add-ins that make this salad a lot of fun.
James Moore: Choose Your Garnish Ramen Salad
2 packages Ramen noodles
1 14- ounce package coleslaw
1 bunch green onions (greens chopped)
1 6-ounce can black olives
1 cup sliced almonds
1 8-ounce can sliced water chestnuts
1 cup sunflower seeds
1/3 cup white vinegar
1/3 cup sugar
1 cup canola oil
1/8 teaspoon garlic powder
2 packages chicken seasoning from Ramen package
1 cup edamame
1 15-ounce can Mandarin orange segments, halved
1/4 cup cilantro
ed pepper flakes
Cook noodles as directed on package (or leave crunchy). Drain; let cool.
In a large bowl, mix all dressing ingredients until sugar is dissolved.
Combine all ingredients except garnishes and crunchy noodles. Chill.
If you chose to keep noodles crunchy, incorporate just before serving. Present garnishes alongside your salad.
You can really get creative with your garnishes.
Try panko or, heck, crunch up your favorite chips; wouldn't crushed Takis be interesting?
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