REMEMBER RAMEN NOODLES?
How many of us survived on Ramen Noodles through college? They are still the cheapest way to fill up your stomach and the easiest, too! All you have to do is boil them in water, or just boil water and dump them in a bowl and let the noodles soften! Now, they aren’t the healthiest food for you, as we all know. The broth is full of sodium, hence why they taste sooooo good! I could eat them everyday for lunch and dinner! But there are clever ways to use them in recipes, and one of the ways is this Coleslaw Salad with Crunchy Ramen Noodles!
Sometimes I need to throw lunch together in between meetings and have about 10 minutes to make it so I can bring it into my office and eat while I work. And this salad is so easy to throw together!
WHERE DID THIS RECIPE COME FROM?
I wish I could claim the credit for this idea, but my sister actually made it for me one day I came over for lunch. She dumped a bag of raw coleslaw into a bowl, chopped up some onion, red pepper, and cucumber and made a dressing out of the dry seasoning packet with olive oil and rice vinegar. And the piece de resistance is the ramen noodles, just roughly broken up into the salad. To make it more of a heartier meal, she sautéed some boneless chicken breasts she pounded out and laid them on top after tossing every thing together! It was a winner salad if I’ve ever had one!
Of course I came home and made it almost to a tee, but with scallions instead of onions, and for the dressing, I added a little honey, Dijon mustard, and fresh squeezed lime to it, using some avocado oil along with the olive oil and rice vinegar. I realized this is a very forgiving salad! You can really throw into it whatever veggies you have in your refrigerator! I have made it many times, with varying colored peppers, black olives, and even adding peanuts and golden raisins!
EVERYTHING BUT THE KITCHEN SINK
So yes, go ahead and buy the bagged coleslaw from Fresh Express or Dole, or if you are really into it, slice up a quarter of a head of coleslaw! Then, have some fun with the salad by adding whatever veggies, nuts and fruits you have in your fridge and pantry! Whisk up the dressing with any oil or vinegar in your pantry, and if you have chicken, salmon, a can of tuna, or some tofu, you’ve got a quick and delicious salad for lunch or meal for dinner!
Until next time,
Let’s get cookin”
Madeline
A Coleslaw Salad with Crunchy Ramen Noodles and Rice Wine Vinaigrette
Equipment
- 1 Medium Mixing Bowl
- 1 Small Mixing Bowl
- 1 Chef's Knife
- 1 Small Whisk
Ingredients
Coleslaw Salad and Ramen Noodles
- 14 ounces Coleslaw in a bag, raw I use Fresh Express or Dole
- ½ cup peppers, red, yellow, orange or green, sliced
- ½ cup scallions or onions, sliced thin
- 3 ounces Ramen Noodles, raw, broken into rough pieces
- ½ cup cucumbers, sliced I like English cucumbers because they have very little seeds
- ½ cup peanuts or cashews for garnish
Rice Wine Vinaigrette
- 3 tbsps olive or avocado oil
- 1 tbsp rice wine vinegar
- 1 tsp lime juice, fresh you can substitute orange or lemon
- 1 tbsp honey
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
Rice Wine Vinaigrette
- Mix all salad dressing ingredients in small mixing bowl and whisk together until salad dressing emulsifies (get a little thick).
Coleslaw Salad and Ramen Noodles
- Mix together coleslaw, peppers, scallions, cucumber and broken pieces of Ramen Noodles in medium mixing bowl or salad bowl.
- Pour salad dressing over coleslaw mix and toss until well combined.
Notes
