It’s pretty easy, and you can tweak it to your liking. All you need is:

• a bag of coleslaw mix
• sunflower seeds
• sliced almonds
• ramen noodles
• green onion
• vegetable oil
• distilled vinegar
• sugar

First you mix the salad, then you mix the dressing and toss it all together. I added a bit of salt & pepper to mine since the nuts were raw, I felt the salad could use a little balance of salt to the sugar.

Alterations:

• Make the coleslaw mix from scratch with Napa cabbage (about 3 cups), red cabbage (about 2 cups) and carrots (about 1 cup).
• Use organic ramen noodles.
• Add extra carrots, shredded or sticks.
• Add sesame seed, or swap the vegetable oil for olive oil or avocado oil.
• Swap the white vinegar for rice vinegar.
• Add a tablespoon of soy sauce to the dressing.
• You can toast the nuts in the oven, or stir fry the nuts with the noodles in butter for extra buttery crunch.

This crunchy ramen salad is a perfect potluck or cookout side dish; you could call it “disappearing crunchy ramen salad”!

Tips:

To crush the ramen noodles, you could use a rolling pin. I put mine in a quart Ziploc bag (don’t seal the bag), and ended up kind of hammer-rolling it out to bite-size pieces.

Also note that this salad is best eaten the day it is prepared. When you let the ramen noodles sit in the dressing, they will absorb it and no longer be crunchy.

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Crunchy Ramen Salad

A light, crunchy summer salad with an Asian twist that's easy to make and a great crowd-pleaser!

Course Salad

Cuisine Chinese

Prep Time 15 minutes minutes

Servings 8

Calories 329kcal

Cost $9

Ingredients

Salad Base

• 1 bag coleslaw mix
• 1 c sunflower kernels
• 1 c sliced almonds
• 2 bags ramen noodles
• 4 stalks green onion

Dressing

• ¾ c vegetable oil
• ⅓ c distilled vinegar
• ½ c sugar
• ½ t pepper
• ¼ t salt

Instructions

• Combine the salad base ingredients in a large bowl.
• Whisk the dressing ingredients in a large bowl.
• Add the dressing to the salad and mix well to coat.

Notes

The post Crunchy Ramen Salad appeared first on Food Love Affair.

All you need is Zucchini, Carrots, Onion, salt & pepper for seasoning & olive oil for stir-frying.

It makes a complementary side dish to our Pan-seared sirloin steak.

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Zucchini-Carrot Medley

Easy, healthy side dish with fresh vegetables

Course Side Dish

Cuisine Mediterranean

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4

Calories 152kcal

Cost $2

Ingredients

• 3 zucchini peeled
• 2 carrots peeled
• ½ onion peeled
• ¼ t salt
• ¼ t pepper
• 2 T olive oil
• 2 T butter optional
• 1 t parsley optional

Instructions

• Slice the carrots & zucchini into thin medallions or coins. (Not too thin, remember the thicker they are the longer they'll take to cook. Ensure they're evenly sized.) Quarter the onion (or slice to your liking).
• Stir-fry the carrots in the olive oil over medium heat for 2-4 minutes, until they become crisp-tender.
• Add the onion and stir occasionally for 4 minutes, until onions become translucent.
• Add the zucchini, butter and seasonings and stir-fry 4 minutes, or until the zucchini is to your preferred firmness (I like mine translucent, but not soggy and not too crisp).
• Serve while hot.

Notes

% Daily Value*
Total Fat 13g	17%
Saturated Fat 4.7g	24%
Cholesterol 15mg	5%
Sodium 224mg	10%
Total Carbohydrate 9.2g	3%
Dietary Fiber 2.7g	10%
Total Sugars 4.6g
Protein 2.2g
Vitamin D 4mcg	20%
Calcium 37mg	3%
Iron 1mg	4%
Potassium 504mg	11%

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