Asian ramen salad is actually a total American potluck classic. The salad is a mixture of coleslaw (cabbage and carrots basically), almonds, and dried ramen noodles tossed in a sweet and lightly tangy dressing. I love the crunch of the ramen noodles and the toastines of the almonds!
For the first time in probably over a year I bought oil that wasn’t olive oil or coconut. As much as I wanted this to be healthy, I just couldn’t picture this salad with that olive oil taste! Next time, I might try this with something like macadamia nut or avocado oil.
1 1/2 cup sliced almonds
2 packages ramen noodles broken up into little pieces (like Top Ramen)
1/2 cup oil
2 tablespoons sesame oil
1/3 cup sugar
1/4 cup white vinegar
1 cabbage finely chopped
1 carrot julienned and chopped
5 green onions chopped
- Toast the sliced almonds stirring constantly being carefully not to burn. Let cool completely.
- Taste the ramen noodles: if they are a little stale (they often are!), lightly toast them as well and let cool.
- Mix together the oil, sesame oil, sugar, vinegar.
- Mix everything together and salt to taste. Cover and refrigerate for an hour or two to let the flavors meld.