Ramen Noodle Salad with Broccoli Slaw
This is a variation of the typical ramen noodle salad that I adapted from multiple online recipes. It uses broccoli slaw instead of cabbage slaw. The sauteed, dry ingredients add a robust flavor to the salad.
Yield: 6 Ready in 1 hours, 30 minutes
7 people trying soon
|1 packageBroccoli Slaw|
|1 head ofRomaine Lettuce; (or 2)|
|2 packages ofRamen Noodles; (moderately crushed)|
|1/4 cupSunflower Seeds|
|1/2 cupSlivered Almonds|
|1 tablespoons ofbutter or margarine or olive oil|
|1/2 cupVegetable Oil or Olive Oil or 50/50 Veg/OliveOil|
|1/4 cupBalsamic Vinegar|
|1 teaspoonDry mustard|
Ramen Noodle Salad with Broccoli Slaw Preparation
Wash and then cut up 1-2 heads of Romaine lettuce into a large bowl. Toss in 1/2 of the package of broccoli slaw. Use more or less of the greens as you prefer.
Saute the crushed ramen noodles, sunflower seeds, and the almonds together in the butter/ oil for 5 minutes (or until they are turning golden brown). I have found that the almonds like to burn if not watched closely. Set aside in a bowl to cool after sauteing.
Mix the oil, balsamic vinegar, sugar, and dry mustard, together in a shakeable container (I use a Mason jar with a lid). Shake well until all contents are mixed. The sugar will NOT dissolve, and its granular nature adds flavor/ texture to the salad. Occasionally, I microwave the mixture a bit to get the sugar more dissolved.
Two ways to serve this salad (changes its flavor slightly):
1. Individuals are served bowls of greens with a bit of the sauteed, dry ingredients sprinkled on top. Dressing is poured over that.
2. (My Fav) The greens, sauteed ingredients, and a moderate amount of the dressing, are mixed together in a large bowl. The salad is then refrigerated (or even brought to room temperature) for 30 min - 1 hour to let the flavors meld together. Individual bowls are then served from the mixture.
Link to another BigOven recipe
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