This is a perfect “let’s clear out the kitchen” meal or side. I mean who doesn’t have a pack of ramen noodles in their pantry? I got this recipe from one of my favorite people, Caroline. When I met her in college, I instantly knew we would be good friends. She is almost as weird as I am, is six foot tall (as am I), and, like me, does not possess the verbal filter that stops awkward things from leaving the mouth. I would share some of our mutual oddities; however, for fear of judgement, I will abstain. Just know Caroline is a peach and her salad is crunchy, healthy, easy, and delish.. I promise!
serves 2-3 as main and 4-6 as side
INGREDIENTS:
- 1 cup extra virgin olive oil
- 6 Tbsp rice wine vinegar
- 4 packets splenda (or real sugar
- 1 Tbsp salt
- 1 Tbsp pepper
- 1 Packet Ramen Noodles without the seasoning
- 1 handful sesame seeds
- 1 handful slivered almonds
- 1 bag of cabbage slaw (shredded), if there is no slaw, shred a head of green cabbage and a half of a red cabbage
- diced green onion (not too much)
- Whisk olive oil, vinegar, splenda (or sugar), salt, and pepper in a bowl and put in fridge a couple of hours before serving.
- Brown ramen noodles (broken up), sesame seeds, and almonds in a large skillet. Do not use any grease or oil until they are brown. Stir A LOT and keep a close eye.. they brown quickly!
- Toss green with dressing. Serve with crunchy topping.. PERFECT
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