As if I needed to give you another example of how I really truly am milking the crap out of summer, I just made another “summertime classic.” This salad is perfect for barbecues, sandwiches, parties, etc. It is not pumpkin-based, warm, or anything fall-related. But, it’s a favorite, and I eat it year-round. I’m constantly asked for this recipe, so I figured I might as well post it here for an easier way to pass it along. This recipe was passed down to me from someone, and I haven’t changed a thing about it! Now I know, I know, ramen noodles? Am I a freshman in college? A culinary embarrassment? Is there really anything worthwhile to do with those 60¢ sodium-packed packages? Answers: no, maybe, yes.
- 1 bag broccoli slaw (Broccoli slaw is just shredded cabbage, carrots, and the stalks of the broccoli. Check the produce section of your food store, it’s near the cole slaw bags!)
- 1 cup sliced almonds
- Small bunch scallions (if you don’t have scallions, which I didn’t this day, use ¾ cup of chopped white onion)
- 2 bags beef ramen noodles, uncooked
- ½ cup canola oil
- ½ cup sugar
- ⅓ cup white vinegar
- Flavor packets from the ramen noodles
In a small bowl, whisk together canola oil, sugar, white vinegar, and the flavor packets from the ramen noodles. Set aside.
Crunch up the ramen noodles in the bag prior to opening them; Break it into small bite size chunks, no need to destroy them. In a medium sized bowl, mix together the ramen noodles, broccoli slaw, onions, and almonds.
Stir the dressing one more time (the sugar may have settled on the bottom), pour it evenly over the salad, and stir.
Refrigerate for at least 1-2 hours before serving. This gives the ramen noodles time to soften up. I prefer to make this just a few hours ahead of time so the noodles still have a little crunch, but you may also make it a day in advance and let it refrigerate overnight if you want softer noodles.