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.
Ingredients
- 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
Directions
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.
Something to be Savored 
Wow, looks good, will remember this next time I bring a salad to a friend’s!
Been making this for years! I toast my ramen first tho, gives a lil more crunch, and I mix a couple different oils usually ad a touch of peanut oil, and rice wine vinegar is good too 🙂
What would you say the serving size is for this? Going to make it for Thanksgiving and want to have enough! 🙂
Probably about 4-6 servings. I typically double it (and it’s great leftover, too, the ramen noodles are just softer!)
Hope you get this.
Enjoy
just made this and used the chicken flavored instead of beef. I also substituted honey for the sugar, equal amount and you couldn’t tell any difference… delicious!
I really like reading through a post that will make people think. Also, thanks for allowing for me to comment!