By: Nikki Nies
My church recently held a Thanksgiving Harvest dinner, with potluck entrees and desserts galore! It was great to see what others’ variations of sweet potatoes, green bean casserole and rolls. Walking away, I most impressed by how one person had brought an elevated ramen dish! I never did get to find out who brought the dish, but one week later, I can’t stop thinking about the crunchy, vinegary taste!
While this college student food staple has a bad wrap for its Using ramen noodles in a salad is a great loophole in using the noodles in a healthier way! After looking through recipes, I realized I had a great dish of crunch coleslaw! Ramen noodles can be used as regular pasta noodles, soups, and as a great addition in salads
Ramen Noodle Crunchy Coleslaw: Serves 6
- 2 tablespoons of sugar
- 1/2 teaspoon of black pepper
- 2 tablespoons of red wine vinegar
- 1/2 cup of oil
- 1 tablespoon of toasted sesame seeds
- 1/2 cup of sliced and toasted almonds
- 4 green onion – white part only
- 1 16 oz. bag of coleslaw mix or 6-8 cups of shredded cabbage
- 1 package of chicken flavored Ramen noodles
Dressing: In a jar, mix together the sugar, pepper, vinegar, oil and chicken flavor packet from the Ramen noodles. Set aside.
1. In a dry fry pan toast almonds and then the sesame seeds. Clean and slice the white part of green onions into small rounds, discarding tops.
2. Combine in a large bowl the coleslaw mix (OR 6-8 cups of shredded cabbage), sliced green onion, toasted almonds and sesame seeds.
3. Crumble the dry (uncooked) Ramen noodles on top of the cabbage. Gently mix everything together. Just before serving toss the salad with the dressing.
The best part of revamping the use of ramen noodles is there isn’t as much worry about fat, sodium and MSG! What are some inventive ways you have used a package of ramen?