Asian Ramen Salad

One of my favorite things about my job, when I got paid to work, was the wonderful people I spent my days with. A close second...the potlucks. My friend Ann, who deserves all the credit for this recipe but whom I no longer have contact with, was famous for bringing this awesome side salad. She was so sweet as to share the recipe with me back then and I've made it countless times since I parted ways to stay home with my babies.

And I must say, I have NO idea why my friend Ann calls it Asian Ramen Salad. There are no true authentic Asian ingredients, right? But somehow they marry together and nobody cares why you call it what you call it. It's good. And to be honest, it's not healthy.  But don't worry, your friends won't care as long as it tastes good!

 

{Makes about 12 servings}

You will need:

2 bags of coleslaw mix

3 packages of Chicken Ramen Noodles - set the seasoning packets aside

3 green onions, diced

1 1/2 cups slivered almonds (or whatever close amount you can find)

1 stick of butter (1/2 stick workds just fine in my experience, but Ann says use the whole stick!)

1/2 cup canola oil

1/4 cup salad vinegar

1/3 cup sugar

flavor packets from Ramen noodles (3 of them)

Place the three "bricks" of Ramen noodles into a gallon bag. Using a mug or your fist, gently break apart the Ramen noodles into bite size pieces. Melt the stick of butter in a large skillet over medium-high heat. Add the Ramen noodles (not the seasoning packets) and slivered almonds, stir, and cook until toasted and lightly browned. Spread out on a cookie sheet and set aside to cool.

In a medium Ziploc container with a tight fitting lid, place the vinegar, oil, sugar, and the seasoning from the three Ramen packets. Close the lid tightly (the screw top ones work best) and shake to combine ingredients to make a dressing. Set aside.

Just prior to serving, add the coleslaw and green onions to large serving bowl. Top with the toasted Ramen noodle/almond mixture and the dressing. Use two large spoons to toss and mix together all ingredients. Serve immediately.

*You can prepare the sauce and toasted ingredients up to a day or two ahead of time. Keep them stored in separate airtight containers, and when you are ready to serve your salad, just empty both containers over the coleslaw/green onion mix, toss and serve!

 

Thanks Ann, where ever you are. You salad is simple, inexpensive, and always wins rave reviews from those whom consume it.