This recipe is definitely on rotation during the warmer months. It comes together in a flash, and the leftovers keep really well in the fridge for lunches throughout the week. It's also a great side dish to take to a potluck!
Ramen Salad
Serves: 8-10
Ingredients:
1 package of broccoli slaw mix
1/2 red onion, diced finely
1 bag of frozen corn, thawed
1 bag of frozen peas. thawed
3 bags of Ramen Noodles, chicken flavored
1/3 cup avocado oil
1/2 cup white sugar
1/2 cup apple cider vinegar
Directions:
- In a large microwave safe cup, mix together your avocado oil, sugar, apple cider vinegar, and the 3 seasoning packets from the Ramen Noodles. Microwave for one minute, mix and set aside.
- In a large mixing bowl, dump your broccoli slaw mix, and use a pair of kitchen shears to cut it up into smaller pieces.
- Then, add in your onion, corn and peas. Stir to combine.
- Lastly, break your Ramen Noodles into smaller pieces and dump into the bowl. Top with the dressing and mix well.
- This salad really needs to sit in the fridge for a bit - this will give the noodles a chance to absorb the dressing and soften up. I like to make the salad in the morning if we're going to eat it with dinner.
- Leftovers will keep in a well-sealed container in the fridge for about 5 days, if it lasts that long. 😉
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