Ramen Salad

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:

1. 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.
2. In  a large mixing bowl, dump your broccoli slaw mix, and use a pair of kitchen shears to cut it up into smaller pieces. 
3. Then, add in your onion, corn and peas. Stir to combine. 
4. Lastly, break your Ramen Noodles into smaller pieces and dump into the bowl. Top with the dressing and mix well. 
5. 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. 
6. Leftovers will keep in a well-sealed container in the fridge for about 5 days, if it lasts that long. 😉