Ramen Noodle Salad Recipe
Ramen noodles are extraordinarily versatile and can be used in many different dishes. The most important thing to remember about the noodles when making a salad is never to cook them for as long as the package recommends. You want them to be a little crunchy to add texture to your salad. This is a good salad to make a day ahead of time.
Things you'll need:
- 1 cabbage (shredded)
- 1 package chicken flavored Ramen noodles (broken into pieces)
- 2 Tablespoons sesame seed
- 2 Tablespoons sunflower seeds (Shelled)
- 1/2 cup almonds (slivered)
- 4 green onions (chopped)
- 1/2 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 1 carrot (grated)
- Black olives (small can)
- Feta cheese (crumbled)
- Crab meat (optional)
- 1/2 cup vegetable oil
- 1/4 cup of apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon sugar
- 1 seasoning package from Ramen noodle soup
- Bring a pot of water to a boil. Break the noodles apart and drop them into the water. Let the noodles boil for 1 1/2 minutes. Drain the water and set aside to cool. Be sure not to cook them any longer, because you do not want them to be tender. Make sure all water has been drained from the noodles because even a small amount could ruin your salad.
- Mix together in a bowl all the seeds, almonds and vegetables. Add the optional crab meat at this time if you choose to use it in the recipe. Add olives and feta cheese.
- Mix the oil, vinegar, salt, black pepper, sugar and the seasoning package together in a small jar with a lid. Place the lid on the jar and shake it vigorously to mix the dressing together.
- Mix the noodles into salad.
- Pour dressing over the salad and mix it all together. Cover the salad and place it in the refrigerator to chill.