I know what you’re thinking. “Salad? Really Chris? Salad?” Just go with me on this one, you’ll enjoy it. I call it cabbage salad, but it’s really coleslaw, only without the mayo. People who don’t like coleslaw love this. People who love coleslaw love this even more. I like to keep some in the fridge because it goes with everything.
Enough stalling here goes. To get started, you’ll need:
1 package of ramen noodles
1 package of coleslaw
A handful of sliced almonds
1/4 Cup (1/2 Stick) of butter
1 cup of olive oil
1/2 cup vinegar
2 tbsp soy sauce
1/2 cup sugar
First, break up the ramen. I usually do it in the package. You don’t want to crush it, just break it up into bite size chunks. Discard the flavor packet (it’s just colored salt anyway). Melt the butter in a skillet over medium-low heat. Once the butter is melted, add the ramen and almonds and stir it until everything is coated and the ramen is crunchy.
Remove from heat and set aside, in the refrigerator.
To make the dressing, mix the oil, vinegar, sugar and soy. Put the coleslaw in a bowl. Leave everything separate until you are ready to to serve it. When you are ready to serve it, poor the ramen and almonds into the bowl with the coleslaw. Poor the dressing over everything and mix well.
Fresh, this is a delicious, crispy side dish. Leave it in the refrigerator over night and the ramen and almonds will soften up nicely, making it a great sandwich topping or egg roll filler.
Enjoy it gamers. Tune in next week, and I’ll show you how to make pulled pork, maybe on the smoker, maybe in crockpot, depends on the weather. Then, we’ll round out February with some great recipes using this salad and the pulled pork. Stay tuned
*No eggs were harmed in the making of this post.