Cook: Ramen Nood Salad

This salad is always such a crowd pleaser. A version of this shows up at most Asian potlucks and this recipe will take it to the next level. I took most of the ingredients from Chrissy Teigen’s Craving’s Cookbook but made a few tweaks.

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Serves 8-10

Prep Time: 10 minutes, Total Time: 2 hours (needs to set for at least 2 hours)

Ingredients:

• 3 packages of “Oriental” flavored ramen (Side note: I hate how it’s called Oriental but it’s the best flavored option, IMO. Really, any flavor will do, pick what you like!)

• 1 (12 oz) package of broccoli slaw, or equal amount of chopped up cabbage or any type of slaw you prefer

• 1/2 red onion - thinly sliced

• 1/2 bag of frozen edamame (if you can’t find this, you can use peas)

• 1 can of corn kernels

• 1/4 cup of sugar

• 1/3 cup of vegetable oil

• 1/2 cup apple cider vinegar

• Sesame seeds or sunflower seeds as a topping

Directions

• Crush the ramen noodles into a large salad bowl (put the dressing packets aside). Add in slaw, onion, edamame and corn. Mix.

• Combine sugar, vegetable oil, vinegar and contents of the ramen packets and stir. Microwave for 1 minute.

• Pour the dressing over the salad and mix. Refrigerate for at least 2 hours before serving and up to the day before.

• Toss in sunflower seeds or sesame seeds before you serve to your friends and family!