last week, we talked a bit about a casserole classic. today let’s talk about a potluck classic – the ramen noodle salad. have you heard of it?
i have seen a few remakes to the fun dish around the web, so i took what i felt was best about all of them + combined ’em for an ambitious spin!
and i must say, this salad quickly became one of my absolute favorites! lemme tell ya three reasons why you are going to love it too!
- it’s pretty!
- it’s tasty!
- it’s a crowd-pleaser!
let’s start with the pretty.
with this salad you are quite literally tasting the rainbow! ROY G. BIV is your sassy salad host of this edible party!
there is a serious color punch with purple cabbage, orange + yellow bell pepper, green edamame + golden toasted ramen. since we eat with our eyes first, this salad is already a total win. {toss it in a blue bowl + you’ve hit all the colors!}
next, lets talk about how tasty it is!
the mix of the crisp coleslaw with the protein packed chicken, the crunch of the toasted almonds + the sweet asian dressing with a kick.. this is a total flavor homerun!
this salad also reintroduces you to ramen. it takes that college staple we all know + brings it to a whole new level by toasting it in the oven.
as for the dressing, there’s something to be said about being able to mix up a few pantry staples + create something totally delish! all hail the cubbard + it’s hidden magic!
the third reason why this salad is bomb.com is that it is a total crowd pleaser!
while this salad is perfect for summer dinners + lunches, i guarantee after you try it just once, it will become your go-to for summer potlucks as well!
i think the chilled salad with the zippy dressing + the serious veggie punch it packs is something that appeals to all guests. and don’t let those manly men skip it – they seem to love it most! i know AJ asks for it by name!
so, with the fourth of july soon upon us, i am arming you with a salad that is just as tasty as it is pretty for your weekend festivities! no summer parties on the books? create a party of one + eat the salad straight from the mixing bowl, i’ll cheers to that!
- 1 {16-ounce} bag of coleslaw mix
- 2 {3-ounce} packages of ramen, noodles only {toss the seasoning packet in the garbage!} - broken into pieces
- 1 cup edamame, shelled + cooked
- 2 cups chicken, cooked + shredded
- 1 avocado, peeled, pitted + diced
- ½ cup thinly-sliced almonds
- ½ cup scallions, thinly-sliced
- ⅔ cup vegetable oil
- ⅓ cup honey
- ⅓ cup rice wine vinegar
- 1 ½ tablespoons chili paste
- 2 teaspoons soy sauce
- salt + pepper, to taste
- heat oven to 425º.
- spread the ramen noodles +sliced almonds on a baking sheet + shake to combine.
- bake the ramen + almonds for 5 minutes, until the mix is slightly toasted + golden. give the sheet pan a shake then return to baking an additional 3-4 minutes until completely toasted. set mixture aside.
- add all of the ingredients {including the vinaigrette} together in a large bowl + toss until combined.
- serve immediately + enjoy!
- whisk all ingredients together until combined.
- taste for seasoning + adjust as needed!
this salad is best eaten on the first day! but if you are going to keep for lunches or premake before a party, be sure to store the components separately! in the fridge: salad mix in one tupperware, vinaigrette in another, and keep the toasted ramen + almonds in an airtight container at room temperature. i would also suggest to cut in the avocado when serving – since avocado can get a bit slimy + unawesome after day one! while that all might see complicated, i promise it’s worth it + easier to assemble than it seems!
i suggest to grill the chicken! the char left on the chicken gives a great flavor balance to the crisp cool veggies. no time to cook? grab a rotisserie chicken + shred the meat for a short cut!
when choosing an oil for the vinaigrette, do not choose olive oil! you want to go with a light + nearly tasteless option such as canola oil, vegetable oil or grapeseed oil.
when measuring your honey, a great trick is to spray your measuring cup with cooking spray before pouring your ingredient into it. you will be able to get the perfect measurement + the ingredient will slide right out! try it! it’s a measuring magic trick!
a tip for crushing your ramen: while the package is still sealed shut, use a mallet or bottom of a pan to crush the noodles inside! you don’t want them pulverized – just broken up enough to be in bite size pieces! then open the package, remove the seasoning packet + lay onto your baking sheet!
there are so many ingredients you can interchange here! sunflower kernals are an awesome crunch factor add-in or fresh diced mango or mandarin oranges give a juicy twist! using a broccoli slaw in place of the traditional coleslaw cabbage mix is another delicious change-up. as for the dressing, most recipes will call to use the flavor packets. i would suggest to make the homemade as i have it listed + try adding in a little bit of the seasoning packet at a time to see if you prefer the flavor it adds!