Ramen Salad

A fun cabbage salad made with a packet of instant ramen noodles!

Why not bring something different to the party? Ramen salad is full of crunchy textures and healthy veggies ~ everybody loves it!

The idea of crumbling up a brick of ramen noodles and tossing it into a summer veggie slaw is a little bit crazy…and a little bit genius. I wasn’t sure I’d like it until I tried it and now I’m a believer. Ramen salad is unconventional, yes, but there’s no denying it’s delicious. This summer side dish is invited to all my parties from now on.

• 3.5 ounce ramen instant noodle packet, discard the seasoning packet. For gluten free look for gluten free ramen noodles.
• 3 Tbsp salted butter. For vegan substitute sesame oil.
• 3 Tbsp seasame seeds
• 1/2 cup sliced or slivered almonds. For nut free substitute sunflower seeds.

• 1/4 cup toasted sesame oil
• 1/4 cup rice wine vinegar (rice wine vinegar contains only trace amounts of alcohol.)
• 2 tsp Tamari soy sauce
• fresh ginger
• 1 tsp sugar
• 1 tsp fresh ginger, grated
• pinch salt

• 1 ½ pounds cabbage, diced, about 5-6 cups, blanching is optional.*
• 1/2 cup green beans, trimmed and cut into 2 inch pieces, blanching is optional
• 1/2 cup small broccoli florets
• 1/2 cup celery (I use the inner stalks, plus leaves) thinly sliced
• 1/2 cup scallions, both white and green parts, thinly sliced
• 1/2 cup pea pods, sliced on the diagonal
• 8 ounce can water chestnuts, drained and diced