2 packages ramen noodles - do not use the seasoning
1 stick butter
1 cup slivered almonds
2 tablespoons sesame seeds
1 package coleslaw mix
1 bunch green onions, sliced
dressing:
1/2 cup sugar
1/2 cup peanut or canola oil
1/4 cup rice vinegar
2 tablespoons soy sauce
Heat butter in a pan over medium heat until melted. Break ramen into small chunks and add to butter with almonds and sesame seeds, cook in butter until lightly browned and toasted. Toss ramen mixture with coleslaw and green onions.
Mix dressing ingredients together and drizzle over salad before eating.
Some notes:
taste the ramen after toasted in butter, OMG so good!
I thought this salad tasted good without the dressing.
The dressing made this salad get soggy very quickly, I preferred the crunch.
The original dressing recipe called for 3/4 cup of oil which we felt was way too much so I lessoned it to 1/2 cup.
Comments
Post a Comment