The Ultimate Ramen Salad
Summer has officially arrived in northern Michigan. That means long nights enjoying boating, fishing, and swimming; working and playing in your yard; an influx of visitors looking for fudge and Petoskey stones; and bumper to bumper to bumper traffic on M119. That also means that with the warm summer evenings it is the perfect time to get outside and grill. Whether you are grilling burgers, hot dogs, fish, chicken, steaks, or veggies, it is important to have delicious side dishes to accompany your meal.
With the Fourth of July just around the corner, I present to you the recipe for the perfect dish to accompany any meal: The Ultimate Ramen Salad. If you have never tried ramen salad, then you are truly missing out. Sure, ramen is usually enjoyed boiled on the stove or in a microwave and then mixed with a magical salty packet of goodness to be slurped by its maker. However, ramen can also be enjoyed cold and crunchy as a part of a delicious, Asian inspired salad. This dish is a staple when we cook out, and it is always served on the Fourth of July with burgers and hot dogs immediately following Grandpa Shorter’s Fourth of July Parade.
The Ultimate Ramen Salad
Salad Ingredients:
- 2 packages any flavor instant ramen noodles (discard the flavor packet)
- ½ cup sliced almonds, toasted
- 2 cups finely shredded napa cabbage
- 1 cup finely shredded red cabbage
- ¾ cup matchstick or grated carrots
- 1 bunch of green onions, sliced
- 1 bell pepper thinly sliced
- ½ English cucumber, sliced
- ¾ cup shelled edamame fresh or thawed from frozen
Dressing Ingredients:
- ½ cup neutral oil such as canola or avocado
- 3 tablespoons peanut butter
- 2-3 tablespoons honey (to taste)
- 1 teaspoon toasted sesame oil
- 2 tablespoons water
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1/8 teaspoon ground ginger
- 2-3 tablespoons fresh-squeezed lime juice
- 1-2 cloves of garlic, minced (to taste)
- 1-2 tablespoons toasted sesame seeds (optional)
Directions:
- Preheat oven to 350°
- Crush ramen noodles into bite sized pieces (it is easiest to do this while they are still in the package) and place on a baking sheet.
- Bake for 5 to 10 minutes until toasted thoroughly.
- Put the toasted ramen in a bowl with the toasted almonds and set aside.
- Place all of the dressing ingredients in a blender or food processor and mix for 1 minute. (You can also whisk all of the ingredients together in a large bowl until emulsified. Chill the dressing until ready to serve.
- Toss all of the vegetables in a bowl.
- Right before serving, add the toasted ingredients and drizzle with the dressing.
A couple of tips- You can make the dressing ahead of time and store in the refrigerator. If you want to make this salad into a meal, you can add grilled chicken, salmon, shrimp, or steak.
Enjoy summertime in northern Michigan. Look around you; we are truly in paradise. Have a happy and safe 4th of July.
