Tracy’s boys were fortunate enough to go to daycare in the home of a wonderful woman. Brenda taught them how to tie their shoes and to love foods they wouldn’t otherwise have tried. If only she could have taught them to take long naps…but, alas, no one could manage that. One of those foods was what the boys referred to as Ramen Noodle Salad. It’s now a favorite at picnics and family gatherings.
Ingredients for Salad:
1 bag cole slaw mix
3 to 4 green onions, sliced
2 T. shelled sunflower seeds or toasted sesame seeds
1 pkg. beef Ramen noodles (seasoning and noodles are used separately)
Ingredients for Dressing:
1 tsp. salt
¼ tsp. ground black pepper
seasoning packet from beef Ramen noodles
2 T. sugar
3 T. white vinegar
½ c. vegetable oil
Pour cole slaw mix into large mixing bowl. Add onions and sunflower/sesame seeds. Stir to combine.
In small bowl or a large measuring cup, combine the seasoning packet from the noodles, salt, pepper, sugar, vinegar, and oil. Mix well. An easy way to perform this step is to place all of the dressing ingredients into a mason jar; seal it tightly and shake well.
Pour the dressing over the cole slaw mixture and stir to combine.
Crush the dry Ramen noodles into small pieces. Sprinkle crushed noodles* over the slaw mixture and gently fold them in so they’re mixed throughout but not pulverized — you’ll want them to remain intact for the crunch factor.
*Hint – If preparing ahead of time, be sure to to avoid soggy noodles by adding them to the salad right before serving.