Salad Days – Asian Ramen Slaw

Though we are now officially in to Fall, we are having an Indian Summer, at least here in Southern California, where your Two Chums call home.  So it is still a great time for a great salad.  Actually we think any time is “salad weather”:-)Any time is a good time for a really good salad either as a main course, or as a side dish to a great meal.  This salad can be served either way.  As a main course you could easily add some roasted chicken or leave it as is for a vegetarian salad.  As a side dish it could be served with a lot of different main course options, but it goes particularly well with one we gave you a couple of months ago, Firecracker Chicken.  

This salad is sweet, slightly salty, and has lots of crunch and great flavor!  It is also perfect for a potluck because it can be made hours ahead and not taste soggy.  Try it soon.  We think you’ll be glad you did 🙂

Asian Ramen Slaw

Salad:

1 small head of green cabbage, thinly sliced and chopped
2 cups of shredded carrots
1 avocado, diced
1 mango, diced
1 bunch of green onion, chopped
1-2 cups eddamame, cooked and shelled
1 cup of slivered almonds
2 packages ramen (the flavor packets will be discarded and only the noodles are used)

Dressing:

2/3 cup of sunflower or other vegetable oil
1/3 cup rice vinegar or apple cider vinegar
1/3 cup sugar, agave or honey
1 tablespoons soy sauce
1 teaspoon toasted sesame oil
salt and pepper to taste

Break up ramen noodles and add almonds.  Spread these on a baking sheet and toast in a 350 degree oven for about 7-8 minutes until lightly golden brown.  Cool completely.  Mix all the veggies for the salad together with the ramen and almonds and add dressing.  Serve immediately or it can be made several hours ahead and refrigerated until ready to serve.  Bon Appetit!