“Tell me and I’ll forget; show me and I may remember; involve me and I’ll understand.”
One of my favorite salads, Easy Top Ramen Salad, has finally made it to the blog. This is a favorite of mine for many reasons, but one of the top and foremost reasons is because I have so many great memories associated with this dish.
If you haven’t picked up on it yet, the main thing that draws me to food and recipes, (other than the fact that I love to eat, I mean, who doesn’t?!) are the memories and special moments tied to different food dishes and recipes.
For as far back as I can remember, my Granny has made this Easy Top Ramen Salad for every major holiday dinner our family hosted. Whether it be Christmas, Thanksgiving, Easter, or Independence Day, you could always count on Granny’s Easy Top Ramen Salad showing up on the family dinner table.
This Easy Top Ramen Salad is also one of the first recipes I remember my Granny teaching me how to make. Maybe because it is literally so easy, your four year old child could make it!
Let me show you how it’s done…
Start out by emptying your tri-colored coleslaw mix into a large mixing bowl.
Now grab three stalks of green onion, rinse them under cool water, and either chop them into small slivers or use herb scissors to snip them into small pieces.
Remember, you only want to use the green part of the onion and not the thicker, white stalk.
Also, if your four year old really IS making this, please do this part for them; I do not recommend handing a knife or sharp pair of scissors to a child!
Once your onions are in the bowl with your tri-colored coleslaw mix, add in 1/4 cup of thinly sliced almonds.
Using a two cup measuring cup, combine the following ingredients:
1/2 cup pure sesame oil
1/4 cup honey
2 packets of Ramen Noodle Seasoning (any kind will work – mine was beef)
1 tablespoon Liquid Aminos
3 tablespoons of Apple Cider Vinegar
Whisk all of the ingredients together with a small whisk or fork until well combined and no lumps remain.
Pour the salad dressing over the tri-colored coleslaw, green onion, and almonds.
Stir the salad Top Ramen salad dressing into the ingredients in your mixing bowl, making sure that all of the salad is equally coated in the dressing.
You’ve been wondering what we were going to do with those two packets of Ramen noodles, so let me show you.
Place the Ramen noodles into a ziploc bag and beat with the handle of a spatula or other kitchen utensil such as a butter knife.
This is the part your kids are going to love – or maybe you will, depending on what kind of day you’ve had. 😛
When the noodles are broken into smaller pieces, pour them (uncooked) into the Top Ramen Salad.
Stir the dry Ramen Noodles into the Easy Top Ramen Salad and serve immediately or place in the fridge to marinate overnight.
The flavors of this salad are more vibrant if you allow the dressing to sit and soak into the other ingredients.
Top Ramen Salad can be enjoyed as-is or topped with strips of grilled chicken or pan seared tofu to add that protein component needed to round this salad out into a complete meal.
If you opted to add in tofu, grab a block of organic extra firm tofu and cut it into thin strips.
Pour a small amount of pure sesame seed oil into a small skillet and heat on medium high heat until the oil is hot.
Add the tofu strips to the skillet and cook on both sides, about 2-3 minutes or until golden brown.
Top your Easy Top Ramen Salad with your pan seared tofu or grilled chicken strips and dig in!
As always, I really do appreciate you visiting me today and hopefully discovering a new and delicious recipe.
I hope you’ll come back again soon because my Speedy Spatula is always whipping up something fast and delicious!
Easy Top Ramen Salad
A light, sweet and tangy salad, perfect for the summer!
- 1 bag tri-colored coleslaw mix
- 1/4 cup thinly sliced almonds
- 2 packages Ramen Noodles any flavor
- 3 stalks green onion chopped (just the green part!)
Optional Salad Topping:
- 2 boneless skinless chicken breasts grilled and cut into strips
- 1 block Organic, extra firm tofu cut into strips and pan seared
- 1/2 cup Pure Sesame oil
- 3 tbsp Apple Cider Vinegar
- 1 tbsp Liquid Aminos
- 2 packets Ramen Noodle Seasoning any flavor
- 1/4 cup honey
Place the coleslaw mix, almonds, and chopped green onion in a large mixing bowl.
Open the Ramen noodle packets and remove the seasoning. Place the ramen noodles in a ziploc bag and crush using the end of a spatula or butter knife handle, then pour the broken noodles into the salad.
In a measuring cup, add all ingredients for the salad dressing and whisk together until well blended.
Pour the salad dressing over the salad and stir until well combined.
Salad can be served immediately as-is or can be placed in the fridge to marinate overnight.
Cooking the Tofu:
Cut the tofu into thin strips (the size of chicken strips) and place in a hot skillet with a very small amount of sesame oil.
Sear the tofu on both sides for about 3-5 minutes or until the tofu is golden brown.
Serve the salad with tofu strips or grilled chicken strips on top.
This salad can be ate as is with no topping and served as a light lunch or side item/appetizer, or it can be topped with pan seared tofu strips or strips of grilled chicken to make it a complete meal.
Shared at Meal Plan Monday
Shared at Weekend Potluck
Shared at Foodie Friday Link Party
View at What’s for Dinner