Wayne requested Ramen Salad as our contribution to the ward potluck barbecue. This isn’t something I normally make, so I didn’t have a favorite recipe. Fortunately, lots of other people do. We’re going to try a variation of this version.

We finished off the leftovers during our Sunday dinner.


Crunchy Ramen Salad

9 cups shredded cabbage
3 cups shredded carrots
3 cups fresh bean sprouts
1 red pepper thinly sliced
3 green onions , sliced
2 packages ramen noodles (seasonings reserved for dressing)
1 tablespoon sesame seeds
1/2 cup vegetable oil
3 tablespoons seasoned rice vinegar
3 tablespoons white vinegar
1 tablespoon soy sauce
1/2 teaspoon sesame oil
seasoning from ramen packages
2 tablespoons sugar

In a large bowl, combine the cabbage, carrots, bean sprouts, red pepper & green onions. Break up the ramen noodles and add them (uncooked) to the cabbage mixture.

In a separate bowl, whisk together all dressing ingredients. Pour over ramen mixture and toss to combine. Top with sesame seeds and serve. Note that the longer it sits before serving, the softer the noodles become. If you want it crunchy, serve it right away. If not, you can wait a while.

A lot of people suggested adding sunflower seeds and/or sliced almonds to the salad. Others said to add broccoli, mushrooms and/or edamame. What would you add?