Do you have those days when you're just craving something a little bit different, a little bit bold and refreshing? Yeah, I get you. So today, I’m excited to share with you a dish that’s a bit of an unsung hero at potlucks and backyard BBQs: Ramen Noodle Salad. This isn't the college dorm room ramen we're talking about, folks. It’s the “Best Ramen Noodle Salad Ever”, a title it's earned because it’s just the right mix of crunchy, tangy, and sweet. Plus, it's a superbly easy way to whisk your taste buds off to a faraway land without leaving the cozy comfort of your Midwest home. It's perfect for those work nights when you want something yum without a ton of prep, or for weekends when you're chillin' with friends on the patio.

When it comes to serving, this salad is quite the versatile star. It's great all on its own or try it with some grilled chicken or skewered shrimp for a protein boost. And if you're feeling like you want a feast, this salad pairs amazingly well with Asian-inspired sticky ribs or a light miso soup to start things off.

Best Ramen Noodle Salad Ever
Servings: 6-8

- 2 packages of ramen noodles, flavor packets discarded
- 1 large bag of coleslaw mix (shredded cabbage and carrots)
- 1 cup of shelled edamame, cooked and cooled
- 1 red bell pepper, thinly sliced
- 4 green onions, chopped
- 1/2 cup toasted sliced almonds
- 1/2 cup sunflower seeds
- 1/2 cup of cilantro, chopped (optional)
- 3/4 cup of olive oil
- 1/3 cup of apple cider vinegar
- 2 tablespoons of soy sauce
- 1/4 cup of honey or brown sugar
- 1 teaspoon of sesame oil
- 1 clove garlic, minced
- Salt and pepper to taste

1. Begin by breaking your ramen noodles into small pieces while still in their packets. No need to cook them; they’ll soften up in the salad and add the perfect crunch.

2. In a large salad bowl, toss together the coleslaw mix, cooked edamame, red bell pepper, green onions, toasted almonds, sunflower seeds, and cilantro (if using).

3. In a separate bowl or jar, whisk together the olive oil, apple cider vinegar, soy sauce, sweetener of your choice (honey or brown sugar), sesame oil, and minced garlic. Pour this dressing over the salad, making sure to cover everything.

4. Add the crushed ramen noodles to the salad just before serving and give it a good mix.

5. Season with salt and pepper to taste.

6. Let it sit for about 5-10 minutes so the flavors can meld together and the noodles soften just a tad.

- Get jazzy with it and add shredded chicken, diced avocado, or mandarin orange segments for added flavor and texture.
- The longer this salad sits, the softer the noodles will get, so if you’re after that crunch, serve it shortly after dressing.
- Swap the soy sauce for tamari if you’re catering to a gluten-free crowd.
- For those with nut allergies, leave out the almonds and substitute with pumpkin seeds or just extra sunflower seeds.
- Make this the night before if you're pressed for time. Just keep the dressing and the noodles separate and throw them together right before you’re ready to serve.

So there you have it! This bowl of crunch-tastic, flavor-packed goodness is ready to make a guest appearance at your next meal. Enjoy, and remember, the kitchen is your canvas – go make some delicious art!

Copyright 2016 Cooktop Cove