Happy Memorial Day! Even though summer officially starts June 21st, summer for me starts when the weather gets above 70 degrees and my parents decide it's time to open our pool. With that being said, summer is the perfect time to enjoy delicious food, BBQ, beer, wine, iced tea, and anything else ice cold! One of my favorite dishes to make during the summer is this easy ramen salad. Not only is this very inexpensive, but it's also extremely time efficient. At max this appetizer takes about twenty minutes, and that's only because you have to toast the ramen noodles, almonds, and sunflower seeds. This appetizer originated as a traditional family salad at Christmas and we eventually modified it into a summer staple. We make it for all our summer gatherings and it has been a huge hit at my sister's graduation party. Enjoy!!
Ramen Salad:
1 package of cabbage slaw (found in produce section of grocery store)
1 package of chicken flavored ramen
1/2 cup of sliced almonds
1/2 cup of sunflower seeds
Dressing:
1/2 cup of vegetable oil
2 tablespoons of vinegar
2 tablespoons of sugar
1 teaspoon of salt and pepper
Ramen Seasoning
Preheat over to 325 degrees. Toast the almonds, seeds, and crushed ramen noodles (uncooked) until golden brown. Toss with cabbage and dressing. Serve right away.
*I doubled the recipe in this picture.
Dress: H&M (old)
Flats: Limited
Necklace:
Pink Pineapple Shop
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