Ramen noodle salad (cold). In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat.
Combine coleslaw mix and green onions in a large bowl.
Pour cooled noodle mixture over the.
Cold Ramen Noodle Salad Recipe makeyourmeals Picnic Food , Side Dishes , Soups and Salads One of my favorite things about attending a potluck is that there is a chance that Cold Ramen Noodle Salad will be one of the items brought to the table.
You can have Ramen noodle salad (cold) using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Ramen noodle salad (cold)
- Prepare 8 packages of chicken ramen noodle packages.
- You need 1/2 of large red pepper.
- It's 1/2 of large yellow pepper.
- It's 1/2 of large orange pepper.
- You need 3 of Roma tomatoes.
- Prepare 1/2 lb of ham.
- It's 1 of medium sized cucumber.
- You need 16 oz of Italian dressing.
Soba, udon, vermicelli—there isn't a noodle out there that doesn't feel at home in a cold summer salad with crisp vegetables and a bracing dressing to bring it all together. Would sesame oil work in this Asian ramen salad? Are the ramen noodles supposed to be crispy/uncooked? The crunchy ramen noodles give it texture and bite.
Ramen noodle salad (cold) instructions
- Make all 8 packages of ramen noodles and rinse with cold water. Do not add any of the seasoning packets at this time. Place noodles on a dish towel and pat to remove extra water..
- Finely chop all peppers, cucumber and ham and place them in a medium to large sized bowl..
- Place noodles in bowl with the veggies and ham and mix, separating the noodles..
- Add two packets of the chicken seasoning and remix..
- Add the 16oz bottle of Italian dressing and thoroughly remix..
- You can now either dig in or out in the fridge to get cold. Mix it up by adding cheese, onions or other veggies or by removing some. Its yours to mix as you like..
To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a medium saucepan. Stir and bring to a boil. Remove from the heat after boiling. Let the dressing cool completely before pouring it over the salad. Melt the butter in a large skillet over medium heat.