I just overheard someone say summer is almost over. I promptly cried silent tears. I’m a summer gal all the way, and we live where warm months are sweet yet sadly abbreviated.

I started thinking about allthethings I had planned to accomplish this summer.

Things like watching the boys play while I sat un-rushed on the porch chair (I haven’t touched the porch chair once.)

Things like taking the boys on long bike rides in the wilderness (I did do this once, but I totally ate it when I crashed into wild bushes. Not sure I’ll do this again.)

Things like clean out and organize all the closets (let’s just not even go there.)

Plus. I haven’t even gotten around to planting my poor basil in the ground. It’s about to wilt away in its planter, attacked by Japanese beetles at this very moment.

On came the guilt of being way too over-scheduled to make a dent in my original {fun} summer plans. Then I saw this post in my inbox and Amen.

The boys are loving their summer, and that counts. I did manage to throw a couple of super fun parties for good friends, and that totally counts.

Speaking of which, I made this Crunchy Asian Cabbage Ramen Salad for a cool progressive dinner recently. I got hit up with requests to put up the recipe, so here it is, Friends.

Here’s to all the days still left of summer to enjoy.

I may sit on that porch chair yet.

I might forgo the closets, but at least we’re eating salad.

Crunchy Asian Cabbage Ramen Salad

4.50 from 4 ratings

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This Crunchy Asian Ramen Salad is crazy easy and ridiculously tasty! It's a fail-proof crowd pleaser for all your gatherings, or just for the family.

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Servings: 8 -10

Ingredients  

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For the Dressing:

• ⅓ cup granulated sugar
• ¼ cup canola, or vegetable oil
• ¼ cup Asian rice wine vinegar
• 2 TB regular strength soy sauce
• 2 TB Asian sesame seed oil, found in Asian aisle of grocery stores
• ¼ tsp table salt
• ¼ tsp freshly ground black pepper

For the Salad:

• 2 packages, 3 oz each dry crispy ramen, any flavor with seasoning packets
• ¼ cup salted butter
• ½ cup sliced almonds
• ½ cup sesame seeds
• 2 bags, 16 oz each cole slaw mix
• 1 cup edamame
• ½ cup chopped green onions

Instructions

• For Dressing: Whisk together all dressing ingredients to combine well. Cover and chill until ready to use. May be prepared up to several days ahead of time. Re-whisk right before using.
• For the Salad: Crumble the dry ramen noodles into small pieces. Set aside.
• In a large heavy skillet, melt butter on medium high heat. Add dry ramen pieces, sliced almonds, and sesame seeds. Add 1 seasoning packet and stir well to combine. Continue to stir mixture until golden, but be careful not to burn it, about 1-3 minutes. Transfer to a serving container and set aside to cool completely.
• When ready to serve, toss cole slaw mix, edamame, and green onions in a large serving bowl. Drizzle with dressing and toss to coat well. Sprinkle with some of the crispy ramen mixture. Serve immediately, with remaining crispy ramen mixture on the side, to keep topping crisp while people help themselves.

Notes

Ramen noodles in package are already pre-cooked and dried, so don't worry that it's "uncooked."
I prefer to use 1 seasoning packet in my salad; feel free to either throw out the 2nd seasoning packet or go ahead and use it for extra flavor.
Tip: Make extra dressing to keep in fridge so you can use it on other salads.

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Course: Salad, vegetarian

Source: Chew Out Loud

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