Ramen Noodle Salad

Ramen Noodle Salad For the Ramen: 2 packages Oriental flavor ramen noodles, broken (reserve flavor packet) 1/4 cup sliced almonds 1/4 cup chopped pecans Pinch kosher salt 1/4 cup (1/2 stick) unsalted butter, melted 1 tablespoon sesame seeds Dressing: 1 cup vegetable, canola or light olive oil 1/3 cup granulated sugar, or to taste 1/2 cup rice wine, red wine or apple cider vinegar 1 teaspoon of dry mustard 2 flavor packets from ramen noodles 1 tablespoon sesame oil 2 tablespoons low sodium soy sauce Salad: 2 (14 ounce) packages cabbage slaw 3 green onions, sliced, plus more for garnish 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional 1-1/2 cups of cooked protein (beef, pork, chicken or shrimp, to match the flavor packet), optional 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon freshly cracked black pepper, or to taste Preheat oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds and pecans; sprinkle with salt and pour melted butter on top and toss. Transfer to a baking sheet and toast in the oven, for 5 minutes. Remove from oven, stir in sesame seeds and return to oven until browned, about 5 minutes longer. Let cool; set aside a tablespoon for garnish. In a saucepan over medium heat, whisk together the oil, sugar, vinegar, dry mustard and flavor packets. Bring to a boil. Remove from the heat and whisk in the sesame oil and soy sauce; set aside. Add the slaw to a large serving or storage bowl, add half of the ramen noodles to the slaw; add the green onion, Creole/Cajun seasoning, and your choice of protein, if using. Toss, pour the vinegar dressing over the salad, toss well, cover and refrigerate for 1 hour or longer, stirring occasionally. Before serving, toss in the other half of the noodles, taste and adjust seasonings with salt and pepper, only if needed; garnish with additional sliced green onion and the reserved tablespoon of noodles. Cook's Notes: Recipe may successfully be halved. I prefer the Oriental flavored ramen noodles for this salad, however I have used several other different flavors. May also be made with broccoli slaw. Add-ins: Add in 1/4 cup of chopped snow peas or shelled edamame, sunflower seeds, peanuts, walnuts, or other nuts, 1 teaspoon of chopped garlic, 1/2 cup of dried cranberries or other fruit or 1 small can of mandarin oranges, well drained, are just a few suggestions. Read more: http://www.deepsouthdish.com/2011/06/ramen-noodle-salad.html#ixzz4XwTvzecm Under Creative Commons License: Attribution Non-Commercial No Derivatives Follow us: @DeepSouthDish on Twitter | SouthernRecipes on Facebook