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Crunchy Cabbage & Ramen Noodle Salad

Retro Recipe: Crunchy Cabbage & Ramen Noodle Salad

 

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The first time I discovered ramen noodle salad was a culinary revelation. (Yes,those 99-cent ramen noodles.) It was sweet, tangy, and crunchy all at the same time, and it was a far cry from the creamy Southern slaws of my youth. Needless to say, I was hooked.

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I didn't get my first taste of ramen noodle salad until a few years ago, but apparently it has been appearing at church potlucks and picnics for quite some time. Who knew?! (Apparently not me.) I have made up for lost time, however, by serving it at plenty of outdoor barbecues and spontaneous gatherings. It never fails to please a crowd and there are rarely ever leftovers. Even ramen snobs go back for seconds, and that's impressive enough for me. 

There are hundreds of variations of this recipe floating around the internet, but this is the recipe I have whittled down to my fit my preferences. Feel free to experiment with quantities and flavors to your own liking — this recipe is very forgiving. My only real caveat: make double!

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Crunchy Cabbage & Ramen Noodle Salad

Serves 4 to 6

1 (12-ounce) package rainbow slaw mix (See Recipe Note)
1/4 cup seasoned rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons neutral oil, such as canola or safflower

2 teaspoons honey

1/2 teaspoon kosher salt

1 (3-ounce) package ramen noodles, crushed (discard the seasoning packet)

1/4 cup chow mien noodles

1/4 cup thinly sliced green onions, white and light green parts only

1/4 cup sliced almonds, toasted

In a large bowl combine slaw mix, vinegar, sesame oil, neutral oil, honey, and salt in a bowl and stir to combine. Refrigerate for at least one hour (or overnight) to allow flavors to mingle. 

Taste and adjust any seasonings as desired. Fold in ramen noodles, chow mein noodles, green onions, and almonds right before serving.  

Recipe Notes

• I tested with a store-bought rainbow slaw mix consisting of broccoli, cauliflower, carrots, and cabbage.

http://www.runnersworld.com/the-ravenous-runner/recipe-burnt-honey-butter-kale-with-sesame-seeds?cid=NL_Nutrition_-_07092015_RavenousRunnerANewWaytoEatKale

Burnt-Honey-Butter Kale With Sesame Seeds

 

 

Ingredients
¼ cup honey (nothing fancy)
8 tablespoons (1 stick) unsalted butter
½ teaspoon kosher salt
Instructions
1. Heat the honey in a medium saucepan over medium heat until a candy thermometer registers 325°F, about 10 minutes. Make sure you use a decent-sized pan, because it will quadruple in volume while cooking—er, burning! The honey should go bubbly and deep brown like no place you’ve ever taken a pot of honey before. Please be careful, because hot honey can burn the living daylights out of you. And when you’re checking the temperature of the honey, make sure the thermometer isn’t touching the bottom of the pan, or you will get an inaccurately high reading.
2. Remove from the heat, add the butter and salt, and stir until the butter is completely melted. Cool completely, at room temperature or in the refrigerator, so the butter firms up.
3. Transfer the butter to the bowl of a stand mixer fitted with the paddle attachment and whip on high speed until it is lightened in color and completely smooth, with no chunks. Scrape down the sides of the bowl, crank the mixer back up to high speed, and whip for another 45 seconds, or until the butter is super-fluffy and light brown. Store in the refrigerator until ready to use or for up to one month. Makes about ¾ cup.

Burnt-Honey-Butter Kale With Sesame Seeds

Tosi says that if you like crispy kale, or honey butter, or toasted sesame seeds, or all three, you will love this as your new healthy-unhealthy snack!
Ingredients
1 bunch (about ¾ pound) kale
2 ½ tablespoons Burnt-Honey Butter, melted and cooled slightly
2 teaspoons white sesame seeds
½ teaspoon kosher salt
Instructions
1. Heat the oven to 200°F.
2. Remove and discard the stems from the kale. Slice the greens into 1-inch-wide strips.
3. Toss the kale with the melted honey butter, sesame seeds, and salt in a large bowl until evenly coated with the butter.
4. Spread the kale out on a baking sheet and bake for about 40 minutes, until it is fully dehydrated and crisp, like a paper-thin chip. Cool completely.
5. Store in an airtight