Asian Ramen Salad is a staple at pot-lucks here in Minnesota. My Grandpa was always the one who brought it to family gatherings, and it was always gone almost immediately. It didn’t have the healthiest ingredient list though, so in an effort to indulge in one of my family’s favorite salads I experimented in our kitchen until I got it right! It is so delicious and flavorful! The key is to get those noodles nice and fried up because rice noodles are crunchier than their gluten-filled counterpart. It’s a snap to whip up and bring to all of your family gatherings!
- 2 packages Rice Ramen (gluten-free ramen noodles)
- 3 Tbsp grass-fed butter
- 1/3 cup olive oil
- 3 Tbsp Swerve Confectioners Sweetener (sugar-free sweetener)
- 3 Tbsp apple cider vinegar
- 1 tsp umami spice
- 1/2 tsp garlic powder
- 1/4 tsp ginger powder
- 2 (12 oz) containers/bags of broccoli slaw (you will find this near the bagged salads in your grocer)
- 3 Tbsp nuts: we use sunflower or slivered almonds
- Chopped green onions, optional for garnish
- Salt and pepper to taste
1. Remove the noodles from their packaging and toss the flavor packet that comes inside because it contains msg.
2. Place the noodles in a plastic bag and crush them up.
3. Melt the butter in a large skillet over medium heat.
4. Add the crushed noodles to the skillet, stirring until they are golden brown. They might puff up a bit. Takes about 5-10 minutes, then set aside.
5. Whisk together the oil, vinegar, sweetener, and spices. I like to dump them all into a jar and shake it up, to make things easier.
6. Toss the broccoli slaw into a large bowl and sprinkle with 1/2 tsp salt, massage with your hands until it becomes a little moist (about 5 minutes).
7. Pour dressing over broccoli slaw, and stir to coat thoroughly. Add salt and pepper to taste if desired.
8. Top with the nuts/seeds and the toasted noodles.
9. Garnish with green onions, if desired.
10. Serve immediately. But, this is also a salad that is almost even better the next day. It's one of my all-time favorites!