Sweet and crunchy ramen “Easter salad”
I am tired of making Fumi salad so I decided to try a different one for Easter. This salad is so beautiful and I served all the toppings on the side for those who are gluten intolerant. I doubled for 16 buffet servings–Mary Ann
Ps. I used red and green cabbage instead of broccoli slaw
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Ingredients
- Dressing
- ½ cup vegetable or canola oil
- ¼ cup apple cider vinegar
- 2 tablespoon sugar
- Salad
- 2-3oz packages chicken flavored ramen noodles roughly crushed
- 10 oz broccoli slaw or coleslaw
- 1 cup sugar snap peas chopped
- 6 green onions thinly sliced
- 1 cup halved grapes
- 1 orange cut into small segments
- ½ cup sliced almonds
- 3 tablespoon roasted and salted sunflower seeds
- Wonton Strips for garnish
Instructions
- For the dressing, in a small bowl, add oil, vinegar, sugar and the seasoning packets from both ramen packets.
- For the salad, in a large bowl, combine ramen noodles, broccoli slaw, sugar snap peas, green onions, grapes and oranges.
- When ready to serve, shake the dressing until well-emulsified and pour over the salad. Add sunflower seeds and almonds. Toss until the ingredients are well combined. Serve garnished with wonton strips on top.
Notes
Easter 2023
- Dressing
- ½ cup vegetable or canola oil
- ¼ cup apple cider vinegar
- 2 tablespoon sugar
- Salad
- 2-3oz packages chicken flavored ramen noodles roughly crushed
- 10 oz broccoli slaw or coleslaw
- 1 cup sugar snap peas chopped
- 6 green onions thinly sliced
- 1 cup halved grapes
- 1 orange cut into small segments
- ½ cup sliced almonds
- 3 tablespoon roasted and salted sunflower seeds
- Wonton Strips for garnish
Recipe Notes
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Fumi salad dressing is better!