Here’s that famous crunchy Asian Ramen Salad that you’ve had at pot lucks, you know that one everyone loves, but here I’ve turned into a dinner entree so you don’t have to wait for a party to make it. I love salads but I don’t have a lot of time to make this loaded salad for a dinner side, especially during weeknights, so instead I usually just make the salad the main dish by adding a protein like chicken.
It has been so long since I’ve had this kind of salad and after trying this one who knows why I waited that long. This salad is amazing! You get a serious abundance of crunch, the perfect light toasty flavor (from toasting the ramen and almonds in the oven, I nixed toasting them in butter because ramen is already fried in oil so why add more?), and you get the perfect balance 0f sweet and sour from the vinegar and sugar in the dressing. Who knew a cheap, plan package of ramen noodles could do so much good? I still remember asking all the time when I was younger if I could eat mine uncooked because I loved that delicious crunch.
If you want a little more depth of flavor you could add just a bit of sesame oil to the dressing. I loved it as is but we all have different tastes, so make it how you’d like. The joy of cooking right?