Last time you went to a work potluck, or a large family gathering, was there Ramen Noodle Salad on the table. It was at mine. My aunt is known in our family for bringing this salad every holiday. I normally eat 4 servings of the salad at every holiday. It is one of my favorites.
I had it in my head that I wanted to make this salad recently, and called my aunt for her recipe. And of course that would be when she didn’t answer the phone so I set out to making my own recipe.
I have a small obsession with Brussels Sprouts lately. I am all about roasting these things. The other night I impressed my Mother-in-Law by putting some brussels sprouts on a pan, topped them with chopped bacon and baked them. She totally was impressed with my use of the bacon fat as the oil for roasting. We all know that it feels good to impress our mother-in-laws, specially one that is a good cook.
Since brussels sprouts look like mini cabbages, I thought, why not use them for my recreation of my aunts recipe? One of the things I was dreading however, was grating tinny brussels sprouts. But then look at that, when I went to the store the had shaved brussels sprouts. I had no idea they had these. This sealed the deal that my salad was meant to have brussels sprouts.
This recipe comes together pretty quickly and can be made a head of an event and mixed right when you want to serve. No wonder you it is a potluck staple.
In a large bowl with a lid, mix together the brussels sprouts and carrots. I like to pull out some of the big centers from the brussels sprouts, but you don’t need to. Cover your bowl and put in the refrigerator until later.
For the vinaigrette, mix together all of your vinaigrette ingredients in another bowl with a lid. Use a whisk to make sure all the ingredients combine. As you let the vinaigrette sit, it will separate again. I like to put the vinaigrette into a container I can shake right before pouring over salad to reduce the need for a whisk.
Now one thing I read on another blog, that seemed genius was to toast your ramen noodles. I took it one step farther and toasted both the Ramen Noodles and the almonds. I just put them on a pan and let them sit in the oven until crisp. The toasting is not needed, but adds a surprise nutty flavor that you would not expect.
When it is time to serve, throw all the separate parts together and mix. Transfer to a serving bowl, and garnish with chopped green onions. I really hope you will try my update to the recipe and bring this one to your next family gathering or potluck. You don’t need to tell anyone they are eating brussels sprouts 😉
- 2- 9 oz. bags shredded Brussel sprouts
- 1 cup carrots, shredded
- 2 packages ramen noodles (chicken flavor)
- 1/2 cup sliced almonds
- 2/3 cup vegetable oil
- 1/3 cup honey
- 1/3 cup Apple cider vinegar
- 1 teaspoon of ramen noodle powder (optional)
- 2 teaspoons soy sauce
- 1/4 teaspoon seasons oil
- Black pepper
- On a baking sheet place noodles broken apart and almonds. Toast in the oven at 350 degrees until golden brown -roughly 10-15 minutes or until you smell the almonds. Allow to cool, then store in an air tight container or ziplock bag until ready to serve.
- Mix Brussels sprouts and carrots together in large bowl with a lid. Store in refrigerator until ready to serve.
- Mix together all vinaigrette ingredients together by shaking or whisking until all combined. Store in refrigerator until ready to serve.
- Store separate all parts until ready to serve.
- Combine together brussels sprouts, carrots, vinaigrette, almonds and ramen noodles in the large bowl of the brussels sprouts, and stir/
- Transfer to serving bowl and enjoy!
As I mentioned I love this salad and was really hoping I could have it for lunch. So I thought, why can’t I have it for lunch?
For lunch, I halved the recipe above, and followed the same directions, but instead of storing in large containers, I divided each part into 4. I also added a cut up grilled chicken breast for to add hardiness to my lunch. At lunch, throw it all together, and shake your ingredients together. Enjoy!