Dump and Done Ramen Salad

The second recipe I prepared from Chrissy Teigen’s book Cravings is her Aunt Debby’s Dump and Done Ramen Salad.  It's very similar to the traditional ramen noodle salad made with coleslaw mix that many of us have eaten at picnics a hundred times, but this one I like better for a couple of reasons.  1 – I think the broccoli slaw holds up better in dressing.  (I was still enjoying the leftovers on day three whereas the coleslaw version would’ve been a soggy mess by the second day.)  2 – The addition of extra veggies...  Extra veggies means extra healthy, which means you should eat multiple servings.  Right?  Right.

You absolutely should make this for your next Potluck or family barbecue!  Super easy to throw together,  full of veggies, and just plain delicious.  It was the perfect accompaniment to a brat and baked beans.  And then perfect again by itself as a quick lunch the next day!

 

Dump and Done Ramen Salad

3 - 3oz packages chicken flavored ramen noodles

1 - 12oz package broccoli slaw

1/2c red onion, thinly sliced

1c frozen peas

3/4c frozen corn

1/2c sugar

1/3c oil

1/2c apple cider vinegar

1c roasted and salted sunflower seeds

Crush the ramen noodles into a large bowl and set the seasoning packets to the side.  Mix in the broccoli slaw, onion, peas, and corn. 

In a microwave-safe bowl, combine the sugar, oil, apple cider vinegar, and seasoning packets.  Microwave on high for 1 minute.  Stir well and pour over the slaw mixture.  Toss until combined.  Refrigerate at least 3 hours or overnight.

Toss in the sunflower seeds just before serving.

Note - The salad will lose some of it's crunch by the second and third day (if it lasts that long!)  If you're making it for a smaller group and anticipate leftovers, only set out half the salad and mix in half the sunflower seeds.  The remaining sunflower seeds will add back in some of the lost crunch to the leftover salad the next day.

 

Recipe adapted from Cravings