Ramen Slaw
Ingredients:
- 5 Carrot
- 1 lb Brussle Sprouts
- 1 Small Red Onion
- 1 Small piece of red cabbage
- 2 Packages of Ramen Noodles
- 1.5 cup Light tasting Olive Oil
- 2 Cloves Garlic
- 1 tsp Sugar
- 1.5 tbsp Grated Ginger
- 0.25 cup Soy Sauce
- 0.25 cup Apple Cider or Rice Wine Vinegar
Directions:
1. Wash and peel the carrots, then shred using a box grater or food processor. Thinly slice the Brussels sprouts, red onion and red cabbage. Combine everything in a large serving bowl.
2. Break the uncooked ramen noodles into small bite-sized pieces. Discard the seasoning packets. Add the crushed noodles to the vegetables and toss to combine.
3. To prepare the dressing, combine the olive oil, minced garlic, sugar, grated ginger, soy sauce and vinegar in a blender. Blend until smooth and emulsified.
4. Taste the dressing and adjust the seasoning if needed. The soy sauce provides plenty of salt, while the vinegar and ginger give everything a lovely little kick.
5. Pour the dressing over the shredded vegetables and ramen noodles. Toss thoroughly until everything is evenly coated.
6. Cover and refrigerate for at least 30 minutes before serving, allowing the flavors to mingle and the noodles to soften slightly while retaining some crunch.
7. Give everything another good toss before serving.
This is a great make-ahead salad for potlucks, picnics or an easy lunch. For maximum crunch, you can also keep the noodles separate and toss them in shortly before serving!