Thrifty chefs will love this incredibly easy recipe. At less than $10 per 24-pack, Ramen is a true low-cost favorite, and easy to jazz up. Simply use the noodles as a base, then load it up with healthy veggies and pour on a delicious peppery dressing. But here’s the best part: all you need to complete this crowd-feeding recipe is to chop, boil and then throw it all to in bowl.
Ramen noodle salad
Serves: 8
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty: easy
Ingredients:
14 oz of cooked broccoli, chopped
3 oz of Ramen noodles
1 cup of frozen peas, defrosted
1 cup of can corn
1 red onion
4 green onions, chopped
1 bunch of parsley, chopped
½ a whole cabbage, chopped
for the dressing:
⅓ cup of vegetable oil
½ cup of apple cider vinegar
⅓ cup of sugar
chili powder to taste
salt and pepper to taste
Method:
For the salad: cook the noodles according to the package instructions. In a large bowl, crumble the noodles and mix in the rest of the salad ingredients together.
For the dressing: whisk the oil, vinegar, sugar, chili powder, salt and pepper in a bowl.
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