this salad has a lot of things going against it.
For example, Rich doesn’t mind peas, but hates it when they’re in with other foods.
Then there’s the ramen noodles. And the canned corn. Add in the broccoli slaw and feta cheese and this thing is gonna be a train wreck, right?
Wrong. It is frikkin’ genius!
I was paging through Chrissy Teigen’s cook book, Cravings, and came across her very excited description of this salad and how very much she loved it.
Well… I had some ramen in the pantry, and peas in the freezer, so all it took was a trip to the market for the canned Southwestern corn and the broccoli slaw.
Let’s make this!
•2 pkg Oriental flavor ramen noodles
•1 pkg Chicken flavor ramen noodles
•12 oz bag broccoli slaw
•1 cup frozen peas
•1 cup shredded carrot
•11 oz can Southwestern corn, drained
•1 cup thinly sliced red onion
•3 ramen seasoning packets
•1/2 cup sugar
•1/2 cup cider vinegar
•1/3 cup veggie oil
•Crumbled feta cheese
•Roasted sunflower seeds
•Fresh chopped parsley
Place the uncooked ramen noodles in a gallon-sized zipper bag and seal, squeezing out any excess air.
Using a meat mallet, rolling pin, or other heavy object, crush the noodles into bite size pieces and transfer to a large bowl.
Stir in the broccoli slaw, peas, corn,and sliced red onion.
Whisk the sugar together with the cider vinegar, seasoning packets, and veggie oil in a ‘wave-safe bowl, then pop into the ‘wave for one minute.
Pour over the noodle and veggie mixture in the bowl and stir to mix thoroughly.
Transfer to a storage bowl, cover, and stash in the fridge for at least three hours, or – always more better – overnight.
Add the crumbled Feta and toss to blend.
When ready to serve, spoon over baby spinach or chopped Romaine, sprinkle with the sunflower seeds and parsley, and serve cold.
Without the baby spinach or lettuce, the salad will keep in the fridge for several days so… why aren’t you making it right now?