You may recall when I made Chrissy Teigen’s Ramen Noodle Salad.
It was wicked tasty, but my sister kinda freaked out about using three seasoning packets from the ramen noodles to make the dressing – all that sodium!
So, how cool was it that the nice folk at Kraft sent me a better for you version in my email just before my sister was due to visit?
And then, I made things even a bit betterer!
I swapped out the called for big name Italian dressing mix with this locally made version that has no added anything (you can order online here); cut the sugar called for in half, and swapped out broccoli slaw for the called for bag o’ cole slaw mix.
And you know what?
It still tasted pretty darned good!
And, we didn’t miss all that extra sodium and sugar and stuff one tiny bit!
•1 envelope Italian dressing mix
•1/2 cup olive oil
•1/2 cup canola oil
•1/2 cup white vinegar
•1/4 cup sugar
•2 tbsp lower sodium Tamari
•2 ramen noodle packets
•1 pkg broccoli slaw
•4 scallions, sliced
•1/2 cup pistachios
Whisk the dressing ingredients together in a bowl or jar and set aside.
Place the ramen noodles in a gallon sized zipper bag – you can trash the seasoning packets or, if you’re interested in a pretty nice take on canned green beans, use one of the packets to make Green Beans Mandarin and live like it’s 1955 all over again.
Crush the ramen noodles (your meat mallet works a treat here, or, go ahead and grab a rolling pin), then add to large bowl along with the broccoli slaw, scallions, and pistachios.
Drizzle the dressing over the salad and toss until the salad is nicely dressed.
Stash in the fridge until needed.
This salad is nice right away, but even better the next day, so try to make it ahead.