I don’t know how it is September already…
I know you are getting ready to jet for the long weekend but I wanted to get this to you before you depart. I am sure you are going to be attending at least one BBQ this weekend or gathering and you need something that is easy and delicious to whip together. I don’t like to get super complicated with food, I bet you figured that out already. I recently went to an event on a farm and I needed to think of a dish that would make sense. The event was outside so I knew I wanted to steer clear of anything with eggs, mayo or any other ingredient that would not fare well in the heat and sun.
Salads and slaws are easy to assemble and pack up for a picnic. If you can’t think of anything else do not despair because this will do the trick! Not too long ago my mom started making broccoli slaw with poppyseed dressing and lots of other yummy elements. It has become my new favorite side in the summer. I love it when we have hot dogs or some other grilled food and then a heaping side of broccoli slaw with a light dressing and craisins or something else with a bit of sweetness. I love getting creative with salads and dressings.
I learned about this salad when I was looking for a dish for a potluck and someone told me this would do the trick. I made my own version with a lot more Asian influence. I like to experience different textures when I eat salad so the more you can throw in there to make it exciting the better. Also, like I just laid out above, you know I think the best way to deal with a potluck is simple and easy. This literally is the easiest thing I have ever put together for a gathering. The best part was crushing the ramen noodles which I grew up calling oodles and noodles…anybody with me? You can play with this anyway you like. Get busy with your slaw making, no judgment zone!
Ingredients
- 1/2 Lb. Shredded Cabbage
- 1 Pkg. Broccoli Slaw
- 1 Pkg. Chicken Ramen Noodle Soup + Seasoning Packet
- 1 Cup Cooked Edamame
- 1 Green Onion Minced
- 1/4 Cup Apple Cider Vinegar
- 1/2 Cup Olive Oil
- 1/4 Cup Low Sodium Soy Sauce
- Juice of one lime
Instructions
- Place shredded cabbage and broccoli coleslaw mix in a bowl. Add cooked edamame and sprinkle with chicken seasoning packet from the ramen soup package. Crush the ramen noodles into small bite size pieces. Add dry noodles to the slaw mixture.
- In a small bowl or salad dressing mixer combine vinegar, olive oil, soy sauce and lime juice and minced scallion. Whisk or shake to combine. Pour dressing over salad, toss everything together, and refrigerate for at least 1 hour. The longer it sits the better it gets so letting it sit overnight is also recommended.
- Before serving taste and adjust seasoning to fit preference. A little more soy sauce can be added or a splash of ponzu will also work to brighten it up before serving.
hi Samantha, I also love side salads like this slaw in summer time. It’s such a perfect complimentary dish to barbeque foods and picnics. After letting it sit overnight in the fridge, what should I expect the texture of the noodles to be? Am I looking for them to be crunchy? Or are they supposed to soften up at all after sitting overnight in the dressing? Thanks for the great idea!
Hi Seema! The noodles will soften a little overnight but should still have some of their crunch. The best part of the salad is that has great texture to it and the noodles make it something different.