Ramen Summer Salad

RECIPE FORUM Recipe Exchange
1

Ramen Summer Salad

2 pkg. Ramen
1/2 c. boiling water
1/4 tsp. salt
1 Tbsp. sugar
1/4 c. vinegar
1 medium cucumber
2 green onions
1 medium carrot
1/2 c. thinly sliced celery

Cook noodles in boiling water. Drain and cool by rinsing in cold water. Cut noodles into 3 to 4-inch lengths. Chill. Dissolve soup base in 1/2 cup boiling water. Add salt, sugar and vinegar. Peel and cut cucumber in 1/2 lengthwise. Cut cucumber, green onions and carrots into thin strips. Add vegetables to vinegar sauce. Chill until served. Shortly before serving, toss Ramen and sauce with vegetable strips.

Makes 6 servings.

2

Thanks for posting this.

I tried a recipe from a friend for Ramen salad, made as directed but it was too greasy, it called for veg. oil. I wouldn’t serve it but she swore by it.

Shortly after, I saw the salad in the deli section at our local store so I bought a 1/4 pound, took it home, tasted it…same thing, too greasy & oily.

I noticed the recipe you posted doesn’t call for oil, so I’ll definitely try again. Only other thing I’ll do is to slice a few cherry tomatoes in 1/2 & fold in just before serving. Thanks again.