Ramen Noodle Salad Friday, May 26, 2017 CW20


2 packs instant ramen, discard the seasoning packet
1 pkg tricolor slaw mix
1 carrot, peeled and cut into matchstick strips
Chopped scallions
1/2 teaspoon sesame seed
¼ cup soy sauce or Japanese Ponza sauce
1 TBSP Thai sweet chili sauce (or to taste)
2 TBSP honey
1 tsp sesame oil


Break up ramen. Bring water to boil and cook the ramen for about 2 minutes or until al dente. Drain, rinse and drain again. Set aside, let cool. Mix all the ingredients of the Dressing in a small bowl, set aside. Transfer the ramen to a salad bowl and toss with the slaw mix, carrot and the Dressing. Garnish with chopped scallions and sesame seeds. Serve cold.