Ramon Salad
By chanel.sk
My mom used to make this salad for me when I was little. Over the years I learned to make it by sitting in the kitchen talking to her while she made it. This is a crunchy asian slaw.
Rate this recipe
4.5/5
(17 Votes)
Ingredients
- 3 cups cabbage, shredded
- 2 green onions, sliced
- 1/2 cup almonds, sliced
- 1/3 cup sunflower seeds
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 1 tbsp sesame oil
- 2 pkg vegetable Ramon and seasoning packets
Details
Servings 10
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly
Preparation
Step 1
Combine vinegar, sugar, oil, and Ramon seasoning packets.
Step 2
Toss all salad ingredients except Ramon noodles.
Step 3
Refrigerate over night to develop flavors. Crumble Ramon noodles over the salad to serve.
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Chef Tips and Tricks
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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