I have already posted my version of a Napa Noodle Salad, which we all love and totally enjoy all summer long. Here is a new spin on it. We went to our friend’s house for dinner and Michele served this delicious noodle salad with just a little bit of a difference from mine but different and delicious enough that it’s worth the post for sure. So whether you love the other one or never even tried it this one is definitely worthy and will be a part of my Summer Salad Repertoire. Michele is a wonderful entertainer and she did an amazing job that night and my parting gift was this recipe. Thanks again Michele! And by the way Joel loved it, and it contains Broccoli Slaw!!!! this was a major shock for sure. Maybe the tide is turning? This is not vegetarian but my Napa Noodle Salad is so just substitute that dressing. Enjoy!
1 cup of olive oil ( you can use a little less)
1/2 cup sugar
1/2 cup apple cider vinegar
2 – 3 packages slaw of any style or mix. Michele used 2 12 oz. bags broccoli slaw and one bag regular cole slaw (these bags of slaw are available in almost every supermarket now in the lettuce section) 3 bags will serve 12 nicely and there is enough dressing for 3 .
2 packages beef flavored Ramon noodle soup mix ( I know this is a bummer for the vegetarians out there)
1/2 cup sunflower seed kernels
1/2 cup slivered almonds
1 tbsp. soy sauce
Prepare dressing by combining oil, sugar, vinegar, soy sauce and two flavor packets from soup mix. Whisk well and chill. Make the dressing early in the day and whisk it a few times throughout the day.
Before you’re ready to serve , crush the ramen noodles. Then combine slaws, seeds, almonds, and noodles.
Dress salad 10 minutes before serving. Put together the salad right before serving so everything stays crunchy. Enjoy!