Asian Ramen Salad
- 2 packages of chicken flavored ramen noodles, broken into pieces (flavor packets reserved)
- ½ cup raw sunflower seeds
- ½ cup slivered almonds
- 1 (16 oz.) package coleslaw mix
- 3 green onions, chopped
- ½ cup olive oil
- 3 Tbs. white vinegar
- 1 Tbs. white sugar
- ½ tsp. black pepper
Preheat oven to 350 degrees. On a baking sheet, spread the ramen noodles, sunflower seeds, and almonds evenly and roast in the oven 10-15 minutes – or until slightly brown and toasty. Let cool.
In a large bowl, combine the coleslaw mix and green onions. Toss in the ramen mixture and combine.
Whisk together the olive oil, flavor packets, vinegar, sugar, and pepper until smooth. Pour dressing over slaw mixture and toss to coat.
Habanero Cream Sauce
- 1 Tbsp. olive oil
- ¼ red onion, chopped
- 2 cloves garlic, minced
- ¾ tsp. cumin
- ½ tsp. chili powder
- ¼ tsp. smoked paprika
- 1 habanero pepper, stem removed
- 8 oz. cream cheese, softened
- ½ bunch cilantro
- ¼ cup water
- Salt and pepper
Heat olive oil in a small pan over medium high heat. Sauté onion, garlic, cumin, chili powder, smoked paprika, and a sprinkle of salt and pepper for 5-7 mins, stirring quite often.
Add cream cheese to the pan and stir until everything is well combined.
Place the cream cheese mixture, habanero, cilantro and water into a blender and pulse until combined. Season with salt and pepper. Add a little water if the consistency is too thick.
Store in an airtight container in the refrigerator for up to 5-7 days.
Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.