This recipe is super easy to make, you really just throw all of the ingredients together in a large bowl and let it sit for a few minutes. The longer the salad sits, the better the flavor!
- 24 ounces broccoli slaw
- 12 ounces chicken flavor ramen noodles uncooked and broken up
- 1 cup craisins
- 1/2 cup sunflower seeds
- 3 tablespoon sesame seeds
- 1/4 cup granulated sugar
- 3/4 cup apple cider vinegar
- 3/4 cup vegetable oil
- Chopped scallions
- Shredded chicken
Combine all ingredients, including the seasoning packets from the ramen, in a large bowl and mix until evenly coated.
This colorful, healthy Asian ramen noodle salad full of fresh ingredients. Carrots, green and purple cabbage, edamame, scallions, toasted almonds and crunchy ramen noodles are all in this salad. The dressing is tangy, sweet, and loaded with Asian flavors! Add chicken to make it more protein packed!
- 2 packages ramen noodles (discard seasoning)
- 1/2 cup sliced almonds
- 1 cup shelled edamame
- 1 (12 oz) cabbage coleslaw mix
- 2 cups purple cabbage (or just use more cabbage mix)
- 1/2 cup matchstick carrots
- 1 bunch scallions (greens only), chopped
- 1/4 cup cilantro leaves, chopped
- 1 (15 oz) can mandarin oranges, drained
Sweet Sesame Dressing
- 1/2 cup oil (such as, canola or vegetable)
- 1/2 cup cane sugar (honey or agave is fine too)
- 3 tablespoon apple cider vinegar (or just use more rice vinegar)
- 3 tablespoons rice vinegar (or just use more apple cider vinegar)
- 1 tablespoon soy sauce
- 1 1/2 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- Position a rack in the center of the oven and preheat the oven to 425 degrees F.
- Spread the broken ramen noodles and sliced almonds out onto a baking sheet and toss to combine everything.
- Bake for 5 minutes or until they just start to get toasty and golden.
- Remove from oven, allow to cool for 5 minutes.
- Add the ingredients of the dressing to a bowl and whisk in the oil. Alternately, you can add all the ingredients to a mason jar and just give it a good shake.
To assemble the salad: add all the ingredients together in a large bowl, toss to combine. Add the dressing when ready to serve. The salad is best eaten the first day, it will lose the crunchy favor over time.
- Toss in leftover cooked chicken cubes to make this a protein packed meal.
- Use this salad to finish off leftover veggies in the fridge. Other suggestions include chopped kale, fresh broccoli florets, and red or green bell peppers.
Cut rolled pie dough into circles (LOTS of circles). You place four circles in a row on your work surface, with each circle slightly overlapping. The circles are then rolled up into a log, the log is cut in half, and the cut sides of the ‘log’ are pinched inward to hold the little rose together. After that, you turn the cut side down and use your fingers to press the folds of dough downward to look like rose petals.
It’s easier than it sounds, promise. Just watch the video and you’ll be ready to make thousands of dough roses yourself. Or at least a few dozen.
These 20 minute cream puffs taste better than the fancy bake shop versions. If you love those cream horns, your will love these snowflake cream puffs because they are made from the same dough. Definitely a great holiday dessert idea!
Snowflake Puff Pastry
- 1 box Pepperidge Farm® Puff Pastry Sheets
Real whipped cream filling
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup confectionery sugar
- Pre-heat oven to 350 degrees.
- Roll out slightly thawed and pliable puff pastry dough
- Carefully cut out snowflakes and place them on a jumbo sized parchment-lined baking sheet
- Once all snowflakes are cut out, re-roll the dough out and cut out more if needed.
- Bake 10-12 minuets.
- Allow to cool for 1-2 minutes before carefully slicing them in half
- Fill with real cream, sprinkle with confectionery sugar and enjoy!
- Add all ingredients to a large bowl, and beat on high until firm peaks form
- Add cream to a pastry bag and pipe into each snowflake.