Oriental Salad with Ramen Noodles

This is a delicious, hearty salad I often serve in the summer.

I especially like to take this to potlucks

because I can make most of it ahead

and quickly toss it together before I head to the barbecue.

You can add cubed chicken to make this a summer meal.

Oriental Salad

1 bag of cole slaw

1 bag of broccoli cole slaw (shown below)

1 pkg. Oriental ramen noodles

1 small bag of slivered almonds

cashews or peanuts (optional)

Dressing

1/2 cup canola oil

1/2 cup sugar

1/4 cup cider vinegar

2 TBS. soy sauce

Season packet from the Ramen noodles

Preheat oven to 300-degrees.

Line a cookie sheet with foil to save on clean up.

Spread the bag of slivered almonds over the foil.

Break up the uncooked noodles in the

packet of Ramen noodles and spread them

out with the slivered almonds.

Bake noodles and almonds

for about 12 minutes or until golden like this:

If you are making this ahead to serve the

salad later, allow to cool,

then seal in a ziplock bag until ready to toss salad.

While noodles and almonds are baking,

mix up the dressing.

I start by measuring the sugar,

then mixing in the oil so the sugar doesn't stick to

the oil in the measuring cup.

Stir all the ingredients together and

set aside until you're ready to toss salad.

To toss salad, add the cole slaw

and broccoli cole slaw to a large bowl.

Mix the slaws together.

Add the toasted almonds and Ramen noodles

and mix.

Add 1/2 cup cashews or peanuts

if desired.  I think the nuts really add flavor and crunch.

This day, I only had unsalted peanuts, but I prefer cashews

in this salad.

The dressing constantly separates,

so right before you add it to the salad,

stir well.

Then pour it quickly.

The salad will be tastier when marinated

with the dressing for one to two hours before serving.

If you bring this salad to a potluck,

they'll EAT IT UP!