The best part of our weekend? We were able to spend time together as a family and also get together with friends.
We had a picnic with friends on Monday and I brought along my super simple Asian Ramen Salad. (It's sort of my semi-healthy alternative to traditional Coleslaw.) This salad is super easy to put together and I love it. It compliments almost any meal that I cook on the grill and its especially great for picnics. It's easy to transport and I don't have to worry about the mayonnaise going bad when it gets too warm because the mayonnaise has been replaced by a slightly sweet and salty vinaigrette.
- 1 package dry ramen
- 3/4 cup sliced almonds
- 1 head shredded napa cabbage
- 1/4 head shredded purple cabbage
- 2 large carrots peeled and sliced thin
- 4 green onions, sliced
- 1/4 cup toasted sesame seeds
- 1/2 cup canola oil
- 1/4 cup + 2 Tbsp apple cider vinegar
- 1/2 cup granulated sugar
- 1 1/2 Tbsp soy sauce
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt to taste
Whisk together oil, vinegar, sugar, soy sauce, pepper, garlic powder, onion powder and salt.
Crumble ramen noodles and spread onto cookie sheet with almonds. Toast 6-8 minutes at 400.
As for our trip to Providence Canyon State Park - it was a very cool place - on a very hot day.