“I assumed this ramen noodle salad recipe was unique to the mother group of suburban Massachusetts,” writes BA editor Hilary Cadigan, who grew up consuming it at neighborhood BBQs and potluck picnics within the ’90s. “When my colleague Shilpa Uskokovic knowledgeable me that her mom made a near-identical model for household events in Chennai, India, I noticed true culinary genius is aware of no borders.”
A kind of mash-up of coleslaw and pasta salad, there are numerous variations of the simple recipe on the market with a variety of elements. Some are primary dishes with rotisserie hen, inexperienced onions, edamame, and mandarin orange segments; others are facet dishes with baggage of coleslaw combine or broccoli slaw, sliced bell pepper, and sunflower seeds. Regardless of which route you’re taking, the secret is the crispy and crunchy ramen noodles—sure, the type faculty youngsters microwave by the boatload internationally. On the spot ramen is cooked and freeze-dried, that means it’s completely superb to eat proper out of the bundle. Spring for good high quality ramen right here (corresponding to Shin model), because it’ll make the distinction between deliciously crunchy or rock-hard ribbons.
Save the ramen taste packet for the dressing, which is able to make greater than you want. (You’ll be able to halve the dressing elements, however we want the leftovers). You’ll need to toss ramen salad collectively on the final second, however you possibly can shred the cabbage and toast the slivered almonds a day forward of time, and the dressing might be made as much as every week prematurely.
