The Best Potluck Dish...

Thursday, February 28, 2019


Over the past few years of having this blog, there are certain things I've mentioned repeatedly. Like, if it's Brian's busy season, my nutrition is nonexistent and I'm consuming all calories in bed, one of his biggest pet peeves (side note: over the weekend, while doing a textbook compromise of eating breakfast in bed while watching an Arsenal game, I spilled my coffee all over our JUST CLEANED white comforter, further proving his point...); most of our social time with friends is spent at each others' houses, filling our dining room tables with delicious shared treats; I. hate. winter.

With that, I bring you a combination of these topics: the best potluck dish, a crunchy Asian ramen noodle salad I could eat every day without complaint. It makes fantastic leftovers so you don't have to eat fist fulls of popcorn with a spoon of peanut butter and a red pepper on the side for dinner, and has a sweetness that resembles summer and not this god forsaken season. It also takes 10 minutes to make, which, for someone who isn't into spending much time in the kitchen these days, is the biggest perk of all. I want to make big batches of it for park picnics and beach days this summer. Oh, summer <3

Ingredients (serves eight): 
For the salad:
1 (16-ounce) bag coleslaw mix
2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette
 

For the Asian honey vinaigrette:  
1/2 cup avocado oil (or vegetable oil, or any cooking oil)
1/4 cup honey (or your desired sweetener)
1/4 cup rice vinegar
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
Pinch of salt and black pepper

Directions:
For the salad:
Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden.

Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!). 

For the Asian honey vinaigrette:  
Whisk all ingredients together until combined.

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