In the summer we eat a lot of our dinners on the beach so they have to be portable and cold. This weekend I made an Asian Noodle Salad from a recipe that originally appeared in People Magazine.(What? I know, right?) As usual, I changed it a little but never fear it still took about 4 minutes to put together and it was delicious. It was so quick I didn’t even have time to shoot photos for you. There is a fancier recipe where the above picture was found. You can check that out here.
1/2 cup peanuts or almonds
1/2 cup sesame seeds
8 Tbsp. Rice Vinegar
3 Tbsp. Sugar
1/2 Cup Canola Oil
1 Tbsp. Sesame Oil
Salt and Pepper to taste (around 1 tsp.)
16 oz bag of coleslaw mix with carrots
2 packages of ramen noodles broken up with no seasoning
1/2 cup La Choy Rice Noodles
- Mix vinegar, oil, sugar and salt in small bowl.
- (Optional) In skillet on low heat toast nuts and sesame seeds until light brown
- Mix Coleslaw and ramen noodles in large bowl. Toss with dressing from small bowl.
- Pack nuts, seeds and rice noodles separate and toss in just before serving.
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