A quick and easy salad for the summer! With simple healthy ingredients and a homemade dressing this salad can be prepped ahead of time and is great for entertaining at the family BBQ, or lunch on the patio with friends. Add grilled chicken or grilled salmon on top and make it a full meal!
Ingredients:
For Salad
- 16 oz bag of coleslaw mix or shredded cabbage
- 3 oz baby spinach, chopped
- 2 packages ramen noodles, uncooked, flavor packets discarded
- ¼ cup sliced almond
- 2 Tablespoons sesame seeds
- 3 Tablespoons vegetable oil
For Dressing
- ½ cup red wine vinegar
- ¼ cup vegetable oil
- 2 Tablespoons sesame oil
- ¼ cup soy sauce
- ¾ cup sugar
Directions:
Prep Topping: Combine ramen noodles, almonds and seeds in a small bowl, toss with oil. Spread this topping mix on a cookie sheet and bake at 350 degrees Fahrenheit for 5-10 minutes until lightly browned.
Prep Salad: Chop the spinach and shred the cabbage if not using premade coleslaw mix.
Make Dressing: Add all dressing ingredients to a small jar and shake vigorously until well combined. Make sure the sugar blends well and doesn’t stick to the bottom of the jar.
Assemble Salad: In a bowl, toss the coleslaw and spinach together. Add the dressing and toss again to coat. Add half the crunchy topping, toss again. Top with remaining crunchy topping and serve.
About the author: Marni Katz is the recipe developer, photographer and writer behind Simple Gray T-Shirt (simplegraytshirt.com). She wants to help people keep things simple in the kitchen. With simple recipes, easy menu ideas and plenty of tips and tricks along the way, she wants getting a meal on the table to be as simple as putting on your favorite gray tee!