This is my last Monday of the school year though! This was the longest school year ever and I cannot wait for a summer full of ice cream, pools, and margaritas.
How was your weekend?
We haven’t had much going on recently because of all the rain. Omg, the rain! Make it stop. We need no more rain. Thankfully we haven’t had to deal with all the flooding that most of Texas is dealing with but man, it’s been a rough couple weeks.
So anyway, yesterday the sun finally came out and the kids got to spend the day outside with their friends. And the husband finally got to grill without getting soaked by rain.
I’ve been craving this Ramen Noodle Salad recently and knew it’d be perfect with some barbecue chicken. It’s basically cole slaw but with lots of crunchy stuff mixed in. Sunflower seeds, sliced almonds, and yeah, crushed ramen noodles.
It’s the perfect summer side dish for when you’re over pasta salad and you always over boil your potatoes for potato salad. Just me?
Make sure you follow me around the internet!
- 14 ounce bag coleslaw mix
- 1/2 cup sliced green onions
- 1/2 cup roasted and salted sunflower seeds
- 1/2 cup sliced almonds
- 2 packages Oriental ramen noodles with seasoning packets
- 1 cup vegetable oil
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
In a large bowl, combine cole slaw mix, green onions, sunflower seeds, and almonds. Crush ramen noodles and add to the bowl. Toss to combine everything.
In a small bowl, whisk together the ramen seasoning packets, vegetable oil, apple cider vinegar, and sugar. Pour over the cole slaw and toss to make sure everything is coated.
Refrigerate for at least an hour before serving.