Sunday, August 18, 2013

Ramen-lama-ding-dong Salad – it's a Wrap

Our special continues with a versatile salad – wrap for:
My Little Black Book of Indiscreet Recipes

Ramen-lama-ding-dong Salad – it's a Wrap


    • 1 (12 ounce) coleslaw mix (or you can simply shred half a head of cabbage)
    • 2 (3 ounce) packages oriental-flavor instant ramen noodles, other flavors are good too
    • 2 cups cooked and shredded chicken or maybe splurge on some Thawed frozen salad shrimp
    • bunch green onion, chopped
    • 4 ounces sesame seeds, toasted (optional)
    • 4 ounces slivered almonds, toasted
    • ½ Cup dried Cranberries and/or raisins.
    • 1/2 cup peanut oil or 1/2 cup sesame oil
    • 1/3 cup white wine balsamic vinegar
    • 1/6 cup light blue Agave Nectar*

Thought we should try using Agave nectar instead of sugar. Agave nectar is a REAL sugar, as opposed to an artificial sweetener. It is similar to many types of sugars with one important exception: its glycemic index is significantly lower. This makes it a healthier alternative to many processed AND natural sweeteners. Foods lower on that scale are less likely to trigger the body's mechanisms for FAT STORAGE. While it's not a "free" food, many on a diet or weight maintenance plan find that agave is a healthier and sweeter substitute for sugar.
For example: this recipe would call for ¼ cup granulated sugar.


  1. Break up the noodles, remember back in college when these were one of the basic food groups? You always broken up the noodles while they were still in the package. Really break them down, you don't want these tightly curled up things to be too familiar. They look enough like pubes as it is. Add the sesame seeds (if using) and almonds on a microwave safe plate and cook until browned. About 1 minute-to a minutes and a half. Watch carefully! I did these in three sessions of 35 seconds, stirring it well between zapps. Then allow to cool. It should have a lightly tanned look that means a nutty flavor.

Put the slaw mix and cranberries in a large bowl. Now get creative!
(if you wish: chopped broccoli, shredded carrots, shredded chicken, peas, thawed frozen salad shrimp, red and yellow bell peppers, get the picture?)


Dressing: Mix one and a half of the spice packets from the noodles with the green onions, oil, vinegar and agave nectar. An easy way to do this is to dump out 1 packet onto a saucer and brush away half of it. It will be just too salty if you use both packets.

Sneak in a teaspoon of peanut butter, maybe a hint of lime juice. Shake or stir until well blended. Refrigerate separately until ready to serve. 
When ready to serve, warm the dressing in the microwave as the peanut oil will tend to solidify in the cold. Pour over cabbage, mix well.

NOTE: If you have any left over after it has been served: Save it in refrigerator. This time you can serve it as a wrap!

Drain the salad. Place a soft tortilla/wrapper in a skillet and heat. Flip, lay some sliced sandwich meat if you have not already added meat to the salad - I prefer sliced chicken or turkey,) on the warmed side and let the other side warm. Remove from pan. Roll up and serve!

This is a great crunchy salad and or wrap. Everyone will be asking what the secret crunch is. You don't have to tell them the main ingredient is a pack of 18 cent noodles!

At first Master wasn't sure about me adding a dish made with Ramen Noodles. He wondered if this was best as a dish for slaves, not a Master.

Now I think He quite enjoys having such a gourmet taste that comes so reasonably.

Serving my Master


To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!



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