By I made candy cane cake balls Saturday for a kid’s eighth-birthday Christmas-in-May party. The catering work has continued through the lockdown — people are still hosting small backyard birthdays. The cake balls are crumbled cake mixed with frosting, rolled into balls, dipped in white chocolate, decorated with crushed candy canes. Reimbursement $50 and tip $30.
The recipe is below.
Crunchy Ramen Noodle Salad
Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min (plus 1 hour chilling) | Servings: 10–12
Ingredients
- 2 packages (3 oz each) ramen noodles, uncooked, broken into pieces (discard seasoning packets)
- 1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
- 1 cup shelled edamame, thawed if frozen
- 1/2 cup sliced green onions
- 1/2 cup sliced almonds, toasted
- 1/4 cup sunflower seeds
- Dressing:
- 1/3 cup vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
Instructions
- Toast the noodles. Spread broken ramen noodle pieces and sliced almonds on a dry skillet over medium heat. Stir frequently for 3–4 minutes until lightly golden and fragrant. Remove from heat and let cool completely.
- Make the dressing. Whisk together vegetable oil, rice vinegar, soy sauce, honey, sesame oil, garlic powder, and ground ginger in a small bowl or jar until well combined. Taste and adjust seasoning as needed.
- Combine the salad. In a large bowl, toss together the coleslaw mix, edamame, green onions, and sunflower seeds.
- Dress and toss. Pour the dressing over the slaw mixture and toss until everything is evenly coated.
- Add crunch last. Just before serving, fold in the toasted ramen noodles and almonds so they stay crisp. If making ahead, keep the crunchy toppings separate and add them at the last minute.
- Chill and serve. Refrigerate for at least 30 minutes before serving to let the flavors come together. This salad holds well for several hours, making it ideal for potlucks and backyard gatherings.
Nutrition (per serving)
Calories: 210 | Protein: 6g | Fat: 12g | Carbs: 22g | Fiber: 3g | Sodium: 320mg