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Easy Midwest Loaded Ramen Noodle Salad Recipe for Perfect Church Picnics

Midwest Loaded Ramen Noodle Salad - featured image
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A quick and easy ramen noodle salad combining crunchy noodles, fresh veggies, smoky bacon, and a sweet-tangy dressing, perfect for church picnics and potlucks.

Ingredients

Scale
  • 3 packages ramen noodles (discard seasoning packets)
  • 4 cups green cabbage, finely shredded
  • 1 cup carrots, shredded
  • 4 green onions, thinly sliced
  • 6 slices bacon, cooked crisp and crumbled
  • 1/2 cup slivered almonds, toasted (optional)
  • 1/4 cup sunflower seeds
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of water to a boil. Add 3 packages of ramen noodles (discard seasoning packets) and cook for 2 minutes until just tender but still firm. Drain immediately in a colander and rinse with cold water to stop cooking. Set aside to drain completely (about 5 minutes).
  2. While noodles cook, heat a skillet over medium heat. Cook 6 slices of bacon until crisp (about 6-8 minutes), then transfer to paper towels to drain and crumble once cool. In the same skillet, toast 1/2 cup slivered almonds and 1/4 cup sunflower seeds for 2-3 minutes until fragrant and lightly browned. Set aside.
  3. Finely shred 4 cups green cabbage, shred 1 cup carrots, and thinly slice 4 green onions. Toss them together in a large mixing bowl.
  4. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons sugar, and a pinch of salt and pepper. Taste and adjust seasoning.
  5. Add the drained ramen noodles, crumbled bacon, toasted nuts, and seeds to the bowl with the veggies. Pour the dressing over and toss gently but thoroughly to coat all ingredients.
  6. Cover and refrigerate for at least 30 minutes to let flavors meld but not so long that noodles get soggy. Give it a quick toss before serving.

Notes

Cook noodles just until al dente and rinse with cold water immediately to keep them crunchy. Crisp bacon is essential for smoky crunch. Toast nuts and seeds carefully to avoid burning. Toss salad gently and refrigerate for at least 30 minutes before serving. For gluten-free, use gluten-free ramen noodles. Mayonnaise can be swapped with Greek yogurt or dairy-free mayo for lighter or dairy-free versions.

Nutrition

Keywords: ramen noodle salad, church picnic salad, potluck salad, loaded ramen salad, bacon salad, crunchy noodle salad, easy salad recipe

Find it online: https://tastytuck.com/easy-midwest-loaded-ramen-noodle-salad-recipe-for-perfect-church-picnics/