I consider my real New Years Day the day my kids go back to school each year. I don’t know why but that has always felt like the beginning of a new year to me ever since I was little. I get very emotional and sentimental around that time of year. So, actually New Years Day is kind of anti-climactic for me. I will raise a toast and think back over the past year just as most of the world will do. When I look back I hope to see all the good that has happened this year and not dwell on the things I cannot change in the world. Yes, I can be an agent of change but I cannot make the world change by myself. I hope and pray there are people all over making the same resolution to bring calm, peace and joy into the world around us.
That is my wish for all who read this. I wish for you peace, calm and joy in your life. May each day begin with a smile and end each day with a feeling of contentment in a job well done and a life well lived. Happy New Year to each and every one of you!
My sense of calm is beginning with my family. To not dwell on making everything as it should be but rather let it be as we need it to be to work for us and our family. This salad was the beginning of that change. Make things good but keep it simple to not take away from our family time.
This salad was the hit of the Potluck Circuit about 10 years ago. You would find it in all different forms at every Potluck you attended. But, since then it has fallen away to be replaced by new and fancier salads made with kale, blood oranges and beets.
I love this salad. I hadn’t made it in about 5 years but when a Potluck was arranged I decided I needed to try to have this salad make a revival. I made it a bit easier to make by switching out my usual chopped Bok Choy for pre-shredded coleslaw mix, frozen edamame and pre-sliced and toasted almonds. It cut the prep time down and it was ready to go in less than 15 minutes!
This salad is hearty and offers something different from the meatballs, macaroni and cheese and Christmas cookies that were filling the tables at the Potluck.
The recipe below is a single recipe. I doubled the recipe to make a large mixing bowl full of salad. There were 2-3 servings left at the end of the Potluck. Considering all the food that was there it was a hit in my mind! Plus it left enough for a dinner serving later!
- 1 (16 oz) package of pre-shredded coleslaw mix
- 2 (3 oz) packages of Ramen Noodles, any flavor (discard flavor packets)
- 8 oz. frozen edamame, boiled or microwaved according to package directions, then cooled
- 6 oz. sliced toasted almonds
- 1/4 cup butter
- 2/3 cup olive oil
- 1/4 – 1/2 cup sugar (start with less and add more to taste)
- 1/3 cup red wine vinegar
- 1/4 cup soy sauce
- salt and pepper
- Melt butter in a large skillet over medium high heat. Crush Ramen noodles into small, bite size pieces and add to the skillet. Saute’ the noodles until they turn golden brown. Remove pan from heat and allow to cool.
- Mix coleslaw mix, edamame and almonds in a large bowl.
- Mix vinaigrette ingredients until well combined. Taste and adjust spices and sugar to suit your tastes.
- Add Ramen noodles to salad with vinaigrette and mix well. Allow to sit for 10-15 minutes before serving to allow flavors to meld together. Stir before serving.