Crunchy Sprout Salad



4 servings

Recipe from

Southern Living


1 (3-ounce) package chicken ramen noodle soup mix
1/4 cup vegetable oil
1 1/2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon chili oil
1 (3.2-ounce) package enoki mushrooms
2 carrots, scraped and shredded
1 cucumber, peeled, seeded, and chopped
1/2 cup bean sprouts
1/4 pound fresh snow pea pods, cut into thin strips
1 avocado, peeled and chopped
4 leaves radicchio or red cabbage
1/4 cup sesame seeds, toasted


Place noodles in a 9-inch square pan; discard seasoning packet.

Bake at 375° for 7 minutes or until browned, stirring twice. Cool.

Combine vegetable oil and next 3 ingredients, stirring with a wire whisk until blended.

Combine half of noodles, mushrooms, and next 5 ingredients. Add oil mixture; toss gently to coat.

Place radicchio on individual serving plates; spoon vegetable mixture evenly on radicchio. Sprinkle with remaining noodles and sesame seeds.