side dishes Archives · Jess in the Kitchen

Ramen and Cabbage Salad

Do you have those recipes that just feel a bit like home? Ones that you have to call your mom, your grandma, your uncle, (insert random relative here) to get the recipe because for some reason, you never really write the whole thing down? A recipe that maybe brings you such joy that it becomes a hyperfixation for a bit until you forget again? For me, that’s my mom’s ramen and cabbage salad.

Let me tell you, this isn’t about to be a fancy recipe. It has very few ingredients and most of which you can almost always have on hand. It isn’t a recipe I have doctored up to have all the flavors. I am keeping this just as my mom made it for years and years, and my goodness, it’s good just the way it is.

Why is this recipe coming out now?

Well, my kiddos both decided they loved cabbage over the past year and subsequently, we grew a TON of it. We don’t really eat sauerkraut so we needed a way to use the cabbage that everyone would love. My babies are also busy kids (okay, they aren’t babies, but they will always be my babies, right?) so we need things we can do on the fly without much thought when life gets busy.

That’s this recipe. It’s great since cabbage keeps so well in the fridge. And everything else is a pantry ingredient. When I have panicked with the, “WHAT’S GOING TO BE OUR VEGETABLE FOR DINNER?” this ramen and cabbage salad has been my go to solution.

Ready to give it a try? Let’s go!

Your Ingredients

1 head of shredded cabbage (any combination of color) or 1-2 bags of coleslaw mix
2 tablespoons butter
2 packages of dry ramen noodles, seasoning package removed
¾ cup slivered almonds
1 cup olive oil
⅔ cup white sugar (up to 1 cup, depending on your sweetness preference)
½ cup red wine vinegar
2 tablespoons soy sauce

Your Steps to Ramen and Cabbage Salad

If you have not already, finely chop/shred your cabbage. A combination of red and green are definitely the prettiest, but any combination will do. I use what I have on hand.

In a large saucepan, begin to melt the butter over medium high heat. While the butter is melting, crunch the dry ramen noodles into pieces. I find it easiest to do this when the package is still sealed and then I pull out the seasoning package. Once the butter is hot, add the broken noodles and almonds on the stove top. Toast them until golden brown, but watch it as they go from toasted to burned quickly. Remove from heat and set aside.

In a glass measuring cup or mason jar (my preferred method), combine olive oil, sugar, red wine vinegar, and soy sauce. Whisk or seal tightly and shake well.

Serve the cabbage with the toasted noodles and almonds on top (I call this combination crunchies). Top with the dressing. I much prefer to serve this salad as a single serve, allowing people to put in their cabbage, then their crunchies, and finally their dressing. I love the texture of the crunchies and if you make it a make ahead salad, they will get soggy.

What I especially love about this ramen and cabbage slaw salad is that it keeps so well. I keep a bowl of chopped cabbage in the fridge and a container of the crunchies in an airtight container on the counter. The dressing is in a mason jar and it’s such an easy and filling side dish. When one of the three components runs out, it’s so simple to make more, even if it is just making a half batch of dressing.

Ramen and Cabbage Salad

This ramen and cabbage salad is packed with textures, from the crunchy noodles and almonds to the fresh cabbage. And the quick and easy dressing ties it all together!

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Prep Time 10

Cook Time 0

Course Salad, Side Dish

Cuisine American

Servings servings

Equipment

Mason Jar
Flexible Cutting Board
Knife

Ingredients

1 head of shredded cabbage any combination of color or 1-2 bags of coleslaw mix
2 tablespoons butter
2 packages of dry ramen noodles seasoning package removed
¾ cup slivered almonds
1 cup olive oil
⅔ cup white sugar up to 1 cup, depending on your sweetness preference
½ cup red wine vinegar
2 tablespoons soy sauce

Instructions

If you have not already, finely chop/shred your cabbage. A combination of red and green are definitely the prettiest, but any combination will do. I use what I have on hand.
In a large saucepan, begin to melt the butter over medium high heat. While the butter is melting, crunch the dry ramen noodles into pieces. I find it easiest to do this when the package is still sealed. Remove the seasoning package.
Once the butter is hot, add the broken noodles and almonds on the stove top. Toast them until golden brown.
In a glass measuring cup or mason jar, combine olive oil, sugar, red wine vinegar, and soy sauce. Whisk or seal tightly and shake well.
Serve the cabbage with the toasted noodles and almonds on top. Top with the dressing.

Notes

I much prefer to serve this salad as a single serve, allowing people to put in their cabbage, then their noodles, and finally their dressing. I love the texture of the crunchies and if you make it a make ahead salad, they will get soggy.

Keyword almonds, cabbage, cabbage salad, cabbage slaw, cold sides, easy sides, ramen noodles, ramen salad, salads, side dishes, summer side dish

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September 2, 2023September 2, 2023

Jess2 Comments

Simple Greek Salad

Not too terribly long ago, we had friends gift us some ground lamb after we checked in on their lambs while they were away. I’ll be honest, my only experience with lamb was in a gyro, and I am a HUGE fan. (although I am starting to think it’s just for the tzatziki sauce…am I right?!) However, I had never had an experience with ground lamb and quickly asked the friend how to use it. Burgers, of course! Well, you need a side if you’re having lamb burgers and this beautiful and delicious Simple Greek Salad was created.

It quickly became a go to salad for me, with little to no measurements. I simply needed to make sure that I had cucumbers, feta, and kalamata olives on hand (every other ingredient is a pantry item for our household. And truly, feta is getting added to the list because “everything is betta with feta!”). No kalamata olives? No problem. Swap them out for black olives.

I did recently take the time to measure out all of the ingredients should I could share it out with my friends. If a Greek Salad ISN’T on your summer salad list, let’s get it on there!

Your Ingredients

2 cups chopped Roma tomatoes
2 cups chopped cucumbers (preferably English or snacking)
⅔ cup diced red onions
½ cup sliced kalamata olives (or black olives)
3 tablespoons crumbled feta cheese
2 tablespoons red wine vinegar
2 tablespoons olive oil
½ teaspoon minced garlic
¼ teaspoon dijon mustard
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
Salt and pepper, to taste

Your Steps to Simple Greek Salad

In a large bowl, combine tomatoes, cucumbers, and red onions. Add olives and feta cheese and stir once more.

In a glass mason jar with a lid or liquid measuring cup, combine vinegar, oil, garlic, mustard, oregano, salt, and pepper. If using a mason jar, cover and shake well. If using the measuring cup, whisk well.

Pour the dressing over the vegetables and allow to mellow over a few hours, if you are able. If you prefer a saucier salad, add 1 part red wine vinegar to 1 part olive oil, mixed together first.

Enjoy!

Tools of the trade

I have a few tools I love and to when I am making any salad. First and foremost, I can’t live without my flexible cutting boards. I think they are a must in the kitchen. Closely behind that, I did my small whisk and glass measuring cups for making my dressing.

Simple Greek Salad

This simple Greek salad is full of tomatoes, red onions, and cucumbers combined with feta, oregano and a delicious dressing. A great side dish for any meal!

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Prep Time 10

Total Time 10

Course Salad, Side Dish

Cuisine Greek

Servings servings

Equipment

Ingredients

2 cups chopped Roma tomatoes
2 cups chopped cucumbers preferably English or snacking
⅔ cup diced red onions
½ cup sliced kalamata olives or black olives
3 tablespoons crumbled feta cheese
2 tablespoons red wine vinegar
2 tablespoons olive oil
½ teaspoon minced garlic
¼ teaspoon dijon mustard
1 tablespoon chopped fresh oregano or 1 teaspoon dried
Salt and pepper

Instructions

In a large bowl, combine tomatoes, cucumbers, and red onions. Add olives and feta cheese and stir once more.
In a glass mason jar with a lid or liquid measuring cup, combine vinegar, oil, garlic, mustard, oregano, salt, and pepper. If using a mason jar, cover and shake well. If using the measuring cup, whisk well.
Pour the dressing over the vegetables and allow to mellow over a few hours, if you are able. If you prefer a saucier salad, add 1 part red wine vinegar to 1 part olive oil, mixed together first.
Enjoy!

Keyword cucumbers, feta salad, Greek salad, Salad, summer salad, tomatoes, vegetables, vegetarian

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Looking for other great sides?

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July 4, 2023July 4, 2023

JessLeave a comment

Air Fryer Homemade Fries

“I bought some fries for the burgers tonight…” The Mr, the other night. My response, “Why in the world did you buy fries? I will make air fryer homemade fries!” The Mr, “Well, you never know…it’s easier to just use the premade ones.” Me: “Nope, it takes all of 3 minutes to make homemade ones and they are SO MUCH BETTER.”

That’s an actual conversation from earlier this week. I don’t know what kind of fries are made when I am not home, but if I am around, I am grabbing some Yukon Gold potatoes (or others, if you don’t have Yukon Gold) and I am making homemade fries.

When I say that it takes all of 3 minutes to prep them, I promise, I am not lying. The longest piece of these delicious fries is cutting them. A little toss in olive oil, some salt, Parmesan, and parsley and you are set. And I swear, they come out like a great pub fry every single time.

Some “from scratch” recipes take longer than you care for them to but, at least for me, you try to do them more often than not because it’s better for your family. This is not the case here. You’ll be making your own, beautiful air fryer homemade fries every time a burger, brat, or hotdog is served!

Let’s get cooking!

Your Ingredients (4-6 servings)

1 ½ pounds Yukon Gold potatoes (or your other favorite potato)
1 tablespoon olive oil
¼ cup grated Parmesan cheese
1 tablespoon parsley
1 teaspoon-½ tablespoon kosher salt

Your Steps to Air Fryer Homemade Fries

Preheat the air fryer to 400 degrees. Meanwhile, cut the potatoes into ¼-⅓ inch slices. Then cut into sticks. Toss the fries with olive oil. Then add Parmesan, parsley, and kosher salt. Honestly, I don’t measure the parsley and salt. I just pour it into my palm to get a feel for how much I have and sprinkle in.

Put the fries into the basket and toss. Cook for 15-20 minutes, shaking/stirring the fries every 5 minutes or so. Cook until they have reached a desired color. Enjoy with your latest grilled protein!

If you’re looking to fancy up your potato game, give these smashed baby potatoes a try! They are not hard, but they sure turn out amazing!

Air Fryer Homemade Fries

You won't be buying frozen bag fries again after you give these homemade air fryer fries a try! So simple and beyond good, this will become a go to recipe for those grill nights and more!

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Prep Time 5

Cook Time 20

Course Appetizer, Side Dish

Cuisine American

Servings

Equipment

Air Fryer

Ingredients

1 ½ pounds Yukon Gold potatoes or your other favorite potato
1 tablespoon olive oil
¼ cup grated Parmesan cheese
1 tablespoon parsley
1 teaspoon-½ tablespoon kosher salt

Instructions

Preheat the air fryer to 400 degrees. Meanwhile, cut the potatoes into ¼-⅓ inch slices. Then cut into sticks.
Toss the fries with olive oil.
Then add Parmesan, parsley, and kosher salt. Toss again.
Put the fries into the basket and toss.
Cook for 15-20 minutes, shaking/stirring the fries every 5 minutes or so. Cook until they have reached a desired color.

Keyword air fryer, french fries, homemade fries, Potatoes, Yukon Gold

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April 30, 2023May 14, 2023

JessLeave a comment

Roasted and Preserved Tomatoes

Every year, I get so excited to plant tomato plants. Even in our first years with a garden, we couldn’t keep up with our tomato love. I vividly remember my darling son as a toddler eating every single cherry or grape tomato we grew. They didn’t even make it out of the garden! Now, I get all those beautiful drops of red, orange, and yellow and turn them into roasted and preserved tomatoes.

Now, it’s a joke between my husband and I that I will always plant too many cherry and grape tomato plants. Why buy one if you can buy four? And you have to have a few varieties, right? And so, we have an abundance of bit size tomatoes. One year, an acquaintance suggested roasting them, and I have never looked back!

This is such a simple and flavorful way to preserve tomatoes. All you need is an oven, a baking sheet, some parchment paper, and your favorite tomato spices. Let’s get to creating some roasted and preserved tomatoes.

Per pound of tomatoes, you will need:

½ tablespoon olive oil

¼ teaspoon each of: salt, pepper, oregano, garlic, or any other spice you love with tomatoes

Your Steps to Roasted and Preserved Tomatoes

Preheat the oven to 425 degrees. Wash and dry the tomatoes. Slice each tomato in half. Lay cut side UP on a parchment lined baking sheet. Drizzle with olive oil and sprinkle salt, pepper, garlic, etc on top. Bake for 20-30 minutes, until just beginning to caramelize. Allow to cool.

From here, you can totally just snack on them. If you want to preserve for later, stick the tray in the freezer for 2-3 hours. Transfer to a freezer safe container and use within a year. So quick, easy, and a great way to preserve your harvest!

Roasted and Preserved Tomatoes

Too many grape and cherry tomatoes? Like to preserve the flavor of summer for the winter months? Create these roasted and preserved tomatoes!

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Prep Time 10

Cook Time 30

Course Side Dish

Cuisine Italian

Servings servings

Ingredients

1 pound cherry or grape tomatoes any variety
½ tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon oregano
¼ teaspoon garlic

Instructions

Preheat the oven to 425 degrees.
Wash and dry the tomatoes.
Slice each tomato in half. Lay cut side up on a parchment lined baking sheet.
Drizzle with olive oil and sprinkle salt, pepper, garlic, etc on top.
Bake for 20-30 minutes, until just beginning to caramelize. Allow to cool.
To preserve, place the tray in the freezer for 2-3 hours.
Transfer to a freezer safe container and use within a year.

Keyword cherry tomatoes, freezing, preserving, side dish, tomatoes, Vegan, vegetables

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Looking for other preserving recipes?

Check out my canning and preserving page! Or maybe one of the recipes below will speak to you!

August 20, 2021April 17, 2024

JessLeave a comment

Quick Dish: Fried Rice

Recently, my family and I were away from home for a week. I don’t know about you, but when I get home from a week away, I need at least another day to reset. I do not want to do a thing but sit on the couch for hours, even if I was in the car for six hours leading up to getting home. And although the fridge is empty (if we did things right before we left), I certainly do not want to go grocery shopping. That, my friends, is unfortunate because I still need food for lunch the next day. However, I have discovered quick fried rice and my life has become a little easier and definitely a lot tastier.

After said trip, I looked around at what we had for food and realized we were low on proteins, at least any that were thawed. I am passionate about eating wholesome foods that are minimally processed, so this was a bit of a problem. However, I love me some brown rice with vegetables. I had some instant brown rice on hand as well as frozen Asian vegetables. Good. We also had cooked some Asian food while on vacation, so those flavors were on my mind. I opened the refrigerator to gather some liquid aminos and saw eggs. Eggs! Oh man, I can make a quick fried rice for lunch!

I felt as though I was winning at life. This meal had a starch/carb, vegetables, and a protein; a complete meal. It came together in less than 15 minutes, which is a major win in my book. Measuring is somewhat optional as you can really find flavors you love. Finally, nothing was processed and the ingredients are pantry items at our house. Let me tell you, this recipe is going into my everyday cooking brain when I need a quick, wholesome meal. I hope it does for you too!

Your Ingredients

2 cups brown rice, cooked (instant or regular)
8 ounces frozen mixed vegetables
1-2 eggs, whisked
½ tablespoon sesame oil
½ teaspoon minced garlic

Seasonings, to taste:

Ground ginger (¼-½ teaspoon)
Pinch of red pepper flakes
Onion Powder
Soy sauce or liquid aminos (½ – 1 tablespoon)

Cook the vegetables according to the directions on the package. We adore these awesome steam bags that Ziploc makes for steaming frozen and raw vegetables in the microwave. (Here’s the link for them if you want to check them out: Ziploc Zip n’ Steam Bags)

Meanwhile, heat the oil in a large skillet over medium high heat. Add the garlic and cook for 30 seconds, until fragrant. Add the rice, steamed vegetables, and seasonings to taste. Allow to cook for 2-3 minutes, stirring every 30 seconds or so.

Push rice and vegetable mixture to the side. Pour in the whisked egg(s) in the cleared spot (spraying with cooking spray prior if there is worry the egg will stick. I add a touch more sesame oil). Allow to cook 1-2 minutes, as though you are going to scramble the egg. Once the egg is starting to become solid, fully incorporate it into the rice and vegetable mixture. Saute until the egg is fully cooked. Taste and add more soy sauce, ginger, or red pepper flakes as needed.

Quick and easy. Delish, wholesome, and a complete meal from your pantry. That’s what I call a winner in my book. Give it a try next time you’re not quite ready to make a run to the grocery store. Or maybe anytime you need a meal at your fingertip in minutes.

Looking for other from scratch recipes to cook for a meal? Click below.

Cooking

Tools of the Trade

Quick Fried Rice

Short on grocery store items? Put together this quick fried rice using ingredients from your fridge and pantry in 15 minutes flat!

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Prep Time 5

Cook Time 10

Course Main Course

Cuisine Chinese

Servings

Ingredients

2 cups brown rice cooked (instant or regular)
8 ounces frozen mixed vegetables
1-2 eggs whisked
½ tablespoon sesame oil
½ teaspoon minced garlic

Seasonings, to taste:

Ground ginger ¼-½ teaspoon
Pinch of red pepper flakes
Soy sauce or liquid aminos ½ – 1 tablespoon
onion powder

Instructions

Cook the vegetables according to the directions on the package.
Meanwhile, heat the oil in a large skillet over medium high heat. Add the garlic and cook for 30 seconds, until fragrant.
Add the rice, steamed vegetables, and seasonings to taste. Allow to cook for 2-3 minutes, stirring every 30 seconds or so.
Push rice and vegetable mixture to the side.
Pour in the whisked egg(s) in the cleared spot, spraying with cooking spray if necessary.
Allow to cook 1-2 minutes.
Once the egg is starting to become solid, fully incorporate it into the rice and vegetable mixture.
Sauté until the egg is fully cooked.
Taste and add more soy sauce, ginger, or red pepper flakes as needed.

Video

Notes

This will always be better if you use rice you cooked a day or two before. But I get it, you may not always have thought ahead. Go ahead and use what you have.

Keyword Brown Rice, Eggs, Fried Rice

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July 31, 2020August 10, 2021

JessLeave a comment