Here in the Midwest, pretty much everyone’s Mom makes the same “Asian ramen salad”. It’s cabbage and carrots and green onion and toasted smashed-up ramen noodles, some almonds and maybe some sunflower seeds, covered in a goopy oil-sugar-vinegar dressing.
It’s delicious, but we recently found
an upgrade. Add peanut butter, and cut out a lot of the sugar. The dressing is creamy and peanutty and … I’m going to go see if we any leftovers.