Cabbage And Crunchy Noodle Salad Food

CRUNCHY NOODLE SALAD *AWARD WINNING*

Steps:

• Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
• Mix cabbage, sesame and almonds together in a large bowl.
• Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended.
• Refrigerate separately until ready to serve.
• When ready to serve:.
• Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
• Pour dressing over cabbage and noodles and mix well.
• NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
• Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.

CABBAGE AND CRUNCHY NOODLE SALAD

Steps:

• Place dressing ingredients into a small saucepan. Stir over low heat until the sugar dissolves. Remove from heat and allow to cool.
• Combine the shredded cabbage, chopped green onions and pepitas in a large salad bowl. Add dressing and noodles and lightly toss to combine. Serve immediately.

CRUNCHY CABBAGE RAMEN NOODLE SALAD

Steps:

• Make dressing by combining ingredients in a large bowl. Stir to dissolve sugar.
• Combine the first three salad ingredients, toss well. Add crushed ramen noodles and dressing to salad and toss again.
• Serve right away or cover and refrigerate to allow the flavors to blend.
• Makes 6 servings (each with 1 tablespoon sauce)

CRUNCHY CABBAGE & RAMEN NOODLE SALAD

Steps:

• Place shredded cabbage, carrot and edamame in a large bowl.
• Combine seasoned rice vinegar, sesame oil, canola oil, honey, and sesame seeds in a jar. Shake to combine ingredients.
• Preheat toaster oven (or oven) to 325 degrees. Spread crushed ramen noodles on a foil lined baking sheet and toast for about 4 minutes. Watch closely so it doesn't burn.
• Toast sliced almonds for 4 -5 minutes. If you use your oven, you'll have enough space to toast the ramen and almonds at the same time (on separate pans). The ramen and almonds should be slightly toasted with just a hint of golden color.
• Add dressing to the cabbage mixture by the spoonful. Toss, then fold in ramen, green onions and almonds. Toss again and serve right away.

CRUNCHY RAMEN CABBAGE SALAD

Steps:

• In a dry skillet, toast the almonds and sesame seeds over medium high heat for a few minutes continually tossing until just golden brown and fragrant. Remove from heat.
• Place ramen noodles in a gallon sized zippered plastic storage bag. Seal the bag and crush the noodles using a rolling pin.
• Toss together the cabbage, green onions, chopped bell pepper, crushed ramen noodles, toasted almonds and sesame seeds in a large serving bowl.
• In a small mixing bowl, whisk together oil, rice vinegar, soy sauce, sugar, and the chicken ramen flavoring packet. Pour dressing over cabbage mixture and toss evenly to coat. Serve immediately.

CRUNCHY ASIAN RAMEN SALAD

Steps:

• Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet (the seasoning packet is NOT used in this recipe). Add the crushed noodles to the melted butter in the skillet. Sauté stirring frequently, until the noodles are a golden brown. Remove from skillet and let cool.
• Cut the Napa cabbage, slice the green onions, and combine this with the bagged cabbage in a large mixing bowl. Add half of the dried cranberries and walnuts (you can also toast these first before adding or buy them already toasted). Add half of the Ramen noodles.
• Combine the oil, vinegar, sugar, and soy sauce in a jar and shake a few minutes; until the sugar has dissolved. You can also put the ingredients in a bowl and use a whisk to combine.
• A few minutes before serving this cabbage salad, pour the salad dressing over the greens. Mix. Add the remaining Ramen Noodles, cranberries, and walnuts on the top.

CRUNCHY ASIAN CABBAGE SALAD

Steps:

• Mix the salad dressing ingredients together and refrigerate.
• Microwave the shelled edamame according to package directions. Remove from package to cool.
• Spread the ramen noodle pieces and slivered almonds in a large saucepan. Toast on medium heat, just until you can smell them and they are slightly browned. Remove from heat to a paper towel to cool.
• Combine the cabbage slaw, red cabbage, shredded carrots, and green onions in a large bowl. Add cooled edamame, ramen noodles, and slivered almonds. Stir to combine.
• Drizzle dressing over the salad and stir. Serve immediately.

CRUNCHY CABBAGE SALAD

Steps:

• Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.) , In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.

CABBAGE AND RICE NOODLE SALAD WITH PEANUT-LIME DRESSING

Steps:

• Cook rice noodles per package instructions. Rinse with cold water and set aside.
• Combine noodles, cabbage, carrot, cilantro, cucumber, and scallions in a bowl. Toss to combine.
• In a small bowl, whisk peanut butter, water, garlic, shallot, fish sauce, vinegar, sesame oil, soy sauce, and lime zest together until smooth.
• Add dressing to veggie-noodle mixture and toss until ingredients are coated.
• Divide into bowls and garnish with peanuts, cilantro, and lime wedges as desired.

CRUNCHY CABBAGE SALAD WITH CASHEWS

Steps:

• In a large serving bowl, combine the cabbage, carrots, green onions, and orange segments.
• Refrigerate until ready to toss salad Crush the ramen noodles into 1/2-inch pieces.
• Empty the ramen flavor packet into a small mixing bowl.
• Whisk in the canola oil, vinegar, sesame oil, and sugar, stirring until the dressing is well blended.
• Refrigerate until ready to serve When you are ready to serve the salad, pour the dressing over the salad and toss to coat everything evenly.
• Add the cashews or peanuts and noodles, tossing again.
• Serve immediately.

KALE AND CABBAGE COLESLAW WITH CRUNCHY RAMEN NOODLES RECIPE

Steps:

• In a large bowl, whisk together the dressing ingredients. Add the coleslaw mix, kale and edamame and mix well. Just before serving, top with the ramen noodles and sunflower seeds.

CRUNCHY NOODLE SALAD WITH CRISPY TOFU AND CABBAGE

Steps:

• Remove any old leaves from wombok, cut stem off base, slice finely and add to a salad bowl
• Remove outside layer of shallot, trim roots, then chop into small pieces
• Toast almond flakes in a pan on the stove until they turn a light golden brown
• Make dressing by combining all ingredients in a small glass jar, stir thoroughly to combine
• Cut tofu in half, then into small cubes
• Add oil to fry pan, add tofu, season with chilli flakes, salt and pepper. Bring to a medium heat and cook until edges are a light golden brown and crispy
• Add tofu to salad bowl
• Dress and toss to combine

CHANG'S CRISPY NOODLE SALAD

Steps:

• Toast almonds: Lightly toast the slivered almonds in a small skillet over medium heat until lightly browned (no oil). Remove immediately and let cool.
• Dressing: Shake Dressing ingredients in a jar until sugar is dissolved. (This keeps for 3 weeks!)
• Shred cabbage: Cut cabbage (see photos in post, helpful): cut 1 slit down the middle lengthwise (or 2, if it's giant like the one I used). Then finely slice so it's shredded. Just use the top 1/2 - 2/3, mostly leafy part. Reserve the thick crunchy white part for another use (excellent in stir fries!).
• Toss everything except crispy noodles: Place cabbage in a big bowl with toasted almonds and green onions. Pour over Dressing, toss well.
• Add crispy noodles! Toss through noodles just before serving so they stay crisp!

CRUNCHY CABBAGE RAMEN NOODLE SALAD

Steps:

• Preheat the oven for 350˚F
• Break the ramen noodles into bite size chunks and spread over a baking pan. Mix in almond slices. Drizzle the melted butter over and toss well. Toast the noodles and almonds in a preheated oven for 12-15 minutes until golden brown. Remove it from the oven and set aside to cool.
• To make the dressing; combine all the ingredients in a small mixing bowl and whisk well.
• In a large mixing bowl, combine the cabbage, carrot, green onion, and the toasted ramen and almonds. Drizzle the dressing over and toss everything very well. Season more with salt and pepper according to your taste. Serve immediately.

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Steps:

• For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
• Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

CRUNCHY CABBAGE SALAD

Steps:

• 1. To make the salad - In a large bowl mix together crushed Ramen noodles, coleslaw mix or shreeded cabbage, green onions, almonds, and sunflower seeds.
• 2. To make the dressing - In a seperate bowl; Mix together oil, sugar, vinegar, and Ramen seasoning packs. Stir well.
• 3. Pour dressing over cabbage mixture and toss salad to disperse dressing.
• 4. It's ready to serve.

CRUNCHY CABBAGE SALAD

Steps:

• Break up the noodles and toast in the oven together with the almonds and seeds, keep an eye on them, and give them a stir so they brown evenly.Mix dressing ingredients together.Once the noodles, almonds and seeds are cool add to the cabbage and spring onions.Pour over the dressing just before serving.For more of Sous Chef's recipes click here.

CRUNCHY NOODLE SALAD WITH CABBAGE AND PEANUT SAUCE

Steps:

• Combine lettuce, cabbage, carrots, crunchy noodles and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, soy sauce, and sugar in a bowl. If the dressing is still too thick you may add more water. Toss the cabbage mixture with the peanut sauce and place on a large platter. Top with extra crunchy noodles and chopped cilantro.