RAMEN COLESLAW/CABBAGE SALAD
I LOOOOVE this in the summer. One of my friend's moms gave this recipe to me about three years ago after I had it at his house. It's really great--especially if you just add the ramen RIGHT before serving it!
Provided by spatchcock
Categories One Dish Meal
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted.
- Watch carefully, they can burn quickly.
- Mix cabbage and green onions in a large bowl.
- Crush ramen noodles in the package.
- Open and remove broth packets.
- To make dressing, mix oil, water and vinegar in a jar with a tight lid.
- Add sugar and 1 packet of broth.
- Shake well.
- Taste, and add more sugar, as well as salt and pepper.
- Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture.
- Pour on dressing and toss well.
- Serve immediately.
CRUNCHY CABBAGE RAMEN NOODLE SALAD
You've never used ramen noodles like this before. Try this in place of traditional slaw.
Categories Appetizers / Soups / Salads
Yield 6
Number Of Ingredients 12
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)
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
RAMEN NOODLE & CABBAGE SALAD
Here is a delicious and easy dish to prepare for any kind of potluck or gathering where you are expected to bring a dish. You only need a few easy to obtain ingredients. Don't expect leftovers. Anytime I take this to a gathering, all I bring home is the empty bowl!
Provided by Fork Spoon
Categories Vegetable
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix cabbage and green onions in a large bowl. Use a large sealed container (like Tupperware) if you plan to take the dish to another site to serve. Set aside.
- Preheat oven to 350°F Place sliced almonds on an ungreased cookie sheet and toast until dark (but not burnt); this will take approximately 15 minutes. Set aside to cool.
- Open the ramen noodle packets and set the flavor packets to the side. You will use these in the following step. Empty ramen noodles into a gallon-sized baggie and crush; add toasted almonds. Close and set aside.
- Empty the three flavor packets, oil, water, vinegar and sugar into a jar or other lidded container and shake to mix well. Taste and add salt and pepper to taste. Close jar securely.
- You end with three packages: one cabbage mix pack, one dry ingredient, and one jar of vinaigrette. Just before serving, add the oil to the cabbage mixture and toss well. Add the dry ingredients to this and toss well.
- Please note that "Oriental" flavor ramen usually has beef broth; if this is the case, the dish will not be vegetarian.
- I highly recommend toasting the almonds to a dark brown color. Just watch closely! I have had even more enthusiastic responses to the salad when the almonds are darker, which gives them a richer, more distinctive flavor that marries well with the rest of the dish.
Nutrition Facts : Calories 369.3, Fat 28.3, SaturatedFat 3.8, Sodium 551, Carbohydrate 25.8, Fiber 3.8, Sugar 5.7, Protein 5.1
RAMEN NOODLE SALAD
This hearty ramen noodle salad is full of cabbage, carrots, crunchy ramen noodles, green onions and almonds, all tossed in an oriental dressing. The perfect make-ahead salad to feed a crowd.
Provided by Sara Welch
Categories Salad
Time 16m
Number Of Ingredients 9
Steps:
- Place the cabbages, carrots, ramen noodles, green onions and almonds in a large bowl.
- In a small bowl, whisk together the vegetable oil, rice vinegar, sugar and ramen noodle seasoning packets.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Serve immediately, or cover and store in the fridge for up to 8 hours before serving.
Nutrition Facts : Calories 284 kcal, Carbohydrate 23 g, Protein 4 g, Fat 20 g, SaturatedFat 12 g, Sodium 456 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CRUNCHY RAMEN SALAD
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
CHINESE CABBAGE SALAD WITH RAMEN NOODLES
Steps:
- Combine cabbage, slivered almonds, sunflower seeds and crushed Ramen noodles in a large bowl. Stir to combine.
- In a medium bowl or pint sized mason jar, combine dressing ingredients. Whisk well (or shake in a covered jar) until dressing comes together.
- Refrigerate for at least an hour before serving.
Nutrition Facts : Calories 304 calories, Carbohydrate 15 grams carbohydrates, Fat 27 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 grams, Sodium 457 grams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat
RAMEN CABBAGE SALAD RECIPE
This Ramen Cabbage Salad Recipe may seem strange to anyone that is unfamiliar but if you've tried it you already know how strangely delicious it is. An Asian flavored cabbage coleslaw with nuts, seeds and crunchy ramen noodles.
Provided by WonkyWonderful
Categories Side Dishes
Time 10m
Number Of Ingredients 13
Steps:
- In large bowl combine cabbage, sunflower seeds and sesame seeds. Heat oil in pan over medium. Add ramen and almonds to pan. Toast while stirring for 5-10 minutes or until light golden brown. Transfer to cabbage. Mix dressing ingredients then pour over cabbage mixture. Toss until evenly coated. Salt to taste, if needed.
Nutrition Facts : Calories 487 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 36 grams fat, Fiber 5 grams fiber, Protein 14 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1707 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
CRUNCHY CABBAGE RAMEN NOODLE SALAD
This buttery crunchy cabbage ramen noodle salad is simple to make with just a few ingredients. It's budget-friendly recipe and perfect side dish for summer BBQ or potluck parties.
Provided by Holly Ford
Categories Salad
Number Of Ingredients 13
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.
RAMEN NOODLE SALAD
Sweet, tangy, crunchy ramen noodle and cabbage salad is a great side dish for potlucks or a weeknight dinner any day of the week.
Provided by Mary Younkin
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
- 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 and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
- Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
- Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.
Nutrition Facts : Calories 312 kcal, Carbohydrate 24 g, Protein 4 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 383 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
RAMEN NOODLE CABBAGE SALAD
This ramen noodle cabbage salad with chicken is so tasty and comes together in minutes! Light, crunchy and the perfect combination of flavors! It's sure to become a Summer staple!
Provided by Jamielyn Nye
Categories Salad
Time 10m
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the cabbage, onions, toasted almonds, seeds and broken uncooked ramen noodles and seasoning.
- Next whisk together oil, vinegar, sugar, salt and pepper.
- Pour dressing over salad and stir until combined. Store in the refrigerator until ready to serve.
Nutrition Facts : ServingSize 8 g, Calories 465 kcal, Carbohydrate 32 g, Protein 16 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 556 mg, Fiber 3 g, Sugar 15 g
CRUNCHY RAMEN CABBAGE SALAD
The perfect summer salad that goes with great with grilled main dishes.
Provided by Kami | NoBiggie.net
Number Of Ingredients 11
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.
NAPA CABBAGE SALAD WITH RAMEN NOODLES
Napa cabbage ramen salad with crunchy noodles, almonds, and sunflower seeds, this is our favorite noodle salad recipe.
Provided by Adina
Categories Salads
Time 37m
Number Of Ingredients 9
Steps:
- Chop: Finely slice the napa cabbage and place it in a very large bowl. Chop the onion finely and add it to the cabbage.
- Dressing: mix the noodles' dry seasoning, oil, vinegar, sugar, salt, and pepper. Whisk well until the sugar dissolves. Set aside
- Roast the almonds in a large pan, without using any fat, until fragrant. Shake the pan often to allow the almonds to roast on both sides and keep them from burning. Remove from the pan. Roast the sunflower seeds in the same pan until golden and fragrant. Shake often again. Add them to the almonds.
- Combine: Break the instant ramen noodles on top of the sliced napa cabbage. Discard the liquid seasoning. Add the hot almonds and sunflower seeds to the salad and the dressing. Stir well.
- Leave to marinate for about 2-3 hours at room temperature. Stir again and adjust the seasoning.
Nutrition Facts : ServingSize 1 /6 of the salad, Calories 573 kcal, Carbohydrate 35 g, Protein 11 g, Fat 45 g, SaturatedFat 7 g, Sodium 1992 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 36 g
CABBAGE RAMEN SALAD
So refreshing and colorful! Great as a side dish or a salad on its own. A 'slap-chop' works great if you have one. When I bring this to a party, I keep the oils, veggies, seeds, ramen, and sugar in separate bags until it's time to mix and serve. It tastes better to me when I don't mix the sugar with the oil right away.
Provided by Lo
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 26.6 g, Fat 29.7 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 289.8 mg, Sugar 12 g
CABBAGE SALAD WITH RAMEN NOODLES
I got this from a dear friend who serves it at most of her get togethers. It's always a big hit. But I never imagined how easy it really is!
Provided by debbie cumbow
Categories Other Salads
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. REMOVE flavor packet from both soup mixes. RESERVE both packets.
- 2. BREAK up the Ramen Noodles into bite size pieces and SET ASIDE
- 3. TOSS together cabbage, green onions and sesame seeds in a bowl.
- 4. WHISK together one packet of the soup flavor, oil and vinegar NOTE: you may add some or all of the second packet if you want more seasoning DRIZZLE over the cabbage mixture and TOSS
- 5. COVER and CHILL for 1 hour
- 6. COAT a pan with non-stick spray or you may use a small amount of oil if you choose
- 7. SAUTE noodles and almonds over medium heat until lightly browned
- 8. REMOVE from heat DRAIN on a couple paper towels to remove excess oil and allow to COOL
- 9. STIR the noodles and almonds into the cabbage mixture
- 10. SERVE chilled and keep chilled throughout the event.
- 11. NOTE: This salad is best if made no more than an hour before guests arrive. The crunchiness will remain for a few hours but can't be held overnight as the noodles obsorb the moisture and get soggy.
RAMEN NOODLE SALAD
Ramen noodle salad is THE BEST summer side dish. You'll love the toasted noodles, crunchy cashews, sweet mandarins, cabbage, Asian veggies, and a sweet and tangy dressing.
Provided by Kristen Stevens
Categories Salad
Time 28m
Number Of Ingredients 13
Steps:
- Preheat your oven to 400 degrees.
- Crush the dry ramen noodles into bite-sized pieces on a rimmed baking sheet. There will be many tiny pieces, but make sure there are some slightly larger pieces as these have the best crunch. Add the cashews to the sheet and toast in the oven for 7-8 minutes, stirring halfway through.
- Add the cabbage, carrots, snap peas, red pepper, green onions, mandarin oranges, and sesame seeds to a large salad bowl. When the ramen and cashews have cooled, add them to the bowl, too.
- Add all the dressing ingredients to a jar with a tight-fitting lid and shake well. Pour the dressing over the salad and toss well. Serve right away.
Nutrition Facts : ServingSize 1 ½ cups, Calories 315 kcal, Sugar 13 g, Sodium 847 mg, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 36 g, Fiber 5 g, Protein 8 g, UnsaturatedFat 13 g
RAMEN CABBAGE SALAD
This salad is fast and easy to prepare but does not hold well and is best if eaten immediately!
Provided by TLBURRELL
Categories Salad Coleslaw Recipes No Mayo
Yield 5
Number Of Ingredients 6
Steps:
- Toss together the cabbage, noodles and sunflower seeds or almonds.
- Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.2 g, Fat 22.6 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 81.8 mg, Sugar 11.5 g
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