Crunchy Cabbage And Ramen Noodle Salad Food

RAMEN CABBAGE SALAD

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.

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.

NAPA CABBAGE SALAD

Steps:

• Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
• Preheat oven to 350 degrees F (175 degrees C).
• Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
• Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
• Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

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.

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 RAMEN SALAD

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.

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 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)

RAMEN NOODLE SALAD

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.

RAMEN NOODLE SALAD

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.

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 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.

NAPA CABBAGE SALAD WITH RAMEN NOODLES

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.

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.

RAMEN NOODLE SALAD

Steps:

• Preheat the oven to 400°F (200°C). Spread the broken ramen noodles, sesame seeds, and sliced almonds on a rimmed baking sheet, and toast for 6 minutes flipping halfway through. Remove from the oven, and allow to cool completely.
• Make the salad dressing by combining all of the dressing ingredients in a bowl and whisk well, or combine in a jar and shake it until well combined.
• Assemble the salad in a large mixing bowl, dress with the salad dressing and toss well until everything is well coated. Add the crunchy noodles and almonds and toss right before serving.

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 CRUNCH SALAD

Steps:

• Combine the first five ingredients.
• Mix the dressing and add right before serving.

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 SLAW

Steps:

• Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
• Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.