Crunchy Oriental Salad Food

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 ASIAN SALAD

Steps:

• Prepare dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
• Break Noodles apart; place in large bowl. Discard Seasoning Packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and nuts to noodles; mix lightly.
• Add dressing; toss to evenly coat noodle mixture.

EASY CRUNCHY ASIAN SLAW (WITH THE BEST ASIAN DRESSING!)

Steps:

• Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
• Whisk Asian Slaw Dressing ingredients together in a small bowl.
• Pour dressing into slaw and toss well.
• Garnish with sesame seeds and/ or nuts.

CRUNCHY CHINESE CHICKEN SALAD

Steps:

• Combine salad ingredients in a large bowl.
• Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad.
• Mix well.
• Refrigerate overnight or several hours.

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

Steps:

• Combine the dressing ingredients in a jar and shake well.
• Combine the salad ingredients, except the Asian Fried Shallots.
• Pour over dressing and toss to combine.
• Garnish with Asian Fried Shallots. Serve!

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 ORIENTAL SALAD

Steps:

• Place coleslaw and onions in a large salad bowl.
• Melt butter on the stove and then add the Ramen Noodles (broken up), almonds and sesame seeds and brown. Cool and drain on paper towels.
• Combine the rest of the ingredients and the seasoning packet for the dressing. Pour dressing over salad when ready to serve. Toss to combine.

ORIENTAL CRUNCHY RAMEN SALAD

Steps:

• Crunch up ramen noodles inside unopened bag.
• Put ramen noodles into frying pan that has been sprayed with nonstick cooking spray.
• Cook over low heat, stirring constantly, until golden brown.
• Put lettuce and green onions in large bowl.
• Mix up dressing ingredients and toss with lettuce mixture.
• Add ramen noodles just before serving.

ORIENTAL BROCCOLI SLAW

Steps:

• Crumble the ramen noodles onto a pie plate. Stir in the almonds, sesame seeds, and melted butter. Bake at 350° until golden brown, about 8-10 minutes. Cool completely.
• Whisk together the dressing ingredients in a small bowl and set aside.
• Toss together the broccoli slaw and the green onion in a large bowl.
• Add dressing and cooled noodle mixture to the slaw. Stir till well coated and serve immediately.

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

CRUNCHY THAI SALAD

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

CRUNCHY ASIAN CHICKEN SALAD

Steps:

• Roasted or rotisserie chicken takes on a new dimension in the quick salad. Adding ginger and soy sauce to a bottled oil and vinegar dressing gives it an Asian flavor. A mixture of baby or very young greens is called mesclun or sometimes field greens.
• Place chicken pieces, water chestnuts and scallions in a large bowl. Mix dressing, soy sauce, and ginger together and pour over the chicken. Toss well. Divide mesclun between 2 plates and spoon chicken salad on top.

ASIAN SALAD

Steps:

• Place the olive oil, vinegar, honey, soy sauce, sesame oil, ground ginger, salt and pepper into a jar or sealable container with a lid. Shake to combine. Then, set aside.
• Combine the coleslaw mix, carrots, celery, wonton strips, green onions, and almonds in a large bowl.
• Pour the dressing over the mixture, and toss to combine.
• Serve immediately. See post for storage options.

ORIENTAL CRUNCH SALAD

Steps:

• Whisk dressing ingredients together and refrigerate for at least 1 hour before using.
• In a medium no-stick skillet, saute the almonds and sesame seeds until they are lightly golden.
• Remove from heat and allow the seeds to cool a bit before tossing them with the coleslaw mix, sunflower seeds and onions.
• Just prior to serving, toss with crunchy chow mein noodles, top with dressing and enjoy!
• NOTE: The salad is best if it is mixed and refrigerated overnight (minus the noodles).

CRUNCHY ASIAN SALAD

Steps:

• Whisk together soy sauce, vinegar, oil and peanut butter in large bowl.
• Add coleslaw mix, bean sprouts, edamame and bell pepper; toss to combine. Sprinkle with chow mein noodles, if desired.
• 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 CHINESE SALAD

Steps:

• First mix cabbage and onions in a large bowl, set aside.
• Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
• To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
• Toss together all salad ingredients and add dressing, just before serving.