Crunchy Raman Broccoli Salad Food

BROCCOLI RAMEN SALAD

Steps:

• Add the dressing ingredients to a jar and shake it well until the sugar dissolves.
• Using your hands, break the ramen noodles up into smaller pieces. It's ok if some pieces are bigger than others.
• Add the broccoli slaw, ramen noodles, roasted cashews, dried cranberries, and scallions to a large salad bowl.
• Give the dressing another shake and pour it over the salad. Toss to coat. I like to give the salad at least 15-20 minutes to let the noodles soften up a bit, but it's up to you how crunchy you want them. You can eat it right away or let them soften up even longer.

ASIAN RAMEN NOODLE SALAD WITH BROCCOLI SLAW

Steps:

• Crush Ramen Noodles with your hands and place in the bottom of a large bowl. Add slaw; sprinkled with almonds, sunflower seeds, and green onions.
• In a separate bowl, mix together the flavor packets from the Ramen Noodles with oil, sugar, vinegar, and sesame oil to make the dressing.
• Pour dressing over slaw mixture; DO NOT STIR.
• Cover and chill for 24 hours.
• Toss salad together in bowl when ready to serve.

CRUNCHY RAMAN BROCCOLI SALAD

Steps:

• brown walnuts and ramen noodles with 1 tblspoon butter and let cool.
• combine broccoli, lettuce, and cranraisins with walnuts and ramen noodles and toss in a bowl.
• combine oil, vinegar, sugar, and soy sauce in a jar and shake vigorously and then toss with salad just before serving.

CHINESE BROCCOLI SLAW

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture onto a baking sheet.
• Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
• Toss together the coleslaw mix and the green onion in a large bowl.
• Whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.

CRUNCHY ROMAINE TOSS

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir ramen noodles and walnuts until toasted, about 5 minutes. Transfer mixture to a plate lined with paper towels and set aside until cooled.
• Whisk together vegetable oil, sugar, vinegar, soy sauce, salt, and pepper in a small bowl.
• Combine ramen noodle and walnut mixture with lettuce, broccoli, and green onions in a large serving bowl. Pour in the dressing and toss to coat.

BROCCOLI RAMEN NOODLE SALAD

Steps:

• Combine the slaw, peppers, scallions, and nuts in a large bowl.
• Mix together vinegar, oil, sugar, and the seasoning packet from the ramen mix.
• Stir the dressing into the salad.
• Crumble the ramen noodles and add to salad.
• Toss the whole thing to get everything coated.

CRUNCHY ROMAINE SALAD

Steps:

• Wash romaine and cut into bite size pieces.
• Roll up in a clean dry towel and refrigerate for several hours.
• (This makes the lettuce super crisp) Slice the green onion into thin rings.
• Chop the broccoli, stems and flowers, into small pieces.
• Break the ramen noodles up into small pieces.
• (I leave it in the bag and whack it with a kitchen mallet.) Remove flavor envelope from ramen packet and throw away.
• Melt butter in a large deep skillet.
• Add ramen noodles and walnuts and stir and cook over medium heat until light brown.
• Be sure to watch carefully and stir constantly- they will burn easily.
• Turn out onto a double thickness of paper towels and cool.
• Put romaine into a LARGE bowl and add broccoli, onions, ramen noodles and walnuts.
• Toss.
• Mix dressing ingredients together and add to salad.
• You make not want to use it all- I don't but some people like"wetter" salads than I do.
• Use your own taste as a guideline.

CRUNCHY ASIAN BROCCOLI COLESLAW RECIPE

Steps:

• Mix dressing with Seasoning Packet from 1 soup mix package. Discard remaining seasoning packet or reserve for another use.
• Break Noodles apart; place in large bowl. Add slaw, onions, sunflower kernels and nuts; mix lightly.
• Add dressing mixture; mix lightly.

CRUNCHY ROMAINE TOSS

Steps:

• In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts.

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.

CRUNCHY ROMAINE SALAD

Steps:

• Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
• Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
• Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.

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.