Crunchy Ramen Coleslaw Food

CRUNCHY RAMEN COLESLAW

Steps:

• Put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. Mix well.
• Pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. Pour dressing over coleslaw mixture; toss to coat. Refrigerate for flavors to blend, about 1 hour.

CRUNCHY RAMEN TACO SALAD

Steps:

• Mix dressing, hot sauce and lime juice until blended.
• Break Ramen Noodles into large bowl. Discard Seasoning Packets or reserve for another use.
• Add remaining ingredients and dressing mixture to noodles; mix lightly.

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.

CRUNCHY COLESLAW

Steps:

• Toss together cole slaw and green onions.
• In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
• Pour over salad and toss together.
• Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.

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 RAMEN SLAW WITH ASIAN DRESSING

Steps:

• Combine all slaw ingredients into bowl; toss to combine.
• Cover and keep refrigerated until ready to serve.
• Combine all dressing ingredients.
• Whisk or shake until sugar dissolves.
• Pour over cabbage mixture just before serving.**
• Toss caggabe and dressing until thoroughly combined.

CRUNCHY RAMEN COLESLAW

Steps:

• Place the sesame seeds and slivered almonds into pan and toast them for a couple minutes over medium low heat, turning them periodically. They will start to smell fragrant when they are done (don't burn them!). Set aside to cool.
• In a bowl, whisk together the vinegar, sugar, oil, Ramen seasoning packet and some salt and pepper until well combined. Set aside.
• In a larger bowl, mix the cabbage, noodles, almonds and sesame seeds.
• Toss well in the dressing and sprinkle with chopped scallions just before serving.
• Enjoy!

RAMEN NOODLE COLE SLAW

Steps:

• Mix first three ingrediens in advance and refrigerate overnight.
• Combine all ingredients in a bowl.

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 COLESLAW

Steps:

• Shake oil, sugar, vinegar, and soup seasoning packets together in a dressing blender or jar. This step can be done up to one day in advance.
• In a dry skillet, toast the almonds to a light brown. Allow almonds to cool. Place the Ramen Noodles in a zipper bag. Use a rolling pin to crush the noodles. Add sunflower seeds and cooled almonds to the crushed noodles. Do NOT refrigerate. This step can be done up to one day in advance.
• In a large serving bowl, combine the slaw mix, onions, and carrots. (I buy the pre-cut carrot matchsticks in the produce section.).
• Just before serving, add the contents of the zipper bag and dressing shaker to the slaw mix. Toss and serve immediately.

ASIAN RAMEN COLESLAW

Steps:

• Crush ramen noodles into small pieces in the unopened package by hand. Open the package and set the flavoring mix aside.
• Heat butter over medium heat. Add crushed ramen and keep tossing to coat with butter. When it starts to brown, slowly add 1/3 cup of water to soften the noodles.
• When the water is mostly evaporated, add almonds and sesame seeds. Stir often to prevent burning. When almonds and sesame seeds begin to brown, add the ramen flavoring mix and mix. Remove from heat and immediately transfer to a bowl to let it cool.
• Whisk together all the dressing ingredients. Set it aside.
• Mix shredded cabbage, green onion, and red pepper. Add the cooled ramen and dressing. Mix and serve.

CRUNCHY ASIAN COLESLAW

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; toss to coat. Serve immediately.

CRUNCHY ASIAN RAMEN COLE SLAW

Steps:

• Whisk together canola oil, vinegar, soy sauce and splenda. Set aside.
• Melt 1 stick of butter.
• While butter is melting crush dry raman noodles into bite size pieces. Remove the seasoning pack and discard (I reserve the seasoning for use in other dishes).
• Add to the melted butter almonds, sesame seeds, and dry raman noodles. Cook until browned.
• Shred 1/2 of the head of cabbage and set aside.
• When ready to serve pour browned noodles, almonds and seeds into shredded cabbage toss. Add the slaw sauce and toss again.

CRUNCHY ASIAN COLESLAW

Steps:

• Preheat oven 350 deg.
• Place crushed Ramen noodles, almonds, and sunflower seeds on a jelly roll pan and bake for 5-7 minute Watch closely so they don't burn. Cool until needed.
• Mix dressing in a small bowl. Can be done ahead of time.
• In a large bowl, mix coleslaw mix, carrots, and green onion. When noodle mixture is cooled and you are ready to serve, add to the cabbage mixture. Stir in the dressing and serve immediately.