Crunchy Ramen Salad Food

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CRUNCHY ROMAINE SALAD WITH SWEET SESAME VINAIGRETTE



Crunchy Romaine Salad with Sweet Sesame Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup mandarin syrup, from canned mandarin oranges in light syrup
1/4 cup rice wine vinegar
2 tablespoons canola oil
1 tablespoon toasted sesame oil
2 tablespoons white sesame seeds, toasted
1 teaspoon finely minced fresh ginger
1/2 teaspoon instant ramen seasoning
One .3-ounce package instant ramen noodles
1 cup sliced almonds
2 romaine hearts, halved lengthwise and cut into 1/2-inch pieces
2 cups broccoli florets, blanched
1 cup shredded carrots
One 10.5-ounce can mandarin oranges in light syrup, drained and cut into 1/2-inch pieces
5 scallions, sliced (about 1/2 cup)

Steps:

  • For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
  • For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
  • In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.

RAMEN SALAD



Ramen Salad image

A better, healthy version of the original Asian ramen salad with fresh ingredients. Ramen salad is a quick and easy favorite at any potluck!

Provided by Erin Clarke / Well Plated

Categories     Salad

Time 15m

Number Of Ingredients 14

1 package ramen noodles ((3 ounces))
2/3 cup sliced almonds
2 tablespoons sesame seeds
1 bag coleslaw mix ((16 ounces))
1 1/2 cups shelled frozen edamame (thawed)
1 cup shredded carrots
4 scallions (thinly sliced (both white and green parts))
1/2 cup canned mandarin orange segments in light syrup (rinsed and drained)
1/4 cup rice vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons honey (substitute agave if vegan)
1 tablespoon low-sodium soy sauce
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
  • In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)
  • In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 (of 8), Calories 236 kcal, Carbohydrate 23 g, Protein 8 g, Fat 14 g, SaturatedFat 2 g, Fiber 5 g, Sugar 9 g

RAMEN NOODLE SALAD



Ramen Noodle Salad image

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

2 tablespoons butter
3 ounce package ramen noodles, seasoning packet removed
1/2 cup slivered almonds
3 tablespoons sesame seeds
1 1/2 lbs Napa cabbage, about 8-10 cups shredded
1 bunch green onions, sliced thin, about 1/2 cup
1/2 cup light flavored olive oil
1/4 cup plain white vinegar
1/2 cup white sugar
2 tablespoons low-sodium soy sauce

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

CRUNCHY RAMEN SALAD



Crunchy Ramen Salad image

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

1 tablespoon plus 1/2 cup olive oil, divided
1/2 cup slivered almonds
1/2 cup sunflower kernels
2 packages (14 ounces each) coleslaw mix
12 green onions, chopped (about 1-1/2 cups)
1 medium sweet red pepper, chopped
1/3 cup cider vinegar
1/4 cup sugar
1/8 teaspoon pepper
2 packages (3 ounces each) chicken ramen noodles

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.

CRUNCHY RAMEN TACO SALAD



Crunchy Ramen Taco Salad image

Make our Crunchy Ramen Noodle Salad for a potluck-perfect dish! Ramen noodles meet taco salad with this crispy, crunchy and colorful ramen noodle salad.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 15m

Yield 15 servings, 2/3 cup each

Number Of Ingredients 9

1/2 cup KRAFT Classic Ranch Dressing
1/2 cup TACO BELL® Hot Sauce
2 Tbsp. fresh lime juice
2 pkg. (3 oz. each) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 cup frozen corn, thawed
1 cup rinsed canned black beans
1 cup KRAFT Shredded Sharp Cheddar Cheese
1/2 cup coarsely chopped fresh cilantro

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.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 2 g, Protein 5 g

CRUNCHY RAMEN NOODLE SALAD - MAKE AHEAD



Crunchy Ramen Noodle Salad - Make Ahead image

This makes a great meatless meal, a lovely luncheon or dinner salad when topped with a grilled & sliced chicken breast. I tend to like a tangier dressing so I use less oil than vinegar. Feel free to adjust to your taste. The amount of added veggies, fruits & nuts can be increased as well. I recently discovered that by adding sugar snap peas & seedless cucumbers it has a more "Asian" flair to it. Enjoy! This can be made a day ahead and tossed with the dressing before serving. Prep time does not included grilling chicken breast or shrimp. If serving as a side salad, this will serve up 8-10+.

Provided by Chicagoland Chef du

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

16 ounces shredded coleslaw mix
1 bunch green onion, sliced with tops
1/2 cup roasted sunflower seeds
1/2 cup cashew halves
1/2 cup slivered almonds
3 ounces oriental-flavor instant ramen noodles, reserve seasoning packet
1/4-1/2 cup grated carrot
1 apple, with peels, diced
1/2 cup sweetened cranberries
1/2-1 cup seedless cucumber, quartered, peels on
1/2-1 cup sugar snap pea, trimmed and halved
1/4 cup radicchio, for color (optional)
2 grilled chicken breasts, 1/2 per person (optional)
seasoning packet from soup
1/4 cup canola oil
1/4 cup sugar
1/2 cup rice wine vinegar or 1/2 cup white vinegar

Steps:

  • Mix all veggies, nuts and fruits together.
  • Break up DRY noodles (**do not boil) and add to veggie mix before serving.
  • Make dressing. Whisk together all the ingredients listed, until sugar dissolves. Set aside if making ahead.
  • At this point you can refrigerate overnight.
  • Toss with dressing, serve and top with chicken or shrimp, if desired.

Nutrition Facts : Calories 617.1, Fat 40, SaturatedFat 5.6, Sodium 586.9, Carbohydrate 58, Fiber 10.5, Sugar 25.2, Protein 13.5

CRUNCHY RAMEN NOODLE SALAD



Crunchy Ramen Noodle Salad image

This delicious Crunchy Ramen Noodle Salad recipe is tossed with a simple sesame vinaigrette...and tastes absolutely delicious!

Provided by Ali

Time 10m

Number Of Ingredients 14

1 (16-ounce) bag coleslaw mix
2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Sesame honey vinaigrette (see ingredients below)
1/2 cup avocado oil (or vegetable oil, or any cooking oil)
1/4 cup honey (or your desired sweetener)
1/4 cup rice vinegar
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
pinch of salt and black pepper

Steps:

  • Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
  • Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
  • Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)
  • Whisk all ingredients together until combined.

CRUNCHY RAMEN NOODLE SALAD



Crunchy Ramen Noodle Salad image

This salad has a delightful crunch in every bite. You can use what ever salad greens or veggies you like in this salad.

Provided by Kelley52

Categories     Salad Dressings

Time 18m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup vegetable oil
1/2 cup sugar
seasoning, packet from ramen noodles
1/2 cup distilled white vinegar
1 tablespoon soy sauce
1/2 teaspoon fresh ground black pepper
1 cup walnuts
1/2 cup sunflower seeds
1 (3 ounce) package beef-flavor ramen noodles
4 tablespoons unsalted butter
1 head romaine lettuce
1 head iceberg lettuce
1 red bell pepper
1 carrot
4 green onions

Steps:

  • Combine all the dressing ingredients well. Break up the walnuts & the ramen noodles. In a skillet over med. high heat melt the butter & lightly brown the walnuts with the ramen noodles. Add the sunflower seeds & cook to golden. Drain on paper towels. Let cool. Meanwhile, wash & tear lettuces into a large salad bowl. Cut the bell pepper into thin strips & add to the bowl. Shred or slice the carrot into thin strips & add them to the bowl. Slice the green onions & add them to the bowl. When ready to serve add the dressing & toss well.

Nutrition Facts : Calories 380.4, Fat 32.8, SaturatedFat 6.2, Cholesterol 10.2, Sodium 240.6, Carbohydrate 20, Fiber 3.5, Sugar 11.2, Protein 4.9

CRUNCHY RAMEN ANTIPASTO SALAD



Crunchy Ramen Antipasto Salad image

Discover your new go-to salad recipe with this Crunchy Ramen Antipasto Salad. Made with ramen soup mix noodles, artichoke hearts, salami, basil and more, this Crunchy Ramen Antipasto Salad is loaded with flavor.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 10 servings, 1 cup each

Number Of Ingredients 8

2 pkg. (3 oz. each) ramen noodle soup mix (any flavor)
1 pkg. (12 oz.) broccoli slaw
1 can (14 oz.) artichoke hearts, rinsed, chopped
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cut into 1/2-inch cubes
1 cup cherry tomatoes, cut in half
6 slices OSCAR MAYER Hard Salami, chopped
1/2 cup tightly packed fresh basil, coarsely chopped
1/2 cup KRAFT Zesty Italian Dressing

Steps:

  • Break apart Noodles; place in large bowl. Discard Seasoning Packets.
  • Add remaining ingredients to noodles, mix lightly.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

CRUNCHY ASIAN RAMEN SALAD



Crunchy Asian Ramen Salad image

This crunchy Asian ramen salad is truly the best I have ever had. I enjoyed this side dish at a potluck, and I had to ask for the recipe. So delicious, it ticks all the boxes for a great tasting salad for me.

Provided by wholesomefarmhouserecipes

Categories     Salad

Time 20m

Number Of Ingredients 11

3 Tablespoons Butter
9 Ounces Ramen Noodles
1 Cup Walnuts (Chopped coarsely)
1 Head Napa Cabbage (Clean Dried, and Cut to Bite-sized pieces)
2 Cups Green Cabbage Shredded Cabbage the kind you purchase in a bag (Can be Shredded Cabbage the kind you purchase in a bag)
1 Bunch Green Onions (Sliced Thin)
3/4 Cup Dried Cranberries
1/2 Cup Light Flavored Olive Oil (Or some other light oil you like)
1/4 Cup White Vinegar
1/2 Cup White Sugar
2 1/2 Tablespoons Low-Sodium Soy Sauce

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.

Nutrition Facts : Calories 402 kcal, Carbohydrate 40 g, Protein 6 g, Fat 26 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 9 mg, Sodium 695 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving

CRUNCHY CHINESE SALAD



Crunchy Chinese Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 large head Napa cabbage, chopped
5 green onions, diced
1/2 cup butter
2 packages ramen noodles (discard soup flavoring)
1/2 cup sesame seeds
1 small package sliced almonds
1 cup vegetable oil
1 teaspoon soy sauce
1/2 cup white vinegar
1 cup sugar

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.

ORIENTAL CRUNCHY RAMEN SALAD



Oriental Crunchy Ramen Salad image

Make and share this Oriental Crunchy Ramen Salad recipe from Food.com.

Provided by Lavender Lynn

Categories     Greens

Time 30m

Yield 15 serving(s)

Number Of Ingredients 7

1 head iceberg lettuce, shredded
6 green onions, chopped
1 (3 ounce) package ramen noodles
1/4 cup oil
1/4 cup vinegar
2 tablespoons sugar
4 -5 drops sesame oil

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.

Nutrition Facts : Calories 79.7, Fat 5.6, SaturatedFat 1.1, Sodium 120.1, Carbohydrate 6.8, Fiber 0.7, Sugar 2.6, Protein 1

CRUNCHY ASIAN SALAD



Crunchy Asian Salad image

Dig in to our Crunchy Asian Salad recipe. This sweet and tangy Asian-style salad gets its crunch from the ramen noodles.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 12 servings, 1 cup each

Number Of Ingredients 8

1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/2 cup sugar
2 Tbsp. lite soy sauce
2 pkg. (3 oz. each) ramen noodle soup mix
2 pkg. (16 oz. each) coleslaw blend (cabbage slaw mix)
4 green onions, sliced
1/2 cup PLANTERS Dry Roasted Sunflower Kernels
1/2 cup sliced almonds, toasted

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.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES



Oriental Chicken Salad with Crunchy Ramen Noodles image

This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!

Provided by -Tulip-

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
1 head cabbage, shredded or chopped
1 bunch green onion, finely chopped (or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds
2 packages Top Ramen noodles or 2 packages other ramen-type soup
3 tablespoons oil
3/4 cup vegetable oil or 3/4 cup canola oil
4 1/2 tablespoons seasoned rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

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 ROMAINE SALAD



Crunchy Romaine Salad image

Make and share this Crunchy Romaine Salad recipe from Food.com.

Provided by SuzieQue

Categories     Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

2 heads romaine lettuce
1/2 head broccoli
5 -6 green onions (scallions)
2 packets ramen noodles (any flavor)
1 cup walnut pieces
1/2 cup butter
1 cup vegetable oil
1/2 cup red wine vinegar
1/2 cup sugar
3 -4 tablespoons soy sauce

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.

Nutrition Facts : Calories 628.7, Fat 52.2, SaturatedFat 13.4, Cholesterol 30.5, Sodium 939.2, Carbohydrate 36.8, Fiber 6, Sugar 16, Protein 8.5

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This Crunchy Asian Ramen Noodle Salad is easy to make, tossed with fresh mango, avocado, edamame, cole slaw, almonds, and a sesame honey vinaigrette...and SO delicious! Perfect for potlucks, picnics, or as a simple salad or side dish. | gimmesomeoven.com . Ali Martin (Gimme Some Oven) Salad Recipes. Similar ideas popular now. Dessert. Meal Planning. Healthy …
From pinterest.ca
4.9/5 (41)
Total Time 10 mins
Estimated Reading Time 30 secs


CRUNCHY ASIAN NOODLE SALAD - HEALTHY FOOD GUIDE
1 Place lime juice, soy sauce, sesame oil and sugar in a small bowl, stirring until sugar dissolves. 2 Place carrot, cabbage, snow peas, capsicum, spring onions, fresh herbs and noodles in a large bowl, mixing to combine. Pour over …
From healthyfood.com
5/5
Total Time 20 mins
Category Salads
Calories 176 per serving


CRUNCHY RAMEN SALAD - 3 WAYS - ALL ROADS LEAD TO THE KITCHEN
Heat butter until bubbling in a medium skillet. Add sunflower seeds, almonds, crumbled ramen noodles, and the seasoning packet. Saute until golden in spots. Set aside to cool. Combine the vegetable oil, vinegar, sugar, and soy sauce in a small jar with a …
From allroadsleadtothe.kitchen
Estimated Reading Time 3 mins


CRUNCHY RAMEN NOODLE SALAD | FOODTALK
Crunchy Topping Remove the flavor packet form the ramen noodle bag and crunch up the noodles into small pieces. In a frying pan combine 3 tbsp of oil, almonds, garlic, sesame seeds and ramen noodles. Cook on medium low stirring frequently until golden brown. Remove from heat and let cool completely. Assembling the salad
From foodtalkdaily.com
Servings 8
Total Time 35 mins


CRUNCHY ASIAN RAMEN NOODLE SALAD : FOOD
21.9m members in the food community. The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/food. r/food. Log In Sign Up. User account menu . Found the internet! 29. Crunchy Asian Ramen Noodle Salad. Recipe In Comments. Close. 29. Posted by 6 years ago. Crunchy …
From reddit.com


EASY RAMEN DINNER RECIPES | ROUND UP - THE BEST BLOG RECIPES
Easy to make Ramen Dinner Recipes use simple budget friendly ingredients and come together quickly. From beef, chicken, and pork, to vegetable stir fry, or a crunchy salad, there is something for everyone on this list!
From thebestblogrecipes.com


CRUNCHY RAMEN SALAD | RECIPE | RAMEN SALAD, POTLUCK ...
Jul 11, 2018 - 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. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


CRUNCHY RAMEN SALAD — BOLD PALATE FOODS
If you like the crunch of croutons, you’ll love this salad. Crunchy, spicy, tasty, and healthy—This salad has it all. - Kate
From boldpalatefoods.com


CRUNCHY RAMEN CHICKEN SALAD WITH SPICY PEANUT DRESSING RECIPE
This crunchy … Crunchy Ramen Chicken Salad with Spicy Peanut Dressing Recipe - Flipboard. Thought you’d never reach for a pack of ramen to make an impressive, crowd-pleasing meal? Think again. GET THE RECIPE: https://bit.ly/2CXtyLV . Introducing my new favorite Asian chicken salad: crunchy veggies, soft noodles, grilled or cooked chicken – all mixed in with the …
From foodnewsnews.com


SIMPLE CRUNCHY RAMEN NOODLE SALAD – MY ROI LIST
This recipe for Simple Crunchy Ramen Noodle Salad is a simpler, healthier, fully-loaded version of the classic Ramen Salad. It takes just 20 minutes to make and it feeds a crowd making it perfect for potlucks! Disclosure: This post for Asian Ramen Noodle Salad recipe includes affiliate links. See the rest of Food Folks and Fun’s disclosure policy here. Today I’m …
From myroilist.com


CRUNCHY RAMEN NOODLE SALAD RECIPES RECIPES ALL YOU …
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 ...
From stevehacks.com


CRUNCHY RAMEN NOODLE SALAD | FOODTALK
Crunchy Topping Remove the flavor packet form the ramen noodle bag and crunch up the noodles into small pieces. In a frying pan combine 3 tbsp of oil, almonds, garlic, sesame seeds and ramen noodles. Cook on medium low stirring frequently until golden brown. Remove from heat and let cool completely. Assembling the salad
From foodtalkdaily.com


WILD RICE SALAD RECIPE WITH CRUNCHY VEGETABLES & RAMEN ...
To make the dressing, combine all the ingredients in a bowl. Whisk together. Pour over the salad and toss. Note: If you have time to refrigerate the salad, hold off on adding the crushed noodles until just before serving and toss well so they are crisp and crunchy. Noodles will soften as they refrigerate, but it is still tasty that way!
From 30seconds.com


CRUNCHY CABBAGE RAMEN NOODLE SALAD RECIPE - FOOD NEWS
Recipe, grocery list, and nutrition info for Crunchy Cabbage & Ramen Noodle Salad. The first time I discovered ramen noodle salad was a culinary revelation. (Yes, those 99-cent ramen noodles.) It was sweet, tangy, and crunchy all at the same time, and it was a far cry from the creamy Southern slaws of my youth. Needless to say, I was hooked.
From foodnewsnews.com


CRUNCHY ASIAN RAMEN SALAD WITH CHICKEN AND ORANGES - TARA ...
Instructions. Break uncooked ramen into small pieces in a large bowl. Combine with chicken, radishes, orange, scallion, snow peas, cashews and coleslaw. Toss salad with dressing, cover with plastic wrap or a lid, and refrigerate 25 min or up to 1 hour.
From tarateaspoon.com


10 BEST RAMEN NOODLE CRUNCHY SALAD RECIPES | YUMMLY
The Best Ramen Noodle Crunchy Salad Recipes on Yummly | Sweet And Crunchy Salad, Chicken Schnitzel And Crunchy Salad In Seconds, Crunchy Salad
From yummly.com


CRUNCHY RAMEN SALAD RECIPE: HOW TO MAKE IT - FOOD NEWS
Make a salad with chopped lettuce, shredded carrots and crumbled uncooked ramen noodles. Top it with ranch salad dressing. Make a broccoli-ramen slaw by grating raw broccoli and carrots. Crumble crunchy ramen noodles over the veggies, and toss with a creamy balsamic and herb dressing. Use the noodles with a Caesar salad kit.
From foodnewsnews.com


ORIENTAL CRUNCHY RAMEN SALAD RECIPE - FOOD NEWS
This crunchy Asian ramen salad is truly the best I have ever had. I enjoyed this side dish at a potluck, and I had to ask for the recipe. So delicious, it ticks all the boxes for a great tasting salad for me. Pair Napa cabbage shredded green cabbage, coarsely chopped walnuts, dried cranberries, and green onions with an Oriental tangy salad dressing; well absolutely amazing.
From foodnewsnews.com


CRUNCHY RAMEN SALAD RECIPE - FOOD NEWS
10 Best Ramen Noodle Crunchy Salad Recipes. How to Make Ramen Noodle Salad: Prep the Ingredients – Chop everything up, crunch up the ramen noodles, and cook the edamame. Mix the Dressing – Just whisk in a small bowl or shake up in a jar.; Toss the Salad – Add all the ingredients to a large bowl and toss with the dressing. Serve and Enjoy ...
From foodnewsnews.com


10 BEST RAMEN NOODLE CRUNCHY SALAD RECIPES | YUMMLY
Crunchy Ramen Salad Food Love A Ffair. vegetable oil, sliced almonds, distilled vinegar, distilled vinegar and 14 more. Crunchy Broccoli Slaw Culinary Hill. broccoli coleslaw, olive oil, sliced almonds, sugar, apple cider vinegar and 3 more. Crunchy Asian Salad Through Her Looking Glass. red peppers, dressing, butter, sugar, salt, rice wine vinegar and 11 more . …
From yummly.com


CRUNCHY ROMAINE SALAD WITH SWEET SESAME VINAIGRETTE
Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely. Step 3. In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.
From foodnetwork.ca


CRUNCHY RAMEN SALAD | RECIPE | RAMEN SALAD, RAMEN CABBAGE ...
Jun 16, 2019 - 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
From pinterest.ca


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