CRUNCHY RAMEN SALAD
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
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 COLESLAW
This is a great side dish or salad item. I like to use spicy ramen noodles, for a more zesty flavor! This recipe is even better the next day!
Provided by SloppyJo
Categories Salad Coleslaw Recipes No Mayo
Time 1h10m
Yield 15
Number Of Ingredients 6
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.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 9.5 g, Cholesterol 2.4 mg, Fat 10.6 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 50.7 mg, Sugar 1 g
CRUNCHY RAMEN SLAW WITH ASIAN DRESSING
This crunchy slaw with ramen, almonds and a tangy Asian dressing is the perfect picnic side dish.
Provided by Family Savvy
Categories Side Dishes
Time 15m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 306 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1/2 cup, Sodium 421 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
ASIAN RAMEN COLESLAW
My sister-in-law makes this coleslaw and it usually disappears very quickly because it's so light and tasty. It can be a light meal if by adding some chopped and grilled chicken.
Provided by herby
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Crumble ramen noodles and combine with green onions, coleslaw mix, sesame seeds and almonds.
- Mix dressing ingredients (oil, vinegar, sugar, salt, pepper and Ramen Noodle flavor packet) in separate bowl.
- Pour dressing over salad mixture.
CRUNCHY ASIAN RAMEN COLE SLAW
I recieved this recipe from my future sister-inlaw, Amy. She got the recipe from her aunt Diana. My family loves this slaw. I chilled my slaw sauce before using while preparing the other ingredients. When I made this I used white vinegar (I do not recommend Apple Cider Vinegar). I recommend using good quality Ramen noodles no off brands. I also use Sunkist Almond Accents roasted garlic caesar flavored sliced almonds. I also allowed my browned noodles, almonds and seeds to cool before mixing into the shredded slaw. Diana says "Do not pour sauce onto slaw mix until ready to serve or the noodles will become soggy".
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1048.2, Fat 96.2, SaturatedFat 22.9, Cholesterol 61, Sodium 1433, Carbohydrate 39.8, Fiber 5.4, Sugar 5, Protein 11.7
ORIENTAL RAMEN COLE SLAW SALAD
This is an excellent recipe I got from my grandmother who has been making this for years. It's always a hit, especially at potlucks. Even my husband likes it and he isnt a cole slaw eater! Instead of sunflower seeds cashews can be added as a variation.
Provided by Laeana
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- For the dressing, combine vinegar, vegetable oil, sugar and the two flavor packets from the ramen noodles, set aside.
- In a large bowl, combine cole slaw mix, crushed ramen noodles and sunflower seeds.
- Pour dressing mixture over salad and toss well to coat.
- Cover and let it sit for 2 to 3 hours in the fridge.
- Enjoy!
ASIAN STYLE CHICKEN RAMEN DINNER COLE SLAW
There are many different variations of this salad out there, of course. My version differs in that the dressing is creamy, and not sweet. The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make! Very popular as a take-along potluck or picnic item, too.
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 8 side dish portions, 4 serving(s)
Number Of Ingredients 16
Steps:
- Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
- In a very large bowl, stir together the dressing ingredients well.
- Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
- Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
- Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
- Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
- Makes 4 entrée-size servings. You can always stretch this salad by adding additional meat or packages of ramen! We've even added more semi-cooked ramen the next day to the leftovers. :).
- Note: for folks who like their salad spicy, the addition of crushed red pepper is nice, or a bit of Tabasco in the dressing. A bit of minced fresh sweet basil is also nice in this recipe. My husband sometimes adds sliced black olives to his serving. I also use about a 1/2 cup of slivered almonds, because I love their taste and texture in the salad.
- Note #2: if you don't have yogurt, you can use sour cream instead, but yogurt is preferred.
- Note #3: if taking to a picnic or potluck and you're concerned about the mayo in it, you might consider using Vegenaise instead of regular mayo, which has no eggs in it. Tastes just like old fashioned mayo, but lower fat and no eggs. See http://www.followyourheart.com for more info.
Nutrition Facts : Calories 496.2, Fat 26.6, SaturatedFat 6.5, Cholesterol 40.5, Sodium 1302.9, Carbohydrate 45.1, Fiber 6.3, Sugar 7.1, Protein 21.4
CRUNCHY ASIAN COLESLAW SALAD
Make and share this Crunchy Asian Coleslaw Salad recipe from Food.com.
Provided by LoveMy2Angels
Categories Asian
Time 30m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
- BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
- ADD dressing; toss to coat. Serve immediately.
- SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
Nutrition Facts : Calories 169.4, Fat 6.8, SaturatedFat 1.5, Sodium 470.9, Carbohydrate 24.4, Fiber 3.4, Sugar 11.4, Protein 4.7
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