CHINESE NAPA CABBAGE SALAD
An excellent way to use up that leftover cabbage from the garden.
Provided by Hopps
Categories Salad Coleslaw Recipes No Mayo
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
- Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 28.3 g, Cholesterol 20.3 mg, Fat 30.3 g, Fiber 5.6 g, Protein 9.2 g, SaturatedFat 7.6 g, Sodium 590.3 mg, Sugar 10.6 g
NAPA CABBAGE NOODLE SALAD
A delicious salad with lots of crunch.
Provided by Carolyn
Categories Salad 100+ Pasta Salad Recipes
Time 1h10m
Yield 7
Number Of Ingredients 10
Steps:
- Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, almonds until lightly browned; set aside to cool.
- Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic and white vinegars in a blender until smooth.
- About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.
Nutrition Facts : Calories 665.6 calories, Carbohydrate 31.5 g, Fat 59.4 g, Fiber 4.6 g, Protein 6.8 g, SaturatedFat 5.8 g, Sodium 149.3 mg, Sugar 22.8 g
SALLY'S NAPA CABBAGE SALAD
My sister introduced us to this delicious salad, made with napa cabbage, ramen noodles, and a special dressing. Napa cabbage gives it a firm, crisp texture that is essential. Any flavor of ramen is good--I prefer the chicken or Oriental.
Provided by Capt.Quent
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Toast sliced almonds on a baking sheet in the preheated oven until golden brown, 5 to 7 minutes. Let cool 10 minutes.
- Mix toasted almonds, napa cabbage, ramen noodles with seasoning packet, green onions, mayonnaise, sunflower seeds, and sesame seeds together in a large bowl. Refrigerate if not serving immediately.
- Mix sugar, apple cider vinegar, olive oil, and soy sauce together in a separate bowl to make dressing. Pour over the salad just before serving.
Nutrition Facts : Calories 532.9 calories, Carbohydrate 42.2 g, Cholesterol 5.2 mg, Fat 39.1 g, Fiber 6.3 g, Protein 9.2 g, SaturatedFat 5.1 g, Sodium 404.8 mg, Sugar 29.7 g
RAMEN CABBAGE SALAD
This salad is fast and easy to prepare but does not hold well and is best if eaten immediately!
Provided by TLBURRELL
Categories Salad Coleslaw Recipes No Mayo
Yield 5
Number Of Ingredients 6
Steps:
- Toss together the cabbage, noodles and sunflower seeds or almonds.
- Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.2 g, Fat 22.6 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 81.8 mg, Sugar 11.5 g
NAPA CABBAGE SALAD
This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
Provided by Carol
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
- Preheat oven to 350 degrees F (175 degrees C).
- Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
- Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
- Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Nutrition Facts : Calories 631.5 calories, Carbohydrate 39.8 g, Cholesterol 27.1 mg, Fat 51.3 g, Fiber 6.3 g, Protein 9.2 g, SaturatedFat 11.7 g, Sodium 652.5 mg, Sugar 21.9 g
CABBAGE SALAD SUPREME (USES TOP RAMEN NOODLES)
This recipe has been in my collection. I like to serve it to men that hate cold slaw or other cabbage salads. Many times they ask their wives to get the recipe.
Provided by Judys Gems
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in order given.
- Add dressing just before serving. (However I have added the dressing earlier in the day, stored in the refrigerator. The noodles aren't quite as crunchy but still good, just stir to mix well before serving).
Nutrition Facts : Calories 243.4, Fat 20.5, SaturatedFat 2.7, Sodium 603.8, Carbohydrate 14.7, Fiber 3.6, Sugar 10.1, Protein 2.4
RAMEN NOODLE & CABBAGE SALAD
Here is a delicious and easy dish to prepare for any kind of potluck or gathering where you are expected to bring a dish. You only need a few easy to obtain ingredients. Don't expect leftovers. Anytime I take this to a gathering, all I bring home is the empty bowl!
Provided by Fork Spoon
Categories Vegetable
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix cabbage and green onions in a large bowl. Use a large sealed container (like Tupperware) if you plan to take the dish to another site to serve. Set aside.
- Preheat oven to 350°F Place sliced almonds on an ungreased cookie sheet and toast until dark (but not burnt); this will take approximately 15 minutes. Set aside to cool.
- Open the ramen noodle packets and set the flavor packets to the side. You will use these in the following step. Empty ramen noodles into a gallon-sized baggie and crush; add toasted almonds. Close and set aside.
- Empty the three flavor packets, oil, water, vinegar and sugar into a jar or other lidded container and shake to mix well. Taste and add salt and pepper to taste. Close jar securely.
- You end with three packages: one cabbage mix pack, one dry ingredient, and one jar of vinaigrette. Just before serving, add the oil to the cabbage mixture and toss well. Add the dry ingredients to this and toss well.
- Please note that "Oriental" flavor ramen usually has beef broth; if this is the case, the dish will not be vegetarian.
- I highly recommend toasting the almonds to a dark brown color. Just watch closely! I have had even more enthusiastic responses to the salad when the almonds are darker, which gives them a richer, more distinctive flavor that marries well with the rest of the dish.
Nutrition Facts : Calories 369.3, Fat 28.3, SaturatedFat 3.8, Sodium 551, Carbohydrate 25.8, Fiber 3.8, Sugar 5.7, Protein 5.1
NAPA CABBAGE SALAD
From eatthisdiet.com, with strawberries added because it's better. Serve the crunchy topping separately (sprinkle on) so that leftovers don't get soggy. Great with grilled chicken/fish/protein for an easy summer lunch or light dinner.
Provided by Randi0721
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat rice vinegar through soy sauce in a small sauce pan.
- Remove from heat when it reaches a boil.
- Place in refrigerator to chill while preparing the remaining salad. It will thicken slightly when it is fully cooled.
- Toast crushed ramen noodles (WITHOUT seasoning), sesame seeds, and almonds until all are lightly browned. Stir occasionally, but watch for scorching.
- Combine cabbage, scallions, and strawberries, and mix dressing over the mix.
- Serve with the crunchy topping.
Nutrition Facts : Calories 232.5, Fat 9.2, SaturatedFat 2.3, Sodium 646.1, Carbohydrate 35.2, Fiber 5.6, Sugar 14, Protein 5.7
RAMEN NOODLE & CABBAGE SALAD
Nice change from the usual Italian pasta salad or macaroni salad with mayo. Pairs well with salmon or honey mustard/teriyaki chicken or pork. Nice summer side dish and a huge hit at potlucks. It makes a lot, too.
Provided by gingersnap
Categories Asian
Time 23m
Yield 14-16 serving(s)
Number Of Ingredients 10
Steps:
- Boil noodles according to package directions, reserving the flavor packets(to use in dressing).
- Once noodles are cooked and cooled, combine with coleslaw mix, almonds, sunflower seeds and scallions in a large bowl.
- Whisk together 2 beef flavor packets, sesame oil, vinegar, sugar, and soy sauce and pour over salad.
- Garnish with toasted sesame seeds.
Nutrition Facts : Calories 236.8, Fat 18.9, SaturatedFat 2.9, Sodium 219, Carbohydrate 13.6, Fiber 2.8, Sugar 2.1, Protein 5.7
NAPA SALAD (CHINESE CABBAGE) -- NO RAMEN NOODLES
Napa was on sale this week so I ended up with more than I could readily include in a stir-fry. I decided to search here to see if it could be used in a cole-slaw or salad but all I came with was a dozen variations of the same recipe that called for ramen noodle. I've had that at pot luck dinners and can't stand it. So here is what I came up with. DS#1 added the pecans -- he's got good taste for a 15yo, hasn't he?
Provided by 3KillerBs
Categories Apple
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Wash all produce as necessary.
- Divide your half-head of napa lengthwise into 3 or 4 sections and knife-shred crosswise to yield strips about 1.5 inches long by 1/4 inch wide.
- Divide your bok choy stalks lengthwise into 1in sections if necessary and slice thinly. Knife shred the green leaves to match the napa.
- Mix dressing ingredients and let rest for 5 minutes to blend the flavors.
- Toss together all salad ingredients with the dressing.
- Garnish with pecan halves and thin rings of apple if desired.
- Note -- Other artificial sweeteners, honey, sugar, etc. may be substituted for the Splenda if you prefer.
- Note -- Can add chunks of cooked ham or other cooked meat to make into a main-dish salad.
Nutrition Facts : Calories 150, Fat 14.9, SaturatedFat 1.1, Sodium 121.6, Carbohydrate 4.9, Fiber 1.3, Sugar 3.4, Protein 0.6
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- Core and thinly slice Napa cabbage and add to a big bowl. Thinly slice scallions into rings, add most of them to the cabbage, and reserve some for garnishing.
- Add light soy sauce, rice vinegar, sugar, garlic powder, and oil in a small bowl, and whisk to combine, until the sugar is dissolved. Add the dressing to cabbage, and toss with clean hands until all the leaves are coated. Let sit for at least 5 min.
- In the meantime, crumble instant ramen with your hands. In a frying pan, heat some vegetable oil, then add crumbled noodles. Fry until coated and slightly golden brown. Season with a pinch of salt and mix well. Remove from heat.
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