Ramen Noodle Slaw Food
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
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.
BROCCOLI-RAMEN SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Whisk 1/2 cup vegetable oil, 1/3 cup rice vinegar, 3 tablespoons sugar, 2 tablespoons soy sauce and 2 teaspoons toasted sesame oil in a large bowl. Break two 3-ounce packages ramen noodles into bite-size pieces (discard the seasoning packets). Add the uncooked ramen to the vinaigrette along with one 16-ounce bag broccoli slaw mix, 1 cup julienned snow peas, 3/4 cup toasted slivered almonds and 4 chopped scallions. Season with salt and pepper and toss. Let sit 1 to 2 hours before serving.
RAMEN SLAW
This is super quick slaw that is a favorite for potlucks.
Provided by ASMITH27516
Categories Salad Coleslaw Recipes No Mayo
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles together in a bowl. Whisk canola oil, sugar, ramen noodle seasoning packet, and vinegar together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in refrigerator for 1 1/2 hours before serving.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 19 g, Fat 23.8 g, Fiber 3 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 232.6 mg, Sugar 8.6 g
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!
SPICY RAMEN NOODLE SLAW
This is a spiced up version of a quick and easy salad. This particular recipe won a prize at my office Luau themed pot-luck. Goes great with Kalua Pig Recipe #358671.
Provided by Chef Chet
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the cole slaw in a large bowl.
- Open the Ramen noodles and take out the seasoning pack.
- Crumble the noodles and set aside.
- Add the cilantro, onions, almonds, and sunflower seeds to the slaw mixture and mix together.
- In a separate bowl mix oil, vinegar, soy, bitters and seasoning packets from the Ramen noodles.
- Pour over the cole slaw mixture,toss and chill at least 1/2 hour. (overnight is preferred).
- For a crunchier salad, add the crumbled noodles and chill 1/2 hour before serving. To have soft noodles, add the crumbled noodles and chill overnight.
Nutrition Facts : Calories 456.6, Fat 39.5, SaturatedFat 5.4, Cholesterol 4.5, Sodium 391.7, Carbohydrate 21.5, Fiber 4.8, Sugar 1.6, Protein 9.5
RAMEN NOODLE SALAD
This hearty ramen noodle salad is full of cabbage, carrots, crunchy ramen noodles, green onions and almonds, all tossed in an oriental dressing. The perfect make-ahead salad to feed a crowd.
Provided by Sara Welch
Categories Salad
Time 16m
Number Of Ingredients 9
Steps:
- Place the cabbages, carrots, ramen noodles, green onions and almonds in a large bowl.
- In a small bowl, whisk together the vegetable oil, rice vinegar, sugar and ramen noodle seasoning packets.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Serve immediately, or cover and store in the fridge for up to 8 hours before serving.
Nutrition Facts : Calories 284 kcal, Carbohydrate 23 g, Protein 4 g, Fat 20 g, SaturatedFat 12 g, Sodium 456 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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.
RAMEN NOODLE SLAW
This summer my son graduated from high school, and we attended over 20 graduation parties. Needless to say, we're now broke (lol), but I also got quite a few wonderful recipes. This is one of them. To make it a complete meal, just add chicken. While this does not have to be cooked, I added 30 minutes under "cooking time" because it does have to chill for 30 minutes.
Provided by tree luee dee
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put the cole slaw in a large bowl.
- Open the Ramen noodles.
- Crumble the noodles and add to the cole slaw.
- Save the seasoning packets for the dressing.
- Add the onions, almonds, and sunflower seeds to the slaw mixture.
- Toss.
- In a separate bowl mix oil, vinegar, sugar, soy and seasoning packets from the Ramen noodles.
- Pour over the cole slaw mixture and toss.
- Chill 1/2 hour before serving.
Nutrition Facts : Calories 608.9, Fat 48.1, SaturatedFat 6.8, Cholesterol 4.5, Sodium 303.3, Carbohydrate 39.9, Fiber 4.4, Sugar 13.7, Protein 9.8
RAMEN COLESLAW
This is nothing like the mayonnaise based coleslaws that most people think of.
Provided by Mary
Categories Salad Coleslaw Recipes No Mayo
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
- Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
- In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 30.5 g, Fat 12.5 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 1.5 g, Sodium 543 mg, Sugar 11.2 g
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- For dressing, in a screw-top jar combine seasoning packet from noodles, oil, vinegar, soy sauce, sugar, and black pepper. Cover and shake well.
- In an extra-large bowl combine next six ingredients (through cilantro). Break uncooked noodles into small pieces and add to cabbage mixture. Drizzle with dressing; toss to coat. Cover and chill at least 30 minutes (up to 4 hours).
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- Toast almonds and sesame seeds in the oven at 350° for about 10-15 minutes for almonds, and 10 minutes for sesame seeds (gently turning over every 5 minutes for evenness) until they have a nice golden color. Watch carefully to avoid burning.
- Crunch up the Ramen noodles so they're separated, using a Ziploc bag and meat mallet. Empty the Ramen noodles into a large mixing bowl.
- Mix together dressing ingredients with a small whisk. Pour over coleslaw mixture and toss to coat. Refrigerate until ready to serve.
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- Put all the ingredients for the dressing in a bowl and whisk until dressing has emulsified. Set aside.
- In a smal pan over low medium heat, toast sesame seeds and sliced almonds for a couple of minutes until they turn golden brown. Transfer to a plate and let cool to room temperature.
- Put coleslaw mix, mandarin oranges, scallions, almonds and sesame seeds in a bowl and break ramen noodles on top using your fingers. Pour dressing over and toss until the salad is well coated.
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- Toast the sesame seeds, about 350 degrees in the oven for about 10-15 minutes. Keep an eye on them to make sure they don't burn.
- Mix together the following to make the dressing: olive oil, vinegar, sugar, salt, pepper, green onions, chicken flavor packet from the ramen noodle package.
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- In a small bowl, whisk together sugar, oils, vinegar, and seasoning packet from the ramen noodles.
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- Preheat the oven to 350°F. Crush the ramen noodles, discard the flavor packet. Spread in a single layer on a baking sheet and toast for 10-15 minutes until golden. Set aside to cool.
- In a medium size mixing bowl, mix together the broccoli slaw, chopped peanuts, chopped cilantro and sliced green onion.
- In a separate bowl, whisk together the vegetable oil, sugar, rice wine vinegar, soy sauce, toasted sesame oil, garlic salt and garlic powder and black pepper. Whish for 1-2 minutes until the sugar has dissolved.
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- Melt butter in a large skillet over medium heat. Add the crushed ramen noodles and the ramen noodle flavor packages and mix well. Add the sunflower seeds and almonds. Cook for approximately eight minutes or until everything is toasted. Stir frequently and watch carefully as this mixture can burn quickly.
- Set the noodle mixture aside and allow it to cool completely. If you are making ahead, store in a sealed plastic storage bag until you are ready to use it.
- To make the dressing, add the olive oil, sugar, soy sauce, and vinegar to a mason jar. Cover and shake well to blend the ingredients.
- To assemble, add the chopped-up broccoli slaw, green onions or scallions, and broccoli pieces to a large bowl. Pour about one-half of the dressing over the slaw and mix well. Add about one-half of the ramen noodle mixture and mix again. If you think the salad is too dry, add a little more dressing. Serve immediately and enjoy!
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