Sesame Cabbage Salad With Crispy Noodles Food

CABBAGE AND CRUNCHY NOODLE SALAD

Cabbage and Crunchy Noodle Salad image

This Cabbage and Crunchy Noodle Salad with a Sesame Soy Dressing is a much-loved Aussie dish. It's a real crowd pleaser and perfect for sharing at BBQs and potlucks.

Provided by Cassie Heilbron

Categories Salads

Time 10m

Number Of Ingredients 9

Ingredients

1/2 Chinese Cabbage / Wombok Cabbage, shredded finely
4 Green Onions / Shallots, thinly sliced
1/2 cup Pepitas
100 grams / 3.5 oz Chang's Original Fried Noodles
1/4 cup White Vinegar
1/4 cup Caster Sugar
1 tablespoon Soy Sauce
2 teaspoon Sesame Oil
1/2 cup Olive Oil

Steps:

Place dressing ingredients into a small saucepan. Stir over low heat until the sugar dissolves. Remove from heat and allow to cool.
Combine the shredded cabbage, chopped green onions and pepitas in a large salad bowl. Add dressing and noodles and lightly toss to combine. Serve immediately.

Nutrition Facts : Calories 240 calories, Carbohydrate 16 grams carbohydrates, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, Sodium 386 grams sodium, Sugar 6 grams sugar

CRISPY NOODLE, NUTS AND CABBAGE SALAD

Crispy Noodle, Nuts and Cabbage Salad image

This is one of the best cabbage salads ever. However you must toss and pour dressing over only just before serving otherwise it goes "soggy".

Provided by Wendys Kitchen

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cabbage, shredded
1 bunch shallot, chopped (green onions)
1 Maggi 2-minute noodles (discard flavourings and crush)
1/2 cup sesame seeds
1 cup slivered almonds
1/3 cup sunflower seeds
2/3 cup olive oil
2 tablespoons soy sauce
1/2 cup sugar
1/3 cup vinegar

Steps:

To make dressing mix all ingredients together.
Heat some oil in a frying pan and brown noodles, seeds and nuts.
Just before serving toss nut mixture through cabbage and shallots.
Pour dressing over and serve immediately.

Nutrition Facts : Calories 417.5, Fat 32.5, SaturatedFat 4, Sodium 276.1, Carbohydrate 28.4, Fiber 5.9, Sugar 17.5, Protein 8.4

SESAME NOODLES WITH NAPA CABBAGE

Sesame Noodles With Napa Cabbage image

From Vegetarian Times. Good hot or cold. I use Bragg's Liquid Amino Acids for the soy sauce. It's a lot lower sodium.

Provided by WI Cheesehead

Categories Spaghetti

Time 13m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons natural-style peanut butter
2 tablespoons roasted sesame oil
2 tablespoons light soy sauce
2 tablespoons sherry wine or 2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon sugar
1/4 teaspoon red pepper flakes or 1/2 teaspoon chili sauce
10 ounces udon noodles or 10 ounces spaghetti noodles
1/2 lb napa cabbage, shredded (about 4 C)
1/4 cup chopped cilantro

Steps:

Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan.
In separate pot, cook noodles according to pkg directions.
Meanwhile, place cabbage in colander over sink.
Warm sauce over medium-low heat.
Drain noodles over cabbage in colander to wilt cabbage.
Transfer noodles and cabbage to serving bowl, add sauce and toss to combine well.
Sprinkle with cilantro and serve.

CRUNCHY NOODLE SALAD AWARD WINNING

Crunchy Noodle Salad *Award Winning* image

Asian inspired salad that EVERYONE asks me to bring, make or share. I actually had my voice on TV and won a $320 wok for this recipe! I have updated and modified it to be healthier and easier! Hope you like it! Submitted for World Tour Asian and SW catagories as it is very popular here in TX. NOTE: We never liked the 'leftover' salad as the crunchy parts got soggy except for the almonds until I got the bright idea to add the leftover salad to a tortilla and make it into a wrap. (I amaze myself sometimes! lol) I placed the tortilla/wrapper in a skillet and flipped after the first side was warmed. Laid some sliced sandwich meat -whatever you like- on the warmed side and let the new side warm. Remove from pan and add leftover salad- drain any dressing from it to get it a little drier. Roll up and serve- WOW! Try adding other stuff to it as well. We liked raisins, dried cranberries, shredded carrots, chopped celery etc... Salad recipe can also be found on: greatdayamerica.com

Provided by Mamas Kitchen Hope

Categories Asian

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) coleslaw mix (or you can simply shred a head of cabbage)
2 (3 ounce) packages oriental-flavor instant ramen noodles, other flavors are good too
1 bunch green onion, chopped
4 ounces sesame seeds, toasted (optional)
4 ounces slivered almonds, toasted
1/2 cup vegetable oil (olive oil will get solid in refrigerator) or 1/2 cup sesame (olive oil will get solid in refrigerator)
1/3 cup white wine vinegar or 1/3 cup cider vinegar
1/4 cup sugar or 1/4 cup Splenda granular

Steps:

Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
Mix cabbage, sesame and almonds together in a large bowl.
Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended.
Refrigerate separately until ready to serve.
When ready to serve:.
Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
Pour dressing over cabbage and noodles and mix well.
NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.

Nutrition Facts : Calories 448.6, Fat 32.1, SaturatedFat 5.3, Sodium 604.7, Carbohydrate 35.6, Fiber 4.9, Sugar 11.8, Protein 8.1