Thai Ramen Chopped Salad Food

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

Ingredients

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

TOP RAMEN® SALAD

Top Ramen® Salad image

This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.

Provided by Nicole Burnham

Categories Salad Coleslaw Recipes No Mayo

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
½ cup raw sunflower seeds
½ cup slivered almonds
1 (16 ounce) package coleslaw mix
3 green onions, chopped
½ cup olive oil
3 tablespoons white vinegar
1 tablespoon white sugar
½ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 34.9 g, Cholesterol 6.1 mg, Fat 31.1 g, Fiber 4 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 323.9 mg, Sugar 3.9 g

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