Chinese Crunch Salad Recipes

CRUNCHY RAMEN NOODLE SALAD

Steps:

• Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
• Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
• Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)
• Whisk all ingredients together until combined.

ASIAN CRUNCH SALAD

Steps:

• In a large bowl, combine the broccoli, cauliflower, tomatoes, peas and onions. Stir in water chestnuts., In a small bowl, whisk the soy sauce, vinegar, sesame oil, sugar, sesame seeds, olive oil and pepper. Pour over vegetables and stir to coat. Cover and refrigerate until chilled.

CHINESE CRUNCH SALAD

Steps:

• Toss cabbage and green onions together.
• Melt butter in large skillet.
• In the melted butter, brown the crumbled ramen with sesame seeds and almonds, being careful not to burn them.
• Cool.
• Keep dressing and noodles separate until ready to serve.
• Toss all ingredients together just before serving.
• NOTE: You can also add chopped cooked chicken or mandarin oranges if desired.

CRUNCHY CHINESE SALAD

Steps:

• First mix cabbage and onions in a large bowl, set aside.
• Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
• To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
• Toss together all salad ingredients and add dressing, just before serving.

CRUNCHY CHINESE PORK SALAD

Steps:

• In a large skillet, cook bacon just until crisp; drain and set aside.
• In a large bowl toss together bacon, pork, lettuce, water chestnuts and green onions.
• For dressing, in small bowl stir together soy sauce, honey, catsup and dry mustard.
• Add dressing and chow mein noodles to salad; tossing lightly to coat.

CRUNCHY ASIAN SALAD

Steps:

• Prepare dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
• Break Noodles apart; place in large bowl. Discard Seasoning Packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and nuts to noodles; mix lightly.
• Add dressing; toss to evenly coat noodle mixture.