Crunchy Cabbage And Ramen Noodle Salad Recipes

CRUNCHY CABBAGE AND RAMEN NOODLE SALAD

Steps:

• 1. Place cole slaw mix in a large salad bowl. Whisk together the rice vinegar, sesame oil, canola oil, honey and ramen seasoning packet, and pour it over the cabbage mix. Toss several times to thoroughly blend ingredients. Refrigerate at least 1 hour (or several hours, if possible), to allow the flavors to blend.
• 2. With ramen noodles still in its unopened package, twist and turn the package several times (or run a rolling pin across it several times) to crush and break up the ramen noodles into small pieces. Place ramen pieces and almonds in a dry skillet, and place over medium heat for 2 to 3 minutes or just until lightly browned. Don't let it burn. Set pan aside to let noodles and almonds cool completely.
• 3. Just before serving, fold cooled ramen noodles, almonds, chow mein noodles and green onions into the cabbage mix. Let stand 5 minutes to allow the dressing to soak into the dry noodles a bit.
• 4. Sprinkle toasted sesame seeds on top, and serve chilled or at room temperature.

CRUNCHY RAMEN SALAD

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.

CRUNCHY CABBAGE SALAD

Steps:

• Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.) , In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.

CABBAGE RAMEN SALAD

Steps:

• Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.

CRUNCHY CABBAGE SALAD WITH CASHEWS

Steps:

• In a large serving bowl, combine the cabbage, carrots, green onions, and orange segments.
• Refrigerate until ready to toss salad Crush the ramen noodles into 1/2-inch pieces.
• Empty the ramen flavor packet into a small mixing bowl.
• Whisk in the canola oil, vinegar, sesame oil, and sugar, stirring until the dressing is well blended.
• Refrigerate until ready to serve When you are ready to serve the salad, pour the dressing over the salad and toss to coat everything evenly.
• Add the cashews or peanuts and noodles, tossing again.
• Serve immediately.