Crunchy Cabbage Salad Recipes

CRUNCHY CABBAGE SALAD

Steps:

• Prepare all the ingredients for the salad and mix them in a large bowl.
• Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.

10 CABBAGE SALADS WITH PLENTY OF CRUNCH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cabbage salad in 30 minutes or less!

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.

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Steps:

• For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
• Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

NAPA CABBAGE SALAD

Steps:

• Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
• Preheat oven to 350 degrees F (175 degrees C).
• Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
• Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
• Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

CRUNCHY CABBAGE SALAD

Steps:

• Combine vinegar, oil, garlic, a large pinch of salt and a smaller one of pepper in a salad bowl. Beat with a fork until combined.
• Add the vegetables, sprinkle lightly with more salt and pepper, and toss. Taste and adjust seasoning, and serve immediately.

CRUNCHY CABBAGE SALAD

Steps:

• 1. To make the salad - In a large bowl mix together crushed Ramen noodles, coleslaw mix or shreeded cabbage, green onions, almonds, and sunflower seeds.
• 2. To make the dressing - In a seperate bowl; Mix together oil, sugar, vinegar, and Ramen seasoning packs. Stir well.
• 3. Pour dressing over cabbage mixture and toss salad to disperse dressing.
• 4. It's ready to serve.

CHINESE CABBAGE SALAD

Steps:

• In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
• In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
• In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.