RAMEN NOODLE SALAD
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
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
RAMEN TACO SALAD
Make and share this Ramen Taco Salad recipe from Food.com.
Provided by Sam 3
Categories Lunch/Snacks
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Cook noodles according to package directions and drain.
- Brown beef and drain.
- Stir in 1/2 seasoning packet.
- Mix all ingredients together.
- Add dressing.
RAMEN TACO SALAD RECIPE - (4.2/5)
Provided by á-5531
Number Of Ingredients 9
Steps:
- Mix dressing, hot sauce and lime juice until blended. Break ramen noodles into large bowl. Discard seasoning packets or reserve for another use. Add remaining ingredients and dressing mixture to noodles; mix lightly. Serve and enjoy!
CRUNCHY RAMEN SALAD
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
TOP RAMEN® SALAD
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
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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