NAPA CABBAGE NOODLE SALAD
A delicious salad with lots of crunch.
Provided by Carolyn
Categories Salad 100+ Pasta Salad Recipes
Time 1h10m
Yield 7
Number Of Ingredients 10
Steps:
- Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, almonds until lightly browned; set aside to cool.
- Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic and white vinegars in a blender until smooth.
- About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.
Nutrition Facts : Calories 665.6 calories, Carbohydrate 31.5 g, Fat 59.4 g, Fiber 4.6 g, Protein 6.8 g, SaturatedFat 5.8 g, Sodium 149.3 mg, Sugar 22.8 g
CABBAGE AND CRUNCHY NOODLE SALAD
This Cabbage and Crunchy Noodle Salad with a Sesame Soy Dressing is a much-loved Aussie dish. It's a real crowd pleaser and perfect for sharing at BBQs and potlucks.
Provided by Cassie Heilbron
Categories Salads
Time 10m
Number Of Ingredients 9
Steps:
- Place dressing ingredients into a small saucepan. Stir over low heat until the sugar dissolves. Remove from heat and allow to cool.
- Combine the shredded cabbage, chopped green onions and pepitas in a large salad bowl. Add dressing and noodles and lightly toss to combine. Serve immediately.
Nutrition Facts : Calories 240 calories, Carbohydrate 16 grams carbohydrates, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, Sodium 386 grams sodium, Sugar 6 grams sugar
CABBAGE NOODLE SALAD
We had this for our meal tonight, and both my DH and I loved it!!! It is easy, very low calorie and delicious. I found this at the Spark People Recipe of the Day site on the Internet. We are neither diabetic, but look for good low calorie, healthy recipes.
Provided by Colorado Lauralee
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Make dressing by combining ingredients in a large bowl.
- Combine the first three salad ingredients, toss well.
- Add crushed ramen noodles and dressing to salad and toss again (I did not use the seasoning packet).
- Serve right away (preferred) or cover and refrigerate to allow the flavors to blend.
- I also nearly doubled the dressing ingredients.
Nutrition Facts : Calories 169.3, Fat 9.4, SaturatedFat 2, Sodium 300, Carbohydrate 19.4, Fiber 3.9, Sugar 6.1, Protein 3.9
CRUNCHY NOODLE SALAD WITH CABBAGE AND PEANUT SAUCE
Provided by Bobby Flay
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine lettuce, cabbage, carrots, crunchy noodles and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, soy sauce, and sugar in a bowl. If the dressing is still too thick you may add more water. Toss the cabbage mixture with the peanut sauce and place on a large platter. Top with extra crunchy noodles and chopped cilantro.
ASIAN NOODLE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
- Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
- For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
- Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
- Transfer to a large platter and serve.
RAMEN NOODLE & CABBAGE SALAD
Here is a delicious and easy dish to prepare for any kind of potluck or gathering where you are expected to bring a dish. You only need a few easy to obtain ingredients. Don't expect leftovers. Anytime I take this to a gathering, all I bring home is the empty bowl!
Provided by Fork Spoon
Categories Vegetable
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix cabbage and green onions in a large bowl. Use a large sealed container (like Tupperware) if you plan to take the dish to another site to serve. Set aside.
- Preheat oven to 350°F Place sliced almonds on an ungreased cookie sheet and toast until dark (but not burnt); this will take approximately 15 minutes. Set aside to cool.
- Open the ramen noodle packets and set the flavor packets to the side. You will use these in the following step. Empty ramen noodles into a gallon-sized baggie and crush; add toasted almonds. Close and set aside.
- Empty the three flavor packets, oil, water, vinegar and sugar into a jar or other lidded container and shake to mix well. Taste and add salt and pepper to taste. Close jar securely.
- You end with three packages: one cabbage mix pack, one dry ingredient, and one jar of vinaigrette. Just before serving, add the oil to the cabbage mixture and toss well. Add the dry ingredients to this and toss well.
- Please note that "Oriental" flavor ramen usually has beef broth; if this is the case, the dish will not be vegetarian.
- I highly recommend toasting the almonds to a dark brown color. Just watch closely! I have had even more enthusiastic responses to the salad when the almonds are darker, which gives them a richer, more distinctive flavor that marries well with the rest of the dish.
Nutrition Facts : Calories 369.3, Fat 28.3, SaturatedFat 3.8, Sodium 551, Carbohydrate 25.8, Fiber 3.8, Sugar 5.7, Protein 5.1
RAMEN CABBAGE SALAD
This salad is fast and easy to prepare but does not hold well and is best if eaten immediately!
Provided by TLBURRELL
Categories Salad Coleslaw Recipes No Mayo
Yield 5
Number Of Ingredients 6
Steps:
- Toss together the cabbage, noodles and sunflower seeds or almonds.
- Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.2 g, Fat 22.6 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 81.8 mg, Sugar 11.5 g
ASIAN CHICKEN, CABBAGE AND NOODLES SALAD
Combine cabbage and noodles in this fabulous-looking salad. This Asian Chicken, Cabbage and Noodles Salad is oh so easy to make, thanks to a few key ingredients.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 10m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Break Noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use.
- Beat peanut butter and dressing with whisk until blended. Add to salad; mix lightly.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
CELLOPHANE NOODLE SALAD WITH CABBAGE
This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid's "Hot, Sour, Salty, Sweet." The authentic recipe includes more garlic and chiles as well as dried shrimp. Make sure to cut up the noodles before you try to toss them with the other ingredients.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 15m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Place the cabbage in a bowl and cover with ice water. Set aside while you prepare the remaining ingredients.
- Bring a pot of water to a boil. Salt if desired. Drain the noodles and add to the pot. Boil for 1 1/2 minutes, drain, rinse briefly with cold water and drain thoroughly. Using a scissors, chop coarsely and transfer to a bowl. Drain the cabbage and add to the bowl, along with the peanuts, cilantro and chile(s). Toss together.
- Beat one of the eggs in a bowl and season with salt to taste. Heat 1 teaspoon of the sunflower oil in an 8-inch nonstick skillet over high heat, or in a wok, and add the egg. Swirl the pan and let the egg spread out in a thin pancake. Lift the edges of the pancake to let egg run underneath. It should cook through quickly. Flip over and cook for a few seconds on the other side, then remove from the heat. Repeat with the other egg. Roll up the pancakes and cut in thin strips. Add half the egg shreds to the noodles and set the other half aside.
- Place the garlic, ginger and a generous pinch of salt in a mortar and pestle and pound to a coarse paste. Heat 1 tablespoon of the sunflower oil over medium heat in the same skillet or wok in which you cooked the eggs and add the paste and the red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Transfer to a bowl. Allow to cool slightly. Add the rice vinegar, the lime juice and the remaining 2 tablespoons of sunflower oil and whisk together. Taste and add salt. It should be somewhat salty. Toss with the noodle mixture. Transfer to a platter or a wide bowl, sprinkle the remaining egg shreds over the top, and serve.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 15 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 431 milligrams, Sugar 4 grams, TransFat 0 grams
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