Cabbage Ramen Noodle Salad Recipes

RAMEN NOODLE & CABBAGE SALAD

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.

RAMEN CABBAGE SALAD

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.

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.

RAMEN COLESLAW/CABBAGE SALAD

Steps:

• Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted.
• Watch carefully, they can burn quickly.
• Mix cabbage and green onions in a large bowl.
• Crush ramen noodles in the package.
• Open and remove broth packets.
• To make dressing, mix oil, water and vinegar in a jar with a tight lid.
• Add sugar and 1 packet of broth.
• Shake well.
• Taste, and add more sugar, as well as salt and pepper.
• Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture.
• Pour on dressing and toss well.
• Serve immediately.

NAPA CABBAGE NOODLE SALAD

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.

CABBAGE CHICKEN WITH RAMEN NOODLE SALAD RECIPE - (4.4/5)

Steps:

• Combine dressing ingredients; mix well and chill. Combine cabbage, chicken, green onions and carrots. Crumble dry ramen noodles; Sprinkle ramen noodles, almonds and sesame seeds over cabbage mixture. Pour dressing over salad and toss to coat. Let it marinate for 20 minutes before serving.