Cabbage Salad Vinaigrette With Crunchy Noodles Recipes

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CABBAGE AND CRUNCHY NOODLE SALAD



Cabbage and Crunchy Noodle Salad image

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

1/2 Chinese Cabbage / Wombok Cabbage, shredded finely
4 Green Onions / Shallots, thinly sliced
1/2 cup Pepitas
100 grams / 3.5 oz Chang's Original Fried Noodles
1/4 cup White Vinegar
1/4 cup Caster Sugar
1 tablespoon Soy Sauce
2 teaspoon Sesame Oil
1/2 cup Olive Oil

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 SALAD VINAIGRETTE WITH CRUNCHY NOODLES



Cabbage Salad Vinaigrette with Crunchy Noodles image

Looking for a side dish to go with your Asian cuisine meal? Then check out this noodle salad made with vegetables - a crunchy dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 16

Number Of Ingredients 12

1 1/2 cups frozen baby sweet peas (from 1-lb bag)
4 1/2 cups shredded red or green cabbage (1 medium head)
5 medium green onions, thinly sliced including tops (about 1/3 cup)
1 can (11 oz) whole kernel sweet corn, drained
1 jar (4.5 oz) sliced mushrooms, undrained
1 package (3 oz) instant Oriental noodles with chicken-flavor seasoning packet
1/4 cup tarragon vinegar
1/4 cup vegetable oil
3 tablespoons sugar
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted*
2 tablespoons sesame seed, toasted**

Steps:

  • Cook peas as directed on bag. Drain; cool 10 minutes. In large bowl, mix cooled peas and remaining salad ingredients.
  • In small bowl, mix contents of seasoning packet from noodles, vinegar, oil, sugar and pepper until well blended. Pour dressing over salad; toss to coat. Refrigerate until chilled, at least 2 hours.
  • Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad. Garnish with leaf of red cabbage, if desired.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 5 g, TransFat 0 g

CRUNCHY NOODLE SALAD WITH CABBAGE AND PEANUT SAUCE



Crunchy Noodle Salad with Cabbage and Peanut Sauce image

Provided by Bobby Flay

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 head romaine lettuce, thinly shredded
1 head white cabbage, thinly shredded
2 carrots, thinly shredded
1 package of wonton skins, sliced thin and fried, reserve some for garnish
2 green onions, thinly sliced
1/2 cup smooth natural peanut butter
1/4 cup rice wine vinegar
1 tablespoon water
Pinch red pepper flakes
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon sugar
1/4 cup chopped cilantro leaves

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.

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