Cabbage Salad Vinaigrette With Crunchy Noodles Recipes

CABBAGE AND CRUNCHY NOODLE SALAD

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.

CABBAGE SALAD VINAIGRETTE WITH CRUNCHY NOODLES

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.

CRUNCHY NOODLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

CRISPY NOODLE, NUTS AND CABBAGE SALAD

Steps:

• To make dressing mix all ingredients together.
• Heat some oil in a frying pan and brown noodles, seeds and nuts.
• Just before serving toss nut mixture through cabbage and shallots.
• Pour dressing over and serve immediately.

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.

CABBAGE SALAD VINAIGRETTE WITH CRUNCHY NOODLES

Steps:

• In large bowl, combine all salad ingredients. In small bowl, combine contents of seasoning packet from noodles, vinegar, oil, sugar and pepper blend well. Pour dressing over salad ingredients toss to coat. Refrigerate at least 2 hours to chill.Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad mixture. Store in refrigerator.TIPS:*To toast almonds, spread on cookie sheet bake at 375°F. for 5 to 6 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan and microwave on HIGH for 6 to 7 minutes or until light golden brown, stirring frequently.**To toast sesame seed, spread in baking pan bake at 375°F. for 5 to 7 minutes or until light golden brown. Or spread in medium skillet and stir over medium heat for 8 to 10 minutes or until light golden brown.Nutrition Per Serving (1/2 cup): Calories 130 Protein 3g Carbohydrate 14g Fat 7g Sodium 210mgPICTURE: Top to bottom: Spicy Corn and Black Bean Salad, Cabbage Salad Vinaigrette with Crunchy NoodlesFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

CABBAGE SALAD VINAIGRETTE WITH CRUNCHY NOODLES

Steps:

• Mix together the vegetables, (1st 5 ingredients) in a large serving bowl.
• Combine vinegar, oil, sugar, pepper and the seasoning packet from the noodles together in a separate bowl.
• Mix together with the vegetables and refrigerate 2 hours.
• Right before serving, break the dry noodles up into pieces and add to the salad along with the almonds and seeds.
• Serve immediately.