Cabbage Salad With Ramen Noodles Recipes

CHINESE CABBAGE SALAD WITH RAMEN NOODLES

Steps:

• Combine cabbage, slivered almonds, sunflower seeds and crushed Ramen noodles in a large bowl. Stir to combine.
• In a medium bowl or pint sized mason jar, combine dressing ingredients. Whisk well (or shake in a covered jar) until dressing comes together.
• Refrigerate for at least an hour before serving.

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.

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.

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.

RAMEN NOODLE SALAD

Steps:

• Place the cabbages, carrots, ramen noodles, green onions and almonds in a large bowl.
• In a small bowl, whisk together the vegetable oil, rice vinegar, sugar and ramen noodle seasoning packets.
• Pour the dressing over the cabbage mixture and toss to coat evenly.
• Serve immediately, or cover and store in the fridge for up to 8 hours before serving.

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.

CABBAGE RAMEN SALAD

Steps:

• Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.

RAMEN NOODLE CABBAGE SALAD

Steps:

• In a large salad bowl, combine the cabbage, onions, toasted almonds, seeds and broken uncooked ramen noodles and seasoning.
• Next whisk together oil, vinegar, sugar, salt and pepper.
• Pour dressing over salad and stir until combined. Store in the refrigerator until ready to serve.

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 NOODLE SALAD

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.

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.

CABBAGE SALAD WITH RAMEN NOODLES

Steps:

• 1. REMOVE flavor packet from both soup mixes. RESERVE both packets.
• 2. BREAK up the Ramen Noodles into bite size pieces and SET ASIDE
• 3. TOSS together cabbage, green onions and sesame seeds in a bowl.
• 4. WHISK together one packet of the soup flavor, oil and vinegar NOTE: you may add some or all of the second packet if you want more seasoning DRIZZLE over the cabbage mixture and TOSS
• 5. COVER and CHILL for 1 hour
• 6. COAT a pan with non-stick spray or you may use a small amount of oil if you choose
• 7. SAUTE noodles and almonds over medium heat until lightly browned
• 8. REMOVE from heat DRAIN on a couple paper towels to remove excess oil and allow to COOL
• 9. STIR the noodles and almonds into the cabbage mixture
• 10. SERVE chilled and keep chilled throughout the event.
• 11. NOTE: This salad is best if made no more than an hour before guests arrive. The crunchiness will remain for a few hours but can't be held overnight as the noodles obsorb the moisture and get soggy.