Ichiban Salad Recipe 455

ICHIBAN SALAD RECIPE - (4.5/5)

Steps:

• 1. Take the seasoning package out of the ichiban noodles and then smash the noodles. 2. Put shredded cabbage into a salad bowl. 3. Add almonds, sesame seeds and soup noodles. Mix together. 4. Mix seasoning, sugar, oil, vinegar and salt and pepper in a separate bowl. 5. Put dressing on salad and serve immediately.

ICHIBAN SALAD RECIPE - (3.4/5)

Steps:

• Mix the first 5 ingredients together, add both noodles just before dressing and serving to keep the noodles crisp.

ICHIBAN SALAD

Steps:

• Mix first 8 ingredients together and toss in a large bowl.
• Combine last six ingredients for the dressing and pour over top salad before serving.

ICHIBAN NOODLE SALAD

Steps:

• Mix cabbage, onions, green pepper, celery and broken noodles in a bowl.
• In a small bowl, mix the oil, sugar, vinegar and the spice packet from the noodles.
• Add dressing to the salad and toss well.
• Let stand 5 to 6 hours, or overnight, in fridge.
• Just prior to serving add slivered almonds and sunflower seeds and toss well.

CHINESE CABBAGE SALAD I

Steps:

• In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
• In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
• To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

ASIAN SALAD

Steps:

• In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
• In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
• In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.