Napa Salad Chinese Cabbage No Ramen Noodles Recipes

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NAPA SALAD (CHINESE CABBAGE) -- NO RAMEN NOODLES



Napa Salad (Chinese Cabbage) -- No Ramen Noodles image

Napa was on sale this week so I ended up with more than I could readily include in a stir-fry. I decided to search here to see if it could be used in a cole-slaw or salad but all I came with was a dozen variations of the same recipe that called for ramen noodle. I've had that at pot luck dinners and can't stand it. So here is what I came up with. DS#1 added the pecans -- he's got good taste for a 15yo, hasn't he?

Provided by 3KillerBs

Categories     Apple

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/2 head napa cabbage
2 stalks bok choy
1 stalk celery, thinly sliced
2 apples, diced (I recommend a crisp, sweet-tart variety such as Fuji or Gala)
1/2 cup pecans, coarsely broken
1/2 cup canola oil or 1/2 cup other light-flavored oil
1/4 cup balsamic vinegar
1 pinch celery seed
1/4 teaspoon fresh ginger, very finely minced
1/2 teaspoon prepared brown mustard
1/2 teaspoon salt (to taste)
2 (1 g) packets Splenda sugar substitute

Steps:

  • Wash all produce as necessary.
  • Divide your half-head of napa lengthwise into 3 or 4 sections and knife-shred crosswise to yield strips about 1.5 inches long by 1/4 inch wide.
  • Divide your bok choy stalks lengthwise into 1in sections if necessary and slice thinly. Knife shred the green leaves to match the napa.
  • Mix dressing ingredients and let rest for 5 minutes to blend the flavors.
  • Toss together all salad ingredients with the dressing.
  • Garnish with pecan halves and thin rings of apple if desired.
  • Note -- Other artificial sweeteners, honey, sugar, etc. may be substituted for the Splenda if you prefer.
  • Note -- Can add chunks of cooked ham or other cooked meat to make into a main-dish salad.

Nutrition Facts : Calories 150, Fat 14.9, SaturatedFat 1.1, Sodium 121.6, Carbohydrate 4.9, Fiber 1.3, Sugar 3.4, Protein 0.6

CHINESE NAPA CABBAGE SALAD



Chinese Napa Cabbage Salad image

An excellent way to use up that leftover cabbage from the garden.

Provided by Hopps

Categories     Salad     Coleslaw Recipes     No Mayo

Time 25m

Yield 6

Number Of Ingredients 11

1 (3 ounce) package chicken flavored ramen noodles
¼ cup butter
½ cup sesame seeds, toasted
½ cup blanched slivered almonds
1 large head napa cabbage, shredded
6 green onions, chopped
¼ cup vegetable oil
¼ cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
⅛ cup white sugar

Steps:

  • Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
  • Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 28.3 g, Cholesterol 20.3 mg, Fat 30.3 g, Fiber 5.6 g, Protein 9.2 g, SaturatedFat 7.6 g, Sodium 590.3 mg, Sugar 10.6 g

NAPA CABBAGE SALAD



Napa Cabbage Salad image

This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!

Provided by Carol

Categories     Salad     Coleslaw Recipes     No Mayo

Time 30m

Yield 6

Number Of Ingredients 10

1 head napa cabbage
1 bunch minced green onions
⅓ cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
¼ cup cider vinegar
¾ cup vegetable oil
½ cup white sugar
2 tablespoons soy sauce

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.

Nutrition Facts : Calories 631.5 calories, Carbohydrate 39.8 g, Cholesterol 27.1 mg, Fat 51.3 g, Fiber 6.3 g, Protein 9.2 g, SaturatedFat 11.7 g, Sodium 652.5 mg, Sugar 21.9 g

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