RAMEN NOODLE SALAD
Steps:
- In a large bowl, combine all salad ingredients.
- Mix all dressing ingredients. Add to the salad until desired amount of dressing is added. Top with additional toasted almonds.
Nutrition Facts : Calories 195 kcal, Carbohydrate 19 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Sodium 688 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
ORIENTAL RAMEN NOODLE SALAD RECIPE WITH ASIAN DRESSING
Ramen Noodle Salad: easy oriental salad recipe with ramen noodles, crunchy cabbage slaw, healthy veggies, seeds tossed in a top notch asian dressing. A potluck must! Delish! Nut free easily gluten free. Vegan.
Provided by Verna
Categories Salads
Time 20m
Number Of Ingredients 19
Steps:
- Whisk the salad dressing ingredients in a small bowl or add to a mason jar, seal and shake. Set aside
- Prep all the veggies and add them to a salad bowl along with the sunflower seeds.
- whack the package with the palm of your hand a couple of times to break up the noodles slightly. Discard the seasoning packet and add noodles to a small bowl. Cover with boiling water from the kettle, set a small plate on top and let sit for 3 minutes, no longer (they'll be al dente). Drain and rinse under cold water until noodles are chilled. Toss with a drizzle of oil and add to the the salad bowl.
- Whisk or shake the dressing again and pour over the salad. Serve and Enjoy! Makes approxmately 8 or more side salad servings for a potluck.
Nutrition Facts : ServingSize 1, Calories 147 calories, Sugar 5.1 g, Sodium 332 mg, Fat 8.4 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 16.1 g, Fiber 2.7 g, Protein 3.1 g, Cholesterol 0 mg
ASIAN RAMEN SALAD
Steps:
- Preheat oven to 350 degrees. Crush up the ramen noodles and lay them on a sheet pan with the almonds. Toast until lightly brown for 10 minutes.
- In a large bowl add the cabbage, carrots, green onions, and ramen and almonds.
- To make the dressing: Whisk together the rice vinegar, olive oil, soy sauce, honey, garlic, sesame oil and seeds.
- Pour over the salad and toss until it is combined.
Nutrition Facts : Calories 370 kcal, Carbohydrate 30 g, Protein 5 g, Fat 26 g, SaturatedFat 5 g, TransFat 1 g, Sodium 1089 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 20 g, ServingSize 1 serving
TOP RAMEN® SALAD
This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.
Provided by Nicole Burnham
Categories Salad Coleslaw Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
- Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
- Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
- Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 34.9 g, Cholesterol 6.1 mg, Fat 31.1 g, Fiber 4 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 323.9 mg, Sugar 3.9 g
RAMEN NOODLE ASIAN SALAD
If you need a show-stopper to bring to the next potluck, this ramen noodle Asian salad is the dish to choose. It's refreshing, colorful, and loaded with texture.
Provided by insanelygood
Categories Recipes Side Dishes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Place broken ramen noodles, sunflower seeds, and almonds onto a baking sheet
- Bake for 10 to 15 minutes, or until fragrant and toasted. Set aside to cool.
- In a large bowl, toss together coleslaw mix and green onions. Add cooled noodle mixture on top.
- Prepare the dressing: whisk together olive oil, ramen seasoning packets, apple cider vinegar, sugar, and black pepper until smooth.
- Pour dressing over the salad and toss to coat. Serve and enjoy!
Nutrition Facts : Calories 450 cal
RAMEN SALAD WITH ASIAN DRESSING
Steps:
- Cook ramen according to package directions. Do not over cook. Rinse with cold water, drain again. Place cooked ramen in large bowl or container.
- Combine the chopped vegetables (including cabbage or bagged slaw mixture) with the noodles in a large bowl, toss together and set aside.
- Combine dressing ingredients, whisk or place in blender until mixed well. Taste the dressing, it should have a little bit of a sweet/tart taste. If it's not tart enough, add a little more vinegar, if too tart, add more sugar.
- Pour the dressing a little at a time over the salad ingredients, tossing as you add the dressing. There should be about ¼ to ½ cup of the dressing leftover.
- Sprinkle the finished salad generously (1-2 tablespoons) with Mrs. Dash seasoning and sesame seeds. Toss again. Add additional salt and ground pepper if needed.
- Place the salad in a serving dish, sprinkle with a few more sesame seeds and Mrs. Dash. Refrigerate until serving.
ORIENTAL RAMEN COLE SLAW SALAD
This is an excellent recipe I got from my grandmother who has been making this for years. It's always a hit, especially at potlucks. Even my husband likes it and he isnt a cole slaw eater! Instead of sunflower seeds cashews can be added as a variation.
Provided by Laeana
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- For the dressing, combine vinegar, vegetable oil, sugar and the two flavor packets from the ramen noodles, set aside.
- In a large bowl, combine cole slaw mix, crushed ramen noodles and sunflower seeds.
- Pour dressing mixture over salad and toss well to coat.
- Cover and let it sit for 2 to 3 hours in the fridge.
- Enjoy!
RAMEN-SESAME ORIENTAL SALAD
My version of the oriental salad my mom made while we were visiting over the Christmas holiday. My son could live off this salad! It's super easy and tastes great. Definitely a good summer picnic salad, as it's served cold and doesn't contain mayo. I hope you enjoy it as much as we do!
Provided by Tinkerbell
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together all the dressing ingredients.
- Add the salad ingredients and toss to coat.
- Refrigerate for 4 hours. Serve.
Nutrition Facts : Calories 893.9, Fat 63.9, SaturatedFat 11.5, Cholesterol 41.2, Sodium 1744.1, Carbohydrate 60.5, Fiber 7.9, Sugar 21.3, Protein 25.6
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