Best Cabbage Noodle Crunch Recipes
CRUNCHY ASIAN RAMEN SALAD
This crunchy Asian ramen salad is truly the best I have ever had. I enjoyed this side dish at a potluck, and I had to ask for the recipe. So delicious, it ticks all the boxes for a great tasting salad for me.
Provided by wholesomefarmhouserecipes
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- 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 (the seasoning packet is NOT used in this recipe). Add the crushed noodles to the melted butter in the skillet. Sauté stirring frequently, until the noodles are a golden brown. Remove from skillet and let cool.
- Cut the Napa cabbage, slice the green onions, and combine this with the bagged cabbage in a large mixing bowl. Add half of the dried cranberries and walnuts (you can also toast these first before adding or buy them already toasted). Add half of the Ramen noodles.
- Combine the oil, vinegar, sugar, and soy sauce in a jar and shake a few minutes; until the sugar has dissolved. You can also put the ingredients in a bowl and use a whisk to combine.
- A few minutes before serving this cabbage salad, pour the salad dressing over the greens. Mix. Add the remaining Ramen Noodles, cranberries, and walnuts on the top.
Nutrition Facts : Calories 402 kcal, Carbohydrate 40 g, Protein 6 g, Fat 26 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 9 mg, Sodium 695 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving
CABBAGE CRUNCH SALAD
This is a wonderful cabbage salad that offers a good alternative to regular coleslaw. It has a good texture and wonderful taste.
Provided by Angela T
Categories Vegetable
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first five ingredients.
- Mix the dressing and add right before serving.
CRUNCHY NOODLE SALAD *AWARD WINNING*
Asian inspired salad that EVERYONE asks me to bring, make or share. I actually had my voice on TV and won a $320 wok for this recipe! I have updated and modified it to be healthier and easier! Hope you like it! Submitted for World Tour Asian and SW catagories as it is very popular here in TX. NOTE: We never liked the 'leftover' salad as the crunchy parts got soggy except for the almonds until I got the bright idea to add the leftover salad to a tortilla and make it into a wrap. (I amaze myself sometimes! lol) I placed the tortilla/wrapper in a skillet and flipped after the first side was warmed. Laid some sliced sandwich meat -whatever you like- on the warmed side and let the new side warm. Remove from pan and add leftover salad- drain any dressing from it to get it a little drier. Roll up and serve- WOW! Try adding other stuff to it as well. We liked raisins, dried cranberries, shredded carrots, chopped celery etc... Salad recipe can also be found on: greatdayamerica.com
Provided by Mamas Kitchen Hope
Categories Asian
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
- Mix cabbage, sesame and almonds together in a large bowl.
- Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended.
- Refrigerate separately until ready to serve.
- When ready to serve:.
- Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
- Pour dressing over cabbage and noodles and mix well.
- NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
- Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.
Nutrition Facts : Calories 448.6, Fat 32.1, SaturatedFat 5.3, Sodium 604.7, Carbohydrate 35.6, Fiber 4.9, Sugar 11.8, Protein 8.1
CRUNCHY NOODLE SALAD WITH CABBAGE AND PEANUT SAUCE
Provided by Bobby Flay
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine lettuce, cabbage, carrots, crunchy noodles and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, soy sauce, and sugar in a bowl. If the dressing is still too thick you may add more water. Toss the cabbage mixture with the peanut sauce and place on a large platter. Top with extra crunchy noodles and chopped cilantro.
NAPA CABBAGE SALAD
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
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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