CABBAGE CHICKEN WITH RAMEN NOODLE SALAD RECIPE - (4.4/5)
Provided by á-2908
Number Of Ingredients 14
Steps:
- Combine dressing ingredients; mix well and chill. Combine cabbage, chicken, green onions and carrots. Crumble dry ramen noodles; Sprinkle ramen noodles, almonds and sesame seeds over cabbage mixture. Pour dressing over salad and toss to coat. Let it marinate for 20 minutes before serving.
RAMEN NOODLE & CABBAGE SALAD
Here is a delicious and easy dish to prepare for any kind of potluck or gathering where you are expected to bring a dish. You only need a few easy to obtain ingredients. Don't expect leftovers. Anytime I take this to a gathering, all I bring home is the empty bowl!
Provided by Fork Spoon
Categories Vegetable
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 369.3, Fat 28.3, SaturatedFat 3.8, Sodium 551, Carbohydrate 25.8, Fiber 3.8, Sugar 5.7, Protein 5.1
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.
ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD
Categories Bread Salad Mushroom Pasta Side Stir-Fry Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
- Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
- Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
CELLOPHANE NOODLE SALAD WITH CABBAGE
This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid's "Hot, Sour, Salty, Sweet." The authentic recipe includes more garlic and chiles as well as dried shrimp. Make sure to cut up the noodles before you try to toss them with the other ingredients.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 15m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Place the cabbage in a bowl and cover with ice water. Set aside while you prepare the remaining ingredients.
- Bring a pot of water to a boil. Salt if desired. Drain the noodles and add to the pot. Boil for 1 1/2 minutes, drain, rinse briefly with cold water and drain thoroughly. Using a scissors, chop coarsely and transfer to a bowl. Drain the cabbage and add to the bowl, along with the peanuts, cilantro and chile(s). Toss together.
- Beat one of the eggs in a bowl and season with salt to taste. Heat 1 teaspoon of the sunflower oil in an 8-inch nonstick skillet over high heat, or in a wok, and add the egg. Swirl the pan and let the egg spread out in a thin pancake. Lift the edges of the pancake to let egg run underneath. It should cook through quickly. Flip over and cook for a few seconds on the other side, then remove from the heat. Repeat with the other egg. Roll up the pancakes and cut in thin strips. Add half the egg shreds to the noodles and set the other half aside.
- Place the garlic, ginger and a generous pinch of salt in a mortar and pestle and pound to a coarse paste. Heat 1 tablespoon of the sunflower oil over medium heat in the same skillet or wok in which you cooked the eggs and add the paste and the red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Transfer to a bowl. Allow to cool slightly. Add the rice vinegar, the lime juice and the remaining 2 tablespoons of sunflower oil and whisk together. Taste and add salt. It should be somewhat salty. Toss with the noodle mixture. Transfer to a platter or a wide bowl, sprinkle the remaining egg shreds over the top, and serve.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 15 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 431 milligrams, Sugar 4 grams, TransFat 0 grams
CRUNCHY CABBAGE AND RAMEN NOODLE SALAD
This was in my Facebook feed one day recently, and it sounds delicious. The reviews were positive, but I've included the most-repeated changes that others incorporated and said it made the salad even better.
Provided by Vickie Parks
Categories Other Salads
Time 1h22m
Number Of Ingredients 10
Steps:
- 1. Place cole slaw mix in a large salad bowl. Whisk together the rice vinegar, sesame oil, canola oil, honey and ramen seasoning packet, and pour it over the cabbage mix. Toss several times to thoroughly blend ingredients. Refrigerate at least 1 hour (or several hours, if possible), to allow the flavors to blend.
- 2. With ramen noodles still in its unopened package, twist and turn the package several times (or run a rolling pin across it several times) to crush and break up the ramen noodles into small pieces. Place ramen pieces and almonds in a dry skillet, and place over medium heat for 2 to 3 minutes or just until lightly browned. Don't let it burn. Set pan aside to let noodles and almonds cool completely.
- 3. Just before serving, fold cooled ramen noodles, almonds, chow mein noodles and green onions into the cabbage mix. Let stand 5 minutes to allow the dressing to soak into the dry noodles a bit.
- 4. Sprinkle toasted sesame seeds on top, and serve chilled or at room temperature.
CABBAGE CHICKEN WITH RAMEN NOODLE SALAD RECIPE - (4.3/5)
Provided by á-2908
Number Of Ingredients 14
Steps:
- Combine dressing ingredients; mix well and chill. Combine cabbage, chicken, green onions and carrots. Crumble dry ramen noodles; Sprinkle ramen noodles, almonds and sesame seeds over cabbage mixture. Pour dressing over salad and toss to coat. Let it marinate for 20 minutes before serving.
CRISPY NOODLE, NUTS AND CABBAGE SALAD
This is one of the best cabbage salads ever. However you must toss and pour dressing over only just before serving otherwise it goes "soggy".
Provided by Wendys Kitchen
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To make dressing mix all ingredients together.
- Heat some oil in a frying pan and brown noodles, seeds and nuts.
- Just before serving toss nut mixture through cabbage and shallots.
- Pour dressing over and serve immediately.
Nutrition Facts : Calories 417.5, Fat 32.5, SaturatedFat 4, Sodium 276.1, Carbohydrate 28.4, Fiber 5.9, Sugar 17.5, Protein 8.4
ORIENTAL NOODLE SALAD WITH PEANUTS, SPINACH & CABBAGE
Texture and taste means so much to the visually impaired and visual appeal to the sighted. I have tried to accomplish all with this recipe. No almonds, onions or bok choy or napa cabbage--just green cabbage. Enjoy!
Provided by Montana Heart Song
Categories Spinach
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large frying pan melt margarine. Coarsely crush the ramen noodles in the package before opening. (Save the flavor packets).
- Add the crushed noodles to the melted butter. Add the peanuts and sprinkle the salt and stir until lightly to dark brown.
- Do not burn. Set aside.
- Throw the shredded cabbage and spinach in large serving plates or bowl. Add radishes and celery. Lightly toss.
- In blender add milk, vinegar, oil, brown sugar, soy sauce, seasoning packets and horseradish sauce if desired. Pulse a few times.
- Spoon the peanut and noodles on the spinach/cabbage mixture and mix or leave on the top.
- Drizzle or spoon the dressing on top.
- Note: I wash all my fresh veges with ice cold water and a dab of bleach. Let them set for a few minutes. Drain the water, rinse the veges and put loose ones in a salad spinner. I have done this since 1963 when we were in another country and I have never stopped. It is safe.
Nutrition Facts : Calories 697.8, Fat 57, SaturatedFat 11.2, Cholesterol 9.1, Sodium 1059.5, Carbohydrate 35.4, Fiber 5.6, Sugar 6.6, Protein 16
RAMEN NOODLE CABBAGE SALAD
Number Of Ingredients 9
Steps:
- Combine the last 4 ingredients and bring to a boil for 2 minutes
- Let it cool and set aside for dressing
- Break up ramen noodles and place in a cookie sheet with sides
- Mix noodles with seasoning, sesame seeds and almonds
- Toast in 350F oven for 10 minutes and stir or toss to avoid burning
- Set aside and let cool and add just before serving.
- Thinly slice or shred Napa Cabbage and toss with sliced green onions
- Add dressing and ramen noodles mixture just before serving
CABBAGE NOODLE SALAD
We had this for our meal tonight, and both my DH and I loved it!!! It is easy, very low calorie and delicious. I found this at the Spark People Recipe of the Day site on the Internet. We are neither diabetic, but look for good low calorie, healthy recipes.
Provided by Colorado Lauralee
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Make dressing by combining ingredients in a large bowl.
- Combine the first three salad ingredients, toss well.
- Add crushed ramen noodles and dressing to salad and toss again (I did not use the seasoning packet).
- Serve right away (preferred) or cover and refrigerate to allow the flavors to blend.
- I also nearly doubled the dressing ingredients.
Nutrition Facts : Calories 169.3, Fat 9.4, SaturatedFat 2, Sodium 300, Carbohydrate 19.4, Fiber 3.9, Sugar 6.1, Protein 3.9
CHICKEN-CABBAGE NOODLE SALAD
Combine ramen noodle soup mix, coleslaw and chicken to make our Chicken-Cabbage Noodle Salad! This crunchy cabbage noodle salad is perfect for lunchtime.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Mix dressing, sugar and soy sauce until blended. Dissolve 1 Seasoning Packet (from ramen soup package) in hot water. Add to dressing mixture; mix well. Discard remaining seasoning packet or reserve for another use.
- Break Ramen Noodles apart; place in large bowl. Add coleslaw blend, chicken and nuts; mix lightly.
- Add dressing mixture; toss to coat.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 9 g, Protein 22 g
RAMEN NOODLE & CABBAGE SALAD
Nice change from the usual Italian pasta salad or macaroni salad with mayo. Pairs well with salmon or honey mustard/teriyaki chicken or pork. Nice summer side dish and a huge hit at potlucks. It makes a lot, too.
Provided by gingersnap
Categories Asian
Time 23m
Yield 14-16 serving(s)
Number Of Ingredients 10
Steps:
- Boil noodles according to package directions, reserving the flavor packets(to use in dressing).
- Once noodles are cooked and cooled, combine with coleslaw mix, almonds, sunflower seeds and scallions in a large bowl.
- Whisk together 2 beef flavor packets, sesame oil, vinegar, sugar, and soy sauce and pour over salad.
- Garnish with toasted sesame seeds.
Nutrition Facts : Calories 236.8, Fat 18.9, SaturatedFat 2.9, Sodium 219, Carbohydrate 13.6, Fiber 2.8, Sugar 2.1, Protein 5.7
CABBAGE-RAMEN NOODLE SALAD
Categories Salad Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Buffet Summer Potluck
Yield 6 people
Number Of Ingredients 9
Steps:
- mix ramen seasoning packet, oils and vinegar together. Pour over chopped cabbage and top with broken noodles and almonds
NAPA CABBAGE NOODLE SALAD
A delicious salad with lots of crunch.
Provided by Carolyn
Categories Salad 100+ Pasta Salad Recipes
Time 1h10m
Yield 7
Number Of Ingredients 10
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.
Nutrition Facts : Calories 665.6 calories, Carbohydrate 31.5 g, Fat 59.4 g, Fiber 4.6 g, Protein 6.8 g, SaturatedFat 5.8 g, Sodium 149.3 mg, Sugar 22.8 g
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