Best Cabbage Ramen Salad Recipes

RAMEN COLESLAW/CABBAGE SALAD

Steps:

• Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted.
• Watch carefully, they can burn quickly.
• Mix cabbage and green onions in a large bowl.
• Crush ramen noodles in the package.
• Open and remove broth packets.
• To make dressing, mix oil, water and vinegar in a jar with a tight lid.
• Add sugar and 1 packet of broth.
• Shake well.
• Taste, and add more sugar, as well as salt and pepper.
• Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture.
• Pour on dressing and toss well.
• Serve immediately.

CABBAGE CHICKEN WITH RAMEN NOODLE SALAD RECIPE - (4.4/5)

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.

CABBAGE RAMEN SALAD

Steps:

• Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.

CHINESE MANDARIN CABBAGE SALAD WITH RAMEN NOODLES (VEGETARIAN)

Steps:

• Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
• In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
• In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
• Top salad with mandarin orange segments.
• **NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.

NAPA SALAD (CHINESE CABBAGE) -- NO RAMEN NOODLES

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.

CABBAGE SALAD WITH RAMEN NOODLES

Steps:

• 1. REMOVE flavor packet from both soup mixes. RESERVE both packets.
• 2. BREAK up the Ramen Noodles into bite size pieces and SET ASIDE
• 3. TOSS together cabbage, green onions and sesame seeds in a bowl.
• 4. WHISK together one packet of the soup flavor, oil and vinegar NOTE: you may add some or all of the second packet if you want more seasoning DRIZZLE over the cabbage mixture and TOSS
• 5. COVER and CHILL for 1 hour
• 6. COAT a pan with non-stick spray or you may use a small amount of oil if you choose
• 7. SAUTE noodles and almonds over medium heat until lightly browned
• 8. REMOVE from heat DRAIN on a couple paper towels to remove excess oil and allow to COOL
• 9. STIR the noodles and almonds into the cabbage mixture
• 10. SERVE chilled and keep chilled throughout the event.
• 11. NOTE: This salad is best if made no more than an hour before guests arrive. The crunchiness will remain for a few hours but can't be held overnight as the noodles obsorb the moisture and get soggy.

RAMEN NOODLE & CABBAGE SALAD

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.

CRUNCHY CABBAGE AND RAMEN NOODLE SALAD

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)

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.

CABBAGE SALAD SUPREME (USES TOP RAMEN NOODLES)

Steps:

• Combine all ingredients in order given.
• Add dressing just before serving. (However I have added the dressing earlier in the day, stored in the refrigerator. The noodles aren't quite as crunchy but still good, just stir to mix well before serving).

SIMPLY SENSATIONAL RAMEN CABBAGE SALAD

Steps:

• In large bowl, combine slaw mix and crushed ramen noodles.
• Add green onion, pepper, salt, garlic powder, sesame seed, and almonds.
• In seperate bowl, combine dressing ingredients and the two reserved Ramen noodle seasoning packets and whisk well.
• Pour dressing over salad and mix well.
• Refrigerate at least 6 hrs.
• before serving, mixing well at least once.
• Mix before serving; Serve chilled.

RAMEN NOODLE CABBAGE SALAD

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

RAMEN CABBAGE SALAD

Steps:

• Toss together the cabbage, noodles and sunflower seeds or almonds.
• Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

RAMEN NOODLE & CABBAGE SALAD

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.

CABBAGE-RAMEN NOODLE SALAD

Steps:

• mix ramen seasoning packet, oils and vinegar together. Pour over chopped cabbage and top with broken noodles and almonds

RAMEN CABBAGE SALAD

Steps:

• Break uncooked Ramen noodles into small pieces. Save chicken flavoring packet for dressing.
• Pour cole slaw mix, broken Ramen noodle pieces, almonds, sunflower seeds, and green onion into a big bowl.
• Combine vinegar, olive oil, sugar, and chicken flavoring together and pour over cole salw mix. Toss to mix and serve.

KALE, CABBAGE AND RAMEN SALAD RECIPE - (4.2/5)

Steps:

• If you've never worked with Kale before, here's how to prepare it: first, cut down the length of the stem on either side to remove the stem. Roughly slice the wedges of kale and wash them. If you are using a bag of chopped kale, you may have to pick through it and cut off the stems before washing. They are tough to chew and not very tasty. Next, put the kale in a bowl and massage it, grabbing it and squeezing and rubbing it. You will see the kale go from dull to bright green and smell a grassy smell. This makes the kale more digestible. Some people will steam the kale for about 5 minutes rather than massage it, which is an option if you have arthritis. Set aside. Mix the dressing ingredients in a large bowl. Crush the Ramen noodles and add to dressing. Add in chopped cabbage and kale. Fold salad, wetting all ingredients and mixing thoroughly. Salad will appear a bit dry. Add mandarin oranges and nuts to salad. If I don't feel like toasting almonds or cashews, I throw in some from a can of nuts to taste. It adds healthy oils and protein to make the meal last. Fold salad gently to mix but not destroy oranges. Chill for a couple of hours to overnight. Enjoy! Salad is also great in a pita pocket or on top of a bed of lettuce.

RAMEN COLESLAW/CABBAGE SALAD RECIPE - GENIUS KITCHEN

Steps:

• Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted.
• Watch carefully, they can burn quickly.
• Mix cabbage and green onions in a large bowl.
• Crush ramen noodles in the package.
• Open and remove broth packets.
• To make dressing, mix oil, water and vinegar in a jar with a tight lid.
• Add sugar and 1 packet of broth.
• Shake well.
• Taste, and add more sugar, as well as salt and pepper.
• Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture.
• Pour on dressing and toss well.
• Serve immediately.

RAMEN CABBAGE SALAD RECIPE - (4.5/5)

Steps:

• In large bowl mix cabbage, ramen noodles, slivered almonds, sunflower seeds and green onions until combined. In small bowl whisk oil, sugar, rice vinegar, salt and pepper. Add dressing to salad and mix until well combined. Serve immediately.

RAMEN CABBAGE SALAD

Steps:

• 1. Toss salad ingredients together.
• 2. Mix dressing, pour over salad, and toss.
• 3. Let sit for approximately an hour (for noodles and cabbage to soften).
• 4. Toss before serving. Can be served cold or room temperature.