Best Chinese Crunch Salad Recipes

Chinese Crunch Salad image

Provided by Kellie in SLO

Categories < 15 Mins

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 head napa cabbage, sliced thin
5 -6 green onions, chopped
1/4 lb butter
2 (3 ounce) packages Top Ramen noodles, crumbled (discard flavor packet)
1/2 cup sesame seeds
1 (2 ounce) package slivered almonds
1/2 cup oil
1 teaspoon sesame oil
1/4 cup red wine vinegar
1/2 cup sugar
1 teaspoon soy sauce
salt
pepper

Steps:

Toss cabbage and green onions together.
Melt butter in large skillet.
In the melted butter, brown the crumbled ramen with sesame seeds and almonds, being careful not to burn them.
Cool.
Keep dressing and noodles separate until ready to serve.
Toss all ingredients together just before serving.
NOTE: You can also add chopped cooked chicken or mandarin oranges if desired.

More Crunch for Your Munch Chinese Salad image

Provided by Sharon123

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 large napa cabbage, chopped (you may use other cabbages but I like this one best)
5 scallions, diced (green onions)
1/2 cup finely grated carrot (I process in food processor)
1/4-1/2 cup butter (I use about 4 tbls.)
2 (3 ounce) packages ramen noodles (don't use soup flavoring)
1/2 cup sesame seeds
1/2 cup sliced almonds
1/4 cup sunflower seeds
1 cup sunflower oil (or corn or any neutral tasting oil) or 1 cup a light olive oil (or corn or any neutral tasting oil)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/2 cup rice vinegar
2/3-1 cup sugar or 1/2 cup honey
salt and pepper

Steps:

Mix cabbage, scallions and carrots in a large bowl, set aside.
Melt butter in a frying pan over medium heat. Break noodles in small pieces and stir to brown and get crispy, along with sesame seeds, almonds and sunflower seeds. Seeds and nuts will start to brown. Remove from pan, drain and cool on paper towels. Or alternatively, place on baking sheet-without the butter, and broil for just a few minutes, watching carefully so they don't burn(lower your fat intake!).
To make dressing, mix together all ingredients in a jar with lid and shake to dissolve the sugar. Dressing can be made a day ahead of time.
Toss together all salad ingredients and add dressing, just before serving. You may have dressing leftover to use for another salad.

Nutrition Facts : Calories 761.2, Fat 62, SaturatedFat 13.2, Cholesterol 20.3, Sodium 712.1, Carbohydrate 47.9, Fiber 4.1, Sugar 23.9, Protein 8.4