Best Fume Saladramen Noodle Salad Recipes

BETTY'S FUMI SALAD

Betty's Fumi Salad image

This is The Pot Luck Favorite! My mom always receive raves from this recipe. People inevitably want a copy of it as it's so delicious and easy to make. One recipe will feed a LOT of people. This is super-good in the summer or to take to a pot luck. Enjoy!

Provided by John Padfield

Categories Fruit

Time 30m

Yield 15-20 serving(s)

Number Of Ingredients 10

Ingredients

1 head cabbage, chopped fine
8 green onions, chopped fine
8 teaspoons slivered almonds, toasted
8 teaspoons sesame seeds, toasted
1 (3 ounce) package ramen noodles, crushed (discard flavor packet)
6 teaspoons rice vinegar
4 teaspoons sugar
3/4 cup oil
1 teaspoon pepper
2 teaspoons salt

Steps:

Mix cabbage and onions and refrigerate until ready to serve.
Then stir in almonds, seeds, and crushed noodles.
Pour dressing over all.

RAMEN NOODLE SALAD

Ramen Noodle Salad image

With added crunch from ramen noodles and sunflower seeds, plus a sweet, glossy dressing, this lively salad is a definite crowd-pleaser! -Beverly Sprague, Baltimore, Maryland

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

1/2 cup sugar
1/2 cup canola oil
1/4 cup cider vinegar
1-1/2 teaspoons soy sauce
1/4 teaspoon salt
2 packages (3 ounces each) ramen noodles
2 tablespoons butter
1 bunch romaine, torn (7 cups)
1 bunch broccoli, cut into florets (4 cups)
6 green onions, chopped
1/2 cup sunflower kernels

Steps:

Whisk together first 5 ingredients. Refrigerate, covered, until serving., Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. In a large skillet, heat butter over medium-high heat. Add noodles; saute until golden brown., Combine romaine, broccoli, onions, sunflower kernels and noodles. Just before serving, whisk dressing and pour over salad; toss to coat.

Nutrition Facts : Calories 189 calories, Fat 13g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 144mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

RAMEN NOODLE SALAD

Ramen Noodle Salad image

A friend at work gave me this recipe. It didn't seem like one I would like, but she made it one day and brought it to work. It has been one of my favorites ever since. It's quick & easy to make.

Provided by mammafishy

Categories < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 ounce) bag coleslaw mix (I used half of a 16 oz. bag)
1 package ramen noodles, raw & crushed (I like the Oriental Flavor)
1/2 cup sunflower seeds (I used dry roasted)
1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar (I use 6 pkts. of Splenda)

Steps:

Mix together the coleslaw mix, crushed noodles& sunflower kernels.
In a small bowl, mix the Ramen Noodle seasoning pkt.
,oil, vinegar& sugar together.
Mix all together& refrigerate at least 2 hours.

Nutrition Facts : Calories 501.4, Fat 39.6, SaturatedFat 5.9, Sodium 445.3, Carbohydrate 32.9, Fiber 3.4, Sugar 15.1, Protein 6.6

TOP RAMEN® SALAD

Top Ramen® Salad image

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

Ingredients

2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
½ cup raw sunflower seeds
½ cup slivered almonds
1 (16 ounce) package coleslaw mix
3 green onions, chopped
½ cup olive oil
3 tablespoons white vinegar
1 tablespoon white sugar
½ teaspoon ground black pepper

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

CRUNCHY RAMEN SALAD

Crunchy Ramen Salad image

For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon plus 1/2 cup olive oil, divided
1/2 cup slivered almonds
1/2 cup sunflower kernels
2 packages (14 ounces each) coleslaw mix
12 green onions, chopped (about 1-1/2 cups)
1 medium sweet red pepper, chopped
1/3 cup cider vinegar
1/4 cup sugar
1/8 teaspoon pepper
2 packages (3 ounces each) chicken ramen noodles

Steps:

In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.