Crunchy Asian Slaw Recipes

Steps:

• Mix first 5 ingredients.
• Blend remaining ingredients, along with seasoning pack from noodles, well, till the sugar dissolves.
• Mix dressing with salad.
• Chill and serve.

Steps:

• Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
• Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

Steps:

• Mix oil, vinegar, soy sauce, sugar, salt and pepper, and toss with cabbage , broccoli, and scallions. Let marinate for 2 hours.
• Heat 1 T oil in skillet and toss nuts and crushed ramen noodles until browned and crisped. Cool, then toss with vegetable mixture just before serving.

Steps:

• Mix dressing with Seasoning Packet from 1 soup mix package. Discard remaining seasoning packet or reserve for another use.
• Break Noodles apart; place in large bowl. Add slaw, onions, sunflower kernels and nuts; mix lightly.
• Add dressing mixture; toss to coat. Serve immediately.

Steps:

• Whisk together canola oil, vinegar, soy sauce and splenda. Set aside.
• Melt 1 stick of butter.
• While butter is melting crush dry raman noodles into bite size pieces. Remove the seasoning pack and discard (I reserve the seasoning for use in other dishes).
• Add to the melted butter almonds, sesame seeds, and dry raman noodles. Cook until browned.
• Shred 1/2 of the head of cabbage and set aside.
• When ready to serve pour browned noodles, almonds and seeds into shredded cabbage toss. Add the slaw sauce and toss again.

Steps:

• Caramel Hickory Chicken:.
• Season chicken with salt and pepper; drizzle with oil (wash hands). Preheat grill pan (or grill) on medium-high 2-3 minutes. Add chicken to grill pan; cook 3-4 minutes on each side or until browned.
• Reduce heat to medium and cover (with lid or loosely with foil); cook 4-5 more minutes on each side or until chicken is 165°F Whisk remaining ingredients until smooth.
• Brush sauce over chicken; cook 1 minute on each side to glaze chicken. Remove chicken from grill pan and brush with additional sauce. Slice chicken and serve with remaining sauce (on side for dipping).
• Nutritional Information: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL 110mg; SODIUM 590mg; CARB 32g; FIBER 0g; PROTEIN 41g; VIT A 2%; VIT C 0%; CALC 2%; IRON 8%.
• Crunchy Asian Slaw:.
• Whisk in salad bowl: dressing (from salad kit) and yogurt until blended. Add remaining salad kit ingredients and onions.
• Crush noodles in package using fingertips; add to salad mixture (omitting seasoning packet) and toss to coat. Cover and chill 10 minutes for flavors to blend. Serve.
• Nutritional Information: CALORIES (per 1/4 recipe) 160kcal; FAT 9g; CHOL 0mg; SODIUM 300mg; CARB 12g; FIBER 3g; PROTEIN 7g; VIT A 15%; VIT C 70%; CALC 8%; IRON 6%.

Steps:

• PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
• BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
• ADD dressing; toss to coat. Serve immediately.
• SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.

Steps:

• Mix dressing with Seasoning Packet from 1 soup mix package. Discard remaining seasoning packet or reserve for another use.
• Break Noodles apart; place in large bowl. Add slaw, onions, sunflower kernels and nuts; mix lightly.
• Add dressing mixture; mix lightly.

Steps:

• Prepare dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
• Break Noodles apart; place in large bowl. Discard Seasoning Packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and nuts to noodles; mix lightly.
• Add dressing; toss to evenly coat noodle mixture.