Ichiban Salad Recipes

ICHIBAN SALAD RECIPE - (3.4/5)

Provided by á-802

Number Of Ingredients 15

Ichiban Salad Recipe - (3.4/5) image

Steps:

Mix the first 5 ingredients together, add both noodles just before dressing and serving to keep the noodles crisp.

Ingredients

Dressing:
1 small cabbage shredded
2 green onions
½ cup toasted slivered almonds
1 lbs fresh mushrooms sliced (optional)
½ lbs bean sprouts
½ package chow mien noodles (uncooked)
1 package ichiban noodles (uncooked) and broken up
1 tbsp toasted sesame seeds
1 package ichiban seasoning mix
3 tbsp vinegar
½ cup soy sauce
½ cup vegetable oil
1 tsp sugar
salt and pepper to taste

ICHIBAN NOODLE SALAD

Make and share this Ichiban Noodle Salad recipe from Food.com.

Provided by Rhonda Scheurer

Categories Vegetable

Time 10m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 10

Ichiban Noodle Salad image

Steps:

Mix cabbage, onions, green pepper, celery and broken noodles in a bowl.
In a small bowl, mix the oil, sugar, vinegar and the spice packet from the noodles.
Add dressing to the salad and toss well.
Let stand 5 to 6 hours, or overnight, in fridge.
Just prior to serving add slivered almonds and sunflower seeds and toss well.

Nutrition Facts : Calories 255.1, Fat 21.6, SaturatedFat 2.5, Sodium 23.4, Carbohydrate 13.6, Fiber 3.5, Sugar 9.4, Protein 4.5

Ingredients

3 cups cabbage, shredded
2 green onions, chopped
1/4 green pepper, diced
1 1/2 celery ribs, diced
1 package dry uncooked broken up oriental noodles (ie. Ichiban)
1/4 cup oil
2 tablespoons sugar
2 tablespoons vinegar
1/4 cup slivered almonds
1/4 cup sunflower seeds

ICHIBAN SALAD

This is a wonderful salad that I like to take along to get togethers. Add dressing when you get to the destination, so it doesn't get too soggy.

Provided by CookingMonster

Categories < 15 Mins

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ichiban Salad image

Steps:

Mix first 8 ingredients together and toss in a large bowl.
Combine last six ingredients for the dressing and pour over top salad before serving.

Nutrition Facts : Calories 300.7, Fat 22.1, SaturatedFat 3, Cholesterol 3.7, Sodium 710.7, Carbohydrate 21.7, Fiber 4.4, Sugar 9.8, Protein 7.8

Ingredients

1 lb bean sprouts
1 cup mushroom, chopped
6 green onions, chopped
1/2 small cabbage, finely chopped
1/2 cup toasted almond
3 tablespoons sesame seeds, toasted
1 (250 ml) can chow mein noodles
1 (35 g) package noodles, ichiban
1 (5 g) package seasoning, out of the ichaban noodle pkg
1/2 cup oil
1/3 cup soy sauce
3 tablespoons sugar
1 teaspoon Accent seasoning
3 tablespoons vinegar

JAPANESE CABBAGE SALAD

Tip: To toast almonds and sesame seeds, spread them in a single layer in separate ungreased shallow pans. Bake in a 350ºF oven for 5 to 10 minutes, stirring or shaking often, until desired doneness. 1 serving: 297 Calories; 23.2 g Total Fat (11.1 g Mono, 8.7 g Poly, 2.2 g Sat); 0 mg Cholesterol; 20 g Carbohydrate; 3 g Fibre; 6 g Protein; 593 mg Sodium

Provided by - Carla -

Categories Vegetable

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 15

Japanese Cabbage Salad image

Steps:

Put first 7 ingredients into large bowl. Toss.
Asian Dressing: Empty seasoning packet into jar with tight-fitting lid. Add next 6 ingredients. Shake well. Makes about 3/4 cup dressing. Drizzle over salad. Toss well.
Just before serving, break up instant noodles. Scatter over top. Sprinkle with chow mein noodles.

Nutrition Facts : Calories 277.4, Fat 20.1, SaturatedFat 2.9, Sodium 1178.3, Carbohydrate 19.9, Fiber 3.8, Sugar 5.8, Protein 7.9

Ingredients

1/2 medium head of cabbage, shredded
4 1/2 cups fresh bean sprouts
2 cups sliced fresh white mushrooms
1/2 cup slivered almonds, toasted (see Tip)
1/4 cup raw sunflower seeds
2 tablespoons sesame seeds, toasted (see Tip)
2 green onions, chopped
1/2 cup cooking oil (or olive)
3 tablespoons white vinegar
8 tablespoons soy sauce
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
1 (3 ounce) package instant chicken-flavored ramen noodles
1 1/2 cups dry chow mein noodles

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