Japanese Cabbage Salad Recipe Ichiban
ICHIBAN SALAD RECIPE - (3.4/5)
Provided by á-802
Number Of Ingredients 15
Steps:
- Mix the first 5 ingredients together, add both noodles just before dressing and serving to keep the noodles crisp.
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
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
JAPANESE-STYLE CABBAGE SALAD
This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.
Provided by Cynthia
Categories World Cuisine Recipes Asian Japanese
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 8.1 g, Fat 9.6 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 207.6 mg, Sugar 3.5 g
NAPA CABBAGE SALAD
This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
Provided by Carol
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
- Preheat oven to 350 degrees F (175 degrees C).
- Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
- Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
- Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Nutrition Facts : Calories 631.5 calories, Carbohydrate 39.8 g, Cholesterol 27.1 mg, Fat 51.3 g, Fiber 6.3 g, Protein 9.2 g, SaturatedFat 11.7 g, Sodium 652.5 mg, Sugar 21.9 g
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
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
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
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
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