More Crunch For Your Munch Chinese Salad Recipes
CRUNCHY CHINESE SALAD
Steps:
- First mix cabbage and onions in a large bowl, set aside.
- Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
- To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
- Toss together all salad ingredients and add dressing, just before serving.
CHINESE SALAD
When I looked at this salad I was skeptical that I would like it because I'm not a fan of salads that only contain spinach but this was super delicious. The raisins give it that tiny little sweetness and the crunch of the cashews are lovely.
Provided by Lorrie in Montreal
Categories White Rice
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Toss veggies in a bowl.
- Mix vinaigrette in a separate bowl and allow to marinate for an hour.
- Pour vinaigrette over salad just before you are ready to serve and toss.
- Bon Appetit.
Nutrition Facts : Calories 481.9, Fat 30.1, SaturatedFat 5, Sodium 773.2, Carbohydrate 47, Fiber 4.4, Sugar 12.3, Protein 11.3
CRUNCH AND MUNCH
This recipe is from topsecretrecipes and tastes just like the Crunch n Munch you buy.. maybe even better.
Provided by BrendaM
Categories Candy
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spread popcorn and peanuts on a baking sheet and keep warm in your oven set to 300 degrees while you prepare the butter toffee.
- You don't need to preheat the oven.
- Melt the butter in a medium saucepan over medium/low heat.
- Add sugar and corn syrup and simmer, stirring occasionally.
- Pop a candy thermometer into the mixture and watch it closely.
- When the thermometer reaches 300 degrees pour the candy over the warm popcorn and peanuts.
- Stir well so that the candy coats the popcorn.
- Put the popcorn back into the oven for 5 minutes, then stir it again to coat the popcorn.
- Repeat if necessary to thoroughly coat all of the popcorn.
- Pour coated popcorn and peanuts onto wax paper.
- When cool, break up the chunks into bite-size pieces and store it all in a covered container.
MORE CRUNCH FOR YOUR MUNCH CHINESE SALAD
I make this for our potluck at church and people beg me to bring it again! Adapted from Cooking Live-Episode: America's Best Fourth of July: Salads. Update: I hve found I can toast the seeds, ramen noodles, and nuts under the broiler with no butter for just a few minutes, and they get nice and crisp, but watch carefully, they can burn quickly!
Provided by Sharon123
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
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
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