Ramennoodlecabbagesalad Recipes

Steps:

• Toss together the cabbage, noodles and sunflower seeds or almonds.
• Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

Steps:

• Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.

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.

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.

Steps:

• Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted.
• Watch carefully, they can burn quickly.
• Mix cabbage and green onions in a large bowl.
• Crush ramen noodles in the package.
• Open and remove broth packets.
• To make dressing, mix oil, water and vinegar in a jar with a tight lid.
• Add sugar and 1 packet of broth.
• Shake well.
• Taste, and add more sugar, as well as salt and pepper.
• Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture.
• Pour on dressing and toss well.
• Serve immediately.

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.

Steps:

• Boil noodles according to package directions, reserving the flavor packets(to use in dressing).
• Once noodles are cooked and cooled, combine with coleslaw mix, almonds, sunflower seeds and scallions in a large bowl.
• Whisk together 2 beef flavor packets, sesame oil, vinegar, sugar, and soy sauce and pour over salad.
• Garnish with toasted sesame seeds.

Steps:

• Mix cabbage and green onions in a large bowl. Use a large sealed container (like Tupperware) if you plan to take the dish to another site to serve. Set aside.
• Preheat oven to 350°F Place sliced almonds on an ungreased cookie sheet and toast until dark (but not burnt); this will take approximately 15 minutes. Set aside to cool.
• Open the ramen noodle packets and set the flavor packets to the side. You will use these in the following step. Empty ramen noodles into a gallon-sized baggie and crush; add toasted almonds. Close and set aside.
• Empty the three flavor packets, oil, water, vinegar and sugar into a jar or other lidded container and shake to mix well. Taste and add salt and pepper to taste. Close jar securely.
• You end with three packages: one cabbage mix pack, one dry ingredient, and one jar of vinaigrette. Just before serving, add the oil to the cabbage mixture and toss well. Add the dry ingredients to this and toss well.
• Please note that "Oriental" flavor ramen usually has beef broth; if this is the case, the dish will not be vegetarian.
• I highly recommend toasting the almonds to a dark brown color. Just watch closely! I have had even more enthusiastic responses to the salad when the almonds are darker, which gives them a richer, more distinctive flavor that marries well with the rest of the dish.

Steps:

• In large bowl, combine slaw mix and crushed ramen noodles.
• Add green onion, pepper, salt, garlic powder, sesame seed, and almonds.
• In seperate bowl, combine dressing ingredients and the two reserved Ramen noodle seasoning packets and whisk well.
• Pour dressing over salad and mix well.
• Refrigerate at least 6 hrs.
• before serving, mixing well at least once.
• Mix before serving; Serve chilled.

Steps:

• Preheat oven to 300*F.
• Place almonds onto a prepared baking sheet and bake for 8 minutes until almonds are fragrant but not golden. Remove and set aside.
• While almonds are baking, make dressing. Combine olive oil, vinegar, soy sauce & sugar into a medium bowl and whisk until sugar is dissolved and well mixed. Set aside.
• In a large bowl mix together the broccoli slaw and coleslaw together.
• Before opening the ramen noodle packages, break noodles into small pieces no bigger than 1/2 inch. Open and dump into slaw mix - reserving seasoning packets.
• Add cooled almonds and sesame seeds to slaw mix and mix well.
• Pour reserved seasoning packet contents into your dressing and mix again.
• Pour entire dressing over slaw mixture and mix well.
• Refrigerate for 3 hours or overnight. Serve chilled.