Tangy Ramen Noodle Salad Recipes
TOP RAMEN® SALAD
This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.
Provided by Nicole Burnham
Categories Salad Coleslaw Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 34.9 g, Cholesterol 6.1 mg, Fat 31.1 g, Fiber 4 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 323.9 mg, Sugar 3.9 g
TANGY RAMEN NOODLE SALAD
I received this recipe from one of my sisters when we had a family reunion quite some years ago. I have had many comments on it, and I am always printing out copies of it for people. This recipe gives you a new way to use those Ramen Noodles!
Provided by Precious Annie
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine cabbage and onions.
- Set aside.
- Mix together all dressing ingredients and refrigerate.
- Toast the sesame seeds and almonds.
- Smash ramen noodles into bite size pieces.
- 2 to 3 hours before serving, combine all ingredients except sesame seeds.
- Just before serving, add the sesame seeds.
- ENJOY!
RICE NOODLE SALAD
This salad is easy, sweet, spicy, nutty and light. Many friends request this for get-togethers, and our family enjoys it at least once a month for dinner. To make it a main dish, I add marinated and grilled teriyaki chicken.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion. , In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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