CRUNCHY RAMEN SALAD
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
ORIENTAL CRUNCHY RAMEN SALAD
Make and share this Oriental Crunchy Ramen Salad recipe from Food.com.
Provided by Lavender Lynn
Categories Greens
Time 30m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Crunch up ramen noodles inside unopened bag.
- Put ramen noodles into frying pan that has been sprayed with nonstick cooking spray.
- Cook over low heat, stirring constantly, until golden brown.
- Put lettuce and green onions in large bowl.
- Mix up dressing ingredients and toss with lettuce mixture.
- Add ramen noodles just before serving.
Nutrition Facts : Calories 79.7, Fat 5.6, SaturatedFat 1.1, Sodium 120.1, Carbohydrate 6.8, Fiber 0.7, Sugar 2.6, Protein 1
CRUNCHY ORIENTAL SALAD
There are many recipes like this out there. This is easy and the dressing is wonderful, flavorful, yet light. Toss with dressing right before you serve.
Provided by Everything Sweet
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place coleslaw and onions in a large salad bowl.
- Melt butter on the stove and then add the Ramen Noodles (broken up), almonds and sesame seeds and brown. Cool and drain on paper towels.
- Combine the rest of the ingredients and the seasoning packet for the dressing. Pour dressing over salad when ready to serve. Toss to combine.
ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES
This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!
Provided by -Tulip-
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare dressing and set aside.
- Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
- Once noodles have begun to slightly brown, add slivered almonds.
- If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
- Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
- Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
- Add the ramen/almond mixture and stir well.
- Add dressing and stir to coat.
- I generally prepare the dressing right before serving.
- If it sits in the refrigerator too long, it gets very thick and won't remix well.
- Also, this amount of dressing is just the right amount to give the salad a good coating.
- If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
- If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.
ORIENTAL RAMEN SALAD
Make and share this Oriental Ramen Salad recipe from Food.com.
Provided by carolinafan
Categories < 15 Mins
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large skillet.
- Add crumbled ramen noodles and nuts; cook, stirring constantly, until noodles are golden.
- Remove from pan; cool.
- Place evaporated milk, oil, ramen seasoning packet, vinegar and sugar in blender; cover.
- Blend until smooth.
- Combine salad greens, noodle mixture, green onions and dressing in large bowl; toss to coat well.
- Serve immediately.
Nutrition Facts : Calories 321.2, Fat 27.3, SaturatedFat 6.2, Cholesterol 13.7, Sodium 290.6, Carbohydrate 16.1, Fiber 2.1, Sugar 4.3, Protein 4.9
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- Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
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