Sunflower Crunch Salad With Ramen Recipes

CRUNCHY RAMEN COLESLAW

This is a great side dish or salad item. I like to use spicy ramen noodles, for a more zesty flavor! This recipe is even better the next day!

Provided by SloppyJo

Categories Salad Coleslaw Recipes No Mayo

Time 1h10m

Yield 15

Number Of Ingredients 6

Crunchy Ramen Coleslaw image

Steps:

Put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. Mix well.
Pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. Pour dressing over coleslaw mixture; toss to coat. Refrigerate for flavors to blend, about 1 hour.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 9.5 g, Cholesterol 2.4 mg, Fat 10.6 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 50.7 mg, Sugar 1 g

Ingredients

1 (16 ounce) package coleslaw mix with carrots
2 (3 ounce) packages ramen noodles (any flavor), crushed
1 cup slivered almonds
1 cup shelled sunflower seeds
1 bunch green onions, chopped
½ cup vinegar

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

Crunchy Ramen Salad image

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.

Ingredients

1 tablespoon plus 1/2 cup olive oil, divided
1/2 cup slivered almonds
1/2 cup sunflower kernels
2 packages (14 ounces each) coleslaw mix
12 green onions, chopped (about 1-1/2 cups)
1 medium sweet red pepper, chopped
1/3 cup cider vinegar
1/4 cup sugar
1/8 teaspoon pepper
2 packages (3 ounces each) chicken ramen noodles

SUNFLOWER CRUNCH SALAD (WITH RAMEN!)

Ok - this is one of those recipes that sounds questionable & becomes more appealing when the budget closes in. We used to make this a hundred years ago when we were in college on tight budgets... Time passed, the recipe was lost & today it showed up in an email from The Witchita Eagle! It's cheap, not entirely bad for you with the fresh vegies (& nuts) & tastes unbelievably good! LOL - am adding cabbage to the shopping list because mine in the garden are just too small! There was no serving size listed so I opted for 4 to 6 - you'll see. Awesome potluck or picnic dish - just mix vegies, ramen & dressing on site & serve.

Provided by Busters friend

Categories Onions

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 9

Sunflower Crunch Salad (With Ramen!) image

Steps:

Mix cabbage and green onions in a large bowl.
Chill covered in refrigerator.
Reserve Ramen noodles.
In another bowl, combine flavor packets from noodles with oil, vinegar, salt and pepper. Mix well.
Crush Ramen noodles.
When ready to serve, add noodles, sunflower seeds and almonds to cabbage mixture. Add dressing. Mix well. Serve immediately.

Nutrition Facts : Calories 868.8, Fat 71.8, SaturatedFat 10.4, Sodium 1782.6, Carbohydrate 48.1, Fiber 10.7, Sugar 10.3, Protein 17.3

Ingredients

1 cabbage, medium head shredded
2 green onions, minced
5 5/8 ounces ramen noodles, chicken flavored (2 packages in US)
3/4 cup sunflower oil (olive, peanut oils OK too)
6 tablespoons red wine vinegar
2 teaspoons salt
1/2 teaspoon pepper
5 tablespoons sunflower seeds, hulled
1 cup almonds, toasted slivered

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

Top Ramen® Salad image

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

Ingredients

2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
½ cup raw sunflower seeds
½ cup slivered almonds
1 (16 ounce) package coleslaw mix
3 green onions, chopped
½ cup olive oil
3 tablespoons white vinegar
1 tablespoon white sugar
½ teaspoon ground black pepper

SUNFLOWER CRUNCH SALAD

A nice crunchy cabbage salad with a tart dressing. I love coleslaw, but my husband does not like creamy dressings. This recipe has parts from many others, picked and chose to meet both our desires.

Provided by KayjaxE

Categories Vegetable

Time 45m

Yield 1 big bowl, 6 serving(s)

Number Of Ingredients 10

Sunflower Crunch Salad image

Steps:

Mix cabbage, carrot, and onions. Split approximately in half.
Sprinkle salt, sugar, oil and vinegars over one half of vegetables. Stir well to coat.
Chill both the dressed and undressed salads for at least 30 minutes. The dressed salad should wilt and collect some liquid at the bottom of the bowl.
Mix the halves back together. Add sunflower seeds and chow mein noodles.
Serve immediately to retain crunch.

Nutrition Facts : Calories 239.4, Fat 17.5, SaturatedFat 2.1, Sodium 168.3, Carbohydrate 18.3, Fiber 5.6, Sugar 7, Protein 5.3

Ingredients

1 cabbage, shredded
1 medium carrot, grated
4 green onions, finely chopped
1/4 teaspoon salt
1 teaspoon sugar
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1/2 cup sunflower seeds
1 cup chow mein noodles, raw

RAMEN CABBAGE SALAD

This salad is fast and easy to prepare but does not hold well and is best if eaten immediately!

Provided by TLBURRELL

Categories Salad Coleslaw Recipes No Mayo

Yield 5

Number Of Ingredients 6

Ramen Cabbage Salad image

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.

Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.2 g, Fat 22.6 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 81.8 mg, Sugar 11.5 g

Ingredients

½ large head cabbage, coarsely chopped
1 (3 ounce) package ramen noodles, crushed
½ cup sunflower seeds
½ cup vegetable oil
3 tablespoons white sugar
3 tablespoons distilled white vinegar

CRUNCHY RAMEN-BOK CHOY SALAD

A nice alternative to the usual summer grill accompaniments of potato or macaroni salad with the added benefit of no mayo! Tasty with a surprising crunch. Very addictive.

Provided by LifeLearner

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 10

Crunchy Ramen-Bok Choy Salad image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

Nutrition Facts : Calories 234 calories, Carbohydrate 14.2 g, Cholesterol 10.2 mg, Fat 19.1 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.2 g, Sodium 352.7 mg, Sugar 9.4 g

Ingredients

3 (3 ounce) packages package ramen noodles (flavor packet saved for another use) broken into pieces
½ cup sunflower seeds
½ cup slivered almonds
¼ cup butter, melted
½ cup white sugar
½ cup vegetable oil
¼ cup red wine vinegar
3 tablespoons soy sauce
1 head bok choy, chopped
½ sweet onion, chopped

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Sunflower Crunch Salad With Ramen Recipes

CRUNCHY RAMEN COLESLAW

This is a great side dish or salad item. I like to use spicy ramen noodles, for a more zesty flavor! This recipe is even better the next day!

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

SUNFLOWER CRUNCH SALAD (WITH RAMEN!)

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.

SUNFLOWER CRUNCH SALAD

A nice crunchy cabbage salad with a tart dressing. I love coleslaw, but my husband does not like creamy dressings. This recipe has parts from many others, picked and chose to meet both our desires.

RAMEN CABBAGE SALAD

This salad is fast and easy to prepare but does not hold well and is best if eaten immediately!

CRUNCHY RAMEN-BOK CHOY SALAD

A nice alternative to the usual summer grill accompaniments of potato or macaroni salad with the added benefit of no mayo! Tasty with a surprising crunch. Very addictive.

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