Cabbage Ramen Salad Recipes
CHINESE CABBAGE SALAD WITH RAMEN NOODLES
Steps:
- Combine cabbage, slivered almonds, sunflower seeds and crushed Ramen noodles in a large bowl. Stir to combine.
- In a medium bowl or pint sized mason jar, combine dressing ingredients. Whisk well (or shake in a covered jar) until dressing comes together.
- Refrigerate for at least an hour before serving.
Nutrition Facts : Calories 304 calories, Carbohydrate 15 grams carbohydrates, Fat 27 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 grams, Sodium 457 grams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat
RAMEN COLESLAW/CABBAGE SALAD
I LOOOOVE this in the summer. One of my friend's moms gave this recipe to me about three years ago after I had it at his house. It's really great--especially if you just add the ramen RIGHT before serving it!
Provided by spatchcock
Categories One Dish Meal
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
KALE, CABBAGE AND RAMEN SALAD RECIPE - (4.2/5)
Provided by adventurefamily5
Number Of Ingredients 13
Steps:
- If you've never worked with Kale before, here's how to prepare it: first, cut down the length of the stem on either side to remove the stem. Roughly slice the wedges of kale and wash them. If you are using a bag of chopped kale, you may have to pick through it and cut off the stems before washing. They are tough to chew and not very tasty. Next, put the kale in a bowl and massage it, grabbing it and squeezing and rubbing it. You will see the kale go from dull to bright green and smell a grassy smell. This makes the kale more digestible. Some people will steam the kale for about 5 minutes rather than massage it, which is an option if you have arthritis. Set aside. Mix the dressing ingredients in a large bowl. Crush the Ramen noodles and add to dressing. Add in chopped cabbage and kale. Fold salad, wetting all ingredients and mixing thoroughly. Salad will appear a bit dry. Add mandarin oranges and nuts to salad. If I don't feel like toasting almonds or cashews, I throw in some from a can of nuts to taste. It adds healthy oils and protein to make the meal last. Fold salad gently to mix but not destroy oranges. Chill for a couple of hours to overnight. Enjoy! Salad is also great in a pita pocket or on top of a bed of lettuce.
RAMEN NOODLE SALAD
This hearty ramen noodle salad is full of cabbage, carrots, crunchy ramen noodles, green onions and almonds, all tossed in an oriental dressing. The perfect make-ahead salad to feed a crowd.
Provided by Sara Welch
Categories Salad
Time 16m
Number Of Ingredients 9
Steps:
- Place the cabbages, carrots, ramen noodles, green onions and almonds in a large bowl.
- In a small bowl, whisk together the vegetable oil, rice vinegar, sugar and ramen noodle seasoning packets.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Serve immediately, or cover and store in the fridge for up to 8 hours before serving.
Nutrition Facts : Calories 284 kcal, Carbohydrate 23 g, Protein 4 g, Fat 20 g, SaturatedFat 12 g, Sodium 456 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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.
RAMEN NOODLE SALAD
Sweet, tangy, crunchy ramen noodle and cabbage salad is a great side dish for potlucks or a weeknight dinner any day of the week.
Provided by Mary Younkin
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
- Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
- Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
- Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.
Nutrition Facts : Calories 312 kcal, Carbohydrate 24 g, Protein 4 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 383 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
CABBAGE RAMEN SALAD
So refreshing and colorful! Great as a side dish or a salad on its own. A 'slap-chop' works great if you have one. When I bring this to a party, I keep the oils, veggies, seeds, ramen, and sugar in separate bags until it's time to mix and serve. It tastes better to me when I don't mix the sugar with the oil right away.
Provided by Lo
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 26.6 g, Fat 29.7 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 289.8 mg, Sugar 12 g
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
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
More about "cabbage ramen salad recipes"
RAMEN CABBAGE SALAD - VALERIE'S KITCHEN
From fromvalerieskitchen.com
4.5/5 (4)
Total Time 15 mins
Category Salad, Side Dish
Calories 274 per serving
- Preheat oven to 350 degrees F. Toast almonds and sesame seeds on a small rimmed baking sheet or other small baking dish for 5 minutes or until just slightly golden brown.
- Place ramen noodles in a gallon sized zippered plastic storage bag. Seal the bag and crush the noodles using a rolling pin.
- In a small mixing bowl, whisk together oil, rice vinegar, soy sauce, sugar, and the chicken ramen flavoring packet. Pour dressing over cabbage mixture and toss evenly to coat. Add toasted almonds and sesame seeds and toss lightly to combine. Serve immediately.
RAMEN NOODLE CABBAGE SALAD - THE ENDLESS APPETITE
From theendlessappetite.com
5/5 (2)
Category Salad, Side Dish
Cuisine American
Calories 274 per serving
- Open the two packs of ramen noodles. Save one pack of flavoring and throw the other pack away. Break up the ramen noodles into small pieces.
- In a large bowl, combine all of the ingredients including the 1 pack of flavoring from the ramen noodles.
- Stir everything really well to combine, cover and store in fridge. This salad is best if chilled for a few hours or overnight before eating.
CRUNCHY RAMEN RED CABBAGE SLAW - JAMIE GELLER
From jamiegeller.com
Cuisine Asian
Category Salads, Appetizers
Servings 6
Total Time 15 mins
- Toast at 350°F for 8 minutes until golden brown. Remove from oven, cool, break apart, and store in a covered container or sealed bag until ready to use.
- Pour olive oil, sesame oil, rice vinegar, soy sauce, and honey into a 2-cup jar with a lid. Shake to emulsify.
- In a large bowl, combine cabbage, half the toasted ramen, scallions, and carrots. Pour dressing over cabbage mixture. 4. Store, covered in fridge up to 24 hours. Top with remaining toasted ramen when serving.
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4.9/5 (8)
Total Time 18 mins
Category Salad
Calories 182 per serving
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5/5 (172)
Calories 160 per serving
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RAMEN NOODLE SALAD - COOKING CLASSY
From cookingclassy.com
4.8/5 (5)
Calories 361 per serving
Category Salad
- For the dressing: In a mixing bowl whisk together light olive oil, rice vinegar, honey, ginger, garlic, sesame oil and season with salt and pepper to taste. Refrigerate while preparing salad ingredients.
- For the salad: Preheat oven to 400 degrees. Spread almonds and ramen onto a rimmed 18 by 13-inch baking sheet.
- Toast in preheated oven 3 minutes, remove from oven and toss mixture and then spread out even. Return to oven and toast until golden brown about 3 - 4 minutes longer. Let cool.
- To a large salad bowl add green cabbage, red cabbage, carrots, green onions, and ramen almond mixture.
RAMEN CABBAGE SALAD RECIPES – RECIPEQU
From recipequ.com
Cuisine American
Category Main, Salads
Servings 10-12
Total Time 30 mins
- Bake pre-mashed ramen, almonds, and sesame seeds in a skillet over medium heat until brown or dry. Set aside.
- Prepare several bowls. In a large bowl, add chopped green onions, green cabbage, red cabbage, carrots. Stir well and store in the refrigerator.
- Meanwhile, in a small bowl, add the rice vinegar, soy sauce, and sugar or honey. Heat for 30 seconds and stir until the sugar dissolves. Add canola oil, sesame oil, chopped garlic, chopped ginger, and ramen seasoning package. Season with salt and pepper to taste.
- Combine the roasted ramen, almonds, and sesame seeds in the cabbage mixture. Pour in the sauce and stir until combined. Stir well. Enjoy !!.
NAPA CABBAGE AND RAMEN NOODLE SALAD – OLD CUT KITCHEN
From oldcutkitchen.com
Cuisine Asian
Category Salad, Side Dish
Servings 8
Estimated Reading Time 3 mins
- Peel outer layers from cabbage if necessary. Thinly slice crosswise, avoiding very bottom area where vein is very thick and tough.
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From ohsodelicioso.com
4.5/5 (2)
Total Time 15 mins
Category Side Dish
Calories 296 per serving
- Crush ramen noodles and brown in butter with the almonds and green onions. Add in the beef seasoning packages at the end and stir to combine.
WARM CABBAGE & NOODLE SALAD - A BEAUTIFUL MESS
From abeautifulmess.com
Reviews 38
Estimated Reading Time 3 mins
- In a large bowl, place the noodles (do not add the seasoning packets). Pour enough hot water (almost boiling) over the noodles so they are fully submerged. Allow those to soak for 2-3 minutes until well softened.
- In a small bowl or cup, combine the minced ginger, minced garlic, lime juice, soy sauce, and red pepper flakes (if using). Stir to combine. Set aside.
- Chop up the cabbage and carrots. I like to cut the carrots into thin matchsticks or use a vegetable peeler to cut into thin strips.
- In a large skillet or saucepan, heat the oil over medium/high heat. Add in the cabbage and carrots and cook until just beginning to soften. Add in the noodles (drained from the water). Then pour the soy sauce mixture over everything. At this point the cabbage will begin to cook quickly, releasing some additional moisture. Cook just until everything is hot, then remove to a platter or plates.
SHRIMP, CABBAGE, EDAMAME AND MUSHROOM RAMEN SALAD BOWL
From more.ctv.ca
- To a mason jar add the seasoning packet from the ramen noodles, the sherry vinegar, 1/3 cup canola oil, pepper, maple syrup, and ponzu. Close tightly with lid and shake to combine.
- Use a sharp chef’s knife or mandoline to finely shred the cabbage. In a large bowl toss together the cabbage, green onion, and about half the dressing. Cover and refrigerate cabbage four hours or overnight. Keep the balance of the dressing in the fridge as well.
- Before serving, heat a large non-stick frying pan over medium-high heat – use one that has a lid. Add two tablespoons of the remaining oil, swirl to coat, and then add the shrimp to the pan. Season to taste with salt and pepper and sauté until pink and cooked through, about five minutes. Remove from pan and transfer to a plate to hold.
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