Napa Salad Chinese Cabbage No Ramen Noodles Recipes

RAMEN NOODLE SALAD

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.

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.

CHINESE NAPA CABBAGE SALAD WITH A CRUNCHY TOPPING

Steps:

• Mix sliced cabbage and green onions in a large bowl.
• Combine dressing ingredients in a jar with a tight lid and shake well to mix.
• Pour dressing over cabbage mixture, toss to coat and set aside.
• In a large frying pan, melt butter and stir in olive oil.
• Add broken noodles, almonds and salt (if desired.)
• Saute until noodles and nuts are lightly golden brown.
• Sprinkle crunchy noodles and almonds over the cabbage mixture.

CHINESE NAPA CABBAGE SALAD

Steps:

• Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
• Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

CRUNCHY NAPA CABBAGE SALAD

Steps:

• Put rice vinegar and sugar in small pot under medium-low flame. Heat, stirring, just until the sugar has completely dissolved.
• Add the oil and soy sauce to the vinegar and sugar. Stir or whisk until well combined and set aside.
• Preheat the oven to 350 degrees F. Melt the butter on a foil-lined cookie sheet. (That takes about 4 minutes.) Break up the dried ramen noodles in a medium-sized bowl. They don't have to be crushed to a pulp - just made into bite-sized pieces. Mix in the almonds. Spread the mixture on the cookie sheet. Gently mix the butter and crunchies so that the latter are lightly covered with butter. Bake for 10-15 minutes until light golden brown, stirring once or twice while they bake.
• Sprinkle the seasoning powder on the crunchies, mix it in, and set the crunchies aside to cool.
• Mix the scallion slices and shredded cabbage.
• Just before serving, whisk the dressing again, pour it over the cabbage and top with crunchies. To reserve part of the salad, keep the 3 elements: dressing; crunchies; and cabbage/scallion mixture in separate well-sealed containers. Only the cabbage/scallion mixture needs refrigeration.

CABBAGE CHICKEN WITH RAMEN NOODLE SALAD RECIPE - (4.4/5)

Steps:

• Combine dressing ingredients; mix well and chill. Combine cabbage, chicken, green onions and carrots. Crumble dry ramen noodles; Sprinkle ramen noodles, almonds and sesame seeds over cabbage mixture. Pour dressing over salad and toss to coat. Let it marinate for 20 minutes before serving.

CHINESE MANDARIN CABBAGE SALAD WITH RAMEN NOODLES (VEGETARIAN)

Steps:

• Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
• In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
• In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
• Top salad with mandarin orange segments.
• **NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.

NAPA SALAD (CHINESE CABBAGE) -- NO RAMEN NOODLES

Steps:

• Wash all produce as necessary.
• Divide your half-head of napa lengthwise into 3 or 4 sections and knife-shred crosswise to yield strips about 1.5 inches long by 1/4 inch wide.
• Divide your bok choy stalks lengthwise into 1in sections if necessary and slice thinly. Knife shred the green leaves to match the napa.
• Mix dressing ingredients and let rest for 5 minutes to blend the flavors.
• Toss together all salad ingredients with the dressing.
• Garnish with pecan halves and thin rings of apple if desired.
• Note -- Other artificial sweeteners, honey, sugar, etc. may be substituted for the Splenda if you prefer.
• Note -- Can add chunks of cooked ham or other cooked meat to make into a main-dish salad.

NAPA CABBAGE SALAD

Steps:

• Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
• Preheat oven to 350 degrees F (175 degrees C).
• Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
• Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
• Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.