Time 25m Yield 6 Number Of Ingredients 11 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.
Time 25m Yield 12 Number Of Ingredients 8 Steps:
In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews. To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.
Time 40m Yield 10 Number Of Ingredients 9 Steps:
In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad. Preheat oven to 350 degrees F (175 degrees C). Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet. Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool. Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.
Time 22m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Preheat broiler. Shred cabbage if not using coleslaw mix, and place in salad bowl with green onions. Crumble noodles onto broiler pan, add almonds and sesame seeds and broil for about 2 minutes. Careful not to let sesame seeds burn. In a glass jar with a lid, combine oil, sugar, vinegar, salt, and contents of seasoning packet. Pour dressing over salad, and toss well. Add toasted noodles, almonds, sesame seeds and fresh basil (if using) RIGHT before serving.
Time 35m Yield 6 servings Number Of Ingredients 10 Steps:
First mix cabbage and onions in a large bowl, set aside. Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels. To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time. Toss together all salad ingredients and add dressing, just before serving.
Time 20m Yield 6 Number Of Ingredients 10 Steps:
In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant. In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet. In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.
Time 20m Yield 10-12 serving(s) Number Of Ingredients 17 Steps:
Chop cabbage in medium pieces, garlic, ginger, green onions, carrot and red pepper. Brown noodles, sunflower seeds,sesame seeds,& almonds in butter (set aside to cool). Boil sugar, oil, sesame oil, vinegar, and soy sauce, cool completely. I`ve also skipped the boiling and just mixed with no problem! Toss everything together just before serving. Doesn’t stay crunchy if kept overnight!
Time 15m Yield 10 serving(s) Number Of Ingredients 11 Steps:
In large bowl, combine first four ingredients. In small bowl, combine remaining ingredients and blend well. Just before serving, add dressing to salad; toss to mix and coat.
Time 30m Yield 8 serving(s) Number Of Ingredients 19 Steps:
In a very large bowl, mix all the vegetables, sunflower seeds and sesame seeds. In a small bowl, mix the remaining 11 ingredients from garlic to black pepper for the dressing. Pour the dressing on the salad and mix well. Set aside to let it wilt for 30 minutes. Infuse love and serve!
Time 15m Yield 4 Number Of Ingredients 10 Steps:
In tightly covered container, shake all dressing ingredients. In medium glass or plastic bowl, toss salad ingredients and dressing. Cover and refrigerate until serving time.
Yield Makes 8 side-dish servings Number Of Ingredients 8 Steps:
Trim off any tough or wilted outer leaves from the cabbage and cut the cabbage lengthwise into quarters. Cut out and discard any section of stem in the center of each of the quarters. Cut the quarters crosswise into 1/4-inch shreds. In a glass or stainless steel mixing bowl, rub the cabbage with the salt until all the salt dissolves and you can no longer feel it under your fingers, about 5 minutes. Put the cabbage in a colander set over a bowl to drain for about an hour. Rinse the cabbage with cold water and squeeze the cabbage in small clumps to get rid of the extra water. Toss the drained and squeezed cabbage with the rest of the ingredients in a stainless steel or glass mixing bowl. Chill slighty in the refrigerator.
Yield Serves 8 as a side dish Number Of Ingredients 9 Steps:
Discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl. Drain cabbage 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible. While cabbage is draining, wearing rubber gloves, seed and mince chiles. Discard outer leaves of lemongrass and trim root end. Separately mince garlic, shallot, and lower 2 inches of lemongrass. In a large bowl toss together cabbage, chiles, lemongrass, garlic, shallot, fish sauce, and lime juice. Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.
Time 15m Yield 24 serving(s) Number Of Ingredients 11 Steps:
Toast almonds and sesame seeds for 1 minute in oven or broil. Mix cabbage, uncooked ramen noodles, almonds, sesame seeds, green onion, and pineapple. In a separate container, mix salad oil, pineapple juice, water, rice vinegar, and sugar. Mix until sugar appears dissolved. Pour salad dressing over top of salad. Salt and pepper to taste. You may add chunks of cooked chicken if you desire.
Yield Serves 4 Number Of Ingredients 9 Steps:
Combine green and red cabbage and onion in large bowl. Add remaining ingredients and toss to blend well. Cover salad and refrigerate at least 1 hour and up to 3 hours, tossing occasionally.
