Time 30m Yield 15-20 serving(s) Number Of Ingredients 10 Steps:
Mix cabbage and onions and refrigerate until ready to serve. Then stir in almonds, seeds, and crushed noodles. Pour dressing over all.
Yield 6 Number Of Ingredients 11 Steps:
brown almonds and sesame seeds almonds first ,then sesame seeds just before serving add noodles, almonds and sesame seeds Mix and pour over cabbage and other salad ingredients just before serving
Yield 4 servings Number Of Ingredients 10 Steps:
Whisk vinegar, olive oil, lime juice, soy sauce, sesame seeds, mild red pepper flakes, and sesame oil in a small bowl to combine. Set dressing aside. Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water to stop the cooking. Transfer to a large bowl, add half of reserved dressing, and toss to coat. Divide noodles among bowls. Top with vegetables and drizzle with remaining dressing.
Time 35m Number Of Ingredients 12 Steps:
In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving. In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine. Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.
Number Of Ingredients 12 Steps:
Toast almonds in a pan over medium high heat. Toast the sesame seeds in the same pan. Place cabbage and onions in serving bowl. When ready to serve add the seeds, nuts and noodles to the greens. Whisk the dressing ingredients together and add to salad, tossing well.
Time 15m Yield 8-10 serving(s) Number Of Ingredients 12 Steps:
Dressing:. Mix sugar, rice vinegar and salt together in small saucepan. Heat over medium until sugar and salt dissolve. Let mixture cool and then combine with remaining dressing ingredients. Set aside. Salad:. Heat 2 tablespoons oil in skillet. Toast almonds and sesame seeds until lightly browned. Combine with onions, cabbage, and dressing. Approximately 30 minutes before serving, crush ramen noodles in their package and combine with salad. Note: This salad is best if you make it the night before you plan on serving it. The sweet and salty flavors develop overnight and although the cabbage softens a bit, it still retains it’s crunchy texture. A good summer salad for picnics since it travels well and doesn’t contain mayonaise.
