Mix first 5 ingredients and half of the Ramen flavoring packet. Refrigerate.
Crush Ramen noodles and mix with sunflower seeds and almonds.
Mix chopped green onions with slaw mixture.
Stir all ingredients together just before serving.
For dressing:.
In a medium mixing bowl, combine the vinegar, sugar, salt and pepper. Drizzle in the oil, whisking as you go, until well mixed and set aside.
For slaw:.
Heat a dry medium frying pan over low heat and toast the nuts or seeds for about 1 minute until lightly browned and/or fragrant. Turn off heat and set aside.
In a large bowl, combine the slaw mix, onions, nuts or seeds, cranberries and ramen noodles. Drizzle with dressing and toss until well coated. Refrigerate until serving.
Crumble the hard Ramen noodles into a large skillet. Add the sliced almonds and 2 tbsp butter. Heat on mediun-high heat until the noodles are a light brown. Remove from heat and let cool slightly. While cooling, mix all dressing ingredients together.In a large bowl put cabbage and noodle mixture. Toss with dressing and serve.
Crush ramen noodles inside the bag. Saute noodles and walnuts with olive oil in a pan at medium- high heat until golden brown. Set aside to cool.
Mix sunflower seeds, slaw, and red onion.
Add cooled noodles and walnuts mixture as well as the vinegar and canola oil to the slaw salad.
Mix well and serve.
Whisk together canola oil, vinegar, soy sauce and splenda. Set aside.
Melt 1 stick of butter.
While butter is melting crush dry raman noodles into bite size pieces. Remove the seasoning pack and discard (I reserve the seasoning for use in other dishes).
Add to the melted butter almonds, sesame seeds, and dry raman noodles. Cook until browned.
Shred 1/2 of the head of cabbage and set aside.
When ready to serve pour browned noodles, almonds and seeds into shredded cabbage toss. Add the slaw sauce and toss again.
Place crushed ramen noodles, sunflower seeds, and slivered almonds in a large flat-bottomed skillet or your wok.
Toast over low heat, stirring to keep contents from burning, and removing from heat just when they have started to change color.
Allow them to cool.
In a large salad bowl, mix together cabbage, onions, chicken, water chestnuts, snow peas, carrots, and toasted noodles and nuts.
Whisk together dressing ingredients and toss with the salad.
Serve at once or chill briefly before serving.
Remove flavor packets from soup mix, and set aside; crush noodles.
Place noodles in bottom of a large bowl.
Top with slaw mix; sprinkle with almonds, sunflower kernels and green onions.
Whisk together contents of flavor packets, sugar, oil, and vinegar and pour over slaw.
Cover and chill 24 hours.
Toss before serving.
he seasoning mix from the ramen noodles and let sit while
Combine last four ingredients in a small bowl.
In a large bowl, combine rest of ingredients.
Add dressing and toss. Let sit for at least 1 hour.
efore slicing.
FOR THE SLAW:
Whisk first 6 ingredients
To make slaw: Toss the cabbage, carrots, red
Mix together first 4 ingredients and let stand overnight. Mix beef Ramen noodle seasoning with vegetable oil, vinegar and sugar. One-half hour before serving, crumble up noodles. Add to slaw mixture and stir. Stir the dressing mixture well and add to slaw.
Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles together in a bowl. Whisk canola oil, sugar, ramen noodle seasoning packet, and vinegar together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in refrigerator for 1 1/2 hours before serving.
Toss together cabbage, onions, sesame seed, almonds and dry Ramen noodles.
Mix water, oil, sugar, vinegar and Ramen seasoning package to make dressing.
Pour dressing over cabbage mixture and toss.
Refrigerate at least 4 hours.
Can be made a day or two in advance.
Toss together cabbage, onion, sesame seeds, and dry Ramen noodles. Mix water, oil, sugar, vinegar and ramen seasoning to make dressing.
Pour dressing over cabbage mixture; toss. Sprinkle with almonds. Serves 6.
Crumble ramen noodles and combine with green onions, coleslaw mix, sesame seeds and almonds.
Mix dressing ingredients (oil, vinegar, sugar, salt, pepper and Ramen Noodle flavor packet) in separate bowl.
Pour dressing over salad mixture.
he extra sauce and an Asian-style slaw, steamed sugar snap peas
In medium bowl - whisk together all dressing ingredients.
Let sit at least a 1/2 hour.
Add slaw ingredients, one by one, mixing together to dressing before adding in the next one.
Toss sesame seeds.
Great as a side, or can be added with grilled chicken & a whole wheat wrap for a filling lunch! I also love with sliced cucumber too! The raisins are great for sweetness, rather than using pure sugar!
Mix the broccoli slaw, carrots, cucumbers, scallion and cilantro in a medium bowl.
In a jar, mix the oil, soy sauce, sesame oil, rice vinegar, peanut butter, sugar, salt and pepper. Stir vigorously to mix(or you could mix in a food processor or blender).
Pour over salad and toss well to mix.
Enjoy!
arbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
For