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.
For the dressing, combine vinegar, vegetable oil, sugar and the two flavor packets from the ramen noodles, set aside.
In a large bowl, combine cole slaw mix, crushed ramen noodles and sunflower seeds.
Pour dressing mixture over salad and toss well to coat.
Cover and let it sit for 2 to 3 hours in the fridge.
Enjoy!
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.
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.
edium high heat.
Add slaw; stir fry for 30 seconds
In a large resealable plastic bag combine the sugar, vinegar, oil and flavor packets, shaking well to mix.
Add the broccoli slaw, shaking well to coat.
Break the ramen noodles apart by hand into bite size pieces over the broccoli slaw mix. Shake well to mix the noodles with the dressing and slaw.
Refrigerate for at least 6 hours, shaking the bag occasionally to redistribute the mixture.
Just before serving transfer the salad to a serving bowl and toss in the almonds, sunflower seeds and mandarin oranges.
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.
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.
Combine cole slaw, almonds, sunflower seeds, oil, sugar and vinegar. Crush Ramen noodles with seasoning package. Add Ramen noodles right 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.
Mix oil, sugar, vinegar with seasoning packaged in Ramen noodles.
Set aside noodles. Combine cole slaw, sunflower seeds, slivered almonds and green onions. Just before serving, add dressing and broken up uncooked noodles.
Add parsley and/or green peppers if desired.
Enjoy......This will feed a small group or large depending on how much cole slaw you use.
Even good the next day, if any is left!
Wisk together the sugar, oil, vinegar, and seasoning packets from the ramen noodles, dissolving throughly for the dressing.
Mix together the almonds, noodles, slaw mix, and onions.
Pour the dressing over the top of the slaw mixture.
Refrigerate for at least 4-6 hours before serving.
Serve!
efore slicing.
FOR THE SLAW:
Whisk first 6 ingredients
Break up noodles with hammer. Mix slaw with chopped green onions. Make a sauce with the sugar, vinegar, oil and 2 chicken flavoring packets inside Ramen noodles. Then add noodles to sauce and coat well. Then add slaw to mixture and stir well. Refrigerate overnight or at least 6 hours to soften noodles. Before serving, add sunflower seeds.
Mix first 5 ingredients.
Blend remaining ingredients, along with seasoning pack from noodles, well, till the sugar dissolves.
Mix dressing with salad.
Chill and serve.
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.
Combine the slaw, peppers, scallions, and nuts in a large bowl.
Mix together vinegar, oil, sugar, and the seasoning packet from the ramen mix.
Stir the dressing into the salad.
Crumble the ramen noodles and add to salad.
Toss the whole thing to get everything coated.