In large bowl place chopped cabbage, sliced onions with tops, broken noodles (crush in pkg.), almonds, and sesame seeds. Mix remaining ingredients well. Pour over salad and toss. Serves 4-6.
Brown almonds and sesame seeds in a little oil.
Chop green onions and cabbage.
Just before serving, mix cabbage and green onions.
Add browned sesame seeds and almonds.
Crush Ramen noodles (uncooked).
Discard seasoning package.
Add noodles to cabbage mix.
owder.
To make the salad: Cut up chicken into small
Combine salad ingredients in a large bowl.
Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad.
Mix well.
Refrigerate overnight or several hours.
he dressing while preparing the salad.
Preheat oven to 350
Toss cabbage and green onions together.
Melt butter in large skillet.
In the melted butter, brown the crumbled ramen with sesame seeds and almonds, being careful not to burn them.
Cool.
Keep dressing and noodles separate until ready to serve.
Toss all ingredients together just before serving.
NOTE: You can also add chopped cooked chicken or mandarin oranges if desired.
Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.
Chop cabbage and green onions.
Add almonds, sesame seed and cooked chicken breasts.
Combine Top Ramen flavor packets, salt, pepper, sugar, vinegar and oil.
Pour over salad and add crushed Top Ramen noodles.
Break cabbage into bite sizes.
Add Ramen noodles (do not cook); break into small sizes.
Saute all nuts in butter.
Add to salad along with onions.
In a small saucepan, cook the vinegar and sugar over medium heat until dissolved. Remove from heat and stir in salt, pepper, ramen seasoning packet and oil. Set aside to cool.
In a large bowl, combine the uncooked ramen noodles, broccoli coleslaw mix, and green onions. Pour dressing over salad; toss evenly to coat. Refrigerate until chilled.
Sprinkle with almonds and sesame seeds before serving.
add cabbage, carrots, green onions to a large bowl or dish.
add chicken.
crunch ramen noodles over the salad. it is easiest to break them up in the bag first.
mix together sugar and vineger till sugar is dissolved. add oils and whisk well.
pour dressing over salad.
top with sesame and/or sunflower seeds.
salt and pepper to taste, you can also sprinkle a little of the oriental seasoning from the ramen noodle pack, but not too much.
let marinade in fridge for about 2 hours before eating.
enjoy!
In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
Crush ramen noodles in the packages. Pour into salad dressing.
In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.
Slice cabbage.
Add sesame seed, almonds, chicken, green onions and Top Ramen noodles (broken up).
Mix together sugar, pepper, salt, vinegar, oil and seasoning.
Put in salad and toss.
Melt butter over medium heat, add Ramen noodles and sliced almonds. Toast through until light golden brown. Set aside to cool.
Mix all sauce ingredients until well combined.
Add shredded cabbage, chicken, green onions, and ramen/almond mixture to large bowl.
Pour sauce over cabbage mixture and toss until well combined.
Cover and refrigerate for at least 2-3 hours before serving.
To assemble salad (do this as close to
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.
Crumble Ramen noodles into a large baking sheet (with rim on). Add almonds and bake until lightly brown.
In butter, saute cashews, sesame seeds and almonds. Cook the cooking oil (vegetable), sesame oil,
rice vinegar, sugar, Accent, salt and pepper together to almost boil, then cool. Toss all ingredients just prior to serving with Ramen noodles (do not use seasoning packets).
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.
Dressing: Combine the sugar, vinegars, oil, salt& pepper and soy sauce and mix well.
Marinate the chicken in the gourmet sauce for a couple hours before adding to the salad.
Mix the rest of the ingredients together and add the chicken and dressing.
Don't add the ramen noodles until just before serving or they will lose their crunch.