Chinese Mandarin Cabbage Salad With Ramen Noodles (Vegetarian)

“Add in some cooked chicken breast strips also if desired to make this into a main meal.If you don't mind a sweeter dressing then use the amount stated, or reduce by a couple of tablespoons for a less sweeter tasrte, personally I prefer the the sweeter taste! You can use only one package or noodles if desired. Do not add in the dressing until ready to serve the salad!”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 (3 ounce) packages ramen noodles (coarsley broken, save the flavor package for another recipe)
  • 1 cup peanuts (coarsley chopped, can use more)
  • 1 (16 ounce) packageshredded coleslaw mix
  • 6 -7 green onions, chopped
  • 1 small red bell pepper (sseded and julienned)
  • salt and black pepper (optional and to taste)
  • mandarin orange segments (any amount to taste)
  • DRESSING
  • 12 cup white sugar
  • 12 cup vegetable oil
  • 14 cup cider vinegar
  • 1 tablespoon soy sauce

Directions

  1. Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
  2. In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
  3. In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
  4. Top salad with mandarin orange segments.
  5. **NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.

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