Best 4 Sumi Salad With Ramen Noodles Recipes
Calling all ramen enthusiasts! Prepare your chopsticks for a tantalizing fusion dish that combines the best of two worlds: the refreshing crunch of sumi salad and the savory chewiness of ramen noodles. This recipe is a delectable union of flavors and textures, offering a symphony of tastes that will delight your palate.
In this article, we'll embark on a culinary journey to create three distinct yet equally enticing variations of sumi salad with ramen noodles. Each recipe promises a unique experience, catering to a range of preferences. From a classic combination of fresh vegetables and tangy dressing to an innovative twist with the addition of grilled chicken or tofu, these salads are guaranteed to satisfy your cravings.
So, gather your ingredients, and let's dive into the world of sumi salad with ramen noodles. Prepare to be amazed by the vibrant colors, crisp textures, and harmonious flavors that await you in each bite.
RAMEN NOODLE SUMI SALAD
Provided by Cathy Trochelman
Number Of Ingredients 9
Steps:
- Combine coleslaw mix and Ramen noodles in a very large bowl.
- Add scallions and toasted almonds and stir to evenly distribute.
- In a small saucepan, combine canola oil, rice wine vinegar, ramen noodle seasoning packets, sugar, salt and pepper and bring to a boil. Stir until sugar dissolves. Remove from heat.
- Let dressing cool; pour half over coleslaw mix and stir to combine.
- Refrigerate until ready to serve.
- Before serving, add remaining dressing.
SUMI SALAD
Oh, this is so good! A great "different tasting" picnic salad. Sweet and tangy, with a little crunch.
Provided by TheDancingCook
Categories Asian
Time 22m
Yield 18-24 serving(s)
Number Of Ingredients 12
Steps:
- Combine coleslaw, chopped scallions and broken noodles in very large bowl.
- Bake almonds& sesame seeds onto ungreased cookie sheet at 300 degrees for 5-7 minutes, then toss into slaw-scallion-noodle combo bowl.
- Mix the salad oil, sugar, Accent, rice wine vinegar, salt & pepper in separate bowl.
- Mix into salad mixture.
- Marinate overnight, stir occasionally.
- *Make sure noodles are very broken up, and very soft when serving this; important to marinate overnight!
- *I usually double the ingredients in step #3; add 1/2 of dressing to salad for overnight marination and add other half upon serving, to freshen up the salad if needed. The noodles tend to soak up the dressing overnight, especially if using 5 packages of noodles.
TOP RAMEN® SALAD
This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.
Provided by Nicole Burnham
Categories Salad Coleslaw Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
- Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
- Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
- Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 34.9 g, Cholesterol 6.1 mg, Fat 31.1 g, Fiber 4 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 323.9 mg, Sugar 3.9 g
SUMI SALAD (ASIAN CABBAGE SALAD)
A crunchy, refreshing salad with unusual flavor. This recipe was given to me by my friend Joan Truman. If you are fortunate enough to live near a Japanese market, purchase Nissen ramen noodles. They come in a red and gold package. The only word I recognize is Nissen; everything else is Japanese. These noodles do not come with a flavor packet as the seasoning is already in the noodles. Although you can use regular ramen noodles with seasoning packets, I prefer the taste of noodles that are already seasoned.
Provided by Time2Eat
Categories Lactose Free
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.
Nutrition Facts : Calories 283.6, Fat 17.3, SaturatedFat 3.3, Sodium 754.5, Carbohydrate 29.3, Fiber 4.7, Sugar 10.6, Protein 5.4
Tips:
- For the best flavor, use high-quality ingredients. Fresh, crisp vegetables, flavorful ramen noodles, and a tangy dressing will make all the difference.
- If you don't have any rice vinegar, you can substitute white vinegar or apple cider vinegar. Just be sure to use half the amount, as these vinegars are more acidic than rice vinegar.
- To make a vegan version of this salad, omit the egg and use a plant-based protein source, such as tofu, tempeh, or edamame.
- This salad is best served fresh, but it will keep in the refrigerator for up to 2 days.
Conclusion:
Sumi salad with ramen noodles is a delicious, healthy, and easy-to-make dish that is perfect for a quick lunch or dinner. It is packed with fresh vegetables, protein, and a tangy dressing, and it is sure to please everyone at the table. So next time you are looking for a new salad recipe, give this one a try.
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