Chinese Mandarin Cabbage Salad With Ramen Noodles (Vegetarian)

Total Time
15mins
Prep 15 mins
Cook 0 mins

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!

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.

Reviews

(1)
Most Helpful

I made this as a dinner salad last night and it was so yummy! I reduced the servings to 4 and then increased the coleslaw mix and used a full red pepper. DH loved the toasted crunchy ramen noodles and peanuts. I used a full can of mandarin oranges. I loved that this went together so quickly!

Brooke the Cook in WI April 21, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a