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You Asked for It: Dress up your salads with ramen noodles

By ANNE LONG
© St. Petersburg Times
published February 13, 2002


Interesting salad recipes are always in demand. Unusual salads are welcome additions to family or company meals and for covered-dish dinners.

The salads today combine shredded cabbage with crushed ramen noodles, almonds and a variety of seeds. The dressings are sweet and sour, using the seasoning packets included in the ramen noodle package along with other ingredients. There are many variations, and we will share a few of them with you.

* * *

For: Jean Powell of St. Petersburg and Gerry Johnson of Pinellas Park.

From: Carole DellaPenna of Spring Hill.

Recipe: Sumi Salad. Carole wrote a food column when she lived in California in the 1980s, and this salad was popular there. The recipe was often requested when she moved to Pennsylvania, and now she brings it to Florida and sends it to us. Sumi salad does not use vinegar.

Sumi Salad

  • 2 packages ramen noodles (raw)
  • 1/2 cup sunflower seeds
  • 1 5-ounce package sliced almonds
  • 1 head cabbage

Dressing:

  • 2 seasoning envelopes from the noodle packages (Carole prefers chicken flavor)
  • 2/3 cup salad oil (not olive oil)
  • 2 tablespoons sugar

In large bowl, crush noodles and add sunflower seeds and sliced almonds.

Dressing: To the two envelopes of seasoning add salad oil and sugar. Mix well and add to nut mixture.

Core the head of cabbage and chop in food processor. Add to nut mixture. Mix well. Refrigerate one hour. Excellent the next day.

Carole adds a grated zucchini to her salad. At holiday time she uses half red cabbage and half green cabbage for a color variation.

* * *

From: Martha Singelman of Holiday.

Recipe: Oriental Salad. Martha's recipe uses lemon juice for tartness and honey for the sweet flavor.

Oriental Salad

  • 1 package ramen noodles, broken
  • 1/2 head cabbage, shredded
  • 4 green onions, chopped
  • 2 tablespoons sesame seeds, toasted
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup salad oil
  • 2 teaspoons honey
  • 3 tablespoons fresh lemon juice
  • 1 seasoning packet from ramen noodles

In large bowl, combine raw noodles, shredded cabbage, chopped onions, sesame seeds and slivered almonds.

For dressing, mix oil, honey and lemon juice. Add seasoning from packet and mix well. Add to salad and toss well.

For variation, add shredded carrots, chopped broccoli or roasted (or raw) sunflower seeds.

To liven up salad the next day, add more crushed ramen noodles.

* * *

From: Janet Tullis of Tierra Verde.

Recipe: Janet's Cabbage Salad. The addition of cooked chicken makes this a one-dish meal. The use of tarragon or rice vinegar and soy sauce in the dressing adds interesting flavor to the salad.

Janet's Cabbage Salad

  • 1 large head cabbage, thinly sliced
  • 3 green onions, diced
  • 2 packages chicken ramen noodles, broken into pieces
  • 2 cups cooked and shredded chicken
  • 1/2 cup sliced almonds, toasted (at 350 degrees for 5 minutes)
  • 1/2 cup sesame seeds

Dressing:

  • 1 cup salad oil
  • 2 tablespoons sugar
  • 2 seasoning packets from ramen noodles
  • 1/2 teaspoon salt
  • 1/2 cup tarragon or rice vinegar
  • 1 teaspoon pepper
  • 2 tablespoons soy sauce

In large bowl, combine first six ingredients. Combine dressing ingredients in small bowl and add to cabbage mixture; toss well. Refrigerate overnight.

* * *

From: Lois Kaiser of Hudson.

Recipe: Ramen Cabbage Salad. Jean begins by using packaged cole-slaw mix for her salad. That shortens the preparation time.

Ramen Cabbage Salad

  • 1 10- to 16-ounce package cole slaw mix
  • 1 to 2 bunches green onions, chopped
  • 1 cup slivered almonds, toasted
  • 1 cup sunflower seeds
  • 2 packages Oriental flavor ramen noodles, crumbled

Dressing:

  • 3/4 cup salad oil
  • 1/3 to 1/2 cup sugar (Lois uses 1/3 cup)
  • 1/3 cup white wine vinegar (Lois uses white distilled vinegar)
  • 3 seasoning packets from the Ramen noodle packages

In large bowl, combine cole-slaw mix, onions and dressing. Just before serving, add almonds, sunflower seeds and crumbled ramen noodles.

Lois adds chopped red and green bell peppers for color.

* * *

From: Connie Walworth of Clearwater.

Recipe: Broccoli Slaw. Cabbage is not the only vegetable that can be used to make slaw. Try broccoli slaw for taste and color variety.

Broccoli Slaw

  • 1 package broccoli slaw
  • 4 green onions, sliced
  • 1 package chicken flavor ramen noodles, broken into small pieces
  • 2 tablespoon sesame seeds
  • 1 package sliced almonds
  • Small amount of margarine

Dressing:

  • 1/2 cup salad oil
  • 1/4 cup sugar
  • 3 tablespoons wine vinegar
  • 1 seasoning packet from ramen noodles

Saute noodles, sesame seeds and almonds in a little margarine. Set aside. Put slaw into mixing bowl. Slice onions over the slaw and top with noodle mixture. When ready to serve, add dressing and toss.

Recipe requests

Many years ago Doe Seals of St. Petersburg had a recipe for Cincinnati Chili and Empress Chili, both Cincinnati traditions. The recipes were lost in a move, and Doe can't begin to make these favorite dishes without the recipes. Help!

Jane Chatterton of Clearwater writes that her mother made a butterless, eggless, milkless cake in the 1930s, but Jane has lost the recipe.

Do you have it in your files?

Robert Richardson of Clearwater has enjoyed she-crab soup at Frenchy's Restaurant on Clearwater Beach and thinks it is great. Robert would like to try his hand at making it if only he had the right recipe.

You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

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