Looking for a classic dinner? Then check out this wonderful frozen salad recipe made with veggies and noodle soup mix - perfect if you love Asian cuisine.
Frozen Asian Cabbage Salad
- Prep Time 25 min
- Total 8 hr 25 min
- Servings 6
- Ingredients 11
Ingredients
- 1 package (3 ounces) ramen noodle soup mix (any flavor)
- 1/2 cup slivered almonds
- 2 tablespoons butter or margarine
- 3/4 cup sugar
- 1/2 cup cider vinegar
- 1 tablespoon plus 1 1/2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 bag (16 ounces) coleslaw mix
- 1 small red or green bell pepper, chopped (1/2 cup)
- 2 medium green onions, chopped (2 tablespoons)
- 1 teaspoon grated gingerroot or 1 teaspoon ground ginger
Instructions
-
Step1Break block of ramen noodles into 10-inch skillet (reserve seasoning packet for another use). Add almonds and butter. Cook over medium heat, stirring frequently, until butter is melted and almonds and noodles are light brown; cool.
-
Step2Heat sugar, vinegar and soy sauce to boiling in 2-quart saucepan, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in sesame oil.
-
Step3Mix coleslaw mix, bell pepper, onions and gingerroot in large bowl. Pour vinegar mixture over coleslaw mixture; toss to coat. Place in freezer bag or container; seal bag or cover container tightly. Place noodle mixture in freezer bag; seal bag. Freeze coleslaw and noodle mixtures at least 8 hours or up to 1 week.
-
Step4Thaw coleslaw mixture in refrigerator 30 minutes. Sprinkle with frozen noodle mixture. Serve salad when slightly frozen. Serve within 8 hours before salad becomes limp.
Nutrition
225
Calories
10g
Total Fat
3g
Protein
32g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 225
- Calories from Fat
- 90
- Total Fat
- 10g
- Saturated Fat
- 3g
- Cholesterol
- 5mg
- Sodium
- 705mg
- Total Carbohydrate
- 32g
- Dietary Fiber
- 3g
- Protein
- 3g
% Daily Value*:
- Vitamin C
- 74%
- 74%
- Iron
- 10%
- 10%
Exchanges:
1 Fruit; 2 Fat;Tips from the Betty Crocker Kitchens
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