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Sprinkle cucumbers with salt in a bowl and toss. Add sugar, soy sauce, rice wine vinegar, sesame oil, and toss. Sprinkle with sesame seeds, toss, marinate for 20 minutes and serve.
Note: This makes a very large recipe so I am sure that it could be cut in half successfully. I might also try to alter the amount of butter as it seems excessive.
Brown noodles (crushed) and seasoning, almonds and butter in pan. Watch closely as it burns easily. Mix with cabbage and green onions. Bring oil, vinegar and sugar to a boil. Cool completely and pour over cabbage.
Source: I got this from a friend who in turn got it from a church cookbook.
By Elaine from Belle Plaine, IA
Open ramen noodle package, separate seasoning package and noodles. Crush noodles and place in a colander. Pour 2 cups boiling water over noodles to soften slightly. Combine drained noodles, cabbage, onion, almonds and chestnuts in a large bowl. Set aside while preparing dressing.
Mix together the cider vinegar, sugar/sweetener, oil, pepper, salt and ramen seasoning mix. Mix well & pour over the cabbage mixture and toss. Chill 2 hours before serving.
*This is great to keep in the fridge anytime to have on hand for quick meals or snacks, especially in the hot summertime!
By Terri H.
Mix together slaw, onions, chestnuts, and pepper. Whip dressing ingredients and pour over salad. Before serving, add broken up noodles and almonds.
By Robin from Washington, IA
Combine beans, onions, tomato, chicken, salad greens, bean sprouts and radishes. Set aside. Combine lemon juice, soy sauce, honey, ginger, garlic, salt, pepper and mayonnaise. Stir to blend. Pour over vegetables. Chill 2-3 hours. To serve, add walnuts.