CRUNCHY BEANS RECIPES

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CRUNCHY RAMEN SALAD RECIPE: HOW TO MAKE IT



Crunchy Ramen Salad Recipe: How to Make It image

For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I just shake them all together when it's time to eat. —LJ Porter, Bauxite, Arkansas

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 16 servings.

Number Of Ingredients 10

1 tablespoon plus 1/2 cup olive oil, divided
1/2 cup slivered almonds
1/2 cup sunflower kernels
2 packages (14 ounces each) coleslaw mix
12 green onions, chopped (about 1-1/2 cups)
1 medium sweet red pepper, chopped
1/3 cup cider vinegar
1/4 cup sugar
1/8 teaspoon pepper
2 packages (3 ounces each) chicken ramen noodles

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

Nutrition Facts : Calories 189 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 250mg sodium, CarbohydrateContent 16g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

FIERY FISH TACOS WITH CRUNCHY CORN SALSA RECIPE | ALLRECIPES



Fiery Fish Tacos with Crunchy Corn Salsa Recipe | Allrecipes image

Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!

Provided by LouiseCol

Categories     Mexican Recipes

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 13

2 cups cooked corn kernels
½ cup diced red onion
1 cup peeled, diced jicama
½ cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1 lime, juiced and zested
2 tablespoons cayenne pepper, or to taste
1 tablespoon ground black pepper
2 tablespoons salt, or to taste
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream, or to taste

Steps:

  • Preheat grill for high heat.
  • In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
  • In a small bowl, combine cayenne pepper, ground black pepper, and salt.
  • Brush each fillet with olive oil, and sprinkle with spices to taste.
  • Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Nutrition Facts : Calories 350.7 calories, CarbohydrateContent 40.3 g, CholesterolContent 43.2 mg, FatContent 9.6 g, FiberContent 7.5 g, ProteinContent 28.7 g, SaturatedFatContent 2 g, SodiumContent 2415.7 mg, SugarContent 4.1 g

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