Paula Deen's Chinese salad and Kraft's crunchy Asian salad are good recipes for ramen noodle salad. To begin Deen's recipe, preheat the broiler. Tear up 1 head Napa or bok choy cabbage, and slice 3 green onions.
Put the vegetables into a large bowl. Crumble 1 3-ounce package of ramen noodles into a broiler-safe pan. Add 1 6-ounce package of slivered almonds and 1 tablespoon of sesame seeds. Broil for 2 minutes. Do not scorch the seeds. Put the ramen noodle seasoning packet, 1/2 cup of vegetable oil, 1/4 cup of sugar, 3 tablespoons of white vinegar and 1/4 teaspoon of salt into a lidded jar. Cover, and shake until thoroughly combined. Pour over the vegetables. Add the ramen noodle mixture, and toss. The recipe yields 6 servings.
For crunchy Asian salad, prepare 1 package of Italian dressing mix, following its instructions. Blend in 1/2 cup of sugar and 2 tablespoons soy sauce. Break two packages of ramen noodles into a large bowl. Do not use their seasoning packets. Add 2 16-ounce packages of coleslaw mix, 4 sliced green onions, and 1/2 cup each dry roasted sunflower seeds and toasted sliced almonds. Mix the ingredients in the large bowl. Toss with the dressing. This recipe makes 12 1-cup servings.