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Asian Cabbage Salad

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Asian Cabbage Salad is a crisp, colorful, and refreshing salad made with shredded cabbage, crunchy ramen noodles, and a tangy sesame-soy dressing—perfect as a side dish or light meal.

Ingredients

Scale
  • 4 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 1 cup shredded carrots
  • 3 green onions, sliced
  • 1 package ramen noodles (discard seasoning packet), crushed
  • 1/2 cup sliced almonds
  • 1/4 cup sunflower seeds
  • For the dressing:
  • 1/4 cup vegetable oil
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey or sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. In a large bowl, combine green cabbage, purple cabbage, carrots, and green onions.
  2. Add crushed ramen noodles, sliced almonds, and sunflower seeds to the bowl.
  3. In a small bowl or jar, whisk together vegetable oil, rice vinegar, soy sauce, sesame oil, honey, salt, and pepper until well blended.
  4. Pour the dressing over the salad and toss until everything is evenly coated.
  5. Let the salad sit for 10–15 minutes to allow flavors to meld and noodles to slightly soften.
  6. Serve immediately, or chill in the refrigerator for later.

Notes

  • Add cooked, shredded chicken or edamame for a heartier version.
  • For extra crunch, toast the ramen noodles and nuts in the oven at 350°F for 5–7 minutes.
  • Dressing can be made ahead and stored in the fridge for up to 3 days.
  • Use Napa cabbage or coleslaw mix for convenience.

Nutrition

Find it online: https://ukfinda.com/asian-cabbage-salad/