Description
This Crisp and Crunchy Asian Ramen Salad is a delicious and easy-to-make salad with a satisfying crunch in every bite. The combination of fresh cabbage, carrots, and green onions, tossed in a tangy dressing and topped with a crispy noodle mixture, makes it a favorite for potlucks and summer gatherings.
Ingredients
Scale
Cabbage Mixture:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 3 green onions, sliced
Crunchy Topping:
- 1 package instant ramen noodles (discard seasoning packet)
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
- 1/4 cup butter
Dressing:
- 1/3 cup vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Instructions
- Cabbage Mixture: In a large bowl, combine the green cabbage, purple cabbage, shredded carrots, and sliced green onions.
- Crunchy Topping: Crush the ramen noodles into small pieces. In a skillet, melt the butter and add crushed ramen noodles, sliced almonds, and sunflower seeds. Cook until golden brown and crisp, about 5 minutes. Let cool.
- Dressing: In a small bowl, whisk together vegetable oil, rice vinegar, sugar, soy sauce, and sesame oil. Pour over the cabbage mixture and toss to coat.
- Just before serving, add the crunchy noodle mixture and toss again. Serve immediately.
Notes
- For added protein, top with grilled chicken or shrimp.
- You can prepare the salad base and dressing ahead but add the crunchy topping just before serving to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
