Description
This Crunchy Asian Cabbage Salad is a vibrant mix perfect for any gathering. Featuring Crunchy Asian Cabbage Salad Ramen and Easy Crunchy Asian Slaw Peanuts, it offers a fresh and zesty flavor with a hint of Vegan Crunchy Cabbage Salad Sesame. Enjoy a quick and delightful Asian Cabbage Salad No Mayo option.
Ingredients
Scale
- 16 oz package cabbage slaw
- 1 1/2 cups red cabbage chopped
- 1 cup shredded carrots
- 1/2 cup green onions diced
- 8 oz shelled edamame
- 3 oz package ramen noodles broken into pieces and toasted
- 1/2 cup slivered almonds toasted
- 2 teaspoons sesame seeds
- sunflower seeds optional topping
- 1/2 cup regular sesame oil or canola oil
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 2 Tablespoons soy sauce or a few dashes more
- 2 teaspoons chili paste or sriracha for a little spice and taste optional
- salt and pepper to taste
Instructions
- Prepare the dressing by thoroughly mixing the sesame oil, apple cider vinegar, soy sauce, chili paste or sriracha, and salt and pepper; shake well and set aside or refrigerate if making ahead.
- Heat the frozen shelled edamame in the microwave, sprinkle with salt, and allow it to cool.
- Break the ramen noodles into small pieces and toast them in a nonstick skillet with the slivered almonds over medium heat until fragrant and lightly browned, then let cool.
- In a large bowl, mix together the cabbage slaw, chopped red cabbage, shredded carrots, diced green onions, cooked edamame, and the toasted noodle and almond mixture.
- Drizzle the dressing over the salad and toss until well combined.
- Optionally, garnish with sunflower seeds and additional toasted sesame seeds before serving.
Notes
- You can leave out the red cabbage and increase the green cabbage slaw if preferred
- For best texture, add the dressing an hour before serving but wait to mix in ramen noodles, almonds, and sunflower seeds until just before serving
- Individual servings can be dressed separately to keep the salad fresh
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Chinese, Thai
Nutrition
- Calories: 307kcal
- Sugar: 13g
- Sodium: 434mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 7g