Asian Cabbage Salad
A vibrant, crunchy salad packed with fresh vegetables, nuts, and a tangy dressing that's perfect for summer picnics and gatherings.
Ingredients
Fresh Ingredients
- 1 head Napa cabbage, thinly sliced Substitute with cole slaw mix for a shortcut
- 1 bunch green onions, finely chopped
- 1 cup shredded carrots
Crunchy Toppings
- 2 tablespoons sesame seeds toasted for extra flavor
- ½ cup sunflower seeds
- 1 cup sliced or slivered almonds or substitute with pecans or walnuts
Ramen Crunch
- 2 packages ramen noodles, broken up Discard the seasoning packets
Dressing
- 4 tablespoons butter, melted room temperature for best mixing
- ½ cup sugar
- ¼ cup white vinegar
- ¾ cup vegetable oil
- 2 tablespoons soy sauce
- ½ teaspoon salt
Instructions
Preparation
- Start by thinly slicing your Napa cabbage and chopping the green onions. Shred your carrots, and set these veggies aside in a large bowl.
Toast the Nuts
- In a pan over medium heat, add the slivered almonds, sesame seeds, and sunflower seeds. Toast for 3-5 minutes until golden brown and fragrant. Keep an eye on them—you don’t want them to burn!
Create the Crunch
- While the nuts are toasting, break the ramen noodles into large, bite-sized pieces. You don’t want them too small, or they'll get lost in the salad.
Whisk the Dressing
- In a separate bowl, combine the melted butter, sugar, white vinegar, vegetable oil, soy sauce, and salt. Whisk well until smooth.
Combine Everything
- In your large bowl, mix the Napa cabbage, green onions, carrots, toasted nuts, and broken ramen noodles. Pour the dressing over the top and toss everything together until evenly coated. For best results, allow the salad to marinate for 15-30 minutes before serving.
Serve
- Enjoy your Asian Cabbage Salad immediately or refrigerate for later. This salad actually gets better after a few hours as the flavors meld together!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. This salad can be prepared a day in advance, just hold off on adding the ramen noodles until you’re ready to serve to maintain their crunch.