Asian Cabbage Salad

5 from 2 votes

This Asian Cabbage Salad is absolutely delicious. It has a light Asian flavor, and the ramen noodles and almonds give it the perfect crunch.

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: Asian

Servings:

Calories: 794kcal

Author: The Food Charlatan

Ingredients

1 head Napa cabbage
1 bunch minced green onions
1/3 cup butter
2 3 oz package ramen noodles
2 tablespoons sesame seeds
1 cup sliced almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce

Instructions

Prep the cabbage

Finely shred the head of cabbage; do not chop.
Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

Make the crunchies

Preheat oven to 350 degrees F.
Melt the butter in a small pot.
Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter.
Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn.
When they are browned remove them from the oven. (This probably took 10-15 minutes total. After the first 5 minutes, check it every 2 minutes. It can go from browned to burned real quick. Try not to do this step and give your 18 month old a bath at the same time.)

Make the dressing

In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, and let boil for 1 minute. You need this step so the sugar dissolves.
Remove the pan from heat and let cool. (I stuck mine in the fridge to speed this up. If it separates whisk it back together.)

Combine

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Notes

This makes a big bowl of salad. It's good for potlucks. If you serve it as a main dish with grilled chicken or something, I bet it would serve at least 4-6.

Nutrition

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