Description
A delightful and crunchy Asian Cabbage Crunch Salad with Ramen that is a perfect blend of textures and flavors. This salad is easy to make and full of crunchy goodness.
Ingredients
Scale
Ramen Crunch:
- 2 pkgs ramen, any brand (uncooked, flavor packets will not be used)
Salad Mix:
- 14 ounce coleslaw mix (or thinly shredded cabbage of your choice)
- 1 cup sliced almonds (or slivered)
- ½ cup sunflower seeds
- 3 tbsp sesame seeds
- ½ cup green onions (green and white parts, sliced)
Dressing:
- ½ cup olive oil (or mild flavored oil like canola or vegetable)
- ⅓ cup sugar (or honey)
- ¼ cup white vinegar (or apple cider vinegar, rice vinegar)
- 1 tbsp sesame oil
- ½ tsp kosher salt
Instructions
- Ramen Crunch: Break uncooked ramen noodles into small pieces.
- Salad Mix: Add coleslaw mix, almonds, sunflower seeds, sesame seeds, and green onions into a large mixing bowl.
- Dressing: In a separate bowl or mason jar, combine olive oil, sugar, white vinegar, and sesame oil and shake or whisk until emulsified.
- Pour dressing over salad and gently toss until evenly coated.
- Serve immediately or keep in the refrigerator for up to 8 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Asian Cabbage Crunch Salad, Ramen Salad, Crunchy Asian Salad
