Description
Asian Cabbage Salad is a vibrant, crunchy, and flavorful salad featuring shredded cabbage, carrots, crispy crushed ramen noodles, and toasted sesame seeds, all brought together by a sweet and tangy sesame dressing. This refreshing salad is perfect for quick lunches, barbecues, or as a light, satisfying side dish.
Ingredients
Seeds and Nuts
- 2 tablespoons sesame seeds
Vegetables
- 4 cups shredded cabbage
- 2 carrots, shredded
Crispy Toppings
- 1 (3 ounce) package ramen noodles, crushed
Dressing
- ⅓ cup olive oil
- 2 tablespoons white sugar
- 1 ½ tablespoons rice vinegar
- ½ teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ramen seasoning packet (included in noodle package)
Instructions
- Toast the Sesame Seeds: Heat a small skillet over medium heat. Add the sesame seeds and toast them, shaking the pan frequently, until they become golden and fragrant. Once toasted, transfer them to a plate to cool.
- Prepare the Vegetables: In a large bowl, combine the shredded cabbage, shredded carrots, and the crushed ramen noodles. Gently toss the mixture to evenly distribute all the ingredients.
- Make the Dressing: In a small bowl, whisk together the olive oil, white sugar, rice vinegar, sesame oil, salt, black pepper, and the ramen seasoning packet until the dressing is well combined and smooth.
- Assemble the Salad: Pour the dressing over the cabbage mixture and toss thoroughly until everything is evenly coated. Finally, sprinkle the toasted sesame seeds over the top. Serve immediately to enjoy the salad at its freshest and crispiest.
Notes
- For extra protein, add grilled chicken, shrimp, or tofu.
- Mix in toasted almonds or cashews for added nutty crunch.
- Add chili flakes or chili oil to make it spicy.
- Include sliced bell peppers, cucumbers, or green onions for extra vegetables.
- Reduce sugar for a tangier and lower-sugar dressing option.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping dressing and noodles separate until serving to maintain crunch.
- This salad is best served cold and is not meant to be reheated.
- Use gluten-free noodles and seasoning if a gluten-free option is needed.
- You can substitute rice vinegar with apple cider vinegar or white vinegar if desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
